Read The Happy Herbivore Cookbook Online

Authors: Lindsay S. Nixon

The Happy Herbivore Cookbook (13 page)

BOOK: The Happy Herbivore Cookbook
10.21Mb size Format: txt, pdf, ePub
ads
NUTRITIONAL INFORMATION
Calories 200; Calories from Fat 13; Total Fat 1.4g; Cholesterol 0mg; Total Carbohydrate 42.8g; Dietary Fiber 3.8g; Sugars 10.0g; Protein 4.7g
Gingerbread Mini-Loaves
Makes 2 mini-loaves
|
Pictured opposite
| I miss the days when neighbors got together for potlucks and people gave baked goods as gifts during the holiday season. I'm trying to bring all that back with these mini-loaves. If you find one under your tree without a card, it's from me.
2 c whole-wheat pastry flour
2 tsp baking powder
1
⁄
2
tsp baking soda
4 tsp ground ginger
2 tsp ground cinnamon
1 tsp allspice
1
⁄
2
tsp ground cloves
1
⁄
4
tsp fine salt
3
⁄
4
c brown sugar
3
⁄
4
c canned pure pumpkin
1
⁄
4
c molasses
2 tbsp crystallized ginger,
finely chopped (optional)
1. Preheat oven to 350°F.
2. Whisk flour, baking powder, baking soda, spices, and salt together in a large bowl and set aside.
3. In a medium bowl, combine sugar, pumpkin, and molasses.
4. Pour wet mixture into dry mixture and add
1
⁄
2
cup of water.
5. Stroke about 10 times, add chopped ginger and
1
⁄
4
cup of water, then stir until incorporated. Be careful not to overmix.
6. Transfer batter to two nonstick mini-loaf pans, filling each
3
⁄
4
full. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean and the loaves have peaked.
CHEF'S NOTE:
In a pinch, applesauce may be substituted for the pure pumpkin, but pumpkin is preferred
.
NUTRITIONAL INFORMATION
Calories 137; Calories from Fat 4; Total Fat 0.5g; Cholesterol 0mg; Total Carbohydrate 31.2g; Dietary Fiber 2.8g; Sugars 13.1g; Protein 2.3g
Pumpkin Bread
Makes 1 loaf
|
Pictured opposite
| If you love banana bread you're in for a real treat with this fall favorite. A slice goes perfectly with a cup of warm apple cider for breakfast, or treat yourself to some for dessert if you opt for the frosting.
1
⁄
4
c non-dairy milk
1
⁄
4
tsp lemon juice
1 15-oz can pure pumpkin
1 c brown sugar
2 tbsp pure maple syrup
1 tsp vanilla extract
2 tbsp pumpkin pie spice
2 c whole-wheat flour
1 tsp baking soda
1
⁄
2
tsp baking powder
Maple Icing (pg. 223;
optional)
CHEF'S NOTE:
If you re not using icing, pepitas (hulled pumpkin seeds) make a lovely garnish. Sprinkle over top before baking.
1. Preheat oven to 350°F. Grease or spray a standard 8-inch loaf pan.
2. Whisk non-dairy milk and lemon juice together until bubbly and set aside.
3. In a medium mixing bowl, cream pumpkin, sugar, maple syrup, and vanilla together.
4. In a large bowl, whisk pumpkin pie spice, flour, baking soda, and baking powder together.
5. Pour wet mixture into dry mixture and stir until just combined.
6. Pour into loaf pan, using a spatula to evenly distribute and smooth out the top.
7. Make a tent over the pan with a large piece of aluminum foil.
8. Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
9. Once the bread has cooled but is still slightly warm, gently remove it from the pan and onto a serving plate.
10. Slather icing over top, allowing it to run down the sides. Then let the bread cool and icing firm into a glaze.
NUTRITIONAL INFORMATION (WITHOUT ICING)
Calories 148; Calories from Fat4; Total Fat 0.5g; Cholesterol 0mg; Total Carbohydrate 33.8g; Dietary Fiber 1.8g; Sugars 15.2g; Protein 2.7g
Scones
Serves 12
|
Raisin Scones variation pictured opposite
| I'm not sure if it's their cute figures or the way scones remind you of a muffin and a biscuit, but something about scones is magical. I've wanted to make fat-free scones for awhile now but couldn't come up with away to replace all that butter. Then it hit me—a cold banana!
1
1
⁄
4
c non-dairy milk
2 tsp lemon juice
3 c whole-wheat pastry flour
2 tbsp baking powder
pinch of fine salt
1
⁄
3
c raw sugar (optional)
1 cold banana, peeled and cut in half
1. Preheat oven to 350°F. Grease a cookie sheet or line with parchment paper.
2. Whisk non-dairy milk and lemon juice together, then set aside to curdle.
3. Combine flour, baking powder, salt, and sugar, if using, together in food processor and pulse a few times to ensure even distribution of the ingredients.
4. Add banana and let motor run until it has been incorporated and the flour has little pebbles of banana.
5. Transfer to a mixing bowl and pour in non-dairy milk and optional ingredients (see variations), stirring until just combined.
6. Using a wide
1
⁄
4
c measuring cup, scoop up batter and drop onto prepared cookie sheet.
7. Bake for 15 to 20 minutes, or until firm to the touch.
NUTRITIONAL INFORMATION
BASIC SCONES
Calories 129; Calories from Fat 7; Total Fat 0.8g; Cholesterol 0mg; Total Carbohydrate 26.3g; Dietary Fiber 3.4g; Sugars 1.9g; Protein 3.7g
BLUEBERRY SCONES
Calories 136; Calories from Fat 7; Total Fat 0.8g; Cholesterol 0mg; Total Carbohydrate 28.1g; Dietary Fiber 3.7g; Sugars 3.0g; Protein 3.8g
CHOCOLATE CHIP SCONES
Calories 142; Calories from Fat 13; Total Fat 1.4g; Cholesterol 0mg; Total Carbohydrate 28.0g; Dietary Fiber 3.6g; Sugars 3.4g; Protein 3.9g
ROSEMARY SCONES
Calories 133; Calories from Fat 8 ; Total Fat 0.9g; Cholesterol 0mg; Total Carbohydrate 27.1g; Dietary Fiber 3.9g; Sugars 1.9g; Protein 3.8g
RAISIN SCONE
Calories 148; Calories from Fat 8; Total Fat 0.8g; Cholesterol 0mg; Total Carbohydrate 31.4g; Dietary Fiber 3.7g; Sugars 5.5g; Protein 4.0g
BOOK: The Happy Herbivore Cookbook
10.21Mb size Format: txt, pdf, ePub
ads

Other books

Black Heather by Virginia Coffman
Courting the Cop by Coleen Kwan
The Dream Walker by Carly Fall, Allison Itterly
Sacrifice by White, Wrath James
Vengeance by Zane
The Lorimer Legacy by Anne Melville