Posts Tagged ‘applesauce’

Unrecipe of the Week: Pumpkin Spice Bread

September 24, 2014

 

IMG_3101Once the weather begins to change and the days begin to shorten, the craving for cinnamon, spice and everything nice seems to come about as well.  Step away from the empty calorie bomb that is the pumpkin spice latte, and try this healthier alternative, adapted from Fit Sugar.

It has real pureed pumpkin in it, and uses whole wheat flour and oatmeal instead of the white stuff. Unsweetened applesauce and oil replace the stick of butter traditionally found in this type of thing. While not really an UN- recipe, feel free to make it one, by adding nuts, raisins, or a dollop of whipped cream on the side. ( OK, that last one took us to whole other place, but it would sure taste good!)

 

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Pumpkin Spice Bread:

In a mixer, beat 4 eggs, a 15 oz. can of pumpkin puree, 2/3 cup neutral oil ( grape seed, canola, sunflower etc.) 1/3 cup unsweetened applesauce, and 2/3 cup of water. Mix until it is a creamy consistency.

In a separate bowl, mix 2 1/3 cups whole wheat flour, 1 cup rolled oats, 1 2/3 cups sugar *( I prefer a mix of white and brown sugars for a richer flavor), 2 teaspoons baking soda, 1 1/2 to 2 teaspoons cinnamon and 1 1/2 teaspoons all spice. Feel free to adjust the spices to suit your palette. Add the dry ingredients to the wet, and mix thoroughly.

Pour the batter into 2 loaf pans sprayed with cooking spray, and sprinkle the tops with a little of the rolled oats. Bake at 350 degrees for 45 – 60 minutes, until a toothpick comes out clean and dry. Allow to cool, and enjoy!

photos: indigojonesnyc instagram

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Substitutions Welcome

September 10, 2012

I am extremely health minded when it comes to fitness and nutrition. I don’t believe in using anything fake in my food to make it lower in fat, calories, sugar or even gluten. I prefer to avoid these things on a regular basis, and indulge in the real deal from time to time.
Recently, I have started experimenting with substituting a bit, and have been creating recipes that still use all natural food based ingredients, but make things just a bit healthier in the process.

When last night’s gluten free cheesecake with an almond meal crust drew rave reviews from people who preferred it to my usual cheesecake recipe, I realized that I was onto something.

Butter is a mainstay to baking, and I would never consider using margarine or “fake butter” instead.  There are lots of healthy and even vegan foods that can be substituted that will still yield moist, rich baked goods without sacrificing taste.

Applesauce is a great alternative to butter in denser baked goods, such as muffins and banana bread. Substitute ½ the butter for the same quantity of applesauce. You can use all applesauce if you like an even moister, heavier texture.

Avocado is also a good butter substitute. Use ½ butter and ½ of the equivalent amount of mashed avocado. It creates a softer, chewier texture, making it a great choice for cookies.

Greek yogurt is a rich creamy dairy product that can also be used instead of butter. The rule of thumb is replace ½ of the butter, with ½ the amount of yogurt. (If the recipe asks for 1 cup of butter, use ½ cup of butter and ¼ cup of yogurt.)

You may need to experiment a bit to find the consistency you like best.

I have made an amazing lemon yogurt loaf cake that is one of best versions of a lemon pound cake around. It uses both yogurt and canola oil, instead of butter.

I will continue to experiment and share some of my successes here on indigo jones.

Remember that even with substitutions to make baked goods a little more virtuous, they still are not “diet foods.” With a little practice, you may actually come up with something better than the original recipe!

photos: Glasshouse Images 

Unrecipe of the Week

October 6, 2009

Apple Sauce

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Everywhere I look, there are piles of fall apples waiting to be turned into pies,crisps and delicous apple sauce.

My daughter loves apple sauce, and it is so easy make, that is almost not worth buying the commercial variety. The aroma, permeating the house is reason alone to give this a try!

Peel and core a dozen apples,(give or take) and cut them in quarters.

Put them in a pan with a little water and a cinnamon stick, broken.

Cook at low heat, covered ,until the apples completely soften, and the water evaporates. You can’t really over cook it, but make sure that the water does not evaporate out before the apples are done. Depending on the amount of apples, this could take 30 minutes, or more.

Remove the cinnamon stick, mash the apples up with a fork, and ENJOY!

photo: Glasshouse Images


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