Ultra Healthy VEGAN Apple, Carrot, Raisin Bran Flax Muffins
So you wanted to incorporate higher fiber in your diet while enjoying something delectable? These bran muffins are the answer to your prayers! Also, no oil or butter, and this even eliminates the cholesterol by using only egg whites! Plus, you get the added fruit and flax too! What are you waiting for?? Try these today;) You'll need:
1/2 cup whole wheat flour
1 tablespoon and 2 teaspoons all-purpose flour
1/4 cup and 2 teaspoons ground flaxseed
1/4 cup and 2 teaspoons oat bran
1/3 cup brown sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup and 2 teaspoons (soy milk for vegan) or Skim Milk non-vegan
2 egg whites, beaten
1/2 teaspoon vanilla extract
2 Tbsp. honey
3/4 cup shredded carrots
1 apple, cored and shredded with skin on
4 tablespoons raisins
Smart Balance Omega Non-Stick Cooking Spray for muffin pans
Oats for garnish on top of muffins(optional)
1/4 chopped walnuts (optional)
1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
2. In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon.
Add the soy (or milk), egg whites, honey and vanilla; mix until just blended. Stir in the carrots, apples, raisins and optional nuts. Fill prepared muffin cups 2/3 full with batter. Sprinkle oats on top of batter 3. Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Dot with honey while warm if desired. YIELDS 6
1/2 cup whole wheat flour
1 tablespoon and 2 teaspoons all-purpose flour
1/4 cup and 2 teaspoons ground flaxseed
1/4 cup and 2 teaspoons oat bran
1/3 cup brown sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup and 2 teaspoons (soy milk for vegan) or Skim Milk non-vegan
2 egg whites, beaten
1/2 teaspoon vanilla extract
2 Tbsp. honey
3/4 cup shredded carrots
1 apple, cored and shredded with skin on
4 tablespoons raisins
Smart Balance Omega Non-Stick Cooking Spray for muffin pans
Oats for garnish on top of muffins(optional)
1/4 chopped walnuts (optional)
1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners.
2. In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon.
Add the soy (or milk), egg whites, honey and vanilla; mix until just blended. Stir in the carrots, apples, raisins and optional nuts. Fill prepared muffin cups 2/3 full with batter. Sprinkle oats on top of batter 3. Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Dot with honey while warm if desired. YIELDS 6
Summer Creamy Cucumber Salad by Zakk Z. Serves 3-4
This recipe is low in calories and fat but packs a punch in flavor!! We had the luxury of using garden picked cucumbers and onion but store purchased will be equally delightful!
2 medium bowls
1 medium or large cucumber peeled, and sliced thin
1/2 small onion thinly sliced in rings
1/2 cup plain low fat yogurt
1/4 cup low fat sour cream* optional*
dash of olive oil
sea salt to taste
black pepper to taste
dash of cayenne pepper or to taste
2 dashes of garlic powder
Simply put your sliced cucumbers and onion in a bowl. In the other mixing bowl combine all the wet ingredients with oil and spices. Gradually add the mixed contents until you get a creamy consistency. Mmmm Mmmm!!
2 medium bowls
1 medium or large cucumber peeled, and sliced thin
1/2 small onion thinly sliced in rings
1/2 cup plain low fat yogurt
1/4 cup low fat sour cream* optional*
dash of olive oil
sea salt to taste
black pepper to taste
dash of cayenne pepper or to taste
2 dashes of garlic powder
Simply put your sliced cucumbers and onion in a bowl. In the other mixing bowl combine all the wet ingredients with oil and spices. Gradually add the mixed contents until you get a creamy consistency. Mmmm Mmmm!!
Low Fat and Easy Chocolate Pudding
In my search for a decadent yet low calorie dessert, I stumbled upon this awesome chocolate pudding recipe!
Serves 4
3 Tbsp. cornstarch
3 Tbsp. sugar
2 Tbsp. unsweetened cocoa powder
2 cups skim milk
1 tsp. pure vanilla extract
In a saucepan, thoroughly combine the cornstarch, sugar, and cocoa. Add the Milk and stir until very smooth. Cook on medium heat, stirring constantly, until the pudding comes to a boil. Then lower the heat and gently simmer, continuously, for 3 or 4 minutes. Stir in vanilla, pour into a decorative bowl or individual custard cups, and serve warm or chill about 2 hours, until cold and set.
