Luanne Porters Applesauce Cake

 Cake-

1/2 c shortening or oil

2 c sugar

1 egg

2 and 1/2c flour

1 and 1/2c applesauce

1/2c water

1 and 1/2t baking soda

1 t salt

3/4t cinnamon

1/2t cloves

1/2t allspice

Topping-

1/3 c sugar

1/3c brown sugar

1 t cinnamon

1 c chocolate chips

Comebine cake ingredients. Spread in 9x13 pan. Top with cinnamon, sugar, and chocolate chisp. Bake 35-45min at 350 in metal pan, 325 for glass

Alli Amazing Blueberry Muffins

Muffins

Makes 12-24 muffins

Preheat oven 400, cook for 20 min

4c            1 3/4- 2c flour

1c    1c sugar

1t             1/2t salt

4t             2 t baking powder

2/3c         1/3c vegetable oil(one time I used applesauce)

2eggs      1 egg

2/3c         1/3c milk (can use buttermilk and one time I used egg nog)

1/2c         1/4 c cubed butter (put pureed bananas in place of butter)

3t             1 1/2t cinnamon

2c            1 c fresh blueberries (I used frozen)

I did add some protein powder

Topping- sprinkle over muffins before you cook

2/3c         1/3c flour

1/2c         1/2c sugar(I didnt double the sugar)

1/4c         1/4c cubed butter (I didnt double the butter, one time I used coconut oil- worked great)

1t             1/2t cinnamon

Mix the dry ingredients first, then stir the liquid ingredients in a well in the middle of the dry ingredients. Mix it all together. Fold the blueberries in. Put the paper muffin cups in the muffin pan. Plop the muffin mixture in the muffin pan.

Mix the topping ingredients in a bowl. Pour on  top of the muffins.

8/1/20 so delish, double the recipe next time

11/21/20 I used egg nog in place of milk and applesauce in place of oil.

CHOCOLATE CHIP COOKIE PIE

Doctor Yum and Chocolate Covered Katie

3 tablespoons coconut oil, melted (or other oil of choice, plus additional oil to grease the pan)
4 cups  cannellini beans/chickpeas/pinto, drained and rinsed (can also use two-15 ounce cans )

1 cup quick oats (gluten-free oats if necessary)
2 teaspoons vanilla extract
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1½ cups brown sugar
1 cup dark chocolate chips
¼ cup applesauce (unsweetened)
OPTIONAL: 1 tablespoon flax meal

METHOD
Preheat oven to 350 degrees and oil a 13 x 9 pan. I first pureed the beans by themselves for 2-5 minutes to make sure they were really smooth. Combine all ingredients except chocolate chips in a food processor and process very well until you achieve a batter consistency (this took about a 60-90 seconds in my Kitchenaid food processor). Fold in chocolate chips. Spread batter in the pan and bake for a total  of  40 minutes. After 10 minutes of cooking I sprinkle a handful of chocolate chips on top. Cool 10 minutes and remove from the pan.

I don't like them right after they are cooked I think they taste too beany and mushy. I put them in the fridge overnight and let them sit. They are definitely soft and moist.

Or for sugar free version from Chocolate Covered Katie

2 cups chopped pitted dates

4 stevia packs, or 1/8 tsp uncut (or 4 tbsp sugar)

Applesauce Bars

• 
  

1/2 c butter, softened
1 and 1/3 c brown sugar or white sugar
2 egg
2 c applesauce
2 c all purpose flour (or almond flour)
1 tsp baking soda
1 tsp salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp cinnamon
1 c raisins
1 c chopped, walnuts or almonds

ICING
1 1/2 c confectioners' sugar
3 Tbsp margarine, melted
1 Tbsp milk
1 tsp vanilla extract

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a medium bowl, mix together the butter, brown sugar and egg until smooth. Stir in applesauce.

Combine the flours, baking soda, salt and spices; stir into the applesauce mixture until well blended. Stir in Craisins.

Spread evenly into the prepared pan. Bake for 25 minutes (check at 20 minutes with a wooden pick) in the preheated oven, or until edges are golden. Cool in the pan over a wire rack.

