Raspberry Carrot Squares

Makes 30 deliciously light summery squares!

Preheat oven at 350 F.

In a large bowl add the following, mixing well after each ingredient:

- 4 whole eggs

- 1 cup agave syrup

- pure vanilla extract

- 1 cup vegetable oil (such as olive oil, etc)

- 3 medium carrots finely grated (about 2 cups)

- 2 cups whole wheat flour whisked with 1 tsp magic powder

Do not over mix!

Fold in 1 cup fresh or frozen raspberries.

Pour the batter into a parchment lined 9 x 13 x 2 inch (23 x 33 x 5 cm) baking pan and bake for 35 minutes.

Nutrients per 1 of the 30 squares: Calories: 139, Total Fat: 8.1g, Saturated Fat: 1.2 g, Trans Fat: 0g, Cholesterol: 28 mg, Sodium: 11 mg, Total Carbs: 15.7g, Dietary Fiber: 1.4g, Sugars: 0.8g, Protein: 2.1g

Vitamin A: 16%, Vitamin C: 3%, Calcium: 1%, Iron: 2%

My Rye Bread

I landed in bread heaven and I've just met the Queen of Breads.

My days of frustration are over and I can't believe I've wasted so much time, money and energy trying all sorts of rye breads from grocery stores across town, thinking that "the perfect bread" (clean, no weird ingredients, no caramel for color, no white flour added, and so on) was out there.

Oh well, it wasn't. It was... in here.

I was craving bread, was out of rye bread today, the closest grocery store was out of rye bread as well... so I reached for a bowl and mixed together:

- 2.5 cups dark rye flour

- 1 tsp magic powder

- 1 tsp sea salt *

- 1 cup whole-milk plain yogurt ( Balkan style)

- 1/4 cup water

I placed the extremely sticky dough into a loaf tin lined with buttered parchment paper and placed in the preheated oven.

I found the recipe on Canadian House and Home magazine website, but changed it a bit (removed the honey and used water instead of milk). I followed the oven temperature guidelines: initially, preheat the oven at 400 F; when placing the bread in, lower the heat to 385 F and bake for 30 minutes; after the 30 min, lower the temperature to 350 F and bake for another 20 minutes.

Ended up with 20 perfect slices (about 30g each)

Nutrients per 1 slice: Calories: 62, Total Fat: 1.1g, Saturated Fat: 0.4g, Trans Fat: 0g, Cholesterol: 2mg, Sodium: 119 mg*, Total Carb: 11.7g, Dietary Fiber: 3.6g, Sugars: 0.5g, Protein: 2.6g

Vitamin A: 1%, Vitamin C: 0%, Calcium: 2%, Iron: 6%

* too much salt for my taste, half a teaspoon would've been more than enough

Chocolate Biscotti (whole wheat)

Makes ~25 plain chocolate biscottis.

In a large bowl, fluff together:

- 1/2 cup unsalted butter

- 3/4 cup agave syrup

then add, one ingredient a time, mixing well after each one:

- 1/4 cup unsweetened cocoa powder

- 3 medium eggs (whole)

- 1 & 3/4 cup whole wheat flour whisked with 1 tsp magic powder

Transfer the dough on a floured surface and divide it in two.

With floured hands (dough is pretty sticky), roll each half into a cylinder, about 10 in (25 cm) long.

Transfer the logs to a parchment lined cookie sheet, spacing them well apart - the cylinders will spread during baking).

Cook for 25-30 minutes in the preheated oven at 350 F (177 C).

Then remove from the oven (should be firm at touch) and cool for 5-10 minutes.

Transfer both logs on a cutting board and and cut the logs into ~ 12 slices each, on the diagonal.

Transfer the slices face up on the parchment lined baking sheet and bake for another 7-8 minutes. Turn the slices over and bake another 6-8 minutes, until crisp.

Nutrients pe 1 biscotti (of 25): Calories: 102, Total Fat: 4.7 g, Saturated Fat: 2.7g, Trans Fat: 0g, Cholesterol: 35mg, Sodium: 9mg, Total Carb: 14.3 g, Dietary Fiber: 1.3g, Sugars: 0.1g, Protein: 2.1g

Vitamin A: 3%, Vitamin C: 0%, Calcium: 1%, Iron: 3%

Saturday Morning Fruit Salad

If it's Saturday morning then it's fruit salad - carb load for breakfast.

