Description:
These brownies are a delicious, low-fat, high-fiber indulgence. Vegans and omnivores will enjoy their rich flavor.
Ingredients:
1 cup Sucanat, Rapadura or brown sugar
4 oz. (1/2 cup) medium-firm tofu or firm or extra-firm silken tofu (1/3 of a box)
1/4 cup water (can be part liqueur of choice, such as Kahlua)
4 teaspoons powdered egg replacer
1 tablespoon coffee (or coffee substitute) granules or espresso powder
1 tablespoon vanilla
1 1/2 teaspoons vinegar
1/2 cup unsweetened cocoa (or carob powder, if you insist)
1/3 cup Bryanna’s High-Fiber Gluten-free Flour Mix
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Higher-fat option: 1/2 cup chopped nuts
Directions:
1. Preheat the oven to 350 degrees F.
2. In a blender or food processor mix until smooth the sugar, tofu, water, egg replacer, coffee granules, vanilla, and vinegar.
3. In a medium bowl whisk together the cocoa, flour, salt, baking powder and soda. Add the cocoa mixture and mix briefly. Add nuts, if using.
4. Pour the mixture into a nonstick or lightly-oiled or sprayed 9" square cake pan. Spread evenly. Bake 25 minutes. Cool on a rack in the pan, then cut into 12 bars.
Makes 12 brownies.
Servings: 12
Nutrient Information:
Recipe from "The Almost No-Fat Holiday Cookbook" by Bryanna Clark Grogan
Special Diet: Gluten Free, Vegetarian, Low Fat, High Fibre
Category: Gluten-Free
Submitted By: Maria Carr
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| Crispy Baked Asian Blackberry Chicken Wings | Category: Main Meals
Description: There are few occasions when I’d argue that “baked” rules over “deep-fried.” But believe it or not, a piping hot oven—and not a vat of bubbling oil—is the secret to the crispiest, crackliest chicken wings. And with just five ingredients and 50 minutes, you’ll be licking your fingers clean for every last taste of these Crispy Baked Asian Chicken Wings. Sound too good to be true?
I consider myself a bit of a wing connoisseur. Buffalo, chipotle, teriyaki, barbecue—you name it, I’ve winged it. While it’s hard to beat basic butter and hot sauce, I’ve turned to my favorite hoisin and blackberry jam glaze (of mini-meatball fame) to add a sweet and tangy twist to each crunchy bite. I guarantee these wings will fly off the plate. (You had to know that was coming…)
Much like spinach, raisins, apples, plums and grapes, blackberries are rich in bioflavonoids and Vitamin C, but other nutritional benefits include a very low sodium count and having only 62 calories to a cup. The dark blue colour ensures blackberries have one of the highest antioxidant levels of all fruits.
In Canada, blackberries are seasonal fruits and the availability of a fresh batch depends on whether you live in the North or the South. They make great jams.
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