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

apple bluberry cake

http://hotfrommyoven.blogspot.com/2011/06/apple-and-blueberry-cake.html

8inch

70g silken tofu
24g sugar
1 egg
80 ml skim milk
1 teaspoon Vanilla extract
31 g aswini flour [229677402]
3/4 cup besan flour
2 Apples , cored and sliced(364g)
70g Blueberries
-Preheat the oven to 180 Degree
-Spread half of the batter evenly in the pan.Arrange the sliced apples on the batter.

-Spoon the remaining batter on top of the apples and smooth it.

-Scatter the berries over the top and bake for 40 minutes until cooked and golden .

x2: 419/ 79/17/6

apple bluberry cake

http://hotfrommyoven.blogspot.com/2011/06/apple-and-blueberry-cake.html

carrot and marshmallow puffs

http://www.seriouseats.com/recipes/2010/10/french-in-a-flash-carrot-and-brie-puffs-recipe.html

100g carrot, chopped
4 tablespoons applesauce
1g sugar
1/2 teaspoon salt
1/2 cup oat flour
1 large eggs
2 egg white
1 tablespoon chervil
25g marshmallow -tiny ones
-Adjust the rack to the middle position and preheat the oven to 400°F.
-Add carrots to medium saucepan and cover with cold salted water. Bring to a boil over medium high heat. Boil for until extremely tender, about 20 minutes, and drain.
-Add carrots and 1/2 cup water to blender and blend until completely smooth.
-Place carrot mixture in a medium saucepan and add the butter. Cover, and bring to boil over medium-high heat. Take pan off heat, and dump in flour. Stir vigorously with wooden spoon to combine. Return pot to medium-low heat, and stir with wooden spoon until dough pulls away from sides of pan and forms a ball, about 1 minute.
-Place dough in a bowl, and add 1 egg at a time, stirring with wooden spoon to thoroughly incorporate each egg. Stir in chopped chervil. Dough will be thick and sticky.
-Use a small ice cream scoop to make about 20 to 22 balls of dough on a rimmed baking sheet lined with parchment paper. Press one piece of brie into center of each ball. Use a wet finger to press down any edges of pastry that may burn.
-Bake for 10 minutes, then lower heat to 350° and cook until puffed and golden, about 30 minutes longer.

x1:439/71/21/8

piña colada cupcakes

http://www.thepastryaffair.com/blog/2011/5/16/pia-colada-cupcakes.html#comment12901449

x18cupcakes

567g pineapple
1 tsp rum extract
3/4 cup skim milk+coconut extract
2 teaspoons vanilla extract
1 besan flour
3/4 cup textured soy protein-ground
1 teaspoon baking soda
Pinch of salt
1/2 cup applesauce
30g sugar
2 large eggs
2 egg white
1 cup textured soy protein-optional, ungrounded
-350 degrees F.
-Fill cupcake liners 3/4 of the way full (these cupcakes are too dense to rise very high). Bake for 25 minutes, or until tops bounce back lightly when touched.

x3:547/72/33/9

pineapple cream cheese cake

http://dailydelicious.blogspot.com/2010/01/pineapple-cream-cheese-cake-easy-cake.html

18 cm ring mold, or 5 pieces of 9 cm bundt cake.

80g flour
10g textured soy protein
50g applesauce
80g [138023]
17g Granulated sugar
1 Egg
1 Egg white
30g silken tofu
½ tbsp lemon juice
100g Pineapple
-160°C
-Pour the batter into prepared pan.
-Bake for 30-35 minutes (if using the 18cm ring mold, the baking time will be 35-40 minutes) or until the cake spring back when lightly touched and a skewer inserted near the center come out clean.
-Cool the cake in the pan for a few minutes, then unmold onto the racks to cool completely.

x2:307/52/16/3

cheese cake by kentaro

http://dailydelicious.blogspot.com/2007/11/kentaros-cheese-cake.html

20cm pie pan

200g cream cheese
40g applesauce
10g tropicana
1 egg
2 egg white
1 tbsp lemon juice
Lemon zest a little
30g flour
3 Egg White-whipped
5g tropicana
-160°C.
-combine cheese and applesauce and sugar mix until combined.
-pour in egg+2 whites in a bowl little by little until they are smooth mix in the juice and zest of the lemon then add the cake flour. Set aside.
-beat 3 whites with an electronic beater until white. add sugar and beat until soft peaks form.
-Gently fold in meringue until all the meringue is distribute. Pour the mixture into pie pan. Bake for 40-45 minutes until the surface is golden the cake will puff up like a soufflé but it will deflate when get outside of the oven.
-Because the cake is not so sweet and a little bit tangy, it’s great to serve with fruit compote, jam, preserve or even a fruit topping.