Serves 1 and it may seem like a whole lot of fruits, but the majority of them were organic, so of decent small to medium sizes, not oversized.

I sliced or cubed:

- 1 organic banana

- 1 organic peach

- 1 organic small black plum

- 1 organic medium red plum

- 1 kiwifruit

Added:

- few raspberries

- 1 tbsp hemp seeds

Ended up with this:

The entire serving went up to: Calories: 37, Total Fat: 6.6g, Saturated Fat: 0.3g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 3mg, Total Carb: 77.7g, Dietary Fiber: 11.8g, Sugars: 42.8g, Protein: 9.8g

Vitamin A: 12%, Vitamin C: 201%, Calcium: 4%, Iron: 15%

Mixed Berry Ice Cream

Oh well, frozen yogurt, to be exact... Makes 6 servings.

In my food processor, I whirled together:

- 1 cup raspberries (~ 100 g)

- 2 cups strawberries (~ 200g)

- 3 cups blueberries (~ 300g)

- 1 tbsp (15 ml) lemon juice

- 1/4 cup agave syrup *

When fruits were well pureed I added:

- 2 cups plain yogurt (Balkan style)

The mixture was placed into a porcelain container (glass would work as well, but metal is ideal) and frozen for about 1 hour and a half, until almost solid.

The mixture was then broken up again and smoothed into the food processor. This step helped getting rid of the ice crystals that usually forms with fruit ice creams.

When pureed, I scraped it back into the container and placed back in the freezer for at least 4 hours.

* I found the 1/4 cup agave syrup to be a bit to sweet for my taste

Nutritional info per 1 of the 6 servings: Calories: 200, Total Fat: 5g, Saturated Fat: 2.7g, Trans Fat: 0g, Cholesterol: 13mg, Sodium: 42 mg, Total Carb: 38.7g, Dietary Fiber: 3.7g, Sugars: 9.6g, Protein: 3.5g,

Vitamin A: 6%, Vitamin C: 61%, Calcium: 12%, Iron: 3%

Plum Squares (Whole Wheat)

Makes 16 really quick! Smells like Autumn, tastes like Summer!

In a large bowl mix together in this order:

- 2 whole eggs

- 6 tbsp agave syrup

- 1/2 cup oil (such as light olive oil)

- pure vanilla extract

- 1/2 cup plain yogurt

- 2 cups whole wheat flour

- 1/2 tbsp magic powder

Pour mixture into a 8 in. (20 cm) square baking pan lined with parchment paper.

Over the batter, distribute evenly:

6 plums, pitted and cubed

Bake at 350F for ~ 40 minutes.

Nutrients per 1 of 16 squares: Calories: 163, Total Fat: 8.5g, Saturated Fat: 1.2g, Trans Fat: 0g, Cholesterol: 28mg, Sodium: 12mg, Total Carb: 20.2g, Dietary Fiber: 2.2g, Sugars: 2.8g, Protein: 3.3g

Vitamin A: 3%, Vitamin C: 4%, Calcium: 2%, Iron: 4%

Cherries to Blame

Huge, sweet, organic cherries have been sabotaging my (healthy) baking lately.

Promise to get back on track ASAP.

Blueberry Cheesecake

Serves 6.

Preheat oven at 325 F.

In a large bowl, mix together until smooth and creamy:

- 1 package (500g) pressed cottage cheese

- 1 cup plain yogurt

and then add and mix well:

- 1/3 cup agave syrup

- 1/4 cup whole wheat flour

- pure vanilla extract

- cinnamon

- 2 eggs

Pour batter into a butter and lined 9 in (23 cm) round cake pan.

Bake for ~ 45 min. When done, remove from oven and let cool completely in pan.

Blueberry topping:

In a sauce-pan over medium-heat, bring to boil:

- 1/2 package (300 g) frozen blueberries

- 1/4 cup agave syrup

Cook until a thick syrup is formed.

Let cool and then spread blueberry topping over top of cake.

Refrigerate at least 4 hours before serving.

