1 cup whole wheat pastry flour 1 cup barley flour 2 tablespoons baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1 tablespoon agave nectar 1
unsweetened applesauce cup (about 1/3 cup) 1 cup vanilla soymilk (add more as needed to thin batter) Handful of fresh or frozen blueberries
Dried and / or freeze - dried fruits, popcorn or whole grain pretzels, cheese sticks or slices,
unsweetened applesauce cups, and frozen berries are all part of our lunch pantry.
Not exact matches
1 tablespoon chia seeds 3 1⁄4
cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2
cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4
cup / 60 ml coconut oil, melted 1⁄4
cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4
cup / 60 ml
unsweetened applesauce 1 teaspoon vanilla extract 1⁄3
cup / 60 g chopped unsulphured dried apricots 1⁄4
cup / 30 g raisins 1⁄4
cup / 35 g pumpkin seeds 2
cups / 60 g organic, non-GMO cornflakes (optional)
I just couldn't allow myself to do the sugar - i don't use artificial sweeteners except a tad in my a.m. coffee - husband keeps big bag of wally world stevia - so I did it - I put a 1/2
cup of stevia instead of sugar and 1/4
cup of
unsweetened applesauce instead of oil. . . .
Ingredients: 3 eggs 1
cup brown sugar 1/4
cup canola oil 1/3
cup unsweetened applesauce 2
cups fresh grated zucchini 3/4
cup tapioca flour 3/4
cup white rice flour 3/4
cup sorghum flour 3/4
cup arrowroot powder (in place of cornstarch) 1/2 tsp.
1 tbsp ground flax (or chia) seed 1/4
cup hot water 1 1/2
cups oat bran 1/2
cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4
cup unsweetened applesauce 1/4
cup almond milk 1/4
cup soy yogurt * 3 tbsp coconut or safflower oil 1/4
cup maple syrup 1/4
cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
1 hass avocado 3/4
cup unsweetened applesauce 3/4
cup maple syrup 1 tsp vanilla extract 4 large eggs 1/2
cup coconut flour 1/2
cup unsweetened cocoa powder 1/4 tsp sea salt 2 tsp baking soda Baked for 35 mins
1
cup old - fashioned / rolled oats 1
cup unsweetened applesauce 1/2
cup milk or buttermilk 1 large egg 1 tsp.
1 1/3
cups whole wheat pastry flour 1/2
cup sugar 2 tsp ground cinnamon 1/2 tsp nutmeg 1 1/2 tsp baking soda 1/2 tsp kosher salt 2 eggs 3/4
cup applesauce 1/2
cup vegetable oil 1 tsp vanilla extract 1
cup grated carrots 1 medium tart apple, peeled and grated 1/2
cup golden raisins 1/2
cup walnuts, finely chopped 1/4
cup plus 2 tbsp dried flaked
unsweetened coconut, divided
Replace 1
cup yogurt with one of the following: 1
cup soy yogurt or coconut yogurt 1
cup soy sour cream 1
cup unsweetened applesauce 1
cup fruit puree
1 1/4
cups of All - Purpose Flour (King Arthur Flour is preferred) 1
cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1
cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3
cup of
unsweetened applesauce 1/2
cup of light brown sugar 1 teaspoon vanilla extract 2
cups of shredded carrots (I used organic) 1/2
cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
3
cups old - fashioned oats 1/3
cup (packed) brown sugar 1 tsp baking powder 1/2 tsp salt 1 tsp ground cinnamon 1 1/2 tsp ground ginger 1 1/2
cups skim milk 1 egg 3/4
cup unsweetened applesauce 3 tbsp unsalted butter, melted 1/2
cup chopped dried apricots (about 8) 1/2
cup dried cherries 1/3
cup slivered almonds
3/4
cup of Greek yogurt (I used plain Chobani) 1/3
cup of maple syrup or honey 1/4
cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5
cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2
cup of
unsweetened applesauce (I used a peach / apple) 1 3/4
cup of pitted, chopped (roughly) fresh cherries 1/4
cup of toasted slivered or sliced almonds.
