Helpful Hints 
Bring ingredients to room temperature. Preheat the oven well.
Add just enough flour so that the dough pulls away from the sides of the bowl. If the batter seems too sticky, add 1 or 2 tablespoons more flour.
When grinding nuts use a dry blender. In the following recipes grind the nuts first, then measure.
Chilling the batter for several hours makes the dough easier to handle. The dough won’t be sticky and less flour will be needed if rolling and cutting out the cookies. Plus the stevia will have more time to blend with the other ingredients. Even a half hour helps if you’re short on time. Put the dough in the freezer for faster chilling or wrap well to bake later.
Cookies rolled out thinner and cooked at a higher temperature (400°F) should be crispier. Or try twice baking them. Cool the cookies beween bakings. Several of these cookie recipes will be more cake-like.
Adding a couple of tablespoons of date sugar will make the cookies crispier.
Try to have a uniform size and thickness to your cookies.
Keep a close watch on cookies. Since the cooking time is so short and ovens vary, cookies can easily overcook.
REFRIGERATOR CUTTER COOKIES½ cup butter or margarine, softened
2 large eggs, warmed to room temperature
¾ teaspoon powdered stevia extract
1 teaspoon vanilla extract
2 tablespoons maple syrup (optional)
Scant 1⅔ cups whole wheat pastry flour
½ cup ground raw nuts
1 teaspoon baking powder
⅛ teaspoon salt
• Soften and cream the butter or margarine in a mixing bowl.
• Cream the eggs into the butter. Mix in the stevia extract, vanilla, and maple syrup.
• Mix the flour, nut meal, baking powder, and salt together in a bowl. Stir the flour mixture into the butter mixture. Add flour until dough balls up and stops sticking to the sides of the bowl. Be careful not to add too much flour.
Yield:
20 (2½-inch)
cookies
Per serving:
Calories 110
Total Fat 8 g
Sat. Fat 3 g
Protein 3 g
Carb. 8 g
Fiber 2 g
Sodium 88 mg
• Refrigerate the dough for at least 3 to 4 hours. Preheat the oven to 375°F. Oil a cookie sheet. Roll out the dough on a lightly floured board, and cut with cookie cutters. Bake for 12 minutes.
VARIATIONS:
(1) Add grated lemon peel and 1 teaspoon lemon juice.
(2) Add grated orange peel and ½ teaspoon almond extract.
MOLASSES COOKIES¼ cup oil
2 tablespoons sesame tahini or cashew butter
1 tablespoon date sugar (optional)
¼ cup apple butter
¼ teaspoon powdered stevia extract
¾ teaspoon stevia concentrate
1½ tablespoons blackstrap molasses
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ginger
⅛ teaspoon cloves
• Preheat the oven to 400°F. Oil a cookie sheet.
• Mix the oil and tahini or cashew butter together in a mixing bowl. Mix in the date sugar. Add the apple butter, stevia extract, stevia concentrate, molasses, and vanilla. Mix well.
• Mix the flour, leavening, salt, and spices together in a bowl. Mix the dry ingredients into the wet ingredients. Chill the batter for better handling.
• Roll out onto a floured cutting board. Flour the rolling pin. Use cookie cutters. Place the cookies on the baking sheet, and bake for 10 to 12 minutes. Thinner cookies will be crisper.
Yield:
16 cookies
Per cookie:
Calories 85
Total Fat 5 g
Sat. Fat 0 g
Protein 2 g
Carb. 9 g
Fiber 1 g
Sodium 55 mg
NOTE: If you don’t have the stevia concentrate use ½ teaspoon powdered stevia extract and 2 tablespoons molasses. If you don’t want to use the molasses, use a total of 1 teaspoon of stevia concentrate, ¼ teaspoon powdered stevia extract and about 1 extra tablespoon of apple butter.
