Tuesday, November 13, 2012

Splurge Recipe - Leftover Halloween Candy Pumpkin Bread

Leftover Halloween Candy Pumpkin Bread
Makes 2 loaves
4 eggs
¾ cup of splenda/sugar substitute of choice
¾ cup organic brown sugar
15-ounce can of pumpkin puree
¾ cup of unsweetened applesauce
¾ cup of avocado
3 cups of soy flour (or flour of choice)
2 tsp. baking soda
2 tsp. baking powder
2-3 TBSP pumpkin pie spice
¾ cup of black currants/raisins (optional)
2-3 handfuls of leftover Halloween candy – I used mini Hershey’s chocolate bars, M&M’s, peanut M&M’s, and mini Crunch bars
Cooking Spray

Heat oven to 350 degrees.  Coat 2 standard loaf pans with cooking spray.

In large bowl, beat eggs, splenda, brown sugar, pumpkin puree, applesauce, and mashed avocado until smooth. In a second bowl, whisk together the flour, baking soda, baking powder, and pumpkin pie spice.

Add the dry ingredients to the wet ingredients and mix well. Set aside.

In microwavable bowl, melt candy in 30-second increments, stirring occasionally.

Fold in black currants/raisins and melted candy in batter. Mix well and divide batter between loaf pans. Fill each pan three-quarters full with batter. Place loaf pans on baking sheet in hot oven.

Bake for 50-60 minutes, or until a toothpick inserted at the center of the loaf comes out clean. Let cool for at least 1 hour before slicing.

Mine is currently in the freezer awaiting Thanksgiving.


C's Original 6-Ingredient Carob Coconut Veggie Cake

6-Ingredient Carob Coconut Veggie Cake
(pictured with Soy Yogurt and Chia Pudding)
1 cup liquid egg whites
15-ounces of carrots
2 cups baby spinach
3 TBSP coconut flour
2 TBSP carob powder
¾-1 cup of water
Cooking spray
Optional – Stevia, Chia Pudding, Yogurt, Walden Farms Pancake Syrup, or Walden Farms Carmel Syrup

Spray baking dish (loaf pan/large Pyrex dish) with cooking spray and set aside.
Combine all ingredients in blender (or Ninja) with the spinach on the bottom. Placing the spinach at the bottom weighs it down with the other ingredients so you don’t have to keep opening the blender and pressing the spinach down to blend.
Blend well and pour batter in to dish.
Cook in microwave for 17-20 minutes or until edges are a darker brown than the entire cake. You could also cook this in the stove but it will take a little longer. I have just been using the microwave. I also cooked 4 servings in the crock pot over the weekend, overnight on low, and that works just as well.
The consistency of the cake is perfect and I have been eating it for dinner for 2 weeks straight! Enjoy!

Monday, November 5, 2012

The Healthiest Pumpkin Bread Ever. By C.

Low Fat Dairy-Free Grain-Free Pumpkin Bread

1 mashed ripe banana
1 cup pumpkin puree (You could also make your pumpkin puree from scratch via a post from last fall.)
1/4 cup of unsweetened applesauce
1/3 cup + ¼ cup of liquid egg whites
2 cups of soy flour (can substitute with any flour)
1 tsp baking powder
½ tsp baking soda
2/3 cup of splenda (or other sugar substitute)
1 TBSP pumpkin pie spice
1 TBSP cinnamon (Or more if you love cinnamon!)
nonstick cooking spray

Preheat oven to 350 degrees. Spray loaf pan with nonstick cooking spray.
Place mashed banana, pumpkin puree, applesauce, and egg whites in a large bowl. Beat with mixer on low speed.
Place flour, sweetener, baking powder, baking soda, pumpkin pie spice, and cinnamon in a medium bowl and stir. Add flour mixture to banana and pumpkin mixture and blend.
Pour batter into loaf pan and bake for approximately one hour or until toothpick/knife placed in center comes out clean.