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Low Fat Recipe: Oatmeal Raisin Cookies

By Kyle Eslick | Filed Under Low Fat, Low Sugar

Here is a oatmeal raisin cookies recipe that is both low fat and low sugar.

Low Fat/Low Sugar Oatmeal Raisin Cookies Recipe

Ingredients:

  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cup oats
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 egg replacer, prepared (I use NRG)
  • 1/2 cup mild oil, like canola or safflower
  • 1 tablespoon blackstrap molasses
  • 1 tablespoon agave nectar
  • 3 tablespoon water or nut milk
  • 1 teaspoon vanilla
  • 3/4 cup raisins

Directions:

  1. Preheat oven to 350 degrees F.
  2. Prepare a cookie sheet with parchment paper or a silicone baking mat. You can also grease your cookie sheet.
  3. Combine all dry ingredients (flour through cinnamon) in a large bowl.
  4. In a separate small-medium bowl, combine wet ingredients (egg replacer through vanilla).
  5. Add the wet to the dry and add raisins.
  6. Mix all ingredients together until well combined. The mixture will seem a little dry, but it should stick together to form little balls. (If it doesn’t, add another 1/2 tablespoon or so of nut milk or water.)
  7. Form the mixture into cookies with a spoon or by shaping little balls and flattening them on to the cookie sheet.
  8. Bake at 350 degrees for about 13 or 14 minutes.
  9. The cookies MUST cool a little before handling, otherwise they will fall apart.

[Recipe Courtesy of VegWeb]

Dairy Free Recipe: Wheat Free French Toast

By Kyle Eslick | Filed Under Dairy Free, Low Sugar, Wheat Free

Here is a nice recipe for french toast, which is not only dairy free and wheat free, but also very low in sugar.

Low Sugar, Dairy Free, Wheat Free French Toast Recipe

Ingredients:

  • 6 stale slices of wheat-free bread
  • 2 eggs, beaten
  • 1/4 cup vanilla almond milk (unsweetened)
  • 1T ground cinnamon
  • 1 t vanilla extract

Directions:

  1. Leave bread out overnight.
  2. Next morning beat eggs, almond milk, cinnamon and vanilla extract.
  3. Soak each slice of bread in the mixture for 1-2 minutes and then turn over and soak for another minute.
  4. Place on skillet on medium heat for 1 minute, flip over and cook for one more minute or until golden brown.
  5. Top with Smart Balance Light butter and maple syrup.

[Recipe Courtesy of Heather Strang]

Gluten Free Recipe: Carrot Cake

By Kyle Eslick | Filed Under Casein Free, Dairy Free, Gluten Free, Low Fat, Low Sugar

Here is a delicious carrot cake that is free of gluten and casein, but also lower in sugar and fat than most recipes.  It can also be made vegan with egg-replacer instead of eggs.

Gluten Free/Casein Free/Dairy Free Carrot Cake Recipe

Ingredients:

  • 3/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1/2 cup applesauce
  • 1 large egg
  • 1 large egg white
  • 3/4 teaspoon vanilla extract
  • 3/4 cup gluten-free flour, mix (your choice, I’ve used a few different versions)
  • 1/2 cup tapioca flour
  • 1 teaspoon xanthan gum (omit if in flour mix)
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 raisin
  • 3/4 cup chopped walnut (toasting optional, but brings out more flavour)
  • 2 1/4 cups grated carrots (about 1/2 a pound)
  • 1/4 cup diced fresh pineapple

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Lightly grease or prepare an 8×8 square pan, or 9 inch round pan.
  3. In your mixer, beat the sugar, oil, and eggs together. Add the vanilla.
  4. In another bowl, mix together flour, xantham gum, cinnamon, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients.
  6. Stir in raisins and walnuts.
  7. Fold in the carrots and pineapple.
  8. Mix well, but don’t over mix.
  9. Bake for 35 to 45 minutes, or until a toothpick comes out clean.
  10. Allow the cake to cool completely in the pans set over a wire rack.

[Recipe Courtesy of Recipe Zaar]