Pumpkin Walnut Brownies, Nutritious, Delicious and Vegan!

Pumpkin Walnut Brownies

It’s that time of year when all things pumpkin are popping up everywhere and my Pumpkin Walnut Brownies are a great choice to usher in the baking season. Moist, delicious and rich in healthful antioxidants these delicious  brownies are a heathy tribute to American’s favorite treat!

It is thought that brownies were probably introduced at the beginning of the twentieth century in New England. Brownie recipes traditionally call for lots of fat… often a half cup of butter, four ounces of  baking chocolate and four large eggs, all of which contain high levels of saturated fat and of course  eggs and butter are also high in cholesterol.

As a health conscious vegan, excess dietary fat is an issue of some concern, as most vegan desserts seem to contain high levels of fat.  In my kitchen, this is just not necessary.  Continue reading “Pumpkin Walnut Brownies, Nutritious, Delicious and Vegan!”

Luscious Double Chocolate Blueberry Bundt ~ High in Protein, Low in Fat

Glazed Double Chocolate Blueberry Bundt Cake

Bundt cakes get their distinctive shape from the fluted, grooved tube, baking pan similar to the traditional brioche-like gugelhupfk, which is called bundkuchen in northern Germany.

In 1950, bundt cakes became so popular that Nordic Ware trademarked the name, ‘bundt pan.’ In 1966 Pillsbury sponsored a baking contest where a bundt cake won second place and sales really took off after that.

Rich desserts are traditionally made with butter, eggs and milk. These decadent desserts tend to be notoriously high in fat, calories and cholesterol.

There is a better way to produce scrumptious, rich tasting treats. The key is in choosing wholesome, easy to use alternatives to replace eggs, refined sugar, butter and dairy products. Continue reading “Luscious Double Chocolate Blueberry Bundt ~ High in Protein, Low in Fat”