Rich as hell.
- all-purpose flour
- tablespoon. baking powder
- baking soda
- ground cinnamon
- salt
- granulated sugar
- packed light-brown sugar
- eggs
- vanilla
- semisweet chocolate chips
- old-fashioned rolled oats
- sweetened flake coconut
Vegetarian
- 500g baby or large aubergines
- olive oil
- chickpeas
- pomegranate molasses
- teasons salt to taste
- cinnamon
- allspice
- freshly ground black pepper
- ml water
- mint and feta to sprinkle over
Surprisingly good pumpkin flavor. Sarita liked them too.Yield: 2 dozen cookies, approx. 90 cal each.
- butter
- honey
- egg
- vanilla
- canned or pureed cooked pumpkin
- whole wheat pastry flour
- wheat germ
- rolled oats
- baking soda
- cinnamon
- ginger
- nutmeg
- raisins
- canola oil
- frozen stir-fry vegetables
- minced garlic
- water
- soy sauce
Chewy and nourishing. Yum. Approx. 168 cal. each.
- yogurt
- wheat bran
- whole wheat pastry flour
- wheat germ
- oat bran
- rolled oats
- baking powder
- baking soda
- cinnamon
- grated orange rind
- oil
- molasses
- sunflower seeds
- walnuts or pecans as garnish
These bars made a nice snack for the trip down to L.A.. The recipe came without directions on the oven temperature setting, so I estimated 375F. The bars were moist, sweet, chewy and enjoyed by all, but I would go with a shallower pan next time- 9 by 13 inches as directed rather than my 8×11, or up the temperature by 25F, or lengthen the baking time 5-10 minutes, etc., etc..
- pitted dates
- water
- dark molasses
- water
- safflower or canola oil
- whole wheat flour
- baking soda
- ground cinnamon
- ground ginger
- ground cloves
- black raisins
Very moist, buttery, walnut crunch, and subtle maple flavor. A little too subtle? I’d up it a bit, maybe with maple extract. Mama liked them, and they are a nice treat to have with morning tea.
- eggs
- maple syrup
- milk
- whole wheat pastry flour
- wheat germ
- oat bran
- baking powder
- baking soda
My own invention and correspondingly genius yum. All ingredient amounts approximate.
- milk
- sugar-free instant vanilla pudding
- pumpkin puree
- cinnamon
- ginger
- ground cloves
- nutmeg
- ice cubes
Easy to make, nice to nosh on, good cinnamoniness, and it’s pretty amazing that it’s sweetened only with fruit juice. Otherwise, not much to say about this decent but not dreamy treat. I wish it were a bit more tender and rich.
- frozen and thawed apple juice concentrate
- safflower or canola oil
- mashed bananas
- vanilla extract
- whole wheat pastry flour
- baking soda
- baking powder
- ground cinnamon
- ground coriander
- chopped walnuts
- ground cinnamon
- chopped walnuts
- sprinkle of ground cinnamon
Delicious, satisfying, and so easy. Yes yes. Although the recipe calls for sharp Cheddar, I used mild with a little extra to very good result. And though the dill is optional, it is such a nice addition to the flavor that I would be reluctant to omit it in the future. The cookbook says: "Practically a cheese sandwich with the cheese built right in, this bread makes for a great brown-bag or picnic lunch with a salad and fresh fruit. It’s also a perfect protein complement to hearty bean soups, such as Black Bean Soup. Note: This bread freezes beautifully, so you might like to double the recipe and make one loaf to use fresh and one to freeze for later use.
- whole wheat flour
- unbleached white flour
- baking powder
- salt
- firmly packed grated sharp Cheddar cheese
- low-fat milk
- honey