1 cup of whole wheat pastry flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
½ cup butter
2/3 cup of agave
1 egg beaten
1 cup rolled oats
1 cup of raisins (how about some dried cranberries instead, maybe walnuts too)
Sift together flour, baking soda, baking powder, salt and cinnamon. Cream butter and add agave gradually. Beat until creamy and light. Add beaten egg. Stir in sifted dry ingredients and mix well. Add rolled oats and raisins (cranberrries or walnuts). Drop from teaspoon on un-greased baking sheet. Bake in preheated 350º oven 10-12 minutes. Makes 48 cookies
From a website called DR. BOB-seems simple enough!
WHOLE WHEAT SHORTBREAD COOKIES
3/4 cup butter
1/4 cup honey (USE AGAVE!)
2 cups whole wheat flour
Heat oven 350o. Mix butter and honey (AGAVE)._ Stir in flour Roll dough 1/2” thick on flured surface. Cut into small shapes._ Place on ungreased cookie sheet. Bake 20 min.
Preheat oven to 350 degrees. Chop walnuts and add to baking soda, salt and flour. In a separate bowl beat oil and syrup together. Add egg, vanilla, and coconut extract and beat well. Add oil mixture to flour mixture, adding more flour if necessary to make a stiff dough. Drop dough by spoonfuls on lightly oiled cookie sheets and press with fork to about 1/2 inch thickness. Bake 12-15 minutes or until golden. Remove and cool cookies on a wire rack.
Don't know the site this came from but it was submitted by someone named JUNIPERBERRY:
HEALTH COOKIES
Mix together the following ingredients in a blender or food processor:
1 Cup peanut butter or almond butter or tahini (sesame butter), or any combination of these, totaling 1 cup.
3/4 Cup of honey, maple syrup, or blackstrap molasses, or any combination of these totaling 3/4 cup. USE AGAVE!
2 whole eggs or 4 egg whites.
1/2 Cup water or apple juice.
Mix the following ingredients together thoroughly in a large bowl:
From Crazy Plates: Low-Fat Food So Good, You'll Swear It's Bad for You! By Janet Podleski
ROCKIN' MOROCCAN STEW
Makes 6 servings
Moroccan vegetable stew with sweet potatoes, chickpeas, and ginger. This unique recipe came right out of Africa! Say "yes, please" to chickpeas and you can eat to the beat!
Ingredients:
2 tsp olive oil
1 cup chopped onions
½ cup each diced celery and chipped green bell pepper
1 clove garlic, minced
3 cups vegetable broth
3 cups peeled, cubed sweet potatoes
1 can (14-½ oz) tomatoes, drained and cut up
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp lemon juice
2 tsp grated gingerroot
1 tsp each ground cumin, curry powder, ground coriander, and chili powder
½ tsp salt
¼ tsp black pepper
¼ cup raisins (omit/pick out or only a couple)
2 tbsp each light peanut butter and chopped, fresh cilantro
Heat olive oil in a large, non-stick saucepan over medium-high heat. Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
Add all remaining ingredients, except raisins, peanut butter, and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.
Stir in raisins, peanut butter, and cilantro. Mix well. Simmer for 5 more minutes. Serve hot.
*Fern's brand is recommneded; however you can substitute this ingredient with 1 1/2c brown rice flour, 1Tbl baking powder, and 3/4 tsp sea salt.
Preheat oven to 350F. Combine the cinnamon sprinkle ingredients in a small bown and set aside. Lightly grease a cookie sheet or line with parchment paper.
Place the butter in a medium-sized mixing bowl and whisk util light and fluffy. Stir the stevia into the beaten egg, then addi t to the butter, along iwth the lmond butter, vanilla, salt and baking soda. Whisk until smooth.
Using a wooden spoon, add the rice flour, 1/2 cup at a time, stirring well after each addition. The dough should be thick enough to hold its shape on a tablespoon.
Drop heaping teaspoons of the cookie dough onto the cookie sheet, about 2 inches apart.
Lightly press each mound of dough with the back of a fork in a criss-cross pattern.
Sprinkle each cookie lightly with the cinnamon sprinkles, and bake 15 minutes, or until lightly browned.