x1: 545/60/55/5
x2:272/30/27/2.5

donut3

http://passionbaker.blogspot.com/2008/11/jl-donuts.html


Makes 8 Donuts (I made into 21 small donuts)
225g plain flour
7g instant yeast
pinch of salt
10g caster sugar
24g applesauce
1 egg
150ml skim milk
-Mix the flour with the yeast and salt. Add the caster sugar and applesauce and combine
-. Heat the milk until it is warm. Whisk in the egg yolks, then add the liquid to the flour. Mix to form a soft dough.
-Cover the bowl with cling wrap and leave in a warm place for about an hour or until the dough has doubled in size.
-Knock back the dough on a well-floured surface for 5-10mins. Roll out the dough to 1cm thick and stampout rounds with a plain pastry cutter. Make a hole in the middle of each round with your finger. Place the doughnuts in a greased tray and leave to double in size.
-Bake it in the oven at 200C for about 8-10mins, or until they turned brown. Remove from the tray immediately.
- When cooled, frost it anyway you like.
x3: 335/65/12/3

donuts2

http://twocherriesontop.blogspot.com/2011/06/donuts.html

25 pieces with diameter of about 6cm

1/2 cup besan
60g vital wheat gluten
52g oat flour
50g aswini flour [229677402]
10g Instant yeast
10g skim milk powder
3/4 tsp baking powder
6g sugar
5g salt
1 3/4 tsp instant dry yeast
1 egg yolk
- 70ml cold water
70ml skim milk
25g applesauce
- Mix all ingredients in a big mixing bowl except butter (do not melt butter but use room temperature butter). Mix well to form a dough.
- Add in the butter and knead into a smooth elastic dough. Prove in a covered mixing bowl for 60 minutes.
-divide dough into 23g pieces and shape it into a ball. Pat it flat to about 1.5cm high and make a hole in the middle of the dough.
-Prove the shaped dough for 30 minutes on a greased tray covered loosely with glad wrap in a warm environment.
-need a filling or topping or something, mayb fill w jam?
x3: 325/48/27/5

donuts

http://passionbaker.blogspot.com/2011/06/donuts.html

20 3 inch donuts

(A)
1/2 cup besan
60g vital wheat gluten
52g oat flour
50g aswini flour [229677402]
10g Instant yeast
(B)
10g Sugar
5g Salt
(C)
1 Egg
110g Cold water
(D)
100g applesauce
-Mix (A),add in (B) & (C) and beat at medium speed for 5 minutes. Add (D) and mix for further 10-15 minutes until it is smooth and elastic.
-Leave the dough on floured surface, covered with clingfilm.
-Let it rise for 40 mins till double in size.
-Roll out dough to 1.5cm thick. Rest for 10 minutes, cut out donut using its mould. Transfer to a floured surface, leave aside for a further 30 mins to allow donut to rise.
-need to add a topping or something, maybe add a jam filling?
x3: 322/48/26/5(plain)

mexican cream pie

http://firstlookthencook.com/2011/07/10/mexican-chocolate-cream-pie/

9inch pie

17g sugar
2 tablespoons cornstarch (16g)
1 tablespoon unsweetened cocoa(5g)
1/4 teaspoon instant espresso powder
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 large egg
1 egg white
1 3/4 cups skim milk(428g)
-combine sugar and the next 7 ingredients (through egg yolk) in a bowl, stirring well with a whisk
-Place the milk in a medium, heavy saucepan over medium-high heat; cook until milk reaches 180° or until tiny bubbles form around edge (do not boil)
-Gradually add hot milk to egg mixture, stirring constantly with a whisk.
-Return milk mixture to pan; cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat.

375 g nutrisoy [240559837]-the cream to top with

x2: 260/32/20/7

crust( may be more than ehuff dough)
http://bakenbeebz.blogspot.com/2011/05/blueberry-pie-gluten-free-pastry.html#comments

8/9inch

1/2 cup besan flour
1/4 cup oat flour
31 g aswini flour [229677402]
3 g sugar
1/4 cup applesauce
2 tbsp cold water
-combine and knead, adding wter as needed
-roll out to abt 11 inch diameter
x2: 205/29/8/3

with crust: 465/62/28/10

banana bites

http://cherryonacake.blogspot.com/2011/07/banana-bites-cekodok-pisang.html

11g tropicanas
7 T plain flour
297g bANANA, mashed
-combine and bake till crispy
x2: 253/60/4/0.8

ovaltine loaf

http://www.food.com/recipe/ovaltine-cake-154701

1lb loaf tin.