Per 4.5 oz. serving 109 calories
4.4 G Protein
.8 G Fat
21.8 G Carbohydrates
4 G Saturated fat
2 mg. cholesterol
59 mg. sodium
Serves 4
3 Tbsp. cornstarch
3 Tbsp. sugar
2 Tbsp. unsweetened cocoa powder
2 cups skim milk
1 tsp. pure vanilla extract
In a saucepan, thoroughly combine the cornstarch, sugar, and cocoa. Add the Milk and stir until very smooth. Cook on medium heat, stirring constantly, until the pudding comes to a boil. Then lower the heat and gently simmer, continuously, for 3 or 4 minutes. Stir in vanilla, pour into a decorative bowl or individual custard cups, and serve warm or chill about 2 hours, until cold and set.
Per 4.5 oz. serving 109 calories
4.4 G Protein
.8 G Fat
21.8 G Carbohydrates
4 G Saturated fat
2 mg. cholesterol
59 mg. sodium
My Family Recipe for Authentic Tamales
Making tamales is a time consuming task but it's also a wonderful time to gather family and friends around the kitchen table to gossip and laugh!
This is a recipe that I have followed for many years. These tamales are made with pork but keep in mind that you could use chicken, turkey, or go vegetarian with beans, cheese or whatever suits your lifestyle. If you like your tamales more spicy feel free to add peppers to your meat to your liking. Remember always taste everything first. If your meat is bland prior to filling, the tamales will be too. Add salt little by little and read this recipe from top to bottom before beginning. Masa (tamale dough) can be purchased from your grocer already seasoned. This recipe is for plain masa that you season yourself.
Makes approx 70 tamales
Ingredients:
-10lbs. Masa, plain (dough)
9lbs pork shoulder- meat can be prepared 1 day in advance
-1 pkg. hojas (corn husks)- soak for approx 1 hour in a disinfected sink or large container until orange yellow in color
-Manteca(shortening)
-Fresh garlic
-3-4 whole onion
-cumino powder
-Full leaf chile ancho package (3big+1small)
-chile ancho powder
-Salt
-Large Stock pot for cooking
Step 1) Boil meat in 36qt. stock pot, fill halfway with water. Add 2-3 Onion (whole) and 3 large garlic cloves. Boil for about 4hrs. Or until cooked through. (RESERVE STOCK*)
Step 2) After meat is cooked and cooled, shred meat to fine pieces, add 2 pressed garlic cloves, ¼ c cumino, or to taste, ¼ c chile ancho powder, or to taste and salt to taste. Add approx. 2cups of reserved stock to make moist.***
Step 3) In medium saucepan add 8 full leaf chile anchos to pan filled halfway with water, boil until soft. (RESERVE WATER)
NOTE: to prepare chile anchos cut off stems and remove seeds.
Next, add the boiled chile anchos and approx. 1 cup of reserved liquid from pan to make a sauce and add to blender. RESERVE remaining liquid in saucepan for the masa.
Step 4) Use a large pan for masa. Break masa up to separate. Add warm reserved stock*, about 3 cups or until a smooth spreadable texture (not watery)
Add 2 pressed garlic and salt to taste. (2 light layers) Add half of the chile ancho sauce from blender, approx 6 tbsp. and 3 small finger handfuls of manteca, mix with hands. Add more chile ancho sauce, mix. Add cumino and salt to taste.
Step 5)Can be done while your meat is cooling.***
Hojas: In a large pan add very hot tap water fill halfway and let hojas soak for an hour or so.
Final Steps) Add Reserved stock* to large Stock pot ¼ way full.
(This is when your help will come in handy) Spread masa on the soft hoja using a smooth butter knife or spreader. Be sure to apply masa on the smooth side of the hojas. Just feel around and you will be able to tell the difference. Fill center with meat to your desired size then roll like a flauta then flip the bottom triangle towards the center. Continue to do this until all the meat is gone.
Finally arrange all the tamales in a Christmas tree formation in the stock pot. Cook on medium low 4-6 hours or simmer for 12+ hours.
Tamales are finished when masa easily falls off the hoja. Serve plain with a little salt and pepper or get fancy with sour cream, salsa, cheese if you wish.
Making tamales is very rewarding and fun too!
