Hey everyone I am going to try to write everyday so I am starting today This is out of a book called The Eat Clean Diet For Family and Kid Back in the back there is recipes.
Recipes
1. Birthday Cupcakes And A Baking Lesson Too
Makes 12 cupcakes-Prep time 10min.-Cook time 15-20 min.
Ingredients for cake
1/2 cup/120 ml egg whites or 5 large egg whites*
2 1/4 tsp/ 11.25 ml lemon juice or white vinegar**
1/4 tsp / 1.25 ml sea salt
1/2 cup/ 120 ml unbleached all purpose flour or gluten free flour
1/4 cup/ 60 ml agave nectar***
1 tsp/ 5 ml best quality vanilla
1/4 cup / 60 ml cooked, pur’eed sweet carrots
1 tsp / 5 ml finely grated lemon rind
1 1/2 tsp/ 7.5 ml baking powder
Ingredients for frosting
2 cups / 480 ml yogurt cheese (if you are getting the book or have the book it says recipe page 225)
1/2 tsp / 2.5 ml vanilla
1/2 to 1 cup/ 120- 240 ml sifted confectioners sugar
Preparation for cake
1.Preheat oven to 350F/ 171C. Line a muffin tin with Slipat reusable muffin liners or unbleached paper liners. In large bowl combine egg whites, lemon juice or vinegar, and sea salt.
2.Beat whites at at high speed until stiff peaks form. This will take a few minutes about 4 or 5 so be patient. when you are finished you should have doubled the volume.
3.Fold the egg whites and the rest of the ingredients together so everything is just combined. Don’t over mix or you will lose the volume in your egg whites. Fill muffin cups with batter
4.Bake in preheated oven for about 20 minutes. Check about 15 minutes into baking to check their progress. The muffins should be golden brown, not dark you can do the bounce test, too. Place your finger gently on top of one muffin and press down. If the muffin springs back, it’s done. Remove from heat and let cool on wire rack.
Method for frosting
1.Mix all ingredients together untill smooth and creamy. Frost cupcakes and refrigerate.
If you have the book recipe tips on next page. page 193-194. 194 is tips.
I never tried this yet but it sounds good.
2. Recipe number 2
Breakfast Recipes
Breakfast Hermits
Eating a cookie is just plain fun. Eating a cookie for breakfast feels a bit naughty but it sure helps nutrients go down. This cleaned up version of hermit cookies chases fat and sugar with a helping of delicious dried nuts
Yield 5 dozen cookies-Prep time 20 min-Chill time 2hrs-Cooking time 10mins
2 1/2 cups/ 600 ml whole wheat flour
1/2 cup/ 120 ml protein powder
2 tsp/ 10 ml baking powder (look for a brand that contains no alum)
1/4 tsp/ 1.25 ml ground clove
1/4 tsp/ 1.25 ml ground cinnamon
1/2 tsp/ 2.5 ml ground nutmeg
1/8 tsp/ 0.6 ml ground mace
1/8 tsp/ 0.6 ml ground cardamom
1/4 tsp/ 1.25 ml sea salt
1/2 tsp/ 120 ml agave nectar
1/2 cup/ 120 ml best quality olive oil
4 egg whites
1/2 cup/ 120 ml unsulfured blackstrap molasses
1/2 cup/ 120 ml apple butter or applesauce
1 Tbsp/ 15 ml best quality vanilla
2 Tbsp/ 30 ml plain low fat yogurt
1 cup / 240 ml unsalted, raw, slivered almonds
1/2 cup / 120 ml dried unsweetened cranberries
Preparation
1.Preheat oven to 350F / 171C. Prepare cookie sheets by lining with Slipat or parchment paper.
2.Sift all dry ingredients and spices together in a large mixing bowl. Cream olive oil and agave nectar together untill smooth.
3.In separate bowl beat eggs together and the add to olive oil mixture. Mix well. Add molasses, applesauce, vanilla and yogurt and mix well again.
4.Add raisins, cranberries and almonds. Mix well. You may have to use your own clean hands coated lightly with olive oil to mix this properly. The dough should form a ball.
5.Wrap with plastic and refrigerate for an hour or two. Remove from refrigerator.
6.Using a soup spoon, make small balls with the batter. Place on cookie sheet and press down lightly with fork. Bake for 10 minutes or until lightly browned.
I have not tryed this but will soon.
1 cup
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