In a small bowl, mix together the confectioners' sugar and margarine. Stir in vanilla and milk until smooth.

Spread over cooled bars, sprinkle with chopped walnuts before cutting into squares.

Next time- add a chopped apple along with the applesauce to have a stronger apple flavor.

Gluten Free Zucchini Bread & muffins

Meaningful Eats

Column on left is for one loaf pan.  Column on right is a doubled recipe for 1 loaf pan and 16 muffins

Dry Ingredients

Original            Double

1 ¾ c                3 ½ c GF flour (half blanched almond flour and gluten free all purpose blend)

2 t                    4 t baking powder

½ t                   1 t baking soda

½ t                    1t salt

2t                      4t cinnamon

¼ t                   ½ t nutmeg (or pumpkin spice)

Wet Ingredients

¼ c                    ½c brown sugar

½ c                    1c sugar (decrease next time to 1/2c)

2                        4 eggs

1 c                     2 c zucchini

1/3 c                  2/3 c coconut oil or any oil

¼ c                    ½ c almond milk

1t                       2t lemon juice

2t                       4t vanilla

2-3T                  ¼ c flax

Preheat the oven to 350F. Grease 1 loaf pan with cooking spray or coconut oil and put cupcake liners in cupcake pan.

1. In a medium bowl, combine the dry ingredients. Whisk to evenly distribute.
2. On stove heat eggs, coconut oil, almond milk, lemon juice, and vanilla and whisked constantly for 1 min. In a separate bowl- whisk the brown sugar, white sugar and the egg mixture. Add the zucchini and mix for 30 seconds to combine. Add the walnuts or chocolate chips and stir to combine.
3. Pour the batter into the prepared loaf pans. Bake for 45-50 minutes loaf pan and 22-25 minutes for muffins, until set in the middle. Let sit in the pan for 10 minutes to cool, then turn out onto a wire rack to continue cooling. Store leftovers wrapped tightly in plastic wrap at room temperature. Enjoy!

11/5/18  i love the light fluffyness of these muffins. Next time do 1/2c of white sugar and include applesauce

Cornbread

Cooking Classy

Yield: About 15 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 1 hour 10 minutes

Ingredients

• 1 1/2 cups corn meal
• 1 1/2 cups buttermilk, one time I used heavy cream, (1 T lemon juice, 1T vinegar)
• 1 1/2 cups (212g) all-purpose flour (scoop and level to measure) i have done gluten free
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 6 Tbsp butter , melted (I just used salted)
• 1 cup unsweetened applesauce (at room temperature)
• 1/2 cup granulated sugar, depending on how sweet you like it
• 3 large eggs

Instructions

1. In a large mixing bowl, whisk together cornmeal and buttermilk until well blended, allow to rest at room temperature for 30 minutes. Preheat oven to 375 degrees during last 5 minutes of mixture resting. Butter a 13 by 9-inch baking dish, set aside
2. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. Add melted butter, applesauce, sugar, honey and eggs to cornmeal mixture and whisk until well combine. Stir in dry ingredients and whisk just until combine and no longer lumpy. Pour mixture into prepared baking dish, spread into an even layer and bake 25 minutes until toothpick inserted in center comes out clean. Cool 5 - 10 minutes before slicing. Serve with honey or whipped honey butter (recipe in notes below). Store in an airtight container.
3. When the cornbread came out I put butter all over the top and honey.

I served with Garbonzo and Sausage Stew

Clean Eating Carrot Oatmeal Muffins

Lauren Made these for me after the baby was born, they were so delicious and totally hit the spot.  Pretty healthy I think and I bet a good amount of fiber, which is great for after birth.