1/3 cup Organic Textured Soy Protein
1/2 cup flour
1/2 cup besan flour
1 tbsp baking powder
15g sugar
1 1/2 ounces dried prunes(42g)
3 tablespoons ovaltine( 16g) (84g carb/100g)
1 pinch salt
1/2 teaspoon bicarbonate of soda
250 g nutrisoy
-350.-an hour

x2: 415/70/19/5

apple custard

http://www.thekitchn.com/thekitchn/dessert/recipe-apple-custard-tart-037461

9inch

3 small apples, peeled, cored, and sliced thin
1 tablespoon cinnamon
1 teaspoon cloves
1 eggs, beaten
4 egg whites
10gtropicanas
2 teaspoons cinnamon
1 teaspoon powdered ginger
1/2 teaspoon cloves
Pinch of salt
3/4 cup skim milk
-350ºF. Prepare a 9" tart pan, lightly greasing it. Slice the apples and toss with the cinnamon and cloves. Whisk the eggs with the sugar, spices, and salt, and then whisk the milk in until smooth.
-Bake for about 50 minutes or until a knife comes out clean. The custard will still be a little wobbly. It will set as it cools.

x2: 252/47/14/3

oatmeal cookie crust

http://blog.fatfreevegan.com/2006/12/calamondin-or-lemon-pie-with-oatmeal.html

9inch

1/2 cup oat flour
1/2 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon vanilla
10g tropicana
1/4 cup apple sauce
-375 F. Lightly oil a 9-inch pie pan.
-Put the mixture into the pie pan, and starting at the center, flatten and press it with moistened fingers until it evenly covers the bottom and extends up the sides of the pan as far as possible
-cook for 8-10 minute

x2: with aswini 231/46/6/2
w besan 206/36/8/3
w wbf 225/42/10/1.5

pumpkin cocoa cake w gummies

http://www.meals.com/Recipes/Pumpkin-Chocolate-Brownies.aspx?recipeid=473

8- or 9-inch-square

1/2 cup Pumpkin
11g tropicanas
1 large egg
2 large egg whites
2 tablespoons applesauce
0.5 cup oat flour
62 g aswini flour [229677402]
1 teaspoon baking powder
1 teaspoon Cocoa powder(2g)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
10g skittles
10g gummy bear
-350° F.
-combine pumpkin, sugar blend, egg, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low speed until batter is smooth. . Spread evenly into prepared pan.
-25 to 30 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack.

x2: 336/66/15/5.5

blondies fruity n almondy

http://www.sugoodsweets.com/blog/2005/07/blondies-have-more-fun/

8-inch square pan

3/4 cup Organic Textured Soy Protein [134452], powdered
0.5 cup oat flour
0.5 besan flour
1/8 tsp salt
3/4 tsp baking powder
100g silken tofu
26g tropicanas
1/4 tsp almond extract or 1/2 tsp vanilla extract
1/2 cup raisins(72g)
-350 F.

-Move the rack to the lower third of the oven and continue to heat the oven.

-Toss the fruit with one tablespoon of the flour mixture so they won’t sink to the bottom of the bar. Set aside.

-Spread the batter evenly in the pan.

-Bake for 20 to 25 minutes, or until the edges are golden brown and have pulled away from the sides of the pan and the top is light golden brown. Cool in the pan. Run a knife along the unlined sides of the pan. Lift the ends of the paper or foil liner and transfer to a cutting board.

x2: 403/67/18/5

rocky road brownie

http://www.guiderecipe.com/low-fat-rocky-road-brownies/

9 x 13/8x8

4 Egg whites, whipped
40g tropicanas
1 tb Vanilla
1/2 c Cocoa powder(43g)
1/4 ts Baking soda
1/4 ts Baking powder
1/4 ts Salt
1/2 c oat Flour
50 g marshmallow [241325476]
-Preheat oven at 325.
- Prepare a 9 x 13" pan
-In a mixing bowl, combine baking soda, baking powder, cocoa powder, salt, and flour.
-In another mixing bowl, combine egg whites, sugar, vanilla, and marshmellow creme. Mix dry ingredients with wet ingredients just until moistened.
-Pour mixture into prepared pan. Bake for 18 minutes.

x2: 327/68/14/4

peach cake 2

http://www.passionateaboutbaking.com/2009/07/fresh-peach-ginger-peasant-cakes-julie-julia-a-vegetarian-twist-to-her-clafoutis.html

5-6 cup capacity

2 tablespoons applesauce
4 peaches(390g)
17g tropicana
38g lime juice
vanilla
-Halve the peaches, pit, & roughly chop for small tart pans, or quarter (bigger pieces for 1 large dish. Put these in a bowl with the vanilla, sugar and lime juice.