P.S. Remove hojas prior to eating:)
This is a recipe that I have followed for many years. These tamales are made with pork but keep in mind that you could use chicken, turkey, or go vegetarian with beans, cheese or whatever suits your lifestyle. If you like your tamales more spicy feel free to add peppers to your meat to your liking. Remember always taste everything first. If your meat is bland prior to filling, the tamales will be too. Add salt little by little and read this recipe from top to bottom before beginning. Masa (tamale dough) can be purchased from your grocer already seasoned. This recipe is for plain masa that you season yourself.
Makes approx 70 tamales
Ingredients:
-10lbs. Masa, plain (dough)
9lbs pork shoulder- meat can be prepared 1 day in advance
-1 pkg. hojas (corn husks)- soak for approx 1 hour in a disinfected sink or large container until orange yellow in color
-Manteca(shortening)
-Fresh garlic
-3-4 whole onion
-cumino powder
-Full leaf chile ancho package (3big+1small)
-chile ancho powder
-Salt
-Large Stock pot for cooking
Step 1) Boil meat in 36qt. stock pot, fill halfway with water. Add 2-3 Onion (whole) and 3 large garlic cloves. Boil for about 4hrs. Or until cooked through. (RESERVE STOCK*)
Step 2) After meat is cooked and cooled, shred meat to fine pieces, add 2 pressed garlic cloves, ¼ c cumino, or to taste, ¼ c chile ancho powder, or to taste and salt to taste. Add approx. 2cups of reserved stock to make moist.***
Step 3) In medium saucepan add 8 full leaf chile anchos to pan filled halfway with water, boil until soft. (RESERVE WATER)
NOTE: to prepare chile anchos cut off stems and remove seeds.
Next, add the boiled chile anchos and approx. 1 cup of reserved liquid from pan to make a sauce and add to blender. RESERVE remaining liquid in saucepan for the masa.
Step 4) Use a large pan for masa. Break masa up to separate. Add warm reserved stock*, about 3 cups or until a smooth spreadable texture (not watery)
Add 2 pressed garlic and salt to taste. (2 light layers) Add half of the chile ancho sauce from blender, approx 6 tbsp. and 3 small finger handfuls of manteca, mix with hands. Add more chile ancho sauce, mix. Add cumino and salt to taste.
Step 5)Can be done while your meat is cooling.***
Hojas: In a large pan add very hot tap water fill halfway and let hojas soak for an hour or so.
Final Steps) Add Reserved stock* to large Stock pot ¼ way full.
(This is when your help will come in handy) Spread masa on the soft hoja using a smooth butter knife or spreader. Be sure to apply masa on the smooth side of the hojas. Just feel around and you will be able to tell the difference. Fill center with meat to your desired size then roll like a flauta then flip the bottom triangle towards the center. Continue to do this until all the meat is gone.
Finally arrange all the tamales in a Christmas tree formation in the stock pot. Cook on medium low 4-6 hours or simmer for 12+ hours.
Tamales are finished when masa easily falls off the hoja. Serve plain with a little salt and pepper or get fancy with sour cream, salsa, cheese if you wish.
Making tamales is very rewarding and fun too!
P.S. Remove hojas prior to eating:)
Anna Oz. Fideo (Mexican Spaghetti)
This was a staple meal as a child and one of my favorites!! It is exceptionally affordable (Less than 5 dollars and will feed 4) and quick and easy to make! Most do not add corn to this simple recipe but my ideal fideo includes it:) You will need:
Large Pan or medium pot
1lb. Ground beef
minced garlic (about 1 tbsp.)
6oz. can of tomato sauce
Water ( to cover dry noodles)
Small minced onion
Fideo Noodles about 4oz.
Cumin (About 2 tbsp.)
Salt/Pepper (To taste)
Brown 1 lb. ground beef with your minced garlic Drain lightly. Add tomato sauce. Add water to ground beef then add onion. Add your spices,
Cumino, salt/pepper. Add your noodles. Keep eye balling your dish, you'll notice the noodles absorb a lot of water so add more if necessary. Check your spices
My ideal texture is like the pic. Not too soupy but not too dry. I love to eat this with homemade tortillas or just with a fork:)
Large Pan or medium pot
1lb. Ground beef
minced garlic (about 1 tbsp.)
6oz. can of tomato sauce
Water ( to cover dry noodles)
Small minced onion
Fideo Noodles about 4oz.
