Procedure1 Preheat the oven to 350F. Grease and flour two 8-inch round pans or line with parchment paper. Nowadays I prefer lining the pan with parchment paper in the bottom as well as on the sides. The cake comes out of the pan perfectly each and every time.

2 Whisk together the flours, baking powder and baking soda in a medium bowl.

3 Cream together the margarine, sugar and salt in a large mixing bowl with an electric mixer until light and fluffy.

4 Add 1/4 cup of applesauce at a time, beating well after each addition and scrape the sides and bottom of the mixing bowl once or twice. It curdles but don’t worry.

5 Add 1/3rd of the flour mixture, mixing until incorporated.

6 Measure 1 cup of yogurt in a liquid measuring mug. To that add the vanilla and vinegar and whisk together well.

7 Add half of this mixture to the large bowl, again beating until the mixture is very fluffy. Meanwhile scrape the sides and bottom of the bowl also.

8 Then add another 1/3rd of the flour and beat well. Next add the remaining yogurt mixture, then the remaining 1/3rd cup of flour, mixing well after each addition. Stop once or twice to scrape the sides and bottom of the bowl.

9 Pour the batter into the prepared pans. (It was not watery but more in a semi solid state). Bake the cake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Mine was done in about 32 minutes. The cake was in golden brown color and started to pull from the sides of the pan. If you are baking a 9×13 inch cake the baking time will vary, so do the toothpick test to find if the cake is done.

10 Remove from the oven and cool for 15 minutes before removing from the pan. Then pull out the parchment paper from the side of the pan and invert the pan and the cake falls without sticking to the pan. Remove the parchment paper sticking to the bottom of the cake and transfer it to a cooling rack. The cake has to cool completely before frosting.

Taste In our house we have got used to whole wheat pastry flour in baked goods so much that we hardly notice any difference in taste or texture. It takes quite sometime to get accustomed to that taste, especially if you are using traditional whole wheat flour instead of whole wheat pastry flour. Together with the frosting the cake was awesome and we did not miss the white flour at all. It was not only us but I gave the cake to a couple of people and all of them loved it.

My Notes1 I used Fleischman’s no salt added soft tub margarine instead of butter.

2 If you don’t find whole wheat pastry flour then use equal portion of all purpose flour and whole wheat flour. If you are using traditional whole wheat flour add 1/4 cup of freshly squeezed orange juice to reduce the bitterness and raw smell/taste. This is the tip given in the book, which I have not tried so far.

Procedure1 Preheat the oven to 350F. Line 2 cookie sheets with parchment paper.

1 Pulse the oats in a food processor until it resembles coarse flour. To this also add the whole wheat flour, baking powder, baking soda, cinnamon and salt and process until combined. Transfer this mix to a large mixing bowl.

2 Put the drained and rinsed beans in the food processor and pulse until smoothly pureed. You may add 2-3 tablespoons of water to make it easier. Add the butter/margarine and process until well blended.

3 Now add the brown sugar, applesauce and vanilla and pulse until smooth, scraping down the sides of the bowl.

4 Pour the bean mixture into the oat mixture and stir using a spatula. Add the peanut butter chips/chocolate chips, raisins/dried cranberries, nuts and flax seed meal and stir until blended.

5 Drop by large spoonfuls of dough onto the prepared cookie sheets. Flatten each one a little with your hand. Have a bowl of water nearby to dampen your palms, so that flattening the cookies will be easy.

6 Bake for 14-16 minutes, until pale around the edges but still soft in the middle. The cookies baked in a dark coated cookie sheet started browning after 14 minutes itself but the pale coated cookie sheet was done after 16 minutes.

7 Place the the cookie sheets on individual wire racks. Let it cool for 5 minutes. Transfer the cookies to the cooling rack after that.

Taste These cookies tasted very much like the Fiber One Cereal breakfast cookies I have baked earlier. These are very soft cookies, more like a muffin. The presence of whole grain flours like whole wheat pastry flour and oat flour did not affect the taste at all. You cannot detect the navy beans too. It’s not very sweet also. If “healthy” tastes so good, I’m ready to eat healthy always. My son takes it to school as a treat after having his lunch and he likes it so much.