1/2 cup oat flour
32 g aswini flour
3/4 teaspoon baking powder
1/2 cup skim milk
1 teaspoon pure vanilla extract
1/2 teaspoon almond extrac
-combine and Pour the batter into the center of the buttered dish. It will spread out on its own.
-place all the fruit on top of the batter, & leave a 3/4″ border. (this will allow the batter to rise dramatically at the edges).
- Place on a rack in the upper third of a preheated 190°C oven. Set an edged baking sheet on the rack below to catch any overflow.
-Bake for 40-45 minutes (a little less for smaller cakes), or until the sides are fully puffed, the center is slightly puffed, and the top is golden brown.

x2: 294/64/9/2.5

peach cake

http://www.food52.com/recipes/282_simple_summer_peach_cake

9-inch cake pan

3 peaches (294g)
3/4 teaspoons freshly ground nutmeg
35g tropicanas
6 tablespoons applesauce
1/2 cup skim milk + 1 tbsp vinegar
1 cup besan flour
1/2 cup textured soy protein
1 teaspoon baking powder
1/4 teaspoon baking soda
-350 degrees.
-Cut the peaches into bite sized pieces.
-combine wet and dry, pour into the prepared pan.
-Press the peaches into the top of the cake.
-Bake for 10 minutes, then reduce the oven heat to 325 degrees and bake for an additional 45 to 55 minutes, or until a toothpick in the center comes out clean.

x2: 350/68/13/4

vegan clafouti (pear)

http://veganvisitor.wordpress.com/2008/02/26/cape-gooseberry-raspberry-clafouti/

210g silken tofu
17g Sugar
1 teaspoon Vanilla
250 g nutrisoy
1 Tablespoon Lemon Juice
1/4 Cup aswini flour
243g pear
4g Sugar
-Combine the soymilk, lemon juice
-Preheat the oven to 375ºF.
-blend the tofu, Add the sugar and vanilla, continuing to blend.
-Pour in the soy milk mixture into the tofu.
-Sift the flour and baking powder and add just to combine.
-Pour the batter into a cast iron skillet, soufflé or oval baking dish.
-Evenly top with fruit.
-Bake for 45 – 50 minutes or until the edges are browned and the center is set.

x2: 290/47/14/6

chocolate cake

http://forum.bodybuilding.com/showpost.php?p=713999041&postcount=5252
http://forum.bodybuilding.com/showpost.php?p=713973721&postcount=5245

125g Flour
70g cup cocoa powder
1 scoops protein powder
1 eggs
2 egg white
170g applesauce
250g silken tofu
5g sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
-Preheat oven to 180°C degrees.
-Slowly add dry ingredients into the wet and keep stirring.
-Pour mixture into prepared pan.
-Bake for ~ 30-35 minutes.

X2: 459/65/32/7

steamed banana pudding cake

http://www.eatshowandtell.com/2010/04/28/traditional-pudding-daring-bakers-challenge/



100g oat flour
1/4 teaspoon salt
1.5 teaspoon baking powder
1 cup Organic Textured Soy Protein(56g)
75 g silken tofu
1 large egg
2 medium bananas(236g)
93 g nutrisoy
-Using a mixer, beat to a soft batter with egg, milk and ripened banana
-Pour in to a spring form baking tray or a pudding bowl. Cover securely with baking paper or foil.
-Steam for 2-3 hours.
-Turn out on to a plate, and serve at room temperature.

x2: 549/76/30/11

bakewell tart

http://www.thedailyspud.com/2011/04/17/potato-bakewell-tart/

58g wbf
1/2 cup oat flour
50g silken tofu
4g sugar
-combine n press into 9 inch pie pan
-bake lightly

3 tbsp sugar free jam(50g)
-spread over crust

100g silken tofu
13g sugar
1 eggs
2 egg whites
1 cup Textured Soy Protein [134452]
2 tbsp plain flour
pinch of salt
0.25 tsp vanilla extract
grated rind of half a lemon
150g pumpkin-steamed n mashed
-combine, pour over jammed pie crust
-180-20-25mins

x2; 545/74/36/9

Mille-Feuille - mango

http://bowlofmush.blogspot.com/2009/07/mango-mille-feuille.html

1/2 cup besan flour
1/2 cup oat flour
9g sugar
1 eggs
2 egg white
2 tbsp applesauce
1/4 cup skim milk
1 teaspoon baking powder
1 teaspoon vanilla essence
1/4 teaspoon salt
1/2 cup Organic Textured Soy Protein [134452]
-Pre-heat the oven to 375F.
-Line 15" by 10" pan
-Pour the batter into the pan and spread evenly.
-Bake in the oven for 12-15 minutes or until a fork inserted in the center comes out clean.

1 cup nutrisoy(use this to make my mock cream)
224g silken tofu
1 teaspoon lemon juice
1 teaspoon lemon zest
27g sugar
1/2 cup mango
-Whip thecream with an electric mixture until it forms stiff peaks.
-add the tofu, lemon zest and lemon juice and continue to whisk until combined well.
-Now fold the mango puree in gently, then add the sugar (do this to your desired sweetness).

-start assembling the mille-feuille,
-take your sponge cake and cut it equally into three rectangles.
-Then start to build it by placing one cake rectangle on your serving plate,
- then pipe or spread lots of the mascarpone cream on top of this (start about 1/2 an inch into the rectangle so that the cream doesn't pour out when you place the next rectangle on top).
-Then continue with this process until your last rectangle is bare on top.
-Place the mille-feuille in the refrigerator.

