BROWNIES

BROWNIES

9-inch square-non-stick baking pan

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 24 servings bite size servings

2-Tablespoons EnerG Egg Replacer with 1/2-cup warm water

1-cup whole-wheat flour

2/3-cup fat-free cocoa

1-teaspoon baking powder

1-teaspoon baking soda

1/4-teaspoon salt

1-cup pureed cooked sweet potato

3/4-cup maple syrup

1/4 to 1/2-cup water if needed

optional:  add 1/4-cup walnut pieces

Whisk together EnerG and water in a small bowl.

In a standing mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

Peel the sweet potato.  Take a fork and smash the potato into a puree. 

Combine maple syrup and potato.

Add the EnerG mixture to the potato and syrup. 

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

Add the dry to the wet and mix until uniform.  Add additional water if needed until batter resembles a pudding.

Pour into a 9-inch non-stick baking pan.

Sprinkle the nuts over the surface and press into the batter with the back of a spoon. 

Bake at 350 degrees for 30 minutes or until a toothpick comes out clean. 

Cake Cutting Tip:  To make really sharp edges place in the freezer for 10 minutes before cutting. 

COCONUT SHORTIES

COCONUT SHORTIES

Oil a 9-inch square pan

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 32 cookies

½- cup applesauce

½-cup agave nectar

¼-teaspoon salt

2-cups whole-wheat pastry flour

1½-cups fresh coconut

Place the fresh coconut in the blender.  Rough chop the coconut by setting the blender on high and turning the blender on and off. 

In a standing mixing bowl, mix together the applesauce and agave.

In another bowl, whisk together the flour, coconut, and salt. 

Add the dry to the wet.  Mix until uniform.

Press the dough in an oiled 9-inch-square pan with a spoon.  Cut into 32 equal parts before baking. 

Bake at 350 degrees for 30 minutes or until lightly golden.  Cool and cut again. The cookies should easily cut apart. 

CINNAMON DATE OATMEAL COOKIES

CINNAMON DATE OATMEAL COOKIES

Preheat oven to 350 degrees

Parchment lined baking sheet

Yield:  3-dozen small cookies

1/3-cup applesauce

2/3-cup agave nectar

2-tablespoons vinegar

1/2-cup chopped dates

1-cup oat flour

1 1/2-cups whole-wheat flour

2-cups oatmeal

1-teaspoon baking powder

1/2-teaspoon baking soda

3-teaspoons cinnamon

1/4-teaspoon salt

In a standing mixing bowl, combine applesauce, agave, and vinegar

Whisk together in another bowl, the oat flour, wheat flour, oatmeal, baking powder, baking soda, cinnamon, and salt.  Mix the chopped dates into the flour mixture.     

Add the dry ingredients to the wet and mix well.

Refrigerate the dough for half an hour. 

Roll the dough into small balls, flatten the balls, and place on the baking sheet.

Bake for 15 minutes or until lightly browned on the bottom.   

CHOCOLATE MUFFINS

CHOCOLATE MUFFINS

Muffin pan with muffin cups

Preheat oven to 350 degrees

Preparation time: 20 minutes

Yield: 12 muffins

1-cup water

½-cup applesauce

½-cup agave nectar

2-tablespoons white vinegar

ENERG EGG REPLACER equal to 2 eggs

2-cups whole-wheat flour

1/2-cup cocoa powder

2-teaspoons baking powder

1-teaspoon-baking soda

¼--teaspoon salt

Optional: 1-cup nuts, fold in just before pouring in the muffin pans and/or place 5 chocolate chips on top the batter before baking

In a standing mixing bowl, mix together the water, applesauce, agave nectar, and egg replacement. 

Use a different bowl to whisk together the flour, baking powder, baking soda, and salt. 

Add the dry ingredients to the wet and mix until uniform.  Fold in nuts.

Pour into muffin cups or oil sprayed muffin pans until ¾ full.  Place chocolate chips on top 

Bake at 350 degrees for 30 minuets or until a toothpick inserted into the center comes out clean.

BREAKFAST LOAF VARIATION-Instead of muffins, pour in an oiled bread pan, bake at 350 degrees for 35 minutes or until a toothpick comes out clean when inserted in the center. 

APPLE CINNAMON MUFFINS

APPLE CINNAMON MUFFINS

Muffin pan with muffin cups

Preheat oven to 350 degrees

Preparation time: 20 minutes

Yield: 12 muffins

1 2/3-cups water

½-cup applesauce

½-cup agave nectar

2-tablespoons white vinegar

2-cups whole-wheat pastry flour

2-teaspoons baking powder

1-teaspoon-baking soda

¼--teaspoon salt

2-teaspoons cinnamon

2 apples peeled and diced

In standing mixing bowl, mix together the water, applesauce, and agave nectar. 

Use a different bowl to whisk together the flour, baking powder, baking soda, salt, and cinnamon. 

Add the dry to the wet and mix until uniform. 

Pour into muffin cups or sprayed muffin pans until ¾ full. 

BREAKFAST LOAF VARIATION-Instead of muffins, pour in an oiled bread pan, bake at 350 degrees for 35 minutes or until a toothpick comes out clean when inserted in the center.