ALMOST GUILT-FREE CHOCOLATE CHIP OATMEAL COOKIE
Now you can have your sweets without the guilt! The whole wheat pastry flour keeps these cookies from getting too heavy. And the Xylitol stabilizes blood sugar so you can eat just two or three and not crave more!
Makes: 3 – 4 dozen
Ingredients
1/2 cup trans-fat free shortening
1 cup Xylitol
1 cup whole wheat pastry flour
1 cup oatmeal
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon water
1 egg
½ teaspoon vanilla
6 ounces of semi-sweet chocolate chips
Directions
1. Preheat oven to 325 degrees.
2. Lightly grease a cookie sheet.
3. Cream shortening, sugar and vanilla.
4. Beat in egg and water.
5. Sift together flour, soda and salt.
6. Add flour mixture to creamed mixture, blending well.
7. Stir in oats and chocolate chips.
8. Drop by teaspoonfuls onto greased cookie sheet, about 2 inches apart.
9. Bake at 325 degrees for 10-12 minutes.
CRUNCHY BANANA BREAD
My friend, Barb had a bunch of bananas that were way too ripe, so she conjured up this recipe from the past. Her girls love the fact that she added chocolate chips. This can also be made into muffins, which are great for a treat, school lunch, or a quick breakfast, paired with a protein smoothie.
Makes: 1 large loaf and 12 medium muffins or 2 large loafs or 4 small loafs
Ingredients
2 cups stone ground whole wheat pastry flour
1 cup soy protein powder
4 teaspoons baking powder
2 teaspoons salt
1 teaspoon baking soda
1 cup Xylitol
1½ cup old-fashioned oatmeal, uncooked
½ cup fiber crunch cereal
¾ cup cold-pressed olive oil or expeller-pressed walnut oil
1 cup + 2 tablespoons buttermilk
1 tablespoon cider vinegar
4 eggs, beaten
2 cups mashed bananas
1 cup chopped nuts or organic chocolate chips (optional)
Directions
1. Pre-heat the oven to 350 degrees.
2. Grease bread loaf pans or muffin tins (paper muffin cups work great, too!).
3. Sift the whole wheat pastry flour, soy protein powder, baking powder, salt, baking soda and Xylitol together.
4. Stir in the oatmeal and fiber crunch cereal.
5. Add the oil, buttermilk, vinegar and bananas and stir only until dry ingredients are moistened. DO NOT OVER-MIX!
6. Gently stir in the nuts or chocolate chips.
7. Pour the batter into the greased loaf pans or muffin tins.
8. Bake 15-20 minutes for muffins; 35-40 minutes for small loaves; 45-50 minutes for large loaves.
"WORLD FAMOUS" PEANUT BUTTER BALLS
The protein in these peanut butter balls is a great pick-me-up and 2-3 of them can curb those midafternoon cravings for something sweet. No worries if you have a child with a peanut allergy—simply substitute almond butter instead.
Makes: 2 – 3 dozen
Ingredients
1 cup organic peanut butter (we love Maranatha stir-free peanut butter)
2 tablespoons honey
1/4 cup rolled oats or whole grain oat cereal (whirl in a blender if you like finer consistency)
1/4 cup fiber crunch cereal
2-4 tablespoons vanilla or chocolate soy protein powder
1/4 cup raisins, dates or other dried fruit (optional)
1/4 cup sunflower seeds (optional)
½ cup organic chocolate chips (optional—they really make these peanut butter balls a hit with the kids!)
Directions
1. Mix all ingredients except the protein powder and knead into a ball.
2. Add protein powder until dough is no longer sticky
3. Roll into quarter-sized balls and place in an air-tight container
4. Store your peanut butter balls in the fridge or freezer, depending on how hard you like them.
5. Serve plain or on crackers or apple slices.
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