Nutrients per 1 slice: Calories: 259, Total Fat: 4.1g, Saturated Fat: 2g, Trans Fat: 0g, Cholesterol: 74mg, Sodium: 57mg, Total Carb: 36.8g, Dietary Fiber: 1.3g, Sugars: 6.8g, Protein: 20.3g,

Vitamin A: 9%, Vitamin C: 2%, Calcium:8%, Iron: 1%

*** For the low-carb version of the blueberry cheesecake:

- use Stevia extract instead of agave syrup

- use almond or chickpea flour instead whole wheat flour

Apple Cranberry Loaf (Whole Wheat)

Light and fruity. Makes 16 slices.

Preheat oven at 350 F.

To a large bowl add in this order and mix well after each ingredient:

- 2 eggs (whole)

- 1/2 cup agave syrup

- pure vanilla extract

- cinnamon

- 1/4 cup plain yogurt (Balkan or Greek style)

- 1/4 cup oil

- 1 apple, cored, with skin, thinly diced
- 1/2 cup dried cranberries

- 1 & 1/4 cup whole wheat flour

- 1 tsp magic powder

Pour the batter into a parchment paper lined loaf pan.

Bake for ~ 50 min, until the top is golden.

Nutrients per 1 of the 16 slices: Calories: 123, Total Fat: 4.6g, Saturated Fat: 0.8g, Trans Fat: 0g, Cholesterol: 31mg, Sodium: 12mg, Total Carb: 19.5g, Dietary Fiber: 1.6g, Sugars: 3.5g, Protein: 2.3g

Vitamin A: 1%, Vitamin C: 2%, Calcium: 1%, Iron: 3%

Berry Rye Tart

Serves 6.

Preheat oven at 350 F.

In a bowl, mix together:

- 1 & 1/4 cup dark rye flour

- 1/4 cup oil (such as olive, grapeseed, etc)

- 1 tbsp agave syrup

Add 3-4 tbsp ice cold water and mix into a dough.

Shape dough into a ball and place in the middle of a tart pan.

Stretch the dough to match the tart pan shape by pressing it firmly with your fingers.

Set aside.

In a pan, over the stove top, mix together:

- 1 cup frozen blueberries

- 3 cups frozen raspberries

- 1/2 cup dried cranberries

- 1/3 cup agave syrup

- pure vanilla extract

Bring to a boil and stirr well; cook until a thick syrup is formed.

Remove from heat and place the berry mixture over the tart dough.

Bake in the oven for 30 min.

When done, remove from oven and let stand for ~ 15 min before cutting.

Nutrients per 1 of the 6 servings: Calories: 314, Total Fat: 9.8g, Saturated Fat: 1.3g, Trans Fat: 0g, Sodium: 1mg, Cholesterol: 0mg, Total Carb: 59.5g, Dietary Fiber: 10.6g, Sugars: 14g, Protein: 4.3g

Vitamin C: 20%RDV, Calcium: 3% RDV, Iron: 11% RDV

Vegan; gluten free; high in fiber; carb bomb!

Brownies (plain) - Whole Wheat

Classic brownie recipe - used whole wheat flour instead of white flour and agave syrup instead of sugar.

Makes 16.
Preheat oven at 350 F.

In a large bowl, melt

- 5 oz (140g) semisweet or sugar-free chocolate
- 1/2 cup unsalted butter, cut into pieces

When completely melted, remove from pan, add in this order and mix well after each addition:

- 2 tbsp cocoa powder (unsweetened)
- 1/2 cup agave syrup
- pure vanilla extract
- 3 large eggs
- 3/4 cup whole wheat flour mixed with 1 tsp baking powder


Pour the batter into a parchment paper lined 8 in. (20 cm) square pan.

Bake for ~ 30 min.

Nutrients per 1 of 16 servings: Calories: 164, Total Fat: 10.2g, Saturated Fat: 5.8g, Trans Fat: 0g, Cholesterol: 62mg, Sodium: 16mg, Total Carb: 17.9g, Dietary Fiber: 1.4g, Sugars: 3.9g, Protein: 3g
Vitamin A: 5%, Calcium: 1%, Iron: 5%


*** For the vegan version of this brownie use:

- 1/4 cup unsweetened applesauce for each egg (so 3/4 cup applesauce for this recipe)
- 1/2 cup vegetable oil (such as grape seed, light olive oil, etc) instead of butter

Baked Kale Chips

Preheat oven to 350F.

Needed:

- 1 bunch kale leaves

- olive oil (or other kind of oil)

- seasoned salt

Remove kale leaves from thick stems and cut into bite size pieces.

Place kale leaves pieces onto a parchment paper lined cookie sheet.