My Notes1 You can use all purpose flour instead of whole wheat pastry flour, white beans instead of navy beans, butter or margarine, chocolate chips instead of peanut butter chips, raisins, pecans instead of walnuts.

2 For chocolate flavored cookies use 1/2 cup of unsweetened cocoa powder instead of the flour.

3 Updated: I stored these cookies in a cookie jar over the counter and it became very soft. This is okay if you are going to consume it within 2-3 days. The longer it stays on the counter the softer it gets. Recently I borrowed Moosewood Restaurant Low Fat Favorites from the library and found a tip for storing low-fat cookies. It says that the best way to store low-fat cookies is in layers separated by wax paper or plastic wrap in an airtight container in the freezer. Defrost at room temperature for about 20 minutes before serving. But I think storing in the refrigerator should be fine because it gives instant gratification

Procedure1 Preheat oven to 400F/200C. Grease a muffin tin or use paper liners.

2 In a large bowl combine together all the dry ingredients (from whole wheat flour to grated pear).

3 In a measuring mug, measure the buttermilk. Add 1/4 cup water, vinegar, vanilla extract and oil. Whisk together. Dissolve the brown sugar in this liquid mixture and blend it well with a fork.

4 Add the wet ingredients to the dry ingredients, stirring just until moistened. Do not over mix.

5 Fill the batter in each muffin cup to the top. Sprinkle a teaspoon of oatmeal on each cup.

6 Bake for 20 minutes or until a toothpick inserted in the middle of the muffin comes out clean. Mine was done in 16 minutes.

7 Leave it in the pan for 10-15 minutes. Then transfer it to a cooling rack.

Taste I couldn’t wait for more than an hour to taste the muffins. I was expecting some sort of raw taste/smell from the whole wheat pastry flour and the oat bran. Surprise! it didn’t taste weird at all. In fact the muffins had a very good texture. The only thing missing was sweetness. It was very mild. I used a pear which was not sweet by itself, maybe that was the reason. But we liked it because we generally don’t eat very sweet stuff and my husband told me that these were the best muffins I have ever baked. My son who has a sweet tooth enjoyed these oat bran muffins very much.

These muffins were very filling too. Unlike the empty calories-sugary muffins, I did not feel like reaching for another one. So these muffins don’t disappear fast and I stored it in the fridge. It becomes little hard if stored in the fridge. So heat it in the microwave oven for 30-35 seconds before eating it and it’s moist again like freshly baked.

My Notes1 Taste the fruit you are going to use, whether it is apple or pear. The pear I used was very bland, that’s why I wanted to use it up because no one wanted to eat it. I should have anticipated that the muffins will also not be sweet enough. So add another 1/4 cup of sugar if the fruit you are using is not sweet.

2 The original recipe used 1 cup of all purpose flour and 1 cup of whole wheat flour. So if you don’t have whole wheat pastry flour go with this blend.

3 If you are a cinnamon fan use 1 teaspoon of ground cinnamon and omit the vanilla extract (as per the original recipe).

4 The recipe clearly asked to fill the batter to the top of the cup. I was not sure about this because usually muffin recipes mention 2/3rds full. I thought that it would overflow while baking and the muffins will get stuck to each other. Except for 4 muffins I did not fill it to the top. So I got 12 regular size muffins and had some batter left which was enough for 6 mini muffins. The 4 muffins which I had filled to the top rose beautifully and it did not stick to the other muffins. So if you fill the entire cup there should not be any batter left and the given measurement should yield exactly 12 regular size muffins.

If baking as mini muffins 8-10 minutes should be enough. I baked mine for 10 minutes and it was already very dark in the bottom.

Procedure1 Preheat oven to 350F for 15 minutes. Line a 12-cup muffin tin with paper liners and use a non stick cooking spray to grease the liners. In a baking sheet toast the wheat germ while the oven is preheating. Have a close watch or else it might burn. Around 5 minutes should be enough.