ALMOND DELIGHTS½ cup finely ground raw almonds
3 ounces soft or regular tofu or 1 large egg
⅓ cup orange juice
⅓ cup almond butter
⅓ cup oil
2 tablespoons date sugar (optional)
1 teaspoon almond extract
½ teaspoon powdered stevia extract
Grated rind of 1 orange
1 cup whole wheat pastry flour
¼ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
• Preheat the oven to 375°F. Oil a cookie sheet.
• Grind the almonds to a fine meal in the blender. Place in a bowl and set aside.
• Blend the tofu and orange juice in the blender.
Yield:
16 cookies
Per cookie:
Calories 135
Total Fat 9 g
Sat. Fat 1 g
Protein 5 g
Carb. 9 g
Fiber 1 g
Sodium 94 mg
• Cream the almond butter and oil together in a mixing bowl. Stir in the date sugar, almond extract, stevia extract, and grated orange rind. Add the blended tofu (or egg) and mix well.
• Stir the almond meal, flour, leavenings, and salt together in a bowl. Add the flour mixture to the wet ingredients. Add just enough flour so that the batter stops sticking to the sides of the bowl and forms a ball. Chill the dough for easier handling.
• Roll the dough into small balls with your hands and, place on the cookie sheet. Flatten the cookies to about ¼-inch thick with the palm of your hand. Press ½ almond, cut lengthwise, in the center of each cookie. Bake for 12 to 15 minutes.
CHOCOLATE CHIP COOKIES½ cup butter or margarine, softened
½ cup cashew butter or almond butter
2 tablespoons date sugar (optional)
¼ cup unsweetened applesauce or mashed banana
1 large egg
⅓ teaspoon powdered stevia extract
½ teaspoon stevia concentrate
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup chocolate chips or carob chips
• Preheat the oven to 375°F. Oil a cookie sheet.
Yield:
about 18
(2½-inch)
cookies
Per cookie:
Calories 146
Total Fat 11 g
Sat. Fat 5 g
Protein 3 g
Carb. 10 g
Fiber 1 g
Sodium 124 mg
• Soften the butter or margarine. Cream the butter and cashew butter or almond butter together. Mix in the date sugar. Blend in the applesauce or mashed banana. Beat in the egg. Mix in the stevia extract, stevia concentrate, and vanilla.
• Stir the flour, baking soda, and salt together, and mix into the liquid ingredients. Add the chocolate or carob chips, and stir. The batter should be fairly stiff. Add a little more flour if necessary (1 or 2 tablespoons). You can chill the dough for easier handling.
• Drop the dough by the spoonful onto the cookie sheet. Press down on the cookies once with your palm. Bake for 12 to 15 minutes.
Yield:
16 cookies
Per cookie:
Calories 145
Total Fat 9 g
Sat. Fat 2 g
Protein 3 g
Carb. 14 g
Fiber 1 g
Sodium 54 mg
FOR A REDUCED FAT, VEGAN COOKIE, USE:
½ cup cashew butter
¼ cup oil
½ cup apple butter
⅓ teaspoon stevia extract
½ teaspoon stevia concentrate
1 teaspoon vanilla
1 cup whole wheat flour
¼ teaspoon baking soda
¼ teaspoon salt
⅓ cup chips
JAM DOT COOKIES⅓ cup oil
1 egg
2 tablespoons apple butter
3 tablespoons plain nonfat yogurt
2 tablespoons date sugar (optional)
1 teaspoon vanilla
½ teaspoon powdered stevia extract
1½ cups whole wheat pastry flour
¼ teaspoon baking soda
⅛ teaspoon salt
About ½ cup jam or other filling
• In a mixing bowl, whip the oil and egg together. Mix in the apple butter, yogurt, date sugar, vanilla, and stevia extract.
• Stir the flour, baking soda, and salt together. Mix the dry ingredients into the wet ingredients. The batter should start to pull away from the sides of the bowl.
Yield:
about 20
cookies
Per cookie:
Calories 95
Total Fat 4 g
Sat. Fat 0 g
Protein 2 g
Carb. 13 g
Fiber 1 g
Sodium 37 mg
• Refrigerate the dough for at least 2 hours.
