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