Chocolate Bundt Cakes

Here is a once a year type of treat for those of you who like a little chocolate once in a while. It’s Christmas, right? This is Shirley’s creative answer to legalizing chocolate cake! There’s no eggs… no shortening… it’s virtually fat free… and it has prunes! So that makes this health food, right?

O that my mother was alive to see me enjoying prunes!

Just a word of caution… Don’t over bake. Fat free cakes baked too long can turn out tough. You can puree the prunes up to two weeks ahead of time and keep the puree refrigerated in a covered container. The cake keeps well at room temperature for up to 4 days and will freeze indefinitely. To defrost and reheat, wrap in foil and place in a 325° oven for 20 minutes.

• 8 ounces (1-1/3 cups) pitted prunes
• 6 tablespoons plus 1/3 cup prune juice divided
• 1 cup sifted cocoa powder
• 1 cup whole wheat pastry flour
• ½ cup granulated brown sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2/3 cup soy milk
• 3 teaspoons egg replacer in 4 teaspoons water (mixed)
• 1 teaspoon vanilla extract

Heat oven to 350° F. Put the prunes and 6 tablespoons prune juice in the blender. Process in short pulses to make a thick puree. Depending on the prunes you m ay have to add more juice… we ended up using a extra 6 tablespoons. (you’ll see)

Into a large mixing bowl, sift together the cocoa flour, sugar, baking soda, baking powder, and salt. In a separate bowl, beat together the soy milk, prune puree, egg replacer, vanilla, and the remaining 1/3 cup prune juice. Stir the wet ingredients into the dry, and stir well to blend thoroughly.

Pour into six nonstick bundt muffin tins (or large muffin tins) and bake until firm, but springy to the touch… about 25 minutes. Let cool on a cake rack 20 minutes before removing from pan. Let cool on the rack completely before serving. I’m sure you can find some appropriate lubricant to enhance the enjoyment of this tasty treat.

I’m looking forward to making a variation of this and adding chopped nuts and dried fruit… kind of a new twist on an old theme called Christmas Cake!

December 16, 2002 CHIP CHAT

 

NutritionFacts per serving makes 12 servings
Amount per serving
Calories: 163
Calories from fat: 14
% Daily Value *
Total Fat 1.6g: 2%
Saturated Fat 0.6g: 3%
Cholesterol 0mg: 0%
Sodium 163mg: 7%
Total Carbohydrate 33.6g:11%
Dietary Fiber 5.2g: 21%
Protein 3.7g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information: 8.6% of calories from Fat 82.4% from Carbohydrates 9.1% from Protein

Banana Muffins

(thanks to Linnea Corbett,- Kelowna, BC)

Here is a muffin that will compliment any breakfast.

You may like to freeze the extra muffins so that on

a rushed morning you can warm up a couple.

Start by mixing these wet ingredients with a blender:

• 1 package Sunrise dessert tofu
• ¼ cup oil
• 3 mashed bananas
• 1 tsp. Vanilla
• 1 T. lemon juice

Then fold into these dry ingredients:

• 2 cups flour (1 cup whole wheat, 1 cup white)
• 1 tsp. Baking soda
• 1 T. Baking powder
• ½ tsp. Salt
• 2 T. egg replacer powder
• ½ cup pecan pieces

Fill muffin cups about 2/3 full.

Bake 350 degrees about 30 minutes.

Check with a toothpick inserted in the center… it should come out clean.

Transfer muffins to a cooling rack.

NutritionFacts per serving makes 12 servings
Amount per serving
Calories: 204
Calories from fat: 88
% Daily Value *
Total Fat 9.8g: 15%
Saturated Fat 1.2g: 6%
Cholesterol 14mg: 5%
Sodium 357mg: 15%
Total Carbohydrate 22.6g: 8%
Dietary Fiber 2.5g: 10%
Protein 6.3g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information: 43.2% of calories from Fat 44.4% from Carbohydrates 12.4% from Protein

Blueberry Pancakes

It’s a Sunday morning tradition at our house for me
to make Blueberry Pancakes while Shirley fries some
potatoes and Breakfast links. My favorite pancake
mix is Grandma Nunweiler’s Old Fashioned Whole
Grain Pancake and Waffle Mix. With just a few
variations, you too can make pancakes that will always
be a hit. We make it without milk and eggs and it turns
out just great.

• 1 cup of Grandma Nunweiler’s pancake mix
• 1 cup of Soy Milk
• 1 tsp. Vanilla extract
• 1 tsp. Olive oil (helps them not to stick)
• ½ cup of frozen blueberries
• 1/3 cup of chopped pecans

Preheat frying pan to 325°… I like to use our electric
frying pan… but have done it on the range as well.
Place the pancake mix, soy milk, vanilla and olive oil
in a bowl and stir until smooth. Then stir in the blue
berries and pecans… and you’re ready to start frying.

Serve with apples sauce, maple syrup and sliced bananas
or whatever other fruit or topping you would like.

September 29, 2002 Kelowna CHIP CHAT

 

NutritionFacts per serving makes 8 servings
Amount per serving
Calories: 111
Calories from fat: 45
% Daily Value *
Total Fat 5.1g: 8%
Saturated Fat 0.6g: 3%
Cholesterol 0mg: 0%
Sodium 216mg: 9%
Total Carbohydrate 13.7g: 5%
Dietary Fiber 2.4g: 10%
Protein 2.9g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information: 40.4% of calories from Fat 49.2% from Carbohydrates 10.4% from Protein