-2
cups Bubble Girl's gluten free flour mix (see recipe here) 3/4
cup beet sugar (or non-refined sugar of choice) 2 chai tea bags (contents only - discard bags) 1 package quick rise yeast 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2
cup warm water (110 ̊ -115 ̊) 6 tablespoons palm oil shortening, melted 1/4
cup applesauce,
unsweetened 1 tablespoon vanilla
In my first attempt at messing with a staple baking ingredient, I cut the original amount of sugar in half and replaced the other
cup with
unsweetened applesauce and added an extra 1/2 C of flour to balance out the extra moisture.
2 1/4
cups Chex multi-bran cereal, or the multi-bran cereal of your choice 1
cup rolled or quick - cooking oats 3/4
cup non-fat powdered milk 2 tablespoons
unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 large ripe banana, mashed 4 tablespoons butter, softened 1/2
cup Splenda or the sucralose - based sweetener of your choice 2 eggs 1/2
cup applesauce mixed with 1 teaspoon baking soda 1 1/2 teaspoons vanilla
butter, melted (I suspect you could replace it with
unsweetened applesauce, but I haven't tried it yet) 1
cup coarsely shredded zucchini 2 Tbsp.
salt 2 eggs 1/2
cup unsweetened applesauce 1/3
cup sugar (the original recipe calls for 2/3
cup but I found 1/3
cup to be plenty sweet) 1/2
cup buttermilk zest and juice of 1 lemon 1
cup zucchini, grated
1 1/4
cups whole wheat white flour 1/2
cup wheat germ 1/4
cup cocoa powder 1 tablespoon ground flax seed 1 1/2 teaspoons baking powder 1/2 teaspoons baking soda 5 teaspoons espresso powder 3/4
cup 1 % milk 1/2
cup brown sugar 1/2
cup low fat vanilla yogurt 1/2
cup unsweetened applesauce 1/4
cup canola oil 2 teaspoons orange zest 1 teaspoon vanilla
for the brownies: 3 tablespoons unsalted butter, room temperature 3/4
cup all - purpose flour 1/3
cup unsweetened cocoa powder 1/2 teaspoon salt 1
cup dark brown sugar 1 large egg 1 teaspoon vanilla extract 2 tablespoons semi-sweet chocolate chips, melted 1/4
cup unsweetened applesauce 1/4
cup walnuts, chopped
1 lb (500 g) carrots, peeled and cut into bite - size pieces 1 lb (500 g) parsnips, peeled and cut into bite - size pieces 3 tablespoons extra-virgin olive oil Salt and freshly ground pepper 2 thick boneless pork chops (about 1 lb / 500 g), trimmed of fat 1 bunch (about 8 large leaves) kale, ribs discarded and leaves torn 2 cloves garlic, minced 1
cup (8 fl oz / 250 ml)
applesauce,
unsweetened
I only had 1/2
cup, so added 1/2
cup unsweetened applesauce (Trader Joe's).
I do paleo so I did nt use butter and omitted half the oil for
unsweetened applesauce so 1/4 & 1/4
cup each.
baking soda 1/4
cup melted coconut oil 1/4
cup unsweetened applesauce 2 flaxseed eggs (2 Tbsp.
Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake Servings: 12 - 15 Ingredients For The Pumpkin Cake: 1
cup Fructevia 1
cup MonkSweet 1 & 1/4
cups vegetable oil (may use
unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla extract 2
cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2
cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spray.
Adapted from Joyful Healthy Eats Ingredients: - 1 1/2
cups whole wheat flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 2 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2
cup honey - 1/2
cup unsweetened applesauce - 1/3
cup coconut oil, melted - 1 egg - 2 teaspoons vanilla extract - 1 1/4
cup grated zucchini (about 1 1/2 zucchinis)- 3/4
cup semi-sweet or dark chocolate chips - 1/3
cup chopped walnuts
2 tablespoons refined coconut oil, melted 2 tablespoons
unsweetened applesauce 1
cup corn kernels (thawed if using frozen)
Use 1/2 and 1/3
cup unsweetened applesauce.
