Sugar Free Whole Wheat Muffins Recipe

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/4 cup ground flax seeds
• 1/4 cup unsweetened applesauce
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 ripe banana, smashed
• 1 cup non-fat soymilk
• 2 tablespoons vegetable oil
• 1 cup frozen blueberries
• 1/2 cup walnuts (optional)

Directions:

1. Preheat oven to 400*F.
2. Mix dry ingredients together.
3. In a separate bowl, smash banana and whisk in soymilk and oil.
4. Pour wet ingredients into flour mixture, mixing until fully moistened but still a bit lumpy.
5. Once combined, stir in frozen blueberries and the walnuts(you can also substitute almonds or pecans if you prefer).
6. Spoon the muffin mixture into muffin tin, to about 2/3 full.
7. Bake 18-20 minutes or until tops are golden brown.

[Recipe Courtesy of Recipe Zaar]

You are reading Sugar Free Recipe: Whole Wheat Muffins. This post is the property of Recipe Bay © 2008.

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Sugar Free Blueberry Pie Recipe

Ingredients:

• 1 Recipe pastry crust
• 4 c Blueberries
  – fresh or frozen, thawed 4 ts Sweet and Low
• 1/4 ts Cinnamon
• 1/8 ts Nutmeg
• 1 tb Lemon juice
• 2 tb Quick tapioca
• 8 dr -OR up to…
• 10 dr Liquid butter flavoring

Directions:

1. LIne 10″ pie plate with crust Pick over, wash and drain berries.
2. Mix next 6 ingredients together in small bowl.
3. Toss with berries being careful to not crush the berries too much pour berries in crust, making sure all the “goodies” are scraped from the bowl.
4. Cover with top crust, slit for steam to escape.
5. Bake at 425 for 10 minutes, reduce heat to 325 for 45 minutes or until crust is golden brown and filling is bubbly.
6. For a little added flavor to the crust you can sprinkle with a light mixture of Sweet and Low and cinnamon.
7. Cool on wire rack, serve with dollop of Lite Cool Whip or small scoop of vanilla ice cream if desired.

[Recipe Courtesy of Recipe Search]

You are reading Sugar Free Recipe: Blueberry Pie. This post is the property of Recipe Bay © 2008.

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Ingredients:

• 1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix
• 3 cups nonfat milk
• 3 large bananas, sliced
• 4 ounces sugar-free vanilla wafers

Directions:

1. Prepare pudding following instant pudding directions.
2. Line glass bowl or casserole dish with waffers and banana slices.
3. Pour half of the pudding into the dish.
4. Layer waffers.
5. Layer banana slices.
6. Repeat.
7. Crumble waffer crumbs and add to top.
8. Chill and serve.

[Recipe Courtesy of Recipe Zaar]

You are reading Sugar Free Recipe: Banana Pudding. This post is the property of Recipe Bay © 2008.

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Sugar Free Blueberry Muffins Recipe

Muffins Ingredients:

• 1 cup blueberries
• 1 3/4 cup flour
• 2 teaspoons flour, divided use
• 1 tablespoon baking powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 2 eggs
• 1/4 cup canola oil
• 3/4 cup orange juice
• 1 teaspoon grated lemon or orange rind

Muffin Directions:

1. Preheat oven to 400 degrees.
2. Spray muffin tin with nonstick cooking spray or line with baking cups.
3. Lightly coat blueberries with 2 teaspoons flour by shaking in a paper bag.
4. In a large bowl, stir 1 3/4 cups flour, baking powder, nutmeg, and cinnamon.
5. In a small bowl, beat the eggs lightly, add oil, orange juice, and grated rind.
6. Add liquid to the dry ingredients and stir gently.
7. Before the two mixtures are fully combined, fold in blueberries.
8. Fill muffin cups about two-thirds full. Bake 20-25 minutes.

[Recipe Courtesy of CD Kitchen]

You are reading Sugar Free Recipe: Blueberry Muffins. This post is the property of Recipe Bay © 2008.

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Vanilla Cupcakes with Chocolate Frosting Recipe

Ingredients:

• 2/3 cup soymilk
• 1/4 cup canola oil
• 3/4 cup agave nectar
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1/4 cup tapioca flour
• 2 tablespoons flax seed meal
• 1/3 cup almond meal
• 1/2 cup rice flour
• 1/2 cup quinoa flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup margarine
• 1/2 cup agave nectar
• 2 teaspoons vanilla
• 1/3 cup cocoa powder
• 1/2 cup non-dairy powdered milk

Cupcakes Directions:

1. Preheat Oven to 325.
2. Line Muffin Pan with 9 Liners and fill 3 remainin mufin cups with a little bit of water.
3. Mix together soy milk, canola oil, vanilla and almond extract and agave nectar.
4. Add flours, baking powder, baking soda, and salt one by one and mix for 1-2 minutes. Mixture will be thin.
5. Fill 9 muffin cups approximately 2/3 full.
6. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.
7. Let cool in pan for 1 hour to allow agave to set.

Frosting Directions:

1. Mix together margarine, agave, and vanilla until smooth.
2. Add cocoa powder (sift if necessary).
3. Add powdered soy milk.
4. If mixture is too watery, add more powdered soy milk. If too thick, add more agave until desired consistency is reached.
5. Frost cupcakes and enjoy!

[Recipe Courtesy of Recipe Zaar]

You are reading Vegan Recipe: Vanilla Cupcakes with Chocolate Frosting. This post is the property of Recipe Bay © 2008.

