We all know how hard it is to diet or to just loose a few. Those guilty pleasures have a way of magically luring you with their smell. So what if you could have them without ruining your diet plan?
Now now I'm not saying eat 20 because they won't make you fat, control yourself ladies and gentle men. If you have one in the morning your body will have time to process it all day and you won't gain anything/ much from it. Here is just a few I have selected for now, I will be posting more of these in future.
A good tip is that you can add coffee/ cinnamon to any of these for a good taste and also you can add honey/ sweetener instead of sugar! I will show you haw with one of the recipes.
(I do not take credit for any of these images or these recipes)
Original recipe makes 1 -10 inch bundt or tube pan Change Servings
2 cups raisins
3 cups water
2 eggs/ egg whites
3 tablespoons liquid sweetener/ honey
3/4 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 cups all-purpose flour /low-fat soy flour/ whole wheat flour
1 cup chopped walnuts
1 cup unsweetened applesauce
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt or tube pan.
2. In a saucepan combine raisins with water and cook until the water is absorbed, cool.
3. Combine eggs, applesauce, vegetable oil, vanilla, and liquid sweetener. Mix well. Sift flour, baking soda, salt, ground cinnamon, and ground nutmeg into egg mixture. Stir until just combined. Mix in raisins and chopped nuts. Pour batter into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for one hour.
Altered recipe:
You can do this to any one of these recipes.
Sugar Free coffee Cake
Original recipe makes 1 -10 inch bundt or tube pan Change Servings
3 cups water
2 eggs