Breakfast

Carrot Bread




Ingredients 1 cup Raw Shredded Carrots
1 cup Quick Oats
1/3 cup Shredded Coconut
1/3 cup California Golden Rasins
1 1/4 cups Whole Wheat Flour
1/4 cup Sugar
1/2 cup Splenda

1 tsp Baking Powder
1 tsp Salt
1/2 tsp Baking Soda
1/2 tsp Cinnamon
1/2 tbsp Nutmeg, Ground
2 egg
3/4 cup apple sauce natural
1/2 cup Plain Yogurt
1 tsp Vanilla Extract

Directions -Pre heat oven to 350*. Lightly butter one 9x5 inch loaf pan.
- Shread 1 cup of carrots (aprox. 3 med sized carrots). Set aside
- Mix flour, sugar, baking powder, salt, baking soda, cinnamon, and nutmeg in a large bowl. Add in coconut, oats and rasins.
- In a medium bowl, wisk 2 eggs, apple sauce, yogurt, and vanilla extract. Once combined, stir in carrot shreads.
- Fold wet mixture into dry mix untill combined.
- Spread the batter into prepared pan and bake untill a toothpick insterted into the center comes out clean, about 55 minutes.
- Allow to cool for 30 min in pan, then remove and allow to cool on rack for remaining time.


Prep Time: 15 minutes
Cooking Time: 55 minutes
Serves: 11 slices

Amount per Serving
Calories 201
Calories from Fat 67.7


Zucchini Bread

I did not completely make this recipe up, I found one for zucchini bread in one of my moms cook books and simply modified it to reduce calories and fat.


·  1/2 cup Pumpkin (canned)

·  1 cup No Sugar Added Apple Sauce

·  3 large Egg White

·  1 Whole Egg

·  2 1/4 tsp Cinnamon

·  1 1/4 cups All-purpose Flour

·  1 1/4 cups Whole Wheat Flour

·  1 cup Quick Oats (rolled)

·  1 tsp Baking Powder

·  1/2 tsp Baking Soda

·  3/4 tsp Salt

·  3/4 cup Sugar

·  3/4 cup splenda

·  2 cups shredded Zucchini

·  1/2 cup Rasins

·  1 tsp Pure Vanilla Extract


Directions

pre heat oven to 350*
lightly grease loaf pan and set aside

recipe calls for 2 cups of shredded, unpeelled zucchini.

In a small bowl combine 1 tbsp of the sugar and 1/4 tsp of cinnamon. in a medium bowl combine flour, oats, baking powder, salt, baking soda, and remaining cinnamon. set aside.

In a large bowl, beat eggs, apple sauce, pumpkin, vanilla, and remaining sugars. Gradually add flour mixture, beating on low speed just until combined. Stir in zucchini, and raisins.

Spoon batter into prepared loaf pan. Sprinkle with sugar-cinnamon mixture. bake for 1 hour and 20 minutes or until toothpick inserted near center comes out clean.

Cool pan on wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap and store several hours before slicing. Makes 16 servings.

Prep Time: 20 minutes
Cooking Time: 1 hour 20 minutes
Serves: 16
Calories 139 per slice
Calories from Fat 5.3




Pumpkin French Toast



Directions

In a medium sized bowl combine eggs, pumpkin, and cinnamon and mix on low speed with an electric mixer.

Once mixed, Break apart whole wheat roll with your hands into liquid mixture. Fold in bread until well soaked in pumpkin mixture.

Divide into 2 small souffle dishes, and bake at 350* for 20 min.

Prep Time: 5 minutes
Cooking Time: 20 minutes

Serves: 2
Calories 133
Calories from Fat 11.3



Pumpkin Apple Muffins Recipe



·  1/4 cup Granular 
·  1/4 cup Brown Sugar




  • ·  1 cup All-purpose Flour

    ·  1 cup Whole Wheat Flour

    ·  1 cup Skim Milk, Organic

    ·  1 cup Canned Pumpkin


    ·  1 tsp Cinnamon

    ·  1 tsp Nutmeg, Ground

    ·  1 tsp Cloves, Ground

    ·  1 tsp Baking Soda

    ·  2 tsp Baking Powder

    ·  1 cup Apples, chopped


    ·  1/4 tsp Salt

    ·  3 Jumbo Egg White

    Directions










    • Pre-heat oven to 400*

    Peel and chop apple into small cubes. In a small pot combine maple syrup, apples, and a dash of cinnamon and heat over low heat. Stir occasionally.

    In a large mixing bowl, mix pumpkin, egg whites, milk, splenda, brown sugar, and vanilla.

    In a separate mixing bowl combine flours, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Slowly add dry mixture to wet with a mixer on low speed.

    Once fully mixed, fold in heated apple mixture.

    Spray one muffin pan with non stick spray. Divide mixture into muffin pan. Place in oven and bake for 20-25 minutes.

    Remove from oven and allow to cool. Enjoy!
    Prep Time: 15 minutes
    Cooking Time: 20 minutes
    Serves: 12
    Yield 12 muffins
    Calories 113
    Calories from Fat 2.6


    Low Fat Baked Pumpkin Doughnuts with a Maple Cinnamon Glaze



    ·  1 cup Canned Pumpkin

    ·  3 large Egg White

    ·  1/3 cup No Sugar Added Apple Sauce

    ·  1/2 cup Brown Sugar

    ·  1 1/4 cups All-purpose Flour

    ·  1/4 cup Granular

    ·  1 tsp Baking Powder

    ·  1/2 tsp Baking Soda

    ·  1 1/2 tsp Cinnamon

    ·  2 tsp Organic Vanilla Extract

    ·  1 tsp Nutmeg, Freshly Ground

    ·  1 cup Confectioners Sugar

    ·  2 tbsp Sugar Free Maple Flavor Low Calorie Syrup

    ·  1/2 tbsp Cloves, Ground

    ·  1 1/4 cups Whole Wheat Flour

    Directions

    Preheat oven to 425 F and grease baking sheet.
    Beat pumpkin,1 tsp vanilla, egg whites, oil and brown sugar in large bowl. Add flours, baking powder, baking soda,nutmeg and cinnamon. Mix until well blended.
    Let stand for 5 minutes to let dough rise.
    Scoop out heaping tablespoons and place on baking sheet equally spread apart. Take and buttered knife and finger to form doughnut holes in the center of each. Smooth edges of dough into a round doughnut as much as possible. It will be difficult as the dough is sticky.
    Place in oven for 7-8 minutes at 425 F.


    For The Glaze:

    In a bowl add confectioners sugar and vanilla and slowly whisk in maple syrup until a creamy glaze is formed. Add cinnamon as desired.
    Lay out a sheet of parchment paper under a wire rack. Dip each baked doughnut (after they have cooled) into the glaze. Allow extra glaze to drip off into the bowl then place on to wire rack and allow excess to drip off and for glaze to harden.

    Enjoy!!!!
    ***note*** These yummy treats get better as the days go by!! store them in an air tight container and keep on the kitchen counter. The glaze soaks in and makes them even better!! Try warming them up in the microwave for 15 seconds and enjoy with a nice cup of coffee.
    Prep Time: 10 minutes
    Cooking Time: 6 minutes
    Serves: 14
    Yield 14 doughnuts
    Calories 153
    Calories from Fat 2.1


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