Cumin (About 2 tbsp.)
Salt/Pepper (To taste)
Brown 1 lb. ground beef with your minced garlic Drain lightly. Add tomato sauce. Add water to ground beef then add onion. Add your spices,
Cumino, salt/pepper. Add your noodles. Keep eye balling your dish, you'll notice the noodles absorb a lot of water so add more if necessary. Check your spices
My ideal texture is like the pic. Not too soupy but not too dry. I love to eat this with homemade tortillas or just with a fork:)
Easy and delicious Turkey Pot Pie
This is a quicker alternative to a 100% handmade pot pie. I have made this two times before and it is too die for!! Ideal for leftover turkey from Thanksgiving.
You'll need:
2-3 cups of turkey or chicken shredded or diced.
2-3 cups package of frozen carrots and peas
1 potato diced, peeled, and boiled until firm ( not soft because it still has to bake)
1-2 jars of turkey or chicken gravy. 1 jar if you like it more on the dry side. I used 2.
2 frozen pie crusts. (9" deep dish) Thaw the one for the top.
Preheat oven to 350. Simply combine all the ingredients in a bowl then place in your bottom pie crusts. Carefully put the thawed pie crust on top and make a slit on top. bake at 350 degrees.
Place pot pie on a cookie sheet to prevent stock from over flowing into your oven. Cook in center of oven until crust is golden brown, approximately 1 hour. Slice, and serve hot.
You'll need:
2-3 cups of turkey or chicken shredded or diced.
2-3 cups package of frozen carrots and peas
1 potato diced, peeled, and boiled until firm ( not soft because it still has to bake)
1-2 jars of turkey or chicken gravy. 1 jar if you like it more on the dry side. I used 2.
2 frozen pie crusts. (9" deep dish) Thaw the one for the top.
Preheat oven to 350. Simply combine all the ingredients in a bowl then place in your bottom pie crusts. Carefully put the thawed pie crust on top and make a slit on top. bake at 350 degrees.
Place pot pie on a cookie sheet to prevent stock from over flowing into your oven. Cook in center of oven until crust is golden brown, approximately 1 hour. Slice, and serve hot.
Zakk's Calabacita
My husband loves to cook and this is an excellent, quick, and very easy way to use up those extra zucchini from the garden in the summer!
Calabacita Literal Meaning: little squash
Meaning: zucchini
1lb. lean boneless pork loin cubed
2 small zucchini or 1 large( dice to bite size pieces)
1 can sweetened whole kernel corn (undrained)
1 can stewed tomatoes
1 can herdez salsa or 7-8 oz salsa( mild or hot according to your desired taste)
1 tbsp. vegetable oil
Cumin(to taste) (about 2-3tbsp)
Salt/Pepper(to taste)
Garlic powder(to taste) (about 1/2 tsp)
Cut pork into bite sized cubed pieces in vegetable oil over medium high heat until cooked through.
Meanwhile, cut zucchini into bite sized pieces and add to pork. Add your can of corn, herdez salsa, stewed tomatoes, spices. Cook until zucchini is softened but not mushy. Serve with just a spoon or tortillas.
Calabacita Literal Meaning: little squash
Meaning: zucchini
1lb. lean boneless pork loin cubed
2 small zucchini or 1 large( dice to bite size pieces)
1 can sweetened whole kernel corn (undrained)
1 can stewed tomatoes
1 can herdez salsa or 7-8 oz salsa( mild or hot according to your desired taste)
1 tbsp. vegetable oil
Cumin(to taste) (about 2-3tbsp)
Salt/Pepper(to taste)
Garlic powder(to taste) (about 1/2 tsp)
Cut pork into bite sized cubed pieces in vegetable oil over medium high heat until cooked through.
Meanwhile, cut zucchini into bite sized pieces and add to pork. Add your can of corn, herdez salsa, stewed tomatoes, spices. Cook until zucchini is softened but not mushy. Serve with just a spoon or tortillas.
Tortillas De Harina
(Authentic Flour Tortillas)
These may take a few tries to perfect but when you do, you will never forget! Perfect with eggs, chorizo, rice, and so much more!