1/2 cup mango
1/4 teaspoon lemon juice
3g agar agar
-In a small bowl mix agar with a tablespoon of water. Place the bowl in the microwave for 10 seconds to let the gelatin dissolve.
-In another bowl add the mango puree, lemon juice
-Then add the gelatin and mix well.

-Immediately start spooning and spreading the jelly on top of the mille-feuille, being careful not to let it drip off.
-Then refrigerate the mille-feuille for at least 2 hours before serving

x2: 576/77/36/12
x3:384/51/24/8

grapefruit puddiing cake

http://cookandbemerry.com/blueberry-pudding-cake-for-my-4th-of-july-bbq/
http://cookandbemerry.com/blueberry-pudding-cake-for-my-4th-of-july-bbq/

x9inch

4g tropicanas
¼ cup cold water
1 tablespoon fresh lemon juice
2 cups grapefruit(460g)
-combine and heat

3/4 cup white bean flour
17g tropicanas
100g silken tofu
31g aswini flour
1 teaspoon vanilla
125g nutrisoy
-375 degrees F with oven rack in middle position.
-combine batter
-pour into pan
-top w fruit mixture
-25 to 30 minutes. Cool on a rack.

gingerbread cake

http://www.epinions.com/content_2116853892

8 inch

1 1/4 cups besan flour
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. salt
1/4 cup applesauce
30g sugar
3/4 tsp. baking soda
3/4 cup boiling water
2 egg whites, lightly beaten

-325F degrees.
- Pour cake batter to the baking pan. Bake for 30 minutes or until a wooden pick inserted in the center of the cake comes out clean.

x2:309/ 52/16/4
229/72/17/1.7( is use 1/2 cup aswini, 1/2 cup wbf, 1/4 cup besan)

dual coloured cupcake

http://thechiclife.com/2011/07/fourth-of-july-cupcakes.html

x12

1 1/2 cups besan flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup applesauce
27g tropicana
1 eggs, large
2 egg white
1 1/2 teaspoons vanilla extract
1/2 cup skim milk
red gel coloring, to color preference, about 1/4 teaspoon
-Reserve 1/3 of the cupcake batter in a separate bowl. To the other 2/3 of the batter, mix in red gel coloring until batter is tinted to your liking,
-Evenly distribute 1/3 of red batter among cupcake cups. Optional – use an offset spatula to spread batter to a flat, even level.
-Evenly distribute the white batter among cupcake cups, using offset spatula to even layer, if desired.
-Repeat step with remaining red batter.
Bake at 176-18-22 minutes, until cupcake is cooked through (a tooth pick inserted in the center comes out clean).

x2: 426/66/24/7

lime dusties cookie

http://www.homemakers.com/food-and-recipes/key-lime-dusties/r/8357

x36 cookies

1 cup oat flour
3/4 cups all-purpose flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
3/4 cups applesauce
1 egg yolk
1 tsp lemon peel
20 ml lime juice
-Transfer dough to pastry bag fitted with 1cm star tip (or plastic bag with corner cut out).
-Pipe out 4 cm long cookies onto parchment paper–lined baking sheet.
-Bake in 150C oven until edges and ridges are just starting to turn golden, 25 to 30 minutes.

x3:281/53/8/4

minimilist cookies ( gd basic cookies)

http://www.applecrumbles.com/2011/03/18/welchs-vine-tool-and-minimalist-cookies/

x36 tsp size cookie

1 cup flour(125g)
2 TBS cornstarch(16g)
17g granulated sugar
1/2 tsp salt
1/3 cup applesauce
1 TBS skimmed milk
1/3 cup (81g) orange jucie
1/3 cup chopped dried dates(58g)
-Drop by SCANT teaspoons onto a parchment lined cookie sheet.
-176-Bake for 10 – 12 minutes.

x3:275/63/5/0.1

vegan oatmeal cookies

http://www.applecrumbles.com/2010/04/20/canyon-ranch-vegan-cookies/

x30 cookies

12 oz Silken Tofu,
35g sugar
1/4 cup applesauce
1 TBS vanilla extract
1/2 tsp almond extract
1 2/3 cups Oats
3/4 cup besan flour
pinch salt
1 1/2 tsp cinnamon
1 tsp baking powder
1/2 cup dried cranberries(50g)
-Drop by about 2 TBS each on to the baking sheet, leaving about 1 1/2 to 2 inches in between. Bake for 15 – 20 minutes.
-190-15-20mins

whole: 994/150/50/20

cherry almond cake

http://www.myrecipes.com/recipe/cherry-almond-cake-10000000522249/

9 inch

62 g aswini flour
1/2 cup besan flour
30g tropicanas
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground cloves
2.5 tbsp applesauce
3 tablespoons [138023]
1/4 teaspoon almond extract
1 large egg
1/3 cup skim milk
Cooking spray
2 tablespoons chopped almonds
30g sugar
1.5 cup cherry
-176°.
-combine everything up till before almonds
-pour into tin
-sprinkle alonds over batter.
-Arrange cherries on top. Bake 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan

x2: 401/75/16/8

fruit pie

http://bakenbeebz.blogspot.com/2011/05/blueberry-pie-gluten-free-pastry.html#comments

