BROWNIE-LOW FAT

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

In a small bowl, whisk together EnerG and water.

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 until a puree. 

Combine maple syrup and potato.

Add the EnerG mixture to the potato syrup. 

Add the wet to the dry and mix until uniform.  Add additional water 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. 

CHOCOLATE CHIP, COCONUT, PECAN COOKIES

CHOCOLATE CHIP, COCONUT, PECAN COOKIES

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 6-dozen cookies

1/2-cup coconut oil

3/4-cup agave nectar

2-teaspoon vanilla

1-cup fresh coconut (brown skin can remain)

1/3-cup ground flaxseed

2-cups whole-wheat pastry flour

1-teaspoon baking soda

1-cup vegan chocolate chips

1-cup pecans

Blenderize coconut oil, agave, vanilla, coconut, and flaxseed.  Pour into standing mixing bowl. 

In another bowl, whisk together the flour, chocolate chips, pecans, and baking soda. 

Add the dry to the wet and mix until uniform. 

Pat the dough into a large rectangle 1-inch thick on plastic wrap.  Refrigerate for 10 minutes. 

Cut into 1-inch squares.  (You can freeze half to be baked at another time.) 

Place on parchment lined baking sheets.  Bake cookies at 350 degrees for 15 minutes or

until lightly golden.

CHOCOLATE WALNUT COOKIES

CHOCOLATE WALNUT COOKIES

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 3-dozen small cookies or 1½-dozen large cookies

¾-cup agave nectar

½-cup coconut oil

1-teaspoon vanilla

1/3-cup ground flaxseed

½-cup cocoa powder

1-teaspoon baking soda

2-cups whole-wheat pastry flour

½-teaspoon salt

1-cup walnuts

1-cup chocolate chips optional

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

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

Add the dry to wet and mix until uniform. 

Place the dough in a plastic, freezer, bag and roll the dough flat.  Refrigerate for 10 minutes. 

Cut into 1-inch squares.  Leave as squares or round the corners by pinching inward.    

Place on parchment covered baking sheets.  Bake at 350 degrees for 15 minutes or until

lightly golden.  

TOFU RICOTTA

TOFU RICOTTA

Preparation time: 5 minutes R

Yield: 3-cups

2 cups (14 ounces) firm tofu

1/3-cup tahini

¼-cup soy sauce

2-tablespoons lemon juice

¾-cup water

Measure out all the ingredients and place in a large bowl.  Mash and mix the tofu and ingredients with your hands until it looks like ricotta. 

SPINACH TRIANGLES

SPINACH TRIANGLES

Preparation time: 20 minutes if baked in pan, 40 if turnovers or rectangles

Yield: 18 servings

1 to 3-tablespoons olive oil

2-cups onion, minced

1-teaspoon salt

1-teaspoon pepper

1-tablespoon dill, minced

3-tablespoons parsley, minced

2-pounds spinach, frozen, thawed, squeezed, chopped

3 garlic cloves, minced

3-tablespoons whole-wheat flour

3-cups tofu ricotta

Oil spray

1-pound whole-wheat phyllo pastry leaves (about 20 leaves) defrosted

In a large skillet, heat oil over medium heat.  Sauté the onions, salt, pepper, and spices.  Add the spinach, dill, and parsley. 

Stir in the flour to thicken and then remove from heat.  Let it cool. 

Mix in the tofu ricotta. 

Baked in Pan-In a sprayed 9 x 13-inch baking pan, place a sheet of phyllo dough letting the edges go up the sides.  Spray with oil and repeat until you have 10 oiled sheets.  Add half the filling, spreading it to the edges, then repeat with 10 more sheets of oiled phyllo, followed by remaining filling.  Put the rest of the sprayed phyllo on top, tuck in the edges, and bake uncovered at 350 degrees for about 1 hour or until golden and crispy.  Cut into squares and serve hot or room temperature. 

Triangular Turnovers-Triangular turnovers can be made for individual servings by spraying 2 sheets with oil.  Fold them over lengthwise.  Place 2-tablespoons of the filling in the lower quarter of the rectangle in the upper triangle.  Fold bottom of lower edge of lower quarter triangle over top quarter triangle.  Spray in-between sheets. Continue to fold and retain the triangular shape. Spray top. 

Rectangular Turnovers-A rectangle can be made by spraying 2 sheets with oil.  Folding the sheet in half lengthwise and spray again.  Place about 2-tablespoons of the mixture in the bottom.  Fold in the sides.  Fold the bottom half over the mixture and roll it over and tuck in any dough under the rectangle. Spray top.