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Ingredients:

• 1 cup stone-ground cornmeal (NOT polenta)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon lemon juice
• 1 cup soy milk (unsweetened)
• 1 and 1/2 teaspoons egg substitute + 2 tablespoons soy milk or equivalent egg substitute to = 1 egg
• 1 tablespoon margarine or shortening

Directions:

1. Heat oven to 450 degrees.
2. Place cast iron skillet (size determines thickness of vegan bread, I use a fajita type skillet and get an oval, thin cornbread. A 9 inch round could also work here) in heating oven to get hot.
3. Melt margarine or shortening in skillet while you prepare the rest of the ingredients.
4. Mix cornmeal, salt, and baking soda together.
5. Put lemon juice in 1 cup measuring cup and add soymilk to = 1 cup.
6. Add soured soymilk and egg replacer to cornmeal mixture, stir well.
7. Remove skillet from oven. (Careful not to spill the grease!)
8. Working quickly, pour batter into pan, and carefully return to oven. Skillet may be very full. This is OK it won’t rise much.
9. Bake 10-20 minutes depending on pan size, oven, and desired level of doneness.  Test with a fork if unsure.
10. When done, turn out onto serving platter immediately and serve warm!

[Recipe Courtesy of VegWeb]

You are reading Sugar Free Recipe: Wheat Free Cornbread. This post is the property of Recipe Bay © 2008.

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Sugar Free Chocolate Fudge Recipe

Ingredients:

• 2 packages (8 ounces each) cream cheese, softened
• 2 squares (1 ounce each) unsweetened chocolate, melted and cooled
• 24 packets aspartame sweetener (equivalent to 1 cup sugar)
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans (optional)

Directions:

1. In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth.
2. Stir in pecans.
3. Pour into an 8-inch square dish lined with foil.
4. Cover and refrigerate overnight.
5. Serve chilled.

[Recipe Courtesy of Cook Food with Court]

You are reading Sugar Free Recipe: Chocolate Fudge. This post is the property of Recipe Bay © 2008.

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Sugar Free Banana Bread Recipe

Ingredients:

Fruit Filling

• 2 medium bananas, diced
• 2 medium apples, peeled and diced
• 1/2 cup sugar substitute, preferably splenda
• 1 tablespoon raisins
• 1 teaspoon cinnamon
• 1 tablespoon orange juice
• 1 teaspoon cornstarch
• 2 tablespoons water

Crumb Topping

• 1/2 cup oatmeal
• 1/4 cup flour
• 1/4 cup margarine
• 1 tablespoon chopped walnut
• 1 teaspoon cinnamon
• 2 tablespoons sugar substitute, preferably Splenda

Directions:

1. Preheat over to 350 degrees.
2. Combine filling ingedients except for bananas, cornstarch and water in a pot. Cook over medium heat for 5 to 8 minutes until apples are slightly soft. Then add sliced bananas.
3. Dissolve cornstarch in water and then add to filling. Bring to a boil and then remove pot from the heat.
4. Fully combine all ingredients for topping in a small bowl.
5. Divide the filling between 4 greased ramekins or put it all into a greased baking dish. Sprinkle crumb topping over the filling.
6. Bake for 20 minutes.

[Recipe Courtesy of Recipe Zaar]

You are reading Sugar Free Recipe: Banana Bread Crumble. This post is the property of Recipe Bay © 2008.

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Dairy Free/Sugar Free Banana Bread

Ingredients:

Combine in a large bowl:

• 2 c whole spelt flour (or whole wheat or barley – or a mix of flours)
• 1/2 tsp salt
• 1/2 tsp soda
• 1 tsp baking powder

Combine separately:

• 3 lg very ripe bananas (about 1&1/2c) – mashed
• 2 eggs
• *1/2 c brown sugar or sucanat
• 1/2 c milk or substitute
• zest of a lemon or orange (optional)
• 2 tsp vanilla or 1 Tbsp dark rum

Mix wet and dry until just incorporated.

Optional: Fold in approximately:

• 1/2 c chopped walnuts or pecans
• 1/3 – 1/2 c dark chocolate pieces
• 1/2 c chopped dates

* For sugar-free or a lower-sugar banana bread, replace the sugar with 1/3c of unsweetened fruit juice concentrate (apple, orange, white grape), agave syrup, maple syrup or honey.

Directions:

1. Pour into a generously greased and dusted loaf pan – any smallish pan will work.
2. Bake at 350 for about 50 min – a toothpick inserted in center should come out clean.
3. Wait 10 minutes before removing from pan and placing on a rack to cool.

[Recipe Courtesy of Group Recipes]

You are reading Dairy Free Recipe: Banana Bread. This post is the property of Recipe Bay © 2008.

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• 2 pkgs sugar-free vanilla pudding
• 2 tsp vanilla
• 3 cups skim milk
• 1 tub free cool whip
• 1 pkg low-fat graham crackers
• 1 tub chocolate frosting, 50% reduced sugar

Directions:

1. Mix pudding with skim milk and vanilla until slightly thickened.
2. Fold in cool whip. In baking dish, layer graham crackers, pudding mixture, graham crackers, pudding mixture, then another layer of graham crackers.
3. Place the frosting tub in the microwave for 1 minute and pour right over the top of the “cake”.
4. Chill until ready to serve.

[Recipe Courtesy of My All Recipes]

You are reading Sugar Free Recipe: Eclair Cake. This post is the property of Recipe Bay © 2008.

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