8 inch pie dish

0.5 tbsp sugar
1/2 teaspoon salt
1/4 cup applesauce
2 tablespoons ice-cold water
62g aswini flour [229677402]
1/2 cup besan flour
-roll out the dough into an 11-inch circle.
-lift pastry and press in to greased 8' pie dish.
- with remaining dough roll out and cut into strips for the pie top.

x2: 214/46/9.2

1 cup blueberries
1 tbsp corn flour
-heat and stir till ticken, adding h2o if nesssary

x2: 269/60/10/2.7

quick loaf cake w jam

http://bakenbeebz.blogspot.com/2011/04/royal-wedding-and-red-white-and-blue.html#comments



300g silken tofu
1/4 cup sugar
2 egg whites
1 tsp vanilla
1/2 cup blueberries
0.25 cup whf
0.25 cup besan flour
31 g aswini flour [229677402]
filling: 1/4 cup jam
-Cut cake in half and spread jam onto one side. place side back together.
-180/40 mins

x2: 382/65/22/5(w/o jam)
404/74/22/5

blondies bean

http://bakenbeebz.blogspot.com/2011/05/brunettes-bake-healthy-blondies.html


250g cooked chick peas( 1 can)
1 medium banana
1 egg white
1/8 cup sugar
50g silken tofu
1 tsp baking powder
1 tsp vanilla extract
15 g joseph sf syrup
180-30-40min

x2; 268/57/10/2.3

cherry/berry crumble

http://bakenbeebz.blogspot.com/2011/05/gluten-free-strawberry-and-date-crumble.html

8inch sq

crust and crumble:
1 1/2 Cups besan flour
1 teaspoon baking powder
1/4 teaspoon salt
120g unsweetened apple sauce
15 g joseph sf matitol syrup
-Line a tin win foil and press 3/4 of crumb mixture in to the pan.

filling
1/4 cup sugar free jam(60g)
1/2 cup pumpkin(122g)
1/2 cup cherry(58g w/o pits)
1/4 cup water(depends on consistency)
-throw them in to a pan with the water and simmer until mixture bubbles
-top pressed crust, top w remaining crust mixture in a crumbly manner
-180-30mins
x2: 359/69/16/5

strawberry cake

http://ringr.wordpress.com/2011/06/29/strawberry-cake/

9 inch

0.75 cup besan flour
0.25 cup wbf
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
150g silken tofu
1/3 cup sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup skim milk
1 cup fresh strawberries, hulled and sliced
-204-15-17mins,
-Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

x2: 447/74/22/7

lemon buttermilk cupcakes

http://therepressedpastrychef.com/2009/04/13/lemon-buttermilk-cupcakes/
x36 muffins

1 2/3 cups besan flour
1cup/125 g aswini flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup applesauce
¾ cups granulated sugar
2 tbsp lemon peel
4 large eggs
1 ¼ cups skim milk
4 tablespoons freshly squeezed lemon juice
-176-16-20mins

x6:350/66/14/6
351/57/15/6( all besan flour)
354/61/16/5( sub aswini with wbf)

Vegan Lemon Muffins

http://peasoupeats.wordpress.com/2011/03/31/sugarfree-vegan-lemon-poppy-seed-muffins/

x6

1/2 cup besan flour
1/4 cup oat bran
1/4 tsp bicarbonate of soda
3/4 tbsp baking soda
2 tbsp lemon peel
1.5 fruit lemon
1/4 cup unsweetened apple sauce
15 g joseph sf matitol syrup
176-20-25min

x1: 315/65/16/5

bran muffins

http://cookingweekends.blogspot.com/2010/08/bran-muffins-with-dried-apricots.html

x12 muffins

1 cup besan flour
3/4 cup wheat bran
30 g joseph sf matitol syrup [236841433]
1 tsp ground cinnamon
1/4 tsp ground ginger
1 tsp lemon zest, finely minced
1 tsp baking powder
1 tsp baking soda
1/8 cup sugar
1 cup pumpkin
150g silken tofu
1/4 cup applesauce
1 egg
2 whites
-176-25-30mins

x2:437/73/26/9

spoonbread, with honey and yogurt

http://savour-fare.com/2010/07/02/spoon-bread-with-honeyed-yogurt-and-berries-happy-fourth-of-july/#ixzz1QrejKBaC

