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Posts Tagged ‘applesauce replace oil’

  1. Vegan Blueberry Banana Breakfast Cake

    August 12, 2011 by erinRD

    Happy Friday!

    Vegan Blueberry Banana Breakfast Cake
    Adapted from PreventionRD as seen on Weekly Bite

    2 cups whole wheat pastry flour
    1 1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/4 cup sugar
    1/4 cup brown sugar
    1 Tablespoon ground flax
    1/3 cup canola oil
    3/4 cup unsweetened applesauce
    1 Tablespoon pure vanilla extract
    1 teaspoon cinnamon
    4 over-ripe bananas
    1 cup fresh blueberries

    Directions:
    1. Preheat over to 325 degrees.
    2. Spray a 8-inch square baking dish with nonstick cooking spray and set aside.
    3. Combine all dry ingredients in a bowl. Whisk together to sift.
    4. In a separate bowl, whisk together all the wet ingredients except the bananas. Combine wet with dry ingredients. Mix with electric mixer.
    5. Slowly work in bananas. Blend just until combined. Fold in the blueberries.
    6. Bake for about 1 hour or until golden brown on the top. After an hour insert toothpick into middle of cake. If toothpick comes out wet, bake for additional 15 minutes until done. Let cool and slice into 8 square. Serves 8.


    Nutrition Notes: Flax, applesauce, whole wheat flour! It packs heart healthy fats and one of the healthiest foods you can eat – blueberries!

    Taste Test: This cake is amazing. Moist blueberry goodness. Wholesome Husband and I have been having a piece for breakfast this week! It’s prefect with your morning cup of coffee!

    Category Uncategorized | Tags: ,,,,,, | 6 Comments

  2. Applesauce Banana Bread

    July 5, 2011 by erinRD

    Happy July 5th!

    Oh wait – that’s no fun.
    ;) Hope your July 4th was great! It was a late night last night but sometimes you’ve just gotta have fun – even if it means being tired the next day!

    Applesauce Banana Bread

    1 2/3 cup whole wheat flour pastry flour
    1 teaspoon baking soda
    ½ teaspoon cinnamon
    ½ teaspoon salt
    1/3 cup sugar
    1/3 cup brown sugar
    2 eggs
    ½ cup unsweetened applesauce
    3 very ripe bananas, peeled and mashed
    2 tablespoons low fat sour cream
    1 teaspoon vanilla extract

    Directions:
    1. Preheat oven to 350 degrees. Combine flour, baking soda, cinnamon and salt.
    2. Beat sugar and eggs with whisk or electric mixer until fluffy, then add unsweetened applesauce.
    3. Combine mashed bananas, sour cream and vanilla, then add to sugar mixture.
    4. Fold in flour mixture and pour into medium/large loaf pan or two small loaf pans sprayed with non-stick cooking spray. Bake about 50 – 60 minutes. Serves 12.

    Nutrition Notes: Subbing applesauce for oil saves a ton of fat and calories. Not to mention, I think it gives it added flavor and moisture!

    Taste Test: I made this and brought it when we went camping and everyone loved it. They had no idea that there was no oil in the bread. It stayed moist for days. A definite keeper!!

    Category Uncategorized | Tags: ,,, | No Comments

  3. Pumpkin Gingerbread

    February 8, 2011 by erinRD

    Let’s take a trip back to Autumn.

    Cool crisp air, changing leaves, pumpkin patches, bonfires, Halloween…my favorite time of the year.

    Pumpkin in February? Oh yes, I did it.

    Something must help us get through this dreadful winter. A taste of autumn is the perfect cure to winter blues.

    Pumpkin Gingerbread
    Adapted from A Foodie Stays Fit

    3 cups sugar
    1/2 cup canola oil
    1/2 cup unsweetened applesauce
    4 large eggs (or 8 egg whites)
    2/3 cup water
    1 (15 oz) can pumpkin
    2 teaspoons ground ginger
    1 teaspoon ground allspice
    1 teaspoon ground cinnamon
    1 teaspoon ground cloves
    2 1/2 cups spelt flour or whole wheat pastry flour
    1 cup all-purpose flour
    2 teaspoons baking soda
    1 1/2 teaspoons salt
    1/2 teaspoon baking powder

    Directions:
    1. Preheat oven to 350 degrees.
    2. Grease two 9×5 inch loaf pans.
    3. In a large mixing bowl, combine sugar, oil, applesauce and eggs; beat until smooth.


    4. Add water and beat until well blended. Mix in pumpkin until combined.
    5. In medium bowl, combine ginger, allspice, cinnamon, cloves, flours, soda, salt and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between greased pans.
    6. Bake until a toothpick comes out clean, about 60-75 minutes.
    7. Cool completely on a wire rack and store in an airtight container.

    Nutrition Notes: Replacing half the oil with unsweetened applesauce in this recipe cuts down on the fat and calories. Pumpkins belong to the squash family and offer numerous health benefits. Remember how butternut squash is loaded with beta-cartone just like carrots? Well, that bright orange color indicates that pumpkin contains beta-cartone as well. Pumpkin is low in fat and calories and loaded with vitamins A, C and E. Pumpkin is also an excellent source of fiber providing 5 grams in 1/2 cup. Fiber helps reduce LDL cholesterol levels, protect the body against heart disease, helps to control blood sugar level and promote healthy digestion.

    Taste Test: I loved this sweet bread. It makes a HUGE amount so cut it in half if you only want one loaf. It was moist and delicious with a great spice flavor! It’s perfect for breakfast or after dinner. Enjoy!

    Category Uncategorized | Tags: ,,,,, | 3 Comments