Makes 2 dozen.
VARIATION You can substitiue peanut butter for the almond butter and eliminate the cinnamon sprinkles.
8 ounces unsweetened chocolate
3Tbl grade orange rind
1tsp orange flavoring
1Tbl rum flavoring
1/2tsp white stevia powder (or to taste)
1/2 c roasted, unsalted whole almonds
Break the chocolate into 1-inch pieces, then slowly melt it in a double boiler set over medium-low heat (the water should be simmering gently, not boiling)
Remove from the heat and slowly stir in the orange rind, orange flavoring, run flavoring, and stevia, stirring until smooth and well combined.
Transfer the chocolate to a shallow bowl and refrigerate for 30 minutes, or until the chocolate begins to get firm. Stir in the almonds.
Drop heaping tablespoons for the mixture onto a cookie sheet line with wax paper. The clusters should be about 1-inch in diameter. Refrigerate 1 hour, or until the clusters are set.
VARIATION: Add any of your favorite chopped nuts or dried fruit to the clusters. Pecans, pistachios, peanuts and dried apricots are good choices.
2 pounds sweet potatoes -- peeled, grated
1/3 cup agave
1/4 cup butter -- melted
1/4 cup flaked unsweetened coconut
1/4 cup broken pecans -- toasted
1/4 tsp cinnamon
1/4 tsp coconut extract
1/4 tsp vanilla
In a crock pot, combine potatoes, agave, butter,
coconut, pecans and cinnamon. Cover and cook on Low for 6 to 8
hours or on High for 3 to 4 hours. Stir in coconut and
vanilla extracts.
1/2 cup creamy peanut butter
1/2 cup coconut milk (I use the lite- find it in Asian section)
2 T agave
2 T lime juice
2 T soy sauce
1 -2 T curry powder
1 t ground coriander
2 cloves of garlic, minced
2 T fresh grated ginger
Mix together, and remove about 3/4 cup to a jar, and refrigerate.
6 boneless chicken breasts
Slice into 1/2 by 2 inch pieces and put into remaining sauce to marinate. Leave for at least one hour.
Soak about 20 bamboo skewers in water for 30 minutes. Thread pieces of chicken onto skewers. Grill over hot coals until done. (doesn't take long...) Serve with brown rice, salad and the peanut sauce.
3/4 c WW flour
3/4 c Splenda
1 tsp Nutmeg
dash salt
6 TBl butter
3/4 c rolled oats
Filling:
2 pints strawberries, stemmed and halved
3 cups rhubarb slices, 1/3 inch thick
2/3 c Splenda
2 TBl ww flour
Heat oven to 400*
In a large bowl, mix flour, sugar, nutmeg and salt; blend thoroughly. With pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in oats; set aside.
In another large bowl, mix 4 cups of the strawberries (reserve remaining berries), the rhubarb, sugar and flour to blend thoroughly. Spoon into shallow 2-quart baking dish. Cover evenly with topping.
Bake in center of oven about 40 minutes until filling is bubbly and topping is lightly browned. Cool slightly. Serve warm or at room temperature with reserved strawberries. Top with whipped cream, or ice cream if desired.
Yield: 8 servings.
Nutrition per serving (according to fitday, using my brands)with out additional toppings;
Calories 196
Fat 9
Sat Fat 5
Poly 0
Mono 0
Carbs 29
Fiber 5
Protein 4
Ok I made a SB blueberry cobbler last night that was yummy:
Take three cups of fruit (blueberries, peaches, blackberries--whatever you like)
1/2 -1 cup sugar substitute (I just drizzled some agave--didn't measure)
Mix fruit and sweetner in a bowl and set aside.
Melt 1/2 cup butter or margerine in a deep baking dish.
Mix together in a bowl:
3/4cup WW flour
1/2 cup agave (or 3/4 cup Splenda)
1/2 cup milk (3/4 cup milk if you use Splenda)
2 tsp baking powder
pinch salt.
Pour batter into pan with melted butter
DO NOT STIR
Pour fruit on top of batter
DO NOT STIR
Bake at 275 for 1 hour (300 if using Splenda)
This is quite tasty and a good way to enjoy summer fruit!
Chews
Cobbler
