Atara's Healthy Banana Chocolate Chip Cake
1/2 c. Earth Balance or oil
1/2 c. Maple Syrup or pure honey
1 t. vanilla
1 t. baking soda
2 1/2 c. whole wheat pastry flour
3-4 very ripe bananas
1/2 c. chopped nuts (optional)
1 c. Sunspire grain sweetened chocolate chips
Preheat oven to 350. Lightly grease a 9” square baking pan or muffin tins. Mix dry ingredients together and set aside. Cream Earth Balance and add syrup, eggs, mashed banana, vanilla. Combine dry ingredients with the wet and mix until smooth. Add nuts and/or chocolate chips if desired. Put batter in muffin tins or in 9” square pan. Bake until done in the middle, about 35 minutes for a square cake.
Salt Baked Pears
Adapted from a recipe by Martha Stewart
Organic bosc pears (one per person)
1 box kosher salt
Place pears standing up in a high sided baking pan
Pour the salt around the pears until just the tops are exposed. Bake at 375 until fully cooked through (about 1.5 hours). When ready to serve, carefully remove pears from the pan, leaving some salt on the fruit. Serve pears drizzled with honey.
Lemon Poppyseed Muffins
2/3 cup sugar
grated zest and juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Tofutti pareve sour cream
2 large eggs
1 teaspoon pure vanilla extract
8 tablespoons Earth's Best melted and cooled
2 tablespoons poppy seeds
Center a rack in the oven and preheat the oven to 400F. Line a regular size muffin pan with paper muffin cups.
In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong. Whisk in the flour, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the pareve sour cream, eggs, vanilla, lemon juice and melted Earth's Best together until well blended. Pour the liquid ingredients over the dry ingredients and, with a whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about a few lumps. Be careful not to overmix the batter. Stir in the poppy seeds. Divide the batter evenly among the muffins cups.
Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Chocolate Mud Cake
1 c. Earth’s Best, softened
2 c. granulated sugar
4 eggs, at room temp.
1 tsp. vanilla
1 1/2 c. flour
1/3 c. unsweetened cocoa
1/3 c. unsweetened cocoa
3 c. powdered sugar
1/2 Earth’s Best, melted
4-5 tbsp. soy milk)
1/2 c. chopped pecans
Spray 13x9 inch baking pan with non-stick spray; set aside.
In large bowl, beat together Earth's Best and sugar until light and fluffy. Add eggs, one at a time, beating well. Stir in vanilla.
In medium bowl, combine flour and cocoa; fold into butter. Spread batter into prepared pan. Bake 25-30 minutes at 350 degrees until toothpick comes out clean. Cool slightly.
For topping, in medium bowl, combine cocoa and powdered sugar. Stir in Earth's Best and enough soy milk to make a thick glaze. Spread over warm cake. (The heat from the cake will melt glaze slightly.) Sprinkle with pecans. Cool completely before cutting