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2 Apples
3 egg whites
1 C. W whole wheat flour
3/4 C. Nonfat yogurt
1 C. Unbleached flour
1/3 C. Maple syrup
1/2 C. Oat bran
1 Tbsp. canola oil
1 tsp... baking powder
1 tsp.. vanilla extract
1 tsp.. baking soda
1/4 C. unsweetened
1 tsp.. ground cinnamon
apricot nectar
1 Tbsp. orange juice
1/3 C. coarsely chopped almonds
Coat 9-in tube pan with no-stick spray. Cut 1 apple into slices and
arrange around bottom of pan. Chop second apple; set aside.
In large bowl, mix whole wheat flour, unbleached flour, oat bran,
baking powder, baking soda and cinnamon. Stir in chopped apple and
almonds. In medium size bowl, combine egg whites, yogurt, maple
syrup, oil and vanilla. Pour liquid ingredients over flour mixture; stir
till
combined. Pour batter over sliced apples. Using spatula, level top.
Bake at 375 F, 25 min.
Cool 5 min. on wire rack. Run knife between bread and sides of pan
to loosen. Let stand 10 min. before unmolding. Cool before
serving.
Combine preserves and orange juice in 1-qt. saucepan. Heat slightly,
until preserves liquefy. Drizzle over bread. Makes 1 med. loaf.
1 cup butter
1 cup natural brown sugar
3 eggs slightly beaten
1 cup yogurt
1 cup raisins or chopped dates
2 Tbsp. soy flour
1 cup chopped pecans
2 cups W.W. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. allspice
1 tsp. cinnamon
1 banana
1 tbsp. Brewer’s yeast
2 tbsp. wheat germ
Cream together butter, sugar, eggs, and
yogurt.
Mix remaining ingredients together. Pour into
greased muffin tins. Bake at 350 for 30
minutes
1/2 tsp. salt
1/2 cup wheat germ
2 Tbsp. canola oil
1 tsp. dry yeast
1/2 cup warm water
1 egg
1 cup apple juice
1 apple, grated
oil to the flour mixture and mix well. Add yeast to the
warm water and stir until dissolved. Add the yeast
mixture to the flour mixture. Add the egg, apple juice
and grated apple. Let the batter sit for 15 minutes.
Cook on medium hot griddle. Serve with applesauce
or pure maple syrup.
1/4 C. maple syrup
3/4 C. unbleached flour
2 Tbsp. canola oil
1 1/2 tsp.. baking powder
1/4 C. chopped pecans
2 C. sliced strawberries
1 1/4 C. apricot nectar
1/2 C. apricot nectar
1 egg
2 Tbsp. maple syrup
unbleached flour and baking powder.
Stir in pecans.
In medium bowl, whisk nectar, egg, maple syrup
and oil.
Pour liquid ingredients over flour mixture.
Stir till combined.
Heat nonstick waffle iron; lightly brush grids with
oil.
Pour enough batter to cover two-thirds of the
bottom grids.
Bake, checking for doneness after 3 min. Repeat
until all batter is used.
NOTE: to prevent sticking, occ. brush grid with oil.
To make sauce: In processor, place strawberries,
nectar and maple syrup; process till smooth. Serve
sauce drizzled over waffles.