• Preheat the oven to 325°F. Butter a cookie sheet. Remove the batter from the refrigerator. Form into 1-inch balls and place on the cookie sheet. Flatten the balls slightly with your palm. Make a depression in the center of the cookies. (The tip of a honey dipper works great. Dip it in flour to keep it from sticking.) Spoon some jam or other filling into the depression. Bake for 15 to 20 minutes.
CASHEW COCONUT CHEWS⅔ cup unsweetened coconut
6 ounces pineapple juice
1 tablespoon sesame tahini
2 tablespoons maple syrup (optional)
1 teaspoon vanilla extract
½ teaspoon powdered stevia extract
½ cup coarsely ground raw cashews Scant
¾ cup whole wheat pastry flour
• Preheat the oven to 350°F. Oil a cookie sheet.
• Soak the coconut in the pineapple juice in a small bowl.
Yield:
16 (1½-inch)
cookies
Per cookie:
Calories 117
Total Fat 9 g
Sat. Fat 6 g
Protein 2 g
Carb. 7 g
Fiber 2 g
Sodium 5 mg
• Cream together the tahini, maple syrup, vanilla, and stevia extract in a mixing bowl. Stir in the soaked coconut and ground cashews. Mix in the flour.
• Drop the batter by the spoonful onto an oiled cookie sheet using two spoons. Leave the cookies dome-shaped. Bake for about 25 minutes.
COCONUT FIG CHEWS½ cup chopped figs
½ cup unsweetened fruit juice or water
1 cup unsweetened coconut
½ cup ground sesame seeds
⅛ teaspoon salt
½ teaspoon powdered stevia extract
2 tablespoons cashew butter
⅓ cup whole wheat pastry flour
• Preheat the oven to 350°F. Oil a cookie sheet.
• Stew the chopped figs in the fruit juice or water for 8 to 10 minutes. Add the coconut to the pan, mix, and set aside.
• Grind the sesame seeds in a blender. In a mixing bowl, place the stewed figs and coconut, ground sesame seeds, salt, stevia extract, cashew butter, and flour. Mix well. Shape the cookies with your hands. Place on the cookie sheet and flatten slightly.
Yield:
16 (1½-inch) cookies
Per cookie:
Calories 200
Total Fat 15 g
Sat. Fat 11 g
Protein 3 g
Carb. 15 g
Fiber 5 g
Sodium 32 mg
• Bake for 12 to 14 minutes.
NOTE: You may add 1 teaspoon of powdered stevia herb.
DATE NUT COOKIES2 large chopped dates
⅓ cup apple juice or water
1 cup ground walnuts
¼ cup oil
½ teaspoon powdered stevia extract
1 teaspoon vanilla extract
¼ cup apple butter
¾ cup whole wheat pastry flour
1 teaspoon cinnamon
• Preheat the oven to 350°F. Oil a cookie sheet.
• Simmer the chopped dates in the juice or water for 10 to 15 minutes in a small pan.
Yield:
12 cookies
Per cookie:
Calories 116
Total Fat 8 g
Sat. Fat 1 g
Protein 2 g
Carb. 9 g
Fiber 1 g
Sodium 1 mg
• Grind the walnuts in the blender to a coarse meal. Put in a bowl and set aside.
• Coarsely grind the softened dates and the liquid in the blender.
• Beat the oil, stevia extract, vanilla, and apple butter together in a mixing bowl. Add the liquefied dates and mix. Stir in the ground walnuts, flour, and cinnamon.
• Drop the batter by the spoonful onto a cookie sheet using two spoons. Make small dome-shaped cookies. Bake for 15 to 20 minutes.
NOTE: You may use any combination of nuts and seeds instead of walnuts.
CRISSCROSS PEANUT BUTTER COOKIES¼ cup butter or margarine, softened
⅔ cup natural peanut butter
½ teaspoon powdered stevia extract
2 tablespoons date sugar (optional)
½ teaspoon maple flavoring
¼ cup apple butter
1 large egg
¾ cup whole wheat pastry flour
½ teaspoon baking soda
½ teaspoon cinnamon
⅓ teaspoon salt
• Preheat the oven to 350°F. Oil a cookie sheet.
