Posts tagged ‘Whole Wheat Flour’

Vegan Zucchini Brownies

Out of the abundance of Zucchini that August brings, I have found refuge in this recipe. Here’s my adaptation of the original recipe from The Live-in Kitchen.

  • 1½ cups coconut sugar
  • ½ cup canola oil
  • 2 cups whole wheat pastry flour
  • ¼ cup unsweetened cocoa powder
  • 2 cups shredded zucchini, lightly drained of excess moisture (key here is lightly)
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1½ teaspoons baking soda
  • ¾ cup vegan semi-sweet chocolate chips
  1. Preheat the oven to 350ºF. Coat a 8×8 baking dish with cooking spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, oil, and flour until the mixture resembles wet sand. Turn the mixer to low and add cocoa, zucchini, vanilla, salt, and baking soda. Mix until well combined. Using a rubber spatula, stir in the chocolate chips.
  3. Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging.
  4. Remove from the oven and let cool on a wire rack. Cut into squares and serve.
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August 25, 2016 at 6:33 pm Leave a comment

FUSION: Carob Chip Cookies

Back when I wasn’t allowed to eat all kinds of things, this recipe gave me a small sense of joy. It wasn’t quite the same as eating a real cookie, but it was a good enough substitute.

1 Stick Butter softened (1/2) cup
1/4 tsp. Stevia Extract Powder
1 Egg
1/2 tsp. Vanilla
1/2 cup Whole Wheat Flour
1/2 tsp. Salt
1/2 tsp. Baking Soda (or use 1/4 tsp. soda and 1/4 tsp. cream oftartar)
1 cup rolled oats
1/4 cup chopped nuts
1/2 cup unsweetened carob chips

Mix together the first four ingredients. Add the remaining ingredients in order with slight variations possible. Divide into cookies and bake 10 min at 375 degrees F.

From the Candida Recipe Collection by Karen Tripp

March 16, 2007 at 12:30 pm Leave a comment


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