2 In a large mixing bowl, beat the margarine and sugar until creamy using a hand held electric mixer. Stir in the buttermilk. The mixture appears to be curdled but don’t worry. Also add the prune puree. Add the 1 tablespoon water to the baby food jar and shake it well and then pour it to the rest of the ingredients. Stir in the applesauce and vanilla extract too.

3 Add the rest of the dry ingredients (flour to salt) except the wheat germ to the wet ingredients and stir until just combined; do not over-mix. Lumps in the batter is fine.

4 Divide the batter among the muffin cups. Sprinkle the tops with wheat germ (around 1 teaspoon for each muffin). I usually fill 3 tablespoons of batter for each muffin. Even though the measurement is for 12 muffins, I was able to fill only 11 cups. So fill the 12th cup with water (3/4th of the tin should be enough), to ensure even baking of the muffins.

5 Bake around 20-25 minutes or until a toothpick inserted in the center comes out clean. I baked mine for 23 minutes.

6 Remove the muffin tin from the oven and cool it on a wire rack for 5 minutes. After 5 minutes take the muffins out of the pan and let it cool on a wire rack.

Taste If you think that healthy and tasty don’t go together, you have to taste these muffins to change your belief. It is unbelievably tasty for a muffin made with whole wheat pastry flour. No raw smell or bitter after taste, right amount of sugar and amazing texture! I don’t think I will like any other chocolate chip muffin more than this one or try any other recipe, because this is PERFECT. I did skimp on the wheat germ topping because I was not sure if I would like it, but what a surprise, it blended well with the muffin and did not affect the taste. My son loved these muffins.

Another interesting thing, these muffins tasted so good on the day I baked them itself. Usually whole wheat baked goods don’t taste good the same day, it gets better the next day. I know that I cannot resist my temptation to taste it immediately, so I baked these after dinner assuming that it can cool overnight and we can have it for breakfast the following day. But I was able to be patient only for 3 hours. I skeptically took piece of the muffin and was really blown away by the texture and taste and ended up eating the entire muffin. Initially you will be able to smell the baking powder (very mild) but not after the second day.

My Notes1 As per the original recipe you can use either prunes or dates. Blend 1/4 cup chopped prunes or dates with 1/4 cup hot water and puree until smooth. I had a jar of pureed prune, so I used it instead. The 2.5oz jar measures exactly 1/4 cup.

The muffins are brown in color because of the prune puree but that does not affect the taste at all. I think using dates will leave it’s taste in the muffins.

2 The original recipe required one egg white, which can be substituted with 2 tablespoons of any egg substitute. I think the egg white acts as a binder in this recipe. So I used a tablespoon of water (to wash the prune puree jar) and 1 tablespoon applesauce. If you have extra prune/date puree you can use 2 tablespoons of the same.

Procedure 1 Preheat the oven at 350F.

2 Grease and dust a 13×9 inch pan with little flour.

3 In a large bowl whisk together whole wheat pastry flour, baking soda, baking powder, salt, ground ginger (if using) and light brown sugar.

4 Also add the chopped dried fruits and nuts of your choice. Make sure that the dried fruits are not lumped together. Use your fingers mix it thoroughly.

5 In a liquid measuring mug, measure 3/4th cup of buttermilk and vanilla extract; whisk it nicely.

6 Add the wet ingredients to the dry ingredients and mix it well. Since it’s a lot of dried fruits and nuts, chances are the flour mixture in the bottom may not be combined well.

7 Spread the batter into the prepared pan and use a spatula to evenly press it.

8 I baked for 30 minutes first and then slowly increased the time and around 37th minute took the pan from the oven. Check the center of the cake with a toothpick to see if it’s done and time it accordingly because ovens may vary.

9 Once out of the oven, leave the pan on a wire rack and let it cool completely before cutting it. Let it cool completely; don’t be in a hurry or else you will end up with broken pieces. Anyways the bars taste better the next day and gets even better later, so be patient. These bars will keep good for 2 weeks in room temperature and store for months in the refrigerator.

My Notes 1 Any combination of nuts and dried fruits can be used in this fruitcake/bars. The only thing to be followed is that it should be 3 cups of nuts and 3 cups of dried fruits. This time I used one pound (16oz) box of Old English style fruit and citrus peel instead of dried fruits and a mixture of cashews, pistachios and hazelnuts.

