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Garbanzo Potato Pancakes - recipe

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1 c AM Garbanzo Flour

1 c AM Potato Flakes

1/2 c Onion finely chopped

1 md Zucchini squash or cucumber

– grated 1/2 ts Sea salt (optional)

2 ts Non-alum baking powder

2 c Water

Mix the dry ingredients and the vegetables together.
Add the water and stir well.
Cook like pancakes on an oiled skillet or griddle.
VARIATIONS: For lighter, extra tasty pancakes, substitute 1/2 cup AM Whole Wheat Flour for 1/2 cup of the potato flakes.
Add a tablespoon of oil, 2 teaspoons of tamari soy sauce and a little garlic to the water and stir in the dry mixture.
Cook as directed. Source: Arrowhead Mills “toasted Garbanzo Flour” tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Sweet Potato-Currant Mini Bundt Cakes

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2 Oranges

1/2 c Currants

2 Jars (4-ounce) sweet

Potato baby food puree 1 c Nonfat milk

1/2 c Thawed frozen egg

Substitute 2 c Cake flour

1 1/3 c Sugar

1 ts Baking soda

1 ts Salt

1 ts Ground cinnamon

Sweet potato puree provides the moistness in these individual non- fat cakes.
Mini-bundt pans, each containing 6-bundt shaped cups, are available in many cookware stores.
(By Times Food Stylists) Remove peel from oranges in large strips.
Remove any white pith on orange.
Finely chop peel in food processor along with currants.
Stir in juice from oranges, sweet potato puree, milk and egg substitute.
Sift together cake flour, 1 cup sugar, baking soda, and salt.
Quickly stir sweet potato mixture into dry ingredients. Divine batter amoung 9 mini-bundt non-stick cups sprayed with non- stick vegetable spray.
Bake at 350 degrees F.
20 to 25 minutes or until cakes test done.
Let cool in pan 5 minutes.
Remove to wire rack.
Combine remaining 1/3 cup sugar and cinnamon.
Roll cakes in sugar mixture while still warm.
Makes 9 mini-bundt cakes.
Each mini-bundt cake contains about: 216 calories; 300 mg sodium; 0 cholesterol; 0 fat; 50 grams carbohydrates; 5 grams protein; 0.44 gram fiber.
Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992.
By Minnie Bernardino and Donna Deane, Times Food Stylists.

No Bake Pumpkin “Cheesecake”

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2 tb Almond butter

2 tb Water

6 oz Graham crackers

2 c Pumpkin, cooked & pureed

1 pk Silken tofu, firm

2/3 c Maple syrup

1/4 c Almond butter

1 tb Pumpkin pie spice

1 c Water

1 1/2 tb Agar powder

Lightly oil a 12″ springform pan & seet aside.
Mix together almond butter & water.
Set aside.
Grind graham crackers in a food processor into fine crumbs.
Transfer to a large bowl & mix in the prepared almond butter-water mixture until coarse crumbs are formed.
Press firmly into bottom of prepared pan & set aside. Puree pumpkin, tofu, maple syrup, almond butter & spice.
Set aside.
Meanwhile, simmer water & agar in a small saucepan for 3 to 5 minutes, whisking constantly.
Immediately add to pumpkin mixture & blend until smooth.
Pour this mixture into the waiting crust & smooth the top.
Chill overnight.
“Vegetarian Gourmet” Fall, 1995 From: Recipes

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