1litre casserole dish

1 cup besan flour
2 cups boiling water
1/4 cup applesauce
1 tsp salt
1/8 c. sugar
1 1/2 cups skim milk
1 egg
2 egg white
4 egg whites, stiffly beaten
-176/30/40mins

x2(w/o honey n stuff); 381/52/30/6

pumpkin-tangerine cake

http://www.buddinglotusbody.com/nourish/2010/12/pumpkin-spice-cake/

9 inch

2 egg whites
1 eggs
1/4 c applesauce
2/3 c pumpkin
1/3 c skim milk
2 T orange juice
1 c besan flour
1/2 c oat flour
1 t baking soda
2 t baking powder
1 t cinnamon
1/8 t nutmeg
pinch of salt
1 T orange peel
30 g joseph sf matitol syrup [236841433]

170-40mins.

x2: 397/62/22/7.8

lemon meringue cupcakes

home bake by eric lanlard

12cupcakes

100g besan flour
baking powder
100g tofu
40g trpicana
vanilla 2 whites
zest of 1 lemon
-180-15-20mins

2 whites, peaked
50g tropicana
-add tropicana gradually; till thick n glossy
-spoon meringue onto cooled cupcakes
-grill w blow touch to toast meringue~2mins

x2: 442, 73, 23, 6.9
__________
so i made this today as acake was good, love the lemon scent. but, MERINGUE WAS TOOO SWEET!!!. will make again w 1/2 the tropicana amt. i placed the cake under a grill to cook the top. also, i whipped the whites for the cake for volume and added water to the batter cus it was way too thick.

crunchy macaroons

http://www.tasteofhome.com/Recipes/Crunchy-Macaroons

x24 cookies

1.5 cups puffed rice(21g)
1.25 cups Organic Textured Soy Protein(70g)
2 egg whites
2 tablespoons sugar(25g)
1/8 teaspoon almond extract
-combine all ingredients. With damp fingers, shape into 1-1/2-in. mounds on parchment paper-lined baking sheets.
-300°c for 20-25 minutes or just until edges turn brown. Remove to wire racks to cool.

x2cookies: 51/6/3.8/0.7
whole: 611/70/43/7.8

carrot oat bars

http://strawberrypepper.com/2010/08/12/carrot-maple-oat%C2%A0bars/

8inch sq

1/2 cup plain soy milk(122g)+1 1/2 tbsp lemon juice(buttermilk)
1 egg
1/4 cup water
2 tbsp applesauce(31g)
120 g joseph sf matitol syrup
1 tsp vanilla
1 cup besan flour(92g)
1 cup Textured Soy Protein (56g)
1 tsp cinnamon
1/4 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1.25 cup shredded carrots (137g)
10g raisins(hot water, chopped up)
176-30mins

x2: 504/66/30/9 kcal/cpf

brownie

http://sporkandfoon.typepad.com/spork_or_a_foon/2009/04/healthy-brownies.html

8inch

1/2 cup cocoa powder(43g)
1/2 cup besan flour(46g)
150g silken tofu
3 egg whites
0.5 cup sugar(100g)
1 tsp fine sea salt
1 tsp vanilla extract
1 tsp instant coffee granules
-176-20-25mins

x2: 407/77/16/9.5

raspberry buttermilk cake( or really any fruit)

http://www.gourmet.com/recipes/2000s/2009/06/raspberry-buttermilk-cake

9 inch cake

1 cup besan flour (92g_
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
150g silken tofu
1/3 cup tropicana(66g)
1/2 teaspoon pure vanilla extract
1 large egg
120g Plain Soy M1ilk
1 cup pear(160g)
-204-25-30mins/cool 10-15mins in pan/invert cool 10-15 mins/invert back

carrot cake cupcakesl

http://stephchows.blogspot.com/2009/07/carrot-cake-cupcakes.htm

12 cup cakes

3/4 cup pumpkin puree(183g)
1/4 cup sugar(50g)
1 eggs
2 egg white
1 1/2 cups carrots (gratted)(165g)
1 tsp vanilla
3/4 cup besan flour(69g)
1/2 cup oat flour(44g)
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
2 thsp soymilk
-fold in carrots last
-176-20mins
x2: 444/78/19/6

buttermilk spice cake

http://www.epicurious.com/recipes/food/views/Buttermilk-Spice-Cake-with-Pear-Compote-and-Creme-Fraiche-357493

9-inch

1 cup besan flour(92g)
1 tablespoon besan flour(5g)
1/4 cup oat flour(22g)
1/2 teaspoon salt
1/2 teaspoon (scant) baking powder
1/4 teaspoon baking soda
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1/8 teaspoon ground black pepper
1/8 teaspoon ground whole star anise*
120g silken tofu
3/8 cup tropicana(75g)
1 large eggs
2 egg white
vanilla
1/4 tsp lime peel
3/4 cup soymilk(180g)+1 tbsp vinegar(buttermilk)

-176ºc. line pan with round of parchment paper.
-combine first 9 ingredients into medium bowl.
-Using electric mixer, beat tofu n sugar until smooth. Beat in egg, vanilla n lime peel
-Beat in flour mixture in 4 additions alternately with buttermilk in 3 additions
-Transfer batter to prepared pan.

