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. 

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.