This is a quite revolutionary cake recipe– no eggs, no oil, no butter, no dairy. But it comes out quite light and moist. The only fat comes from the tofu and the poppy seeds, so 1/16th of the cake ( a good-sized slice) contains about 2.25 g fat and a cupcake contains about 2 g. A variation without the poppy seeds would contain about 1.2 g per slice, or 1 g per cupcake. Using a fat-reduced tofu will lower it still further.
- Beans and Legumes
- Blog Recipe of the Week
- Cooking Tips
- Desserts & Sweets
- Eat To Live
- Featured Recipes
- Main Dishes
- Meat Substitutes
- Pressure Cooker
- Recipes with Photos
- Rice and Grains
- Sandwiches and Spreads
- Sauces & Seasonings
- Soups and Stews
- Whenever you start your Amazon shopping through this link, FFV earns a small commission at no additional cost to you. Thank you for your support!
Archive for February 25th, 2010
This dough makes a cookie that is crispy-chewy on the outside and a bit cakey– but not dry– on the inside. It’s great! (This recipe is an adaptation of one in Louise Hagler’s “Tofu Cookery”.)
Dates provide most of the sweetening in this crispy cookie treat.
Recipe By :Bryanna Clark Grogan
Serving Size : 16 Preparation Time :0:00
Categories : Desserts Fatfree
One caution, — this crust (since it contains no fat) tends to get soggy the day after baking if they are filled, so plan to serve them the same day, or bake but don’t fill them the day before serving.
You can make this “cheesecake” with your own favorite fruit topping, such as strawberry or blueberry.
Inspired by traditional African recipes, this delicious stew gets its richness from sweet potatoes and natural peanut butter. While the peanut butter contributes a lot of flavor, it also contributes a good bit of fat. To reduce the fat, you may choose to reduce the amount or leave it out entirely. If you follow the Eat to Live program, you may want to substitute a raw nut butter.
Brownie Oatmeal Cookies Serves 24 From: “Rob Ryerson” Posted to fatfree.com Originally from The Mormon Diet Cookbook 2/3 cup whole wheat flour 1/3 cup sugar 1 cup quick cooking rolled oats 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt, (optional) 1 each powdered egg substitute, (11/2 tsp. mixed with 3 TBS […]
Source: Dr. Fuhrman’s Nov. 2003 newsletter
from the Eat-2-Live archives
Allow to cool for 10 minutes and then cut into 1/2 – 3/4 inch slices. Place cut side down on cookie sheet and bake for 10 more minutes. Repeat on other side for another 10 minutes. When done, the biscotte may seem soft, but they will harden as they dry.
Here’s an Indian pudding I made, I love it, you don’t really have to use white sugar I don’t think, another better sweetener could be used I think, maybe even maple syrup.
from the Eat-2-Live archives
We have been enjoying rice pudding in assorted variations for many years. We made this one a few nights ago and really enjoyed it. Check out the “hints” for different serving ideas. We would consider this a healthy dessert, the less sugar used, the healthier it is.
Mix all ingredients in saucepan; let stand for 5 minutes. Bring to a good boil over medium heat, stirring frequently. Cool 20 minutes and stir. Store in refrigerator.
Mix the dry ingredients together; then add the applesauce and stir. Bake for 45-60 minutes, depending on the size of pan you use: more for small, deep pans and less for a 9 X 13 pan. Test by inserting a toothpick into the center; it’s done when the toothpick comes out clean.