pate a chox pastry-vegan

1 cup flour
2 tsp sugar
1/4 tsp. salt
1/4 tsp. cream of tartar
1 tsp. baking powder
2 tbsp applesauce
1 cup soy milk

Egg replacer
1 tbsp. applesauce
1 tbsp. vinegar
1 tsp. baking powder
1 tsp. corn starch
-Combine, oil, vinegar, baking powder, cornstarch and water in a medium bowl to allow mixture room to expand. whisk
-Stir together flour, vegan sugar, salt, cream of tartar. set aside
-In a saucepan, bring the non-dairy milk or water and applesauce to a boil, stirring constantly. Remove from heat for a moment.
- Add the flour mixture all at once, return to heat, and reduce the heat to low.
-Stir constantly until the dough forms a ball that pulls away from the sides and the spoon and is smooth. Working quickly, remove from heat and add the egg replacer in thirds, beating well after each addition until the dough is glossy, smooth, and pulls away from the sides.

Dispense into eclair shapes on a non-stick baking sheet.

Bake at 205C (400F) for 10 minutes, then lower the heat to 170C (350F) for another 20 minutes. Turn off oven and leave it slightly open for 20 minutes. Cool.
-
whole recipe; 764/138/31/10

Strawberry yogurt cake

http://not-thekitchensink.blogspot.com/2011/02/strawberry-yogurt-cake.html
1 large egg
125 ml strawberry yogurt
10g tropicansa
40g applesauce
125 g flour, sifted
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ tsp vanilla extract

1. Preheat the oven to 170°C.
2. In a large mixing bowl, mix the yogurt with the strawberry puree, before adding in the egg, sugar, vanilla and oil. Mix all of them until combined.
3. In another bowl, sift together the flour, baking powder, baking soda and salt.
4. Add the flour mixture into the yogurt mixture and quickly mix the two together until few small lumps are left. Be careful not to overmix.
5. Pour the batter into a greased cake pan and bake for 20-30 minutes in the oven until the top turns golden brown.
6. Remove the cake from the oven and let it stand for at least 10 minutes before transferring it onto a cooling rack.

x2:334/ 61/13/3

fudgy pumpkin bars

http://www.food.com/recipe/rich-fudgy-pumpkin-brownies-no-chocolate-395978

8inch

1/2 cup applesauce
40g sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 large egg
1/2 cup pumpkin puree(122g)
3/4 cup all-purpose flour
-350°F Lightly grease an 8×8-inch baking dish.
-2 In a large bowl, cream together applesauce and sugar, spices, salt, the egg and the pumpkin puree. Sift flour into the bowl and stir it in, mixing until just combined. Add in pecans and stir to evenly distribute the nuts.
-Pour batter into prepared baking dish and spread into an even layer.
- Bake for 20-25 minutes, until the brownies are just just lightly browned at the edges and the center is set (it may look moist, but will not be sticky when lightly pressed). Cool in the pan before slicing.
x2: 227/70/9/7

citrus squares

http://www.shape.com/healthy-eating/recipes/citrus-squares

8inch sq


30g [134452] textured soy protein
1/2 cup flour
9g sugar
1/4 t salt
4 T applesauce
For the Filling
40g sugar
116g [9150]
2 limes
1 large eggs,
2 egg whites

- 325°F

-combine tsp(pulsed), flour, powdered sugar, and salt and applesauce
-Transfer to baking dish and press firmly into base and edges until even.
-Bake for 22 to 24 minutes or until edges are golden brown.
-filling:Combine sugar, flour, and salt

-zest lemons (about 2 teaspoons) and one lime (about 1 teaspoon) into bowl.

Squeeze 1/4 cup juice from lemons and 1/4 cup juice from two limes and add to bowl along with eggs whisk until smooth.

-Pour filling over crust; return dish to oven and bake for 30 to 32 minutes or until center is set. Cool completely on a wire rack.\

x2;376/63/18/5

apricot lemon bars

http://dessertfirstgirl.com/2011/06/apricot-lemon-hazelnut-bars.html

8-inch square

crust
1/4 cup wbf
1/4 cup flour
1/4 cup besan flour
10g sugar
1/4 tsp salt
1/4 cup textured soy protein
120g silken tofu
3/4 tsp vanilla extract

Topping
10g sugar
2 tbsp flour
1 large eggs
2 egg whites
1/2 cup sugar free jam
1/3 cup fresh lemon juice(80g)
-Preheat oven to 350 degrees F.
- crust: Combine flour, sugar, salt, tofu and tsp in a food processor. Pulse until finely ground.
-combine until mixture is damp and begins to clump around the blade.
-knead it to finish combining ingredients. Press dough evenly over bottom of prepared pan. Bake for 25 to 30 minutes, until crust is fully baked and browned around the edges.

-For the topping: stir to combine, breaking up any large pieces. Mix in the lemon juice.
-turn oven down to 300 degrees F. Take out the pan and pour in the topping over the crust.
-Bake for another 20 to 25 minutes until topping is set and does not jiggle when pan is tapped. Let cool completely on rack.

x2: 406/72/23/6

blueberry and corn clafouti

http://marcussamuelsson.com/recipes/blueberry-and-corn-clafoutis-recipe

9inch

1 cup blueberries(145g)
1 cup corn kernels(154g)
1 eggs
4 egg whites
¾ cup skim milk
12g tropicanas
¼ cup whole-wheat flour (31g)
1 tablespoon bourbon
¼ teaspoon salt
4 tablespoons applesauce
-325 degrees F. Generously butter a 9-inch diameter glass pie dish.
-Mix the blueberries and corn kernels together and arrange in the buttered pie dish, set aside.
-Combine the eggs, milk, sugar, flour, bourbon, and salt in a blender.
-Pour the batter over the blueberries and corn
-Bake in the oven for 50-55 minutes until the clafoutis is set and golden brown on top. Let cool for 15 minutes.

x2:311/52/17/4

marshmellow mochi cake w tofu ream

http://translate.google.com.sg/translate?hl=en&sl=fr&u=http://leplaisirdesmets.over-blog.com/3-categorie-10929063.html&ei=QgweTtO4DoPXrQeQvvi3DA&sa=X&oi=translate&ct=result&resnum=3&ved=0CC4Q7gEwAg&prev=/search%3Fq%3DPr%25C3%25A9parer%2Bla%2Bganache%2Ben%2Bmettant%2B%25C3%25A0%2Bfondre%2Ble%2Bchocolat%2Bau%2Bbain-marie%2Bpuis%2Ble%2Bmixer%2Bavec%2Ble%2Btofu%2Bsoyeux.%26hl%3Den%26client%3Dfirefox-a%26hs%3D3n7%26rls%3Dorg.mozilla:en-US:official%26prmd%3Divns

18x18
1 egg
10g sugar
3 tablespoons skim milk
60g silken tofu
30g cornstarch
1 teaspoon yeast
50 g marshmellow
-combine
-160-20-25mins
200g silken tofu
60 g joseph sf matitol syrup [236841433]
1 tsp pandan extract
-puree together
-piping bag, pipe onto cake
-refrigerate b4 seving

x2:306/49/13/6