2 large eggs whisked, 

3/4 c applesauce ( Can use yogurt instead)

1/3 c raw honey or maple syrup, 

1 tsp vanilla extract, 

1 tsp cinnamon, 

1/2 tsp nutmeg, 

2 tsp baking powder, 

3/4 tsp baking soda, 

1/2 tsp salt, 

1 1/2 c grated carrots packed, 

1 c quick oats or oat bran, 

1 c whole wheat flour, 

1/3 c raisins or chopped dates, 

1/3 c nuts

could add protein powder

Preheat 350. Spray muffin tin or use liners. Mix all ingredients eggs--salt. Add carrots and mix, add oats and flour, raisins and nuts. Do not overmix. Bake 12 muffins for 25 minutes. Storage: refrigerator in airtight container

Yellow cake mix to spice cake mix

Original cake recipe- Pilsbury

CAKE-

1 c water

1 egg

1/4c flax

1/2c applesauce

1 and ½ t cinnamon

½ t allspice (or nutmeg and 1/4t cloves)

1/4t ginger

1 (1 lb. 2.25-oz.) pkg. yellow cake mix

1/2c raisins

GLAZE-  Southern Food

1/4 cup butter
2 cups powdered sugar
2 to 4 tablespoons milk or hot water
1 1/2 teaspoons vanilla extract

Preheat oven 350 

Mix- water, egg, flax, applesauce, cinnamon, allspice, and ginger.  Let sit 5 min to help flax absorb water.  Then mix in the cake mix and raisins

I baked in two pans, spray both.  #1 pan a small bundt cake 350 for 30 min and #2 pan a pie pan bake for 23-26min

Glaze for the top of the COOLED cake.  If you add the glaze to a hot cake it will melt.

1. In microwave melt butter in a bowl. Then add powder sugar, 2 tablespoons milk, lemon juice, and vanilla extract in medium bowl and mix until fully incorporated. If glaze is not runny enough, add more milk. You will want glaze to be thick enough to hold it\'s \"drip\" on the cake, but runny enough to pour
2. Using a skewer, poke deep holes all over the top of the cake. Brush the glaze all over the cake in several layers until thickly glazed. Drizzle any remaining glaze on top and let it set before serving..

Glaze variations-

• 1.  For a richer and creamier glaze or frosting, use heavy cream in place of the milk or water.
• 2.  For a citrus glaze, substitute orange or lemon juice for the milk or water and vanilla and add about 1/2 teaspoon of finely grated zest.
• 3.  For a chocolate glaze, increase the butter to 6 tablespoons and melt with 2 ounces of unsweetened chocolate. Reduce the vanilla to 1 teaspoon.
• 4.  For a butter-rum glaze, add 1 1/2 teaspoons of rum flavoring and omit the vanilla.
• If glazing a spice cake or cinnamon rolls, sprinkle the glaze with cinnamon-sugar while it's still soft.

Applesauce Cake/Bars

Taste Of Home

1 cup honey
1 cup unsweetened applesauce
1/4 cup canola oil

1/4c flax

2 eggs
2 cups all-purpose flour

1/4-1/2c wheat bran and wheat germ

1-1/4 teaspoons baking powder

1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 t cinnamon

1/2 t allspice
1 cup  raisins
cream cheese

Preheat oven 350. 
In small bowl mix eggs, honey, applesauce, oil, flax

In medium bowl mix all the dry ingredients. Then combine all ingredients.  After it is combined add raisins.

Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. 
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
Closer to 25min b/c the middle of the  pan was a little gooey.
I warmed up cream cheese in the microwave then added 1/4c powdered sugar for frosting.

Bran Muffins

Bran Muffin (thanks to Sonia Roberts)

Applesauce Mix (set aside)
Half     Original Recipe

2          4 eggs
2/3c      3/4c applesauce
1/8c      1/4c oil
1/2c       1c sugar/agave/honey/maple syrup

Boil (set aside)
1 c          2c water
3/5t         5 t baking soda

Mix in a HUGE bowl

Half           Original Recipe-

2c            1 quart buttermilk (4 c)
2.5c          5c wheat flour
1/2            1 c chopped walnuts/almonds
1-2             3-5 ripe smashed bananas

Add the apple sauce mixture and the baking soda mixture
2c               4 c All bran cereal (or whole/multigrain grain cereal, leftover smashed cereal)
1c               2 c bran flakes

Cover and refrigerate overnight. I like to pour the mixture in a pitcher, that way the bowl doesn't take up a whole shelf and it is easy to pour in the muffin tins. Spray tins or use cupcake baking cups. 350 degree 20min (small tins) or 35 min (large tins).
I really liked these and so did the kids!