• Soften and cream the butter or margarine in a mixing bowl. Cream the peanut butter into the butter. Mix in the stevia extract, date sugar, maple flavoring, and apple butter. Beat in the egg until thick and smooth.
Yield:
16 large cookies
Per cookie:
Calories 123
Total Fat 8 g
Sat. Fat 3 g
Protein 4 g
Carb. 8 g
Fiber 2 g
Sodium 114 mg
• Stir the flour, baking soda, cinnamon, and salt together in a bowl. Add the flour mixture to the peanut butter mixture.
• Place large balls of batter on the cookie sheet using two spoons. Flatten each cookie with a floured fork, making a crisscross pattern.
• Bake for 12 minutes.
Yield:
16 large cookies
Per cookie:
Calories 123
Total Fat 8 g
Sat. Fat 1 g
Protein 4 g
Carb. 8 g
Fiber 2 g
Sodium 79 mg
FOR VEGAN PEANUT BUTTER COOKIES, USE:
¼ cup oil
⅔ cup peanut butter
⅓ cup apple butter
2 ounces tofu (mix the tofu with the apple butter in a blender first)
½ teaspoon stevia extract
2 tablespoons date sugar (optional)
½ teaspoon maple flavoring
¾ cup whole wheat pastry flour
½ teaspoon baking soda
½ teaspoon cinnamon
⅛ teaspoon salt
OATMEAL RAISIN COOKIES½ cup loosely packed raisins
½ cup apple juice
⅓ cup oil
2 tablespoons sesame tahini or almond butter
1 large egg
2 tablespoons plain nonfat yogurt
2 tablespoons date sugar (optional)
⅓ teaspoon powdered stevia extract
½ teaspoon stevia concentrate
1 teaspoon vanilla extract
1 cup rolled oats
1 cup whole wheat pastry flour
¼ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
¼ cup chopped walnuts (optional)
• Preheat the oven to 375°F. Oil a cookie sheet.
• Place the raisins and apple juice in a small pan, and simmer over low heat for 10 to 15 minutes. Set aside.
• In a mixing bowl, beat the oil and tahini or almond butter together. Mix in the egg then the yogurt. Stir in the date sugar, stevia extract, stevia concentrate, and vanilla.
• Grind the oats in a blender. (Only pulse 2 to 3 times and do ⅓ cup at a time.) Remove from blender. Cream half of the stewed raisins and all of the juice in a blender. Set the rest of the raisins aside. Stir the creamed raisins into the other ingredients.
Yield:
16 (3-inch) cookies
Per cookie:
Calories 121
Total Fat 6 g
Sat. Fat 1 g
Protein 3 g
Carb. 14 g
Fiber 2 g
Sodium 73 mg
• Mix the ground oats, flour, leavenings, cinnamon, and salt. together. Mix into the wet ingredients. Add the rest of the raisins and the walnuts, if desired. Don’t over-mix.
• Drop onto the oiled cookie sheet, and flatten with the palm of your hand. Bake for 13 to 15 minutes.
SESAME CRISPS3 to 4 tablespoons oil
¾ cup cashew or almond butter
½ cup apple butter
2 tablespoons maple syrup (optional)
½ teaspoon powdered stevia extract
½ teaspoon maple flavoring
1 teaspoon vanilla extract
1½ cups raw sesame seeds
⅓ cup whole wheat flour
¼ teaspoon salt
• Preheat the oven to 375°F. Oil a large baking pan (about 9 × 13-inch) or a small cookie sheet with sides.
• In a small bowl, blend the oil into the nut butter. (If the nut butter is very thick, use the larger amount of oil. If it is thin, use the lesser amount.) Mix in the apple butter, maple syrup, stevia extract, maple flavoring, and vanilla.
Yield:
30 servings
Per serving:
Calories 109
Total Fat 8 g
Sat. Fat 1 g
Protein 3 g
Carb. 7 g
Fiber 1 g
Sodium 20 mg
• Place the sesame seeds in a large mixing bowl. Stir in the nut butter mixture. Add the flour and salt, and mix well.