Approx. 1 dozen
2 cups all purpose flour
1 tsp. salt (scant)
1/2 tsp. baking powder
1/4 cup shortening
1/2 cup warm water
1. Mix flour, salt, and baking powder. Cut in shortening and mix well.
2.Add your water. Knead until dough is smooth and elastic. If your dough is dry only add 1 tbsp. of water at a time.
3.Cover and let it rest for 20 minutes. Meanwhile, preheat your pan (medium flame) and begin rolling your tortillas out with a rolling pin to desired size. Cook on dry pan until nice brown spots develop. If they bubble up just leave them and turn over. (approx 2 minutes per side but may vary)
Set them in a tortilla warmer when they finish or a clean towel then put foil over the towel.
My mother taught me to roll them up in a ball, about a 1/4 cup of dough if you had to measure. set it on a lightly floured board and rotate 1/4 way after every roll. After some practice you will get them nice and round.
Here is a helpful video below on rolling tortillas
Approx. 1 dozen
2 cups all purpose flour
1 tsp. salt (scant)
1/2 tsp. baking powder
1/4 cup shortening
1/2 cup warm water
1. Mix flour, salt, and baking powder. Cut in shortening and mix well.
2.Add your water. Knead until dough is smooth and elastic. If your dough is dry only add 1 tbsp. of water at a time.
3.Cover and let it rest for 20 minutes. Meanwhile, preheat your pan (medium flame) and begin rolling your tortillas out with a rolling pin to desired size. Cook on dry pan until nice brown spots develop. If they bubble up just leave them and turn over. (approx 2 minutes per side but may vary)
Set them in a tortilla warmer when they finish or a clean towel then put foil over the towel.
My mother taught me to roll them up in a ball, about a 1/4 cup of dough if you had to measure. set it on a lightly floured board and rotate 1/4 way after every roll. After some practice you will get them nice and round.
Here is a helpful video below on rolling tortillas
Delicious Lentil Soup by Orlando O.
My brother shared this recipe with me a while ago and every time I make it I simply love it! It's healthy, hearty, o so easy to make, and perfect for winter days! This makes a pretty big pot of soup so simply cut in half if you want less.
1-16oz bag red lentils ( I have used green. equally delicious)
1 large onion, diced
4 cloves of garlic, minced
1/4 cup olive oil
10 cups of water
5 chicken bouillon
1 tbsp. cumin
5 grated carrots
Juice of 1 lemon (1 for garnish if desired)
1. Boil water. Add lentils, onion, garlic, olive oil, carrots, and bouillon. Simmer for 45 minutes-1 hour.
2. Add lemon juice and cumin.
Enjoy!
Serve with a slice of lemon and pita bread if desired.
1-16oz bag red lentils ( I have used green. equally delicious)
1 large onion, diced
4 cloves of garlic, minced
1/4 cup olive oil
10 cups of water
5 chicken bouillon
1 tbsp. cumin
5 grated carrots
Juice of 1 lemon (1 for garnish if desired)
1. Boil water. Add lentils, onion, garlic, olive oil, carrots, and bouillon. Simmer for 45 minutes-1 hour.
2. Add lemon juice and cumin.
Enjoy!
Serve with a slice of lemon and pita bread if desired.
Bunuelos (Spanish Fritters)
Buñuelos are fritters of Spanish origin.
I LOVED these sweet treats as a child! Warm, sweet, and easy to make.
Approx. 20 bunuelos
3 cups flour, sifted twice
1 tbsp baking powder
1 tbsp salt
1 tbsp sugar
2 eggs
3/4 cup milk
1/2 cup butter or margarine
oil for frying
In a large bowl, mix flour, baking powder and salt.In a small bowl, beat one tbsp sugar, eggs and butter. Stir in milk. Add milk mixture to flour. If dough is too dry, add a few more drops of milk. Knead dough until it is very smooth. Shape into 20 balls. Cover and let stand for 30 minutes.Heat oil one-inch deep in large skillet to 360 F.Roll each ball out on a lightly-floured board into very thin six-inch circle. Fry buñuelos until golden brown, turning once. Drain on absorbent towels. Sprinkle with sugar-cinnamon topping while warm. These can be frozen. Wrap separately in freezer bags. Defrost and place in a 350 F. oven for a few minutes to crisp.
I LOVED these sweet treats as a child! Warm, sweet, and easy to make.
