Vegan Chocolate-Ginger Cake

ONE
3/4 cup flour
1/3 cup cocoa powder
2 t baking powder
1/2 t baking soda
1/2 t salt

TWO
1 cup unsweetened apple sauce
1/3 cup brown sugar
1 t vanilla

THREE
1/3 cup crystallized ginger, minced

Preheat the oven to 355F. lightly oil and grease a small cake tin or muffin pan if making muffins. In a bowl, shift the ingredients in ONE. In a separate bowl, combine the ingredients in TWO. Fold the wet into the dry ingredients. Add THREE.  Pour the batter into the pan. Bake for about 20 minutes (cake) or 10 (muffins) or until set.

Original in Southern in Law

Fat-Free Chewy Chocolate Cookies

ONE
1 1/2 cups flour
1/2 cup brown sugar
1/2 cup baking cocoa (unsweetened)
1/2 t baking soda
1/2 t salt

TWO
1/2 cup rice syrup
3 egg whites
*Next time I will be trying these with chopped dried cranberries!

Preheat the oven to 350F and lightly oil two baking sheets. In a bowl, mix the ingredients in ONE. In a separate bowl, mix the ingredients in TWO. Fold the wet ingredients into the dry and mix well into a sticky butter. Drop round teaspoons of the batter onto the sheet leaving enough room around each ball. Bake for 8 minutes, then allow to cool on a cooling rack. Do not over-bake. 

Adapted from recipe in cooks.com

Carrot Cranberry bread

ONE
1 cup all-purpose flour
2/3 cup whole-wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/2 tsp cinnamon

TWO
1 cup apple sauce
2 egg replacer (or 2 egg whites)
1 tbsp olive oil
1 cup dried cranberries (or apricots, raisins, etc)
1/2 cup shredded carrots
1 tsp vanilla extract

In a bowl, combine the ingredients in ONE. In another bowl, mix the ingredients in TWO. Fold the wet ingredients into the dry. Pour the mix into the loaf pan and bake for 40-45 minutes, or until a toothpick inserted in the middle comes out clean.

Adapted from Allrecipes.com

Sweet Brown Bread

2 cups non-fat milk
1 cup sugar
1 cup (unsulfured) molasses

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 tsp salt
1 tsp baking soda
3 tsp baking powder

Makes two.
Lightly grease and flour two loaf pans. Pre-heat the oven to 350F.
In a bowl, mix the ingredients in ONE. In another bowl, shift the ingredients in TWO. Slowly fold the dry ingredients into the wet, stirring to avoid lumps. If you get them, use an electric beater to get smoothen your batter. Pour the batter into the pans and bake for about 40 minutes, or until firm.

Original from Allrecipes.com

Basil Sun-Dried Tomato Bread

ONE
1 envelope active dry yeast
1 cup warm water
2 tbsp sugar

TWO
1 1/3 cup chopped fresh basil
2 tbsp olive oil
6 cloves garlic

THREE
1/3 cup flour
1/3 cup whole wheat flour
1 tsp salt
3 tbsp chopped sun-dried tomatoes

Preheat the oven to 375F.
In a bowl, mix the ingredients in ONE. Cover with a cloth and set aside. In a blender or with a mixer, blend the ingredients in TWO. In a bowl, pour the ingredients in THREE. Add the yeast and the basil mixtures and fold together into a batter. Add more water or flower as needed. Lightly grease and flour a bread loaf pan and pour the batter into the prepared pan. COver with a damp cloth and let it raise in a warm place for 30 minutes. Bake for 45 minutes.

Original in Allrecipes.com

Vegan-No-Oil Pumpkin Ginger Bread

Makes two.

ONE

3 cups brown sugar

1 cup unsweetened apple sauce

4 egg replacer (or egg-whites if you're not one of them vegans :)

2/3 cup water

1 can (15 oz) pumpkin puree

2 tsp ground ginger

1 tsp allspice

1 tsp cinnamon

1 tsp ground cloves

TWO

3 1/2 cups flour

2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

Pre-heat the oven to 350F and lightly grease and flour two loaf pans.

In a bowl, mix the ingredients in ONE, one at a time. In a separate bowl, mix the ingredients in TWO. Add the dry ingredients to the wet. Divide the batter into two loaf pans and bake for about 45 minutes or until a skewer inserted in the middle comes out clean.

Butternut Squash Bread

Yummy taste!

1 package active dry yeast (mine turned out to be dead, ergo the flat bread in the pic)
1/4 cup warm water
2/3 cup mashed cooks butternut squash (I baked it)
1/2 cup warm milk
1 egg white
1/2 cup apple sauce
1/4 cup sugar
1/2 tsp salt
3 1/2 cups flour

In a mixing bowl, dissolve yeast in water. Let stand for 5 minutes. Add squash, milk, egg, applesauce, sugar, and salt and mix well. Gradually add the flour and beat until smooth. Add enough flour to form a dough. Turn into a flour surface and knead until smooth and elastic. Place in a greased bowl and turn over once. Cover and let rise in a warm place until doubled, about one hour. Punch dough down, shape into a loaf and place in lightly greased loaf pan. Cover and let rise about 30 more minutes. Bake at 375 degrees for 25-30 minutes or until tops are golden.

Original in Allrecipes.com

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Ginger Banana Bread (no oil, no butter!)

ONE

1 3/4 cups flour

2 tsp baking soda

2 tsp ginger

_______________

3/4 cup oatmeal

TWO

4 tbsp brown sugar

6 tbsp apple sauce

2/3 cup golden syrup

THREE

one egg white (or egg replacer)

3 ripe bananas, mashed

Pre-heat the oven to 325F. Lightly grease and line a 7x11 in cake pan.

Sift together the ingredients in ONE. Mix in the oatmeal. In a saucepan, heat up the ingredients in TWO until blended in. Add to the flour. Add the ingredients in THREE. Pour the batter into the pan and bake for about 40 minutes or until firm to the touch. Let it cool completely and cut into squares.

Original from Low Fat Low Cholesterol