Drizzle with olive oil and sprinkle with seasoned salt.

Bake for 10-12 minutes, until edges brown.

Quick and Easy Applesauce Loaf

Makes 16. Slices.

Preheat oven to 350F.

To a large bowl, add in this order and mix well:

- 0.5 cup (organic) agave syrup

- 1 cup pureed apples

- 2 whole eggs

- 1/3 cup oil

- cinnamon

- pure vanilla extract

- 2 cups whole wheat flour

- 1 tsp baking powder

Place mixture in a parchment paper lined loaf pan and bake for ~ 1 hour.

Nutrients per slice: Calories: 135, Total Fat: 5.5g, Saturated Fat: 0.9g, Trans Fat: 0g, Cholesterol: 31 mg, Sodium: 11 mg, Total Carb: 20.1 g, Dietary Fiber: 1.9g, Sugars: 0.9g, Protein: 3g

Vitamin A 1%, Calcium 1%, Iron 4%

Upside Down Pear Cake

Makes 8 delicious slices.
Inspired by the Pineapple Upside Down Cake from www.joyofbaking.com .

Preheat oven at 350 F.
Butter and line a 9 in (23 cm) round cake pan.

For the topping:

In a pot, over the stove top, mix together:

- 6 fully ripened pears, diced

- 1/4 cup agave syrup

- cinnamon

- pure vanilla extract

Bring to a boil and stir well; cook until a thick syrup is formed.
Remove from heat and pour into the prepared cake pan. Evenly arranged the pear pieces on the bottom of the pan.

For the batter:

In a large bowl, mix together:

- 1/2 cup unsalted butter

- 2 eggs

- 1/2 cup plain yogurt

- 1/4 cup agave syrup

- pure vanilla extract

In a small bowl whisk together:

- 1 & 1/2 cup whole wheat flour

- 2 tsp baking powder

Add the dry ingredients to the wet ingredients and mix well.

Pour the batter into the cake pan, over the pear pieces, smoothing the top.

Bake for 45-55 minutes, until the cake starts to pull away from the sides of the pan.

Remove from oven and let stand for ~ 10 min. Run a knife around the edge of the pan and then invert the cake onto a serving plate.

Nutrients per 1 of 8 servings: Calories: 350*, Total Fat: 14.9g*, Saturated Fat: 8.6g, Trans Fat: 0g, Cholesterol: 96mg, Sodium: 32, mg, Total Carb: 53.3g, Dietary Fiber: 6.6g, Protein: 6g Vitamin A: 11%, Vitamin C: 11%, Calcium: 5%, Iron: 8%

*For a lighter version of this cake (so remember, it's a CAKE :)) ): grape-seed/olive oil instead of butter; water or pureed apples instead of plain yogurt.

Citrus Scones on a Rainy Sunday

Makes 24.

Inspired by Jan/Feb 2010 Clean Eating Magazine's Citrus Scone recipe on page 58 - but I've substituted a lot!

Preheat oven at 350F.

In a medium bowl combine:

- 2/3 cup Greek style (plain) yogurt

- 3/4 cup citrus juice (juice from 1/2 lemon and 1/2 orange)

and let sit for ~ 5 min.

To the same bowl add and mix together:

- 2 egg whites

- 1/3 cup Agave syrup

- 1/4 cup olive oil

- 1 tbsp citrus zest ( zest from 1/2 lemon and 1/2 orange)

- pure vanilla extract

In a larger bowl whisk together:

- 1 & 1/2 cup whole wheat flour

- 1 cup dark rye flour

- 1 tsp baking soda

Add wet ingredients to dry ingredients and combine. Do not over-mix.

Divide the dough in 3 equal parts.

Spoon third of dough onto a lined baking sheet and spread in a circle, 1-inch thick. Repeat with remaining dough (to a total of 3 circles).

Bake 15-20 minutes or until scones are golden.

Cut each circle into 8 wedges.

Nutrients per 1 scone: : Calories: 81, Total Fat: 3g, Saturated Fat: 0.6g, Trans Fat: 0g, Cholesterol: 1mg, Sodium: 9mg, Carbs: 12.5 g, Fiber: 2.1g, Sugars: 0.5g, Protein: 2.3g

Vitamin A: 1%, Vitamin C: 3%, Calcium: 1%, Iron: 4%

Net Carb: 10.4g