BROWNIES WITH WALNUTS

BROWNIES WITH WALNUTS

Oil an 8 x 13 inch pan

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 2 dozen

1-cup nut, rice, soy milk

1/3-cup ground flaxseed

1-cup blenderized ripe banana

½-cup agave nectar

½-cup coco

2-cups whole-wheat flour

1-cup vegan chocolate chips

½-cup walnuts

In a standing mixing bowl, mix together the milk, flaxseed, banana sauce, and agave.

In another bowl, whisk together the coco, flour, and chocolate chips.

Add the dry to the wet.  Mix until uniform.  Mix in the walnuts by hand to keep the pieces large.

Pour into a 8 x 13 inch baking pan. 

Bake at 350 degrees for 25 minutes, or until a toothpick inserted in the center comes out clean. 

CRANBERRY, DATE, PECAN UPSIDE DOWN CAKE

CRANBERRY, DATE, PECAN UPSIDE DOWN CAKE

Oil a 9-inch square-baking pan

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 12 servings

1/3-cup agave nectar

2-tablespoons canola oil

2-cups cranberry

1-cup sliced dates

1-cup pecans

1/3-cup ground flaxseed

½-cup agave nectar

1 2/3-cup nut, rice, or soy milk

¼-cup coconut oil

2-teaspoons vanilla

2-cups-whole-wheat flour

2-teaspoons baking powder

¼-teaspoon salt

1-tablespoon white vinegar

Zap the 1/3-cup agave and 2-tablespoons of oil for 1 minute.  Pour into a sprayed 9-inch square-baking dish. Place the cranberries, sliced dates, and pecans on the bottom of the baking dish.  In a standing mixing bowl, mix together the flaxseed, agave, milk, oil, and vanilla. 

In another bowl whisk together the flour, baking powder, and salt. 

Add the dry to the wet and mix until uniform.  Add the vinegar   

Pour the batter over the cranberries, sliced dates, and pecans.    

Bake at 350 degrees for 35 minutes or until a toothpick inserted into the center comes out clean. 

Cool for 10 minutes.  Invert onto a serving plate. 

PINEAPPLE UPSIDE DOWN CAKE

PINEAPPLE UPSIDE DOWN CAKE

Oil a 9-inch square-baking pan

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 12 servings

1/3-cup agave nectar

2-tablespoons canola oil

1 can pineapple rings (20 ounces) or fresh pineapple

1/3-cup ground flaxseed

½-cup agave nectar

1 2/3-cup nut, rice, or soy milk

¼-cup coconut oil

2-teaspoons vanilla

2-cups-whole-wheat flour

2-teaspoons baking powder

¼-teaspoon salt

1-tablespoon white vinegar

optional: prunes, cherries or dates to place in the center of pineapple rings

Zap the 1/3-cup agave and 2-tablespoons of oil for 1 minute.  Pour into a sprayed 9-inch square-baking dish.  Arrange the pineapple rings with fruit of your choice in the center. 

In a standing mixing bowl, mix together the flaxseed, agave, milk, oil, and vanilla. 

In another bowl whisk together the flour, baking powder, and salt. 

Add the dry to the wet and mix until uniform.  Add the vinegar   

Pour the batter over the pineapple rings. 

Bake at 350 degrees for 35 minutes or until a toothpick inserted into the center comes out clean. 

Cool for 10 minutes.  Invert onto a serving plate. 

SWEET POTATOES

SWEET POTATOES

Preparation time: 20 minutes

Yield: 8 servings

I like my sweet potatoes plain.  I like the taste and texture of mashed sweet potatoes.  The fancy, candied, marshmallowed concoctions have five times the calories and too sweet. 

4 sweet potatoes

maple syrup to taste, optional

buttery spread, optional

Place the sweet potatoes on a plate and zap in a microwave for 3 minutes.  Turn and repeat until a sharp knife slides easily through the potato. 

Cool, peel, mash, and serve.