1 cup(2 sticks) Smart Balance Butter Blend
1 1/2 cup spelt flour*
1/8 cup brown sugar
1 teasp Baking Soda
1 cup xylitol*
1 teasp ground cinnamon
2 eggs or 1/2 cup egg-beaters 3 cups quick cooking oats
1 teasp vanilla extract
1 cup raisins & toasted sliced almonds each
Preheat oven to 350 deg F.
Cream Butter blend, brown sugar & xylitol until it's light & creamy. Then add in eggs or egg-beater & keep creaming & add in vanilla extract.
Then add in flour, B.S, cinnamon, & oats & finally the nuts & fruits & mix well. Use a small ice-cream scoop & scoop out & put on a cookie sheet lined with parchment or silpat & bake for 12-14 mins or until golden brown.
If under cooked it'll be soft & break easily, so make sure it's cooked well & well browned.
* These ingredients are easily available in most Health Food Stores. Xylitol can be purchased online too.
1 3/4 cup oat bran 1/4 cup Agave Nectar*
1/2 cup spelt flour* 3 tabsp vegetable oil
1/4 cup xylitol* 1 1/2 cups ripe bananas, mashed
1 tabsp baking powder 3/4 cup soy milk*
1 1/2 teasp ground cinnamon 6 oz egg-beaters
1/4 cup chopped walnut Combine the above 5 wet ingredients
1/2 cup raisins
Preheat oven to 425 deg F. Line muffin pans with paper liners.
Combine dry ingredients, then add in the wet ingredients. Mix until it is just moistened, don't overbeat. Fill the paper-lined muffin pans & bake for 20-22 minutes.
*Ingredients available at Health Food Stores or in regular Grocery Stores where they have a Health Food Section or they're available on-line.
14 sheets Phylo Pastry
1/2 cup butter
3/4 cup roughly ground Walnut
3/4 cup roughly ground Almonds
1 tsp Ground Cinnamon
Preheat oven to 350 degrees. Combine nuts & cinnamon in a bowl.
Unroll phylo, halve crosswise & Immediately cover with a damp cloth. Keep covered while working.
Brush a 9-by-13-by-2-inch baking pan with melted butter. Lay 1 sheet of phylo in pan. Lightly brush with butter, cover with another sheet of phylo, and butter again. Layer phylo and butter 6 more times, ending with filo.
Sprinkle phylo with 2 tablespoons nut mixture. Lay 1 sheet of phylo over, brush with butter, and cover with a sheet of phylo. Sprinkle with 2 tablespoons nut mixture; repeat layering with butter, phylo, and nuts until filling is used up, for a total of about 28 layers. Lay 1 sheet of phylo over; brush with butter. Layer phylo and butter six more times.
Using a sharp knife, cut the pastry (1/4 inch deep) diagonally into diamonds. Bake until golden brown or about 50 minutes. Let cool on a wire rack for 5 to 10 minutes.
Meanwhile, place 1 1/2 cups Xylitol, 1 tsp lemon juice, 4 sticks Cinnamon, pinch of salt & 2 cups water in a saucepan; bring to a boil over high heat. Reduce heat; simmer 3 to 4 minutes. When it's taken off the heat add about 4 tabsp of Agave Nectar & mix well.
Pour the syrup over surface of baklava; let cool completely. To serve, use a sharp knife to cut into pieces along scored lines.