Mix
unsweetened applesauce, maple syrup, vanilla extract, 1/2
cup earl grey tea (there should be a bit more than that) and raisins in another bowl before mixing it with the dry ingredients.
2
cups old - fashioned oats 1/3
cup packed brown sugar 1 1/2 teaspoons baking powder 3/4 teaspoon cinnamon 1/4 teaspoon salt 1 egg white 1 egg 3/4
cup skim milk 2/3
cup unsweetened applesauce 1/2 teaspoon vanilla extract 2/3
cup peeled chopped fresh apples
5
cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1
cup whole raw almonds 1/3
cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3
cup unsweetened applesauce 1/3
cup extra virgin olive oil 1/4 c maple syrup 1/4
cup coconut palm sugar (or increase maple syrup to 1/2
cup) Zest of one organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1
cup dried fruit of choice (raisins, cranberries, etc..)
ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4
cup all - purpose flour (plus 2 tablespoons) 1/4
cup whole wheat flour (plus 2 tablespoons) 1/3
cup oat bran 1/4
cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of cinnamon 1/3
cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4
cup unsweetened applesauce 8 pitted dates (pureed) 1/4
cup pepitas 2/3
cup dark chocolate chips 1 tablespoon
unsweetened vanilla almond milk
2
cups old fashioned oats 1/2
cup unsweetened applesauce 1 large egg, beaten 1 tablespoon canola oil 1
cup nonfat milk 1/2
cup plain, nonfat yogurt (not Greek) 1 teaspoon cinnamon 1 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons turbinado sugar, or other sweetener 1/2 teaspoon vanilla 1
cup fresh blueberries 1/2
cup walnuts or pecans, chopped
1 1/2
cups all - purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon nutmeg Pinch of salt 2 large eggs 1 1/2 tablespoons vanilla extract 1 tablespoon lemon (or orange) zest 1
cup packed light brown sugar 4 tablespoons unsalted butter, melted 1/4
cup vegetable oil 1
cup unsweetened applesauce 2 large ripe pears, thinly sliced Granulated sugar, for sprinkling
2 1/3
cups of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon of salt 3 - 4 bananas (very ripe is best) 1 tablespoon of vanilla extract or paste 1/4
cup of
unsweetened applesauce 1/4
cup of maple syrup, agave or honey (for vegetarian option) 1/4
cup of hemp hearts (optional for extra protein) 1/4 -1 / 2
cup of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
3
cups of heaping shredded zucchini 1
cup of
unsweetened applesauce 1/2
cup plain or vanilla Greek yogurt 3 eggs 2 teaspoons of vanilla extract 1 tablespoon honey (I used raw) 1/3
cup of sugar 1.5
cups of whole wheat flour 1.5
cups of all - purpose flour 1/4
cup of flaxseed meal 3 teaspoons of ground cinnamon 1/8 teaspoon nutmeg 1 teaspoon baking soda 1/4 teaspoon baking powder 1 ripe banana 1 teaspoon salt
Since these babies use a full 3/4
cup of peanut butter, instead of adding the extra coconut oil that my blondies have, I opted for
unsweetened applesauce.
For the Cake: 4
cups (482 grams) all - purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground cloves 1 1/2
cups (340 grams) unsalted butter, cut into small cubes, at room temperature 2 1/2
cups (496 grams) granulated sugar 2 eggs 4
cups (904 grams)
unsweetened applesauce
I used 1/2
cup sucanat instead of 3/4
cup and replaced the oil with 3 tbsps + 1/4
cup unsweetened applesauce and it turned out very moist and yummy.