2 The fruit and citrus peel mix saves the time chopping dry fruits into small pieces and also the bars taste exactly like the fruit cake we get from stores. But I have to agree that it’s not as healthy as using actual dried fruits because the fruit is sweetened with high fructose corn syrup. I used it because I had bought that tub in a whim and had to use it.

3 The original recipe uses 3/4th cup of brown sugar, but I used only 1/2 cup because the fruit mix is also sweetened.

4 I used 1.5% fat buttermilk. The buttermilk which we get in US is pretty thick, it’s more liked thinned yogurt. I did not dilute it with water because I did not want it to lose its acidity since we are replacing it for 3 eggs in the recipe.

5 As soon as I removed the pan from the oven the cake looked pale/whitish on the top. I had done the toothpick test and it came out clean and that’s why I took out the pan. When I saw the cake I was worried may be the buttermilk had curdled or something. But as it cooled, it looked very normal with a brown color. Also the bar was little hard on the day I baked. I thought I had baked too long. Again by the next day it had become soft and got only even better after that.

Procedure 1 Preheat oven to 360F/180c for 15 minutes.

2 Grease and flour a 9 inch spring-form pan. You can use cocoa instead of flour.

3 In a large mixing bowl sift together the flour,cocoa, baking soda, baking powder and salt.

4 In a small blender/processor blend together the Ener-G and water until it’s nice and fluffy like beaten eggs. I used my Magic Bullet blender. I pulsed it a couple of times.

5 In a medium bowl add oil, applesauce, sugars, vanilla extract and coffee powder. Using a hand mixer beat the mixture in medium speed for 3-5 minutes.

6 Add the egg replacer liquid in 3 additions beating it after every addition. Now also add the milk and beat until well combined.

7 Reserving half a cup of the flour mixture, add slowly the remaining flour to the wet ingredients, while beating it in low speed. Combine well the grated zucchini, chocolate chips and 1/2 cup of flour. Add this to the batter and mix it well. Note that the batter is thick at this stage. So don’t worry.

8 Pour the batter in the prepared cake pan and smooth it out using a spatula. While using a spring-form pan it’s advisable to place the pan on a baking sheet, so that the batter or baked cake does not fall down if the pan is not locked properly.

9 Prepare the topping by mixing the brown sugar and pistachios. Sprinkle this mixture evenly on the batter. Bake for 40 to 50 minutes. Mine was done in 45 minutes.

My Notes 1 The key in using Ener-G is processing it with the water in a blender until it’s nice and fluffy. Simply whisking it with a fork does not give desirable results. If you pour this immediately in a liquid measuring cup, you will see that it measures exactly 3/4 th of a cup, which is perfect because we usually replace every egg with 1/4 cup of any egg substitute. But by the time I was ready to add this mixture to the rest of the wet ingredients, I saw that it had reduced to 1/2 a cup. So to replace the 1/4 cup of liquid missing I used unsweetened soy milk. You could use any milk or even some fruit juice which you think would go with the flavors you are baking.

2 You can also use an 8 inch or 9 inch round cake pan instead of a spring form pan. But I think you cannot do the topping because, while inverting the pan to unmould the cake the toppings may fall down.

3 Zucchini can be grated without peeling. After grating I felt that the strands were very big, so I chopped them coarsely.

Procedure 1 Preheat oven to 350F/ and line a muffin tin with paper liners.

2 Melt the butter and chocolate chips together. I did this in the microwave oven, first for 15 seconds, stirred it once and heated it again for 20 seconds. Microwave oven times may differ so use caution while melting the mixture.

3 Remove from heat and let it cool for sometime.

4 In another bowl, stir together the pureed prune, vanilla, purple puree, sugar and 1 tablespoon water.

5 Combine this purple mixture with the melted and cooled chocolate mixture.

6 In another mixing bowl, stir together the dry ingredients and 1/2 teaspoon baking soda. Add this to the chocolate mixture and blend thoroughly.

