The Center For Active Generations
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Eat with your Good Health in Mind Granola Directions: Grease a cookie sheet. Spread the oatmeal and dried fruit and seeds on the cookie sheet. Pour honey or syrup & olive oil over the the mixture. Toss to coat and then bake at 350 degrees for 20 minutes, stirring after 10 minutes to encourage even browning. Best Breakfast Cookie: Serves 15 Directions: Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper. In a large bowl, stir together the brown sugar, oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in canola oil, prune puree, water, egg whites and vanilla. Mix until blended. Sir in the raisins, walnuts and apricots. Scoop cookies or roll into golf ball-sized pieces. Place two inches apart on cookie sheet and flatten with your hands to 1/2 inch tall. Bake 8 minutes for a chewy cookies or bake 10 to 12 for crispier cookies. Cool on a wire rack. Playgroup Granola Bars (serves 24) Directions: Preheat oven to 350 degrees. Generously grease a 9 x 13 pan. In a large bowl, mix together the oats, brown sugar, wheat ger, cinnamon, flour, raisins, and salt. Make a well in the center and pour in the honey, egg, oil, and vanilla. Mix well with your hands. Pat the mixture into the prepared pan. Bake 30 to 5 minutes until bars begin to turn golden brown around the edges. Cool for minutes; cut into bars while still warm. Wrap individually and place in the freezer. Chocolate Chip Cookie Bars Preheat oven to 350 degrees. Spray a 13" x 9" pan with cooking spray. Cream Smart Balance, banana puree, and sugars until light and fluffy. Add egg-substitute and vanilla and mix well. Mix together dry ingredients and add to creamed mixture. Fold in chocolate chips. Spread mixture in prepared pan and bake at 350 degrees for 20 to 25 minutes, until golden brown. Cool on wire rack and cut into bars; store in an airtight container. makes 24 bars. Banana Blueberry Loaf 1 egg Preheat oven to 350 degrees. Grease a 4 1/2" x 8 1/2" loaf pan. Mix flour,
milled flax, baking powder, and salt; set aside. In separate bowl, beat together
sugar and egg until sugar is dissolved. Add to this mix, mashed bananas, skim
milk, and lemon zest. Mix well. Add dry ingredients and flour until moistened.
Fold in blueberries and pecans. Turn batter into loaf pan and bake for 60
minutes or until toothpick comes out clean. Cool on a wire rack for 5 minutes.
Remove from loaf pan and cool to room temperature. Easy Whole Wheat Peanut Butter Cookies Preheat oven to 350 degrees. In a large bowl, mix together the peanut butter, honey, brown sugar and egg until smooth. Combine the shole wheat flour and baking powder; stir into the batter until blended. Roll into small balls and place on a greases cookie sheet. Flatten slightly with a fork. Bake 13-15 minutes until cookies are slightly toasted at the edges. These cookies are made with honey so they are very soft. Make sure to bake them until they are slightly browned around the edges. Yields: 36 servings. Whole Wheat Banana Nut Bread Preheat oven to 325 degrees. In a large bowl, beat the oil or applesauce and honey together. Add eggs and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into greases 9 x 5 loaf pan. Bake 55 to 60 minutes. Cool on a wire rack for a half hour before slicing. Yield: 12 servings. Quick Chocolate Cake Preheat oven to 350 degrees. Sift together the flour, sugar, cocoa, baking powder, baking soda, and salt into an ungreased 8-inch square pan. Make a well in the center and pour in the water, oil, vinegar, and vanilla. Mix until blended. Bake at 350 degrees for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool on cooling rack. Sprinkle with powdered sugar or frost with a wee bit of your favorite chocolate frosting, chocolate Cool Whip, or chocolate whipped cream. Serve with fresh or frozen raspberries or blackberries macerated in a little sugar and lemon juice. This is a super chocolaty and moist cake. Twenty years ago this cake was called Crazy Cake. It is a low fat cake made without eggs and is mixed in the cake pan, so clean up is a breeze. Yield: 9 servings. Chocolate Crinkles II In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, and then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough and chill for at least 4 hours. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Roll dough into one-inch balls. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets. Bake for 10 to 12 minutes. Let stand on the cookie sheet for one minute before transferring to wire racks to cool. Yield 72 servings. 58 calories per cookie. Light Pumpkin Bread Preheat oven to 350 degrees. Coat a 9 x 5-inch loaf pan with baking spray;
set aside. In a large bowl, combine all the wet ingredients by beating on medium
speed until well blended. pour dry ingredients, all at once, into the mixing
bowl and beat on medium-low until blended, scrape sides of the bowl and blend
again until well-mixed. Pour into loaf pan and bake for 70 minutes. Turn out on
rack to cool. You may frost with Cinnamon Vanilla Glaze: Combine 1/4 C
light cream cheese, 1/2 C powdered sugar, 2 tsp fat free vanilla creamer, and
1/4 tsp ground cinnamon. Yield 12 slices. 169 calories per slice. |
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