Approx. 20 bunuelos
3 cups flour, sifted twice
1 tbsp baking powder
1 tbsp salt
1 tbsp sugar
2 eggs
3/4 cup milk
1/2 cup butter or margarine
oil for frying
In a large bowl, mix flour, baking powder and salt.In a small bowl, beat one tbsp sugar, eggs and butter. Stir in milk. Add milk mixture to flour. If dough is too dry, add a few more drops of milk. Knead dough until it is very smooth. Shape into 20 balls. Cover and let stand for 30 minutes.Heat oil one-inch deep in large skillet to 360 F.Roll each ball out on a lightly-floured board into very thin six-inch circle. Fry buñuelos until golden brown, turning once. Drain on absorbent towels. Sprinkle with sugar-cinnamon topping while warm. These can be frozen. Wrap separately in freezer bags. Defrost and place in a 350 F. oven for a few minutes to crisp.
Zakk's Manzzarella Sticks (Easy Mozzarella Sticks)
These mozzarella sticks are so addictive.It is extremely easy and sure to be a crowd pleaser!
1 package of Asian wonton wraps
1 package of string cheese
water to seal wontons
Vegetable oil for frying-Enough to cover bottom of small pan
marinara sauce/ or ranch dressing
Preheat oil in shallow frying pan medium/high heat. Take one wonton wrap. Place it in front of you on a table in a diamond shape. Put string cheese on bottom corner of diamond about an inch up. Roll up from bottom halfway then fold side corners into the middle. Roll as seen in left picture.
Put water on top peak corner so they stick to the roll. Roll all the way up.
Place 1-2 sticks in preheated pan. Brown on one side then flip stick over and fry other side. Do not over brown
because your cheese will dry up. Place on paper towel to drain and enjoy!
Caution: These are exceptionally hot when you first take them out of the pan. Allow to cool for a couple minutes.
For bite size sticks buy smaller wonton wraps, cut the string cheese in half and follow same directions.
1 package of Asian wonton wraps
1 package of string cheese
water to seal wontons
Vegetable oil for frying-Enough to cover bottom of small pan
marinara sauce/ or ranch dressing
Preheat oil in shallow frying pan medium/high heat. Take one wonton wrap. Place it in front of you on a table in a diamond shape. Put string cheese on bottom corner of diamond about an inch up. Roll up from bottom halfway then fold side corners into the middle. Roll as seen in left picture.
Put water on top peak corner so they stick to the roll. Roll all the way up.
Place 1-2 sticks in preheated pan. Brown on one side then flip stick over and fry other side. Do not over brown
because your cheese will dry up. Place on paper towel to drain and enjoy!
Caution: These are exceptionally hot when you first take them out of the pan. Allow to cool for a couple minutes.
For bite size sticks buy smaller wonton wraps, cut the string cheese in half and follow same directions.
Wheat, egg, milk, corn, soy FREE Zucchini Cookies
yields 55 cookies
350 degrees
10-12 minutes
1 cup milk free margarine
1 cup brown sugar packed
1 tsp. egg substitute, plus 2 tbsp. water
1 1/2 tsp. vanilla
1 cup grated unpeeled, raw zucchini
2 to 2 1/4 cups barley flour
5 tsp. cereal-free baking powder
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground nutmeg
pinch of salt
Beat together the margarine, sugar, egg substitute and water, and vanilla until light and fluffy. Stir in Zucchini, Add 2 cups of flour, baking powder, soda, spices, and salt. Depending on the wetness of the zucchini, you may need to add more flour. Drop by teaspoonful on an ungreased baking sheet, 2 inches apart, and bake until lightly browned, Cool on racks.Enjoy!
350 degrees
10-12 minutes
1 cup milk free margarine
1 cup brown sugar packed
1 tsp. egg substitute, plus 2 tbsp. water
1 1/2 tsp. vanilla
1 cup grated unpeeled, raw zucchini
2 to 2 1/4 cups barley flour
5 tsp. cereal-free baking powder
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground nutmeg
pinch of salt
Beat together the margarine, sugar, egg substitute and water, and vanilla until light and fluffy. Stir in Zucchini, Add 2 cups of flour, baking powder, soda, spices, and salt. Depending on the wetness of the zucchini, you may need to add more flour. Drop by teaspoonful on an ungreased baking sheet, 2 inches apart, and bake until lightly browned, Cool on racks.Enjoy!