Bake 30mins- until beginning to brown on top and tester inserted into center comes out clean, Cool cake in pan on cooling rack.

x2: 504/78/26/10 kcal/cpf

lemon cupcakes w toasted meringue

http://cupcakeblog.com/?p=97
20 cupcakes
1 cup oat flour (88g)
0.5 cup wbf(64g)
3/8 cups sugar(7fg)
1/4 teaspoon salt
1 teaspoon baking powder
1 egg yolks
180g silken tofu
1/4 cup lemon juice(61g)
1 teaspoon lemon extract, all natural
1 tbsp lemon rind
5 egg whites
1/4 teaspoon cream of tarter
1/8 cup sugar(25g)
-176ºc-22-25mins
x3: 415kcal/73c/19p/5.2f

3 egg whites, peaked
1/8 cup sugar(25g)
-add the trpoicana and continue whisking till stiff peaks form
-transfer to piping bag and pipe onto cooled cupcskes
-grill the meringue till its toasted
x3:463/82/23/5.3

puffed rice/popcorn pudding

http://www.seriouseats.com/recipes/2011/06/grape-nuts-pudding-recipe.html
8 x 8 glass baking dis
1 ¼ cups puffed rice(17g)/popcorn(10g)
3 cup skim milk
1egg
4 egg white
1/8 cup(25g) tropicana
2 teaspoons vanilla
½ teaspoon cinnamon
¼ teaspoon nutmeg
-176°F
-Pour ¾cup of puffed rice in a medium bowl and set aside, reserve the rest for garnish.
puffedrice and let sit for 5 min
-In a small saucepan, heat milk over medium-high until just shy of boiling. Pour milk over puffed rices and let sit for 5 minutes.I
-in a small bowl whisk together eggs, sugar, vanilla, cinnamon, and nutmeg until just combined. -slowly whisk 3 tablespoons of the warm milk into the egg mixture to temper the eggs. Then slowly pour the egg mixture into the milk n puffed rice mixture whisking constantly until combined.
-Pour into baking dish. Place the dish in a larger roasting pan and then fill the roasting pan with water until it reaches about half way up the side of the baking dish (about the depth of the pudding). water bath
-55 minutes or until pudding is set in the center.
- sprinkle reserved puffed rice on top.
x2: 333/53/23/2.8 cal/cpf, 319/49/23/2.9(for popcorm)
* good w ice cream on top

marshmallow

http://forum.bodybuilding.com/showpost.php?p=696691171&postcount=3270

28g agar
250ml cold water
2-3 tsp extract flavour
1.5 tbsp tropicana(4g)
3 egg white- peaked
-combine water, agar, extract and tropicana
-chill a little,, stir every 2 mins.( don't allow to solidify alot)
-slowly add agar mix to peak whites whilst still beating til mixture in light n fluffy.
-line a shallow pan w baking paper and spread on the mixture
-chill to set.

whole: 64kcal, 10c, 5.5p

banana tartin/pancake

http://zscupoftea.com/2010/12/24/banana-tarte-tatin-or-banana-upside-down-puffed-pancake-gfcf/

8inch round

2 medium banana(236g), sliced
Ground cinnamon
Fresh lemon juice
60 g joseph sf matitol syrup [236841433]

Puffed pancake batter
1/4 cup wbf(32g)
1/4 cup besan flour(23g)
16g aswini flour [229677402]
1/2 tsp. salt
1 large eggs
2 egg white
2 tbsp applesauce(31g)
3/4 cup skim milk(183g)
-line pan, arrange banana on base of pan, drizzle w lemon juice, cinnamon, syrup
-combine batter ingredients( thicky), pour over banana
-204ºc-30mins.
-flip onto plate.
x2: 336kcal, 61c, 18p, 4f

coffee ice cream (base recipe)

this is basically base recipe i used:

• 1 cup unsweetened soymilk( nutrisoy)
• 2 cup skim milk
• 3 tsp agar
• 60g(1/4 cup) sf syrup
• 2 sweetener tablet
• 10g instant coffee powder

-combine and heat liquids, coffeepowder w agar till dissolve.
-add the syrup and sweetener nheat some more,stirring w whisk.
-allow to solidy in fridge
-beat w mixer or fork n put in freezer.
-remove fr freezer abt hr to mix( w mixer will be smoother)

whole: 338kcal, 54c, 27p 5f
______________
SUCCESS! i am so happy this worked out. used a fork to mix. when it got more solidy, n i used the mixer, i splattered a little. will defo do epriments w this.yeaahhh