· 1.5 tbsp golden flax meal + 3 tbsp water · 3/4
cup spelt flour · 1/4
cup Vega One Vanilla Chai Protein Powder · 2 tsp baking powder · 1/2 tsp baking soda · 1/4 tsp stevia (or equivalent sweetener of choice) ** see note ** · 2 medium bananas, mashed · 1/4
cup unsweetened applesauce · 1/4 tsp vanilla extract · 3/4 tsp ground cinnamon · 1/8 tsp nutmeg · 1/8 tsp ginger · Pinch of cloves · Pinch of salt · Chopped hazelnuts and / or toasted coconut chips (I used Dang)
Also a little trick is if you don't have quite 1
cup from your mashed bananas, just substitute 100 %
unsweetened applesauce and no one will know!
To cut down on the fat from the oil I substituted using 1/4
cup melted vegan butter (Earth Balance) and 1/4
unsweetened applesauce.
17 oz of cooked potatoes (see instructions) 2 tb
applesauce (can substitute canola oil) 2 tb canola oil 1.5 tsp salt 2/3
cup of plain,
unsweetened almond milk, lukewarm (or other nondairy milk) 1.5 tsp active dry yeast 3
cups spelt flour, divided 2 tb vital wheat gluten 1 - 2
cups brown rice flour
2
cups ap flour 1 teaspoon baking soda 3/4 teaspoon salt 2 teaspoons cinnamon Pinch of nutmeg Pinch of cloves 1/2
cup unsalted butter, room temp 1
cup granulated sugar 1/2
cup brown sugar 4 eggs 1 1/2
cups unsweetened applesauce
olive oil 1/3
cup unsweetened applesauce 1 egg 1/4
cup unsweetened almond milk (any milk will work) 3/4
cup fresh or frozen blueberries (I love frozen wild blueberries)
1 — 6 oz container of Chobani Vanilla Yogurt * 1
cup of
unsweetened applesauce 1/2
cup of 100 % pure canned pumpkin
Non-stick cooking spray 1-1/2
cups whole wheat flour 1/4
cup cocoa powder 1/2
cup wheat germ 2 tablespoons ground flaxseed 1-1/2 teaspoons baking soda 1/2 teaspoon salt 1/2
cup organic coconut oil at room temperature 1/4
cup packed light brown sugar 4 medium rip bananas, mashed 2 tablespoons
unsweetened applesauce 1 teaspoon vanilla extract 1/4
cup water 2 large eggs 1/3
cup semisweet chocolate chips, finely chopped
Vegan Carrot Raisin Muffins 1 1/2
cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2
cup unsweetened soymilk or almond milk 1 teaspoon apple cider vinegar 1/2
cup sucanat or organic evaporated cane sugar 1
cup finely shredded carrot 1/4
cup organic canola or safflower oil 1/4
cup unsweetened applesauce 1 teaspoon pure vanilla 1/4
cup golden or dark raisins 1/4
cup shelled raw sunflower seeds
Ingredients 1 1/2
cups old fashioned oats 1 1/4
cups flour 3/4 tsp cinnamon 1 tsp baking powder 3/4 tsp baking soda 1/2 tsp salt 1
cup unsweetened applesauce 1/2
cup milk 1/2
cup firmly packed brown sugar 3 tablespoons vegetable oil 1 egg white
Modifications were: - used traditional oats because I didn't have quick cook, just gave them a quick zap in the Nutribullet and kept 1/4
cup unground for texture - omitted hemp seeds because I don't have those -
unsweetened applesauce instead of bananas (love bananas but wanted my blueberries to have center stage)- I'm not vegan so I used 2 medium eggs - replaced 1 tbsp peanut butter with mayo (love peanut butter but not necessarily mixed with other flavors)- threw in maybe 1/2 tsp chia seeds just for grins Baking time was right around 35 minutes in a 8 × 8 Pyrex baking dish and I left them to cool all day and cut them into 9 bars this evening.