I love to bake so most of the recipes I have are breads and cakes but their healthy versions.
Apple Cupcakes - I just made these cup cakes for DS' birthday last week and they were yummy. No one even noticed that it was a low-fat version of cup cakes.
9 regular cupcakes or about 30 mini cupcakes / 350 degree oven
1 cup unsweetened chunky applesauce1. Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and whisk to combine.
2 cups all-purpose flour ( I did half regular and half whole wheat flour)
1/2 cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup olive oil
1/4 cup apple juice
1 teaspoon vanilla
2. Crack the eggs into a separate, medium sized bowl and beat with a form to break up. Add the oil, apple juice, vanilla, and applesauce and mix to combine.
3. Combine the wet and dry ingredients until all ingredients come together.
4. Scoop into cupcake papers about 3/4 full so cupcakes will have a significant dome. Bake at 350 degrees for 20-22 minutes, rotating the pan after 15 minutes, until a toothpick comes out clean. (If making in mini muffin pan bake for 15 minutes).
Spinach and lentil curry
1 15oz package of frozen spinach
1/2 cup green split bean lentils
1 tblsp grated coconut (optional)
1 tblsp curry powder
salt to taste
1 tsp olive oil
1/2 tsp cumin or mustard seeds
In a heavy pan or pressure cooker combine the frozen spinach, lentils, coconut, curry powder and 3 cups of water and cook till the lentils are soft and mushy (If cooking in pressure cooker then wait for 4 whistles). In a separate pot, heat olive oil and add cumin or mustard seeds and heat till they sputter. Then pour over the spinach and lentils. Add salt and mix.
We usually serve this with rice.
Zucchini bread (I made this recipe a few times this summer when we had a lot of zucchini -they disappeared really fast and no one noticed that this was the healthy version)
1 cup applesauce
2 cups white sugar
2.5 cups grated zucchini
2 teaspoons vanilla extract
3 cups whole wheat flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
<table class="zeroBorder" border="0" width="600" cellpadding="5" cellspacing="0"><tbody><tr valign="top"></tr><tr valign="top"><td width="573"> Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch loaf pans.
</td></tr><tr valign="top"><td width="573"> In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans. Bake for 60 to 70 minutes, or until done.