7 Scoop out the dough and fill it in the muffin cups almost to the top. (I used an ice cream scoop, which measures 3 tablespoons)

8 Bake 23 to 25 minutes, until a toothpick inserted in the center comes out clean. Mine was done exactly at 23 minutes, but anyway I baked it for another 1 minute, just to be sure.

9 Cool the cupcakes on a wire rack before frosting. Frosting is optional, you may simply dust it with some powdered sugar or leave it plain.

My Notes 1 For the prune puree I used Beech Nut brand, baby food. It’s a small 2.5oz jar of pureed prunes. It measures exactly 1/4 cup. Alternatively you may buy prunes, soak them in hot water and grind them into a smooth paste and measure 1/4 cup of the paste. We were not able to taste the prunes in the cupcakes.

2 I strongly recommend eating these cupcakes the day after baking. It is unbelievably good the next day. When I tasted on the same day the taste was definitely good, but since I had used the Earth Balance blend, that flavor was definitely dominating. Actually we (couple of testers) did not taste the blueberries or spinach. I was so sure that it was the Earth Balance because I had a similar experience with the Oatmeal Raisin Cookies. But we were in for a big surprise the next day because the cupcakes tasted very normal, like any other regular cupcake.

3 Also when tasted on the day of baking, we were able to tell that it was made of whole wheat flour, but not on the second day. The only thing which was different is the texture. I guess that’s because of the blueberries. I did grind it smooth, but I guess I should have processed it for some more time in the food processor.

4 My son ate half a cupcake on the first day. But when offered another piece after sometime he told me that he didn’t like it. I iced the cupcakes the following day, while he was in school. They were ready when he came back and he had totally forgotten that it was the same cupcakes which I had offered him yesterday. He was clearly attracted by the icing and the sprinkles and he ate 1 cupcake without complaining. To my surprise he liked it the next day and also the day after. I also tested it with another kid who is 5 and also a picky eater. He usually doesn’t eat anything including junk food like cupcakes and cookies. To his mother’s surprise he also ate it. So I guess this cupcake recipe is definitely a keeper.

5 Alternatively this batter can also be baked in mini-bundt pans and vola you have your baked donuts. For donuts, bake 12 to 14 minutes until the tops spring back when pressed lightly. Loosed the edges with a knife and turn the donuts out over a plate. I have not tried this.

6 These cupcakes are vegan if you leave out the icing.

Flour BlendIngredients

or

Procedure
Combine the flours and wheat germ in a bowl. Store it in an air-tight container or sealed bags and use it for baking anything from cakes, cookies, brownies etc.

Procedure 1 Preheat oven at 400F/200C and line/grease a baking sheet.

2 Coarsely crush the cereal either using a rolling pin or pulse it a couple of times in the food processor.

3 In a large mixing bowl, whisk together the flour combo, crushed cereal, baking soda, salt and cinnamon.

4 In another bowl, whisk together applesauce, brown sugar, oil, vanilla and ricotta cheese.

5 Add the dry ingredients to the wet mixture and combine gently.

6 Drop by tablespoonful onto the baking sheets, leaving about an inch between cookies.

7 Flatten cookies with the back of a fork and sprinkle tops with sugar.

8 Bake about 18 to 20 minutes, or until nicely browned and crispy around the edges.

9 Leave it in the baking sheet for 5 minutes and then transfer to a wire cooling rack to cool it completely. Serve it with blueberry milk or strawberry milk.

My Notes 1 For crushing the cereal: Put the cereal in a ziploc bag, seal it and then use a rolling pin to crush it.

2 The cookies baked in the aluminum pan were done in 18 minutes. But the batch baked in a dark colored pan became very brown around 17 minutes itself. So keep an eye. I think reducing the oven temperature to 375F/190C should be fine if using a dark colored pan.

3 I think the only mistake I did was not storing the cookies in the refrigerator. The cookies had a nice crunch on the day I baked. Like always I stored them in a cookie jar, because nothing was mentioned about the storage. In the following days it became more chewy and soft. I guess storing them in the fridge, once the cookies cool would retain it’s freshness.