• Press the mixture evenly and firmly into the bottom of the pan or cookie sheet to about ¼ inch thick. Bake for 15 to 18 minutes.
• Cool completely before cutting.
TROPICAL FRUIT BARSCRUST
½ cup finely ground raw cashews
½ cup whole wheat flour Pinch of salt
¼ teaspoon powdered stevia extract
3 tablespoons oil
• Preheat the oven to 350°F. Oil an 8-inch square or 6 × 10-inch pan.
• Grind the cashews in a blender. Mix the cashews, flour, salt, and stevia extract together in a bowl. Stir the oil in with a fork until it is evenly distributed. Press the mixture firmly into the pan. Bake for 12 to 15 minutes. Cool.
MIDDLE LAYER
4 large dates, chopped ¼ cup water
• Simmer the dates in the water until they become a creamy paste (about 5 to 10 minutes). Add a little more water if it is too thick. Spread the date paste in a thin layer over the cooled crust.
• Reduce the oven temperature to 325°F.
FILLING
1 (8-ounce) can crushed pineapple
1 medium ripe banana
1 teaspoon vanilla extract
½ teaspoon powdered stevia extract
¼ cup flour
½ cup unsweetened coconut
Yield:
16 bars
Per bar:
Calories 139
Total Fat 10 g
Sat. Fat 5 g
Protein 2 g
Carb. 13 g
Fiber 2 g
Sodium 4 mg
• In a blender cream the pineapple (with juice), banana, vanilla, and stevia extract together. Pour into a mixing bowl. Gently stir in the flour and coconut. Pour the filling evenly over the crust. Bake for 45 to 50 minutes until a knife inserted near the edge comes out clean. Cool completely before cutting.
PEANUT BUTTER BARS½ cup natural peanut butter
⅓ cup oil
¼ cup apple butter
2 tablespoons date sugar (optional)
½ teaspoon powdered stevia extract
1 teaspoon vanilla
2 tablespoons soft tofu or 1 egg
1 cup whole wheat pastry flour
½ cup rolled oats (quick-cooking are O.K.)
½ teaspoon baking soda
¼ teaspoon salt
• Preheat the oven to 350°F. Oil an 11 × 7-inch or similar size baking pan.
• Mix the peanut butter and oil together in a bowl. If your peanut butter is already runny, reduce the oil and increase the peanut butter some. Mix in the apple butter, date sugar, stevia extract, vanilla, and tofu or egg. The tofu may be blended first in a blender or creamed directly into the batter until smooth.
• Stir in the flour, oats, baking soda, and salt. Press the batter into the bottom of the pan, and bake for 25 minutes.
CAROB PEANUT BUTTER FROSTING½ cup carob powder
¾ cup soymilk or milk
⅓ teaspoon powdered stevia extract
⅓ cup peanut butter
1 teaspoon vanilla
• Mix the carob, soymilk or milk, and stevia extract together in a saucepan. Cook at a low boil for about 7 minutes. Remove from the heat and mix in the peanut butter and vanilla until smooth.
Yield:
25 servings
Per serving:
Calories 118
Total Fat 7 g
Sat. Fat 1 g
Protein 4 g
Carb. 10 g
Fiber 2 g
Sodium 70 mg
• Remove the bars from the oven, and frost immediately. Cool before cutting.
NOTE: You may use half carob and half cocoa (or 1 square of baker’s chocolate, melted) plus 2 tablespoons honey.
DATE BARSCRUST AND TOPPING
¾ cup rolled oats
1 cup whole wheat pastry flour
¼ cup unsweetened coconut
¼ teaspoon powdered stevia extract
⅛ teaspoon salt
6 tablespoons oil
½ teaspoon maple flavoring or 2 tablespoons maple syrup
• Preheat the oven to 350°F. Oil an 8-inch square or 6 × 10-inch pan.