Optional- I added chopped (pureed) flax, sunflower seeds, and pumpkin seeds
(optional- add right before you cook raisins or choco chips)

2/11/24
substitute Sugar for molasses
substitute for the buttermilk-  (1c canned coconut milk with 3 c oat milk) with 4 T lemon juice
1 c white flour
2 c wheat flour
1 c oats
2 c frosted shredded wheat cereal (put in blender to puree with banana and some of the applesauce liquid mixture)
4 c bran cereal (put in blender to puree with some of the applesauce liquid mixture)

I baked 12 muffins right after I made them. I cooked them for 20 min and they weren't quite done yet- I added 7 more minutes.

NEXT TIME ADD-
2-4 scoops of protein powder
Flax seed
puree sunflower seeds, pepitas

Pumpkin Granola Bars

Pumpkin Granola Bars

Ingredients

• 2 1/2 cups gluten free rolled oats
• 1/2 cup pumpkin
• 1/4 cup unsweetened applesauce
• 1/3 cup maple syrup
• 1/2 heaping tsp of cinnamon
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 tsp vanilla extract

Instructions

• Preheat oven to 350. 
• Mix all the dry ingredients together in one bowl. 
• Mix wet into another. 
• Combine wet to dry really well so all the oats get coated. 
• Line a baking pan with parchment paper.  I used an odd sized pan, but an 8X8 or 9X9 pan would work well.  Give yourself enough of the paper so it sticks out the sides.  This will make the bars easier to pull out and cut with a pizza cutter. 
• Using the extra paper, press the bars with your palms so they are packed well and evenly flat.
• Bake in the oven for about 20-25 minutes.  Let the bars cool completely before cutting.

Store in an airtight container separated by parchment paper. They should keep for about two weeks. Enjoy!

(freeze extra for quicker snacks)

http://mywholefoodlife.com/2012/11/16/pumpkin-granola-bars/

2 Week Bran Muffin

2 Week Bran Muffin (thanks to Sonia Roberts)

 Applesauce Mix (set aside)
4 eggs
3/4c applesauce
1/4c oil
1c sugar/agave/honey/maple syrup

Boil (set aside)
2c water
5 t baking soda

Mix in a HUGE bowl
1 quart buttermilk
4-5c wheat flour
1 c chopped walnuts/almonds
3-4 ripe smashed bananas
Add the apple sauce mixture and the baking soda mixture
4 c All bran cereal (or whole/multigrain grain cereal)
2 c bran flakes
Optional- I add: 1/4 c chia seeds, 1/2c pureed flax, sunflower seeds, and pumpkin seeds (pureed in blender)
Optional- add right before you cook raisins or choco chips

Cover and refrigerate overnight. This mixture gets thicker in the fridge overnight. 

  I like to pour the mixture in a pitcher, that way the bowl doesn't take up a whole shelf and it is easy to pour in the muffin tins. Spray tins or use cupcake baking cups.

Optional- I did add granola to the top of each individual muffin before I cooked them.

350 degree 20-25min (small tins) or 35 min (large tins).
I really liked these and so did the kids!
Thanks Sonia Roberts!

9/9/24

made it again and so delicious.

This time, for 10 hours I had regular milk and half and half sit on the counter with lemon juice and apple cider vinegar to create buttermilk.

Honestly I started mixing everything at 8 am in the morning, but I COULDN'T actually cook them till 2pm b/c I had a full day of stuff to do. So the mixture sat on the counter obediently till I was ready.

One fun challenge- 

I didn't have bran cereal or bran flakes so I did-

2 c dry oats (pureed to powder in the blender)

1 c cornmeal

4 c white flour

1 c protein powder pancake mix

1c frosted shredded wheat cereal (pureed to powder in the blender)

1/2 c of random whatever cereal crumbs in the pantry that the kids didnt want to finish