[RealCdn]

2 1/4 cups flour (1024)
or, 2 cups flour, 1/4 cup cocoa powder for chocolate base (910+48)
2 tsp baking powder (10)
dash of salt

Mix above ingredients together (dry).

egg substitute, for 3 eggs (135)
3/4 cup sugar (581)

Whisk together egg substitute and sugar until smooth (wet).

Combine the wet and dry ingredients and mix until it forms a soft ball of dough. Dust a work surface with a little flour. Divide into 2 or 3 balls and shape into long logs, about 1/2 to 3/4" high. The original recipe calls for a single log 12 inches long and 4 inches wide. Once it's out of the oven you are supposed to slice them 1/4" thin. I have never been able to get the slices that thin, so I usually make 2 or three logs about 15" long and about 2" wide. Today I did three, and managed to slice each into just over 20 pieces. So you can see I can only slice them about 3/4" wide. If you can slice them thinner, then the original recipe would work.

Bake in preheated 350F oven for 30 mins (do not shorten the time for smaller logs). They should be firm to the touch when taking out. Cool on a wire rack for 15-30 mins.

Using a serated knife, slice the loaves diagonally into 1/4" slices (if you can, hooray). Place the slices on a parchment-lined baking sheet and bake for an additional 12 to 14 mins. Remove from over and cool completely a second time on a wire rack.

Since I slice mine thicker the 12-14 mins leaves them slightly soft in the middle. In fact, I haven't quite figured out how much longer they need to go in. Today I did another 8 mins at 325, but they were almost cool by that time. It sounds complicated, but once you know how long you need it's really quite simple. The worst that can happen is that they soften on standing. If they don't soften they should keep for more than a month in an airtight tin (I use canning jars). If they soften you can either eat them as is, or simply put them into a 325F oven for 5-10 minutes to crisp up. I gave calorie counts for each ingredient so you can change it around as you wish. Also, the cherry calories come from one I found online that has a small amount of sugar and oil (which my home-dried ones don't have, but are more likely what you would use if you buy them).

Note: There is probably another tablespoon or two of flour used to dust the work surface (or if dough is really really sticky), but 2 Tbsp flour adds 57 calories to the batch. For mine that made 60 I didn't bother adding it in, but it is not reflected in the totals below.

Everything else are changes to original bases (dry & wet).

Chocolate Cherry Almond (use flour/cocoa in dry)
Add to dry - 1/4 tsp cinnamon (2), 1 cup unblanched whole almonds (815), 1 cup dried cherries (415)
Add to wet - 1 tsp vanilla extract (12)

Calories (for 48) - 61 cals, 2g fat, 10g carbs, 1g fiber, 2g protein
Calories (batch) - 2932 cals, 86g fat, 491g carbs, 34g fiber, 75g protein

Cinnamon (use flour only in dry)
Add to dry - 2 tsp cinnamon (12)
Add to wet - 2 tsp vanilla (24)

Calories (for 48) - 37 cals, 0g fat, 8g carbs, 1g protein
Calories (batch) - 1775 cals, 10g fat, 369g carbs, 10g fiber, 44g protein

Lemon Ginger (use flour only in dry)
Add to dry - 1 tsp lemon zest (1), 1/4 cup finely chopped crystallized ginger (1oz - 104)
Add to wet - 1 tbsp lemon juice (4)

Calories (for 48) - 39 cals, 0g fat, 8g carbs, 1g protein
Calories (batch) - 1857 cals, 10g fat, 396g carbs, 9g fiber, 44g protein