• Mix the oats, flour, coconut, stevia extract, and salt in a mixing bowl. Stir the oil and maple flavoring into the dry ingredients. If using the maple syrup rub in with your fingers.
• Press about ⅔ of the mixture firmly into the bottom of the baking pan. Save the rest for the topping.
FILLING
1½ cups chopped dates (not packed)
About ⅔ cup water
Pinch of salt
⅓ teaspoon powdered stevia extract
• Place all the ingredients in a small saucepan, and cook over low heat until creamy. Add a little more water if necessary. (It should be a thick, creamy, spreadable paste.)
Yield:
16 bars
Per bar:
Calories 167
Total Fat 8 g
Sat. Fat 3 g
Protein 2 g
Carb. 23 g
Fiber 3 g
Sodium 18 mg
• Spread the date filling over the crust. Sprinkle the topping over the filling. Press the topping lightly into the filling with a fork.
• Bake for 30 minutes. Cool thoroughly before cutting.
PUMPKIN BARS1 large egg
2 tablespoons soymilk or milk
⅓ cup oil
¼ cup apple butter
⅓ teaspoon powdered stevia extract
½teaspoon stevia concentrate or 1 tablespoon molasses
¼ teaspoon maple flavoring
1 tablespoon date sugar (optional)
1 packed cup cooked pumpkin or squash
1½ cups whole wheat pastry flour
1½ teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
¼ teaspoon salt
¼ cup chopped sunflower seeds (optional)
• Preheat the oven to 350°F. Oil an 8-inch shallow square pan.
• Lightly beat the egg and soymilk or milk in a small bowl. Beat the oil in a large mixing bowl with the apple butter, stevia extract, stevia concentrate or molasses, maple flavoring, and date sugar. Stir in the beaten egg. Gently mix in the pumpkin or squash.
• Sift the flour, baking powder, spices, and salt together. Fold the dry ingredients into the wet. Add the sunflower seeds just before the flour is completely blended. The batter will be fairly stiff.
• Spoon the batter into the pan, Bake for 30 to 35 minutes.
Yield:
16 bars
Per bar:
Calories 104
Total Fat 5 g
Sat. Fat 0 g
Protein 2 g
Carb. 12 g
Fiber 2 g
Sodium 13 mg
SERVING SUGGESTION: Top with Lemon Icing (page 161) or Cream Cheese Frosting (page 162).
GRANOLA ENERGY BARS2 teaspoons powdered stevia leaf
2 cups granola (Use your favorite; if it has chopped nuts and dried fruit, all the better.)
⅓ cup tahini, cashew, or almond butter
2 tablespoons oil
⅓ cup apple butter
1 tablespoon honey (optional)
⅓ teaspoon powdered stevia extract
1 teaspoon vanilla
• Preheat the oven to 375°F. Oil a 6 × 10-inch baking dish.
• Mix the powdered stevia leaf into the granola in a large mixing bowl.
• In a small bowl, mix the nut butter and oil together. Add the apple butter, honey, stevia extract, and vanilla. Gently stir this mixture into the granola.
• Press the batter firmly and evenly into the baking dish. Bake for 18 to 20 minutes. Cool completely before cutting.
Yield:
20 servings
Per serving:
Calories 95 Total Fat 5 g
Sat. Fat 1 g
Protein 2 g
Carb. 10 g
Fiber 1 g
Sodium 29 mg
OPTION: Add 1 or 2 heaping tablespoons protein powder to the batter.
PECAN SANDIES6 tablespoons butter or margarine, softened
2 tablespoons sesame tahini
2 tablespoons date sugar (optional)
½ teaspoon powdered stevia extract
1 teaspoon vanilla extract
2 tablespoons soymilk or milk
2 large eggs, lightly beaten
1 ¼ cups whole wheat pastry flour
¼ teaspoon salt
½ teaspoon baking powder
½ cup coarsely ground pecans
⅓ cup chopped pecans
15 pecan halves
• Cream the softened butter or margarine with the tahini, date sugar, stevia extract, and vanilla in a mixing bowl. Lightly beat the soymilk or milk with the eggs, and mix into the batter.
