I had been using this recipe for gluten free chocolate fix with no sugar, no fat. I came up with this recipe way back and its does the trick..perfect for the cravings!! Its quick, microwaveable and it's single serving!!
The perfect cookie when you're craving chocolate without all the guilt! Mostly whole wheat, and the only sugar is from the small amount in the semi-sweet chocolate chips. This makes for a lower glycemic index. Makes for a tasty dessert when served with sugar-free ice cream and cool whip. There is no baking powder or baking soda in the recipe.
I made these the other day and my husband couldn't tell they were GF! I had some friends tell me I could make money with these, so that should tell you how good they are :) You can make them egg free by using an egg replacer. You can make them dairy free by using dairy free chocolate chips. I use Recipe #rz.116778 for the flour, but if you don't, then add 2 tsp of xanthan gum. We absolutely love these cookies!
I created this light version to reduce the fat and sugar found in a recipe by Bonnie Young (Recipe #12199). These taste wonderful and you would never know that they were light! These go together in a snap and are real crowd pleasers. I make them year-round using frozen cranberries. If you don't have frozen or fresh berries - I don't recommend using dried fruit. WW points = 2/serving
This makes a beautiful cake. I made it this week for a lunch at work. The recipe comes from the February/March 2002 Taste of Home's Light and Tasty magazine. I made some minor adjustments to reduce the amount of sugar.
These are my favorite go to snack "cake". Each serving fits perfectly in a snack size ziploc, and these freeze beautifully. I put one frozen in my lunch, and when I'm ready for it in the afternoon, it is thawed. Diabetic Exchanges per serving are: 1 Fruit, 1/2 Starch and 1/2 Fat. I am posting the recipe as written, but I always use Splenda. See note at the end of the recipe. Recipe is courtesy of Joanna Lund.
I put the dry ingredients into baggies and store several baggies in the cupboard. All I have to do in the morning is add the wet ingredients and bake while I am doing my animal chores and I have an amazingly filling breakfast.
That's right, vegan brownies that actually taste GOOD. What's more, they don't involve a bunch of ridiculous health food store ingredients and they're super quick to make. Mmmm...tasty easy moist healthy brownies. I don't know about you, but I'm sold! (And I'm not even vegan)