Yield:
18 cookies
Per cookie:
Calories 120
Total Fat 9 g
Sat. Fat 3 g
Protein 3 g
Carb. 8 g
Fiber 2 g
Sodium 90 mg
• Sift the flour, salt, and baking powder together. Coarsely grind the pecans in a blender, and measure out ½ cup. Chop the pecans and measure out ⅓ cup. Mix the flour, ground pecans, and chopped pecans into the batter. The batter should pull away from the sides of the bowl. If the batter is too sticky, add 1 or 2 tablespoons more flour. Be careful not to add too much flour.
• Refrigerate the batter for several hours or more.
• Preheat the oven to 350°F. Oil a cookie sheet.
• Shape the dough into balls with your hands. Flatten the balls with the palm of your hand on the cookie sheet. Press a pecan half in the center of each cookie. Bake for 15 minutes.
CAROB BROWNIES½ cup oil
4 ounces soft or firm tofu
¾ cup unsweetened applesauce
½ teaspoon powdered stevia extract
1 teaspoon vanilla extract
1 tablespoon lemon juice
½ cup carob powder*
Scant 1¼ cups whole wheat pastry flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ cup chopped walnuts (optional)
• Preheat the oven to 350°F. Oil an 8-inch, shallow square pan.
• Place the oil, tofu, applesauce, stevia extract, vanilla, and lemon juice into a blender. Blend until smooth and pour into a large mixing bowl. Stir in the carob powder until well blended (a hand mixer will help). When measuring the carob, tamp the cup on the counter a few times.
Yield:
16 brownies
Per brownie:
Calories 124
Total Fat 8 g
Sat. Fat 1 g
Protein 2 g
Carb. 12 g
Fiber 2 g
Sodium 96 mg
• Sift the flour, leavenings, and salt together. Fold the dry ingredients into the wet. Mix in the walnuts. Don’t over-mix. Spoon the batter into the pan, and smooth the top. Bake for 25 to 30 minutes.
½ cup oil
1 egg
¼ cup plain nonfat yogurt
½ cup applesauce
¼ cup apple butter
½ teaspoon powdered stevia extract
1 teaspoon vanilla
1 teaspoon lemon juice
½ cup carob powder
1¼ cups whole wheat flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
Yield:
16 brownies
Per brownie:
Calories 130
Total Fat 8 g
Sat. Fat 6 g
Protein 2 g
Carb. 13 g
Fiber 2 g
Sodium 37 mg
OPTION: Replace ½ cup carob powder with ¼ cup carob powder and ¼ cup cocoa plus 2 tablespoons honey.
*Read about carob types on page 180 in Food Preparation Tips.
CHOCOLATE BROWNIES4 squares unsweetened baker’s chocolate
6 tablespoons butter or margarine, softened
½ cup low-fat cottage cheese
¼ cup honey or maple syrup
2 tablespoons date sugar
½ cup apple butter
¾ teaspoon powdered stevia extract
1 teaspoon vanilla extract
2 large eggs
1 cup whole wheat pastry flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup chopped walnuts
• Preheat the oven to 350°F. Oil an 8-inch, shallow square pan.
• Melt the chocolate over low heat in a heavy-bottomed pan or double boiler.
• Soften and cream the butter or margarine in a mixing bowl. Stir in the melted chocolate.
Yield:
16 servings
Per brownie:
Calories 177
Total Fat 12 g
Sat. Fat 6 g
Protein 4 g
Carb. 17 g
Fiber 2 g
Sodium 157 mg
• Put the cottage cheese through a fine-mesh strainer, then mix into the butter and chocolate. Blend in the honey or maple syrup and the date sugar. Mix in the apple butter, stevia extract, and vanilla. Beat the eggs in one at a time.
• Mix the flour, baking soda, and salt together. Stir the dry ingredients into the wet until blended. Mix in the walnuts.
• Spoon the batter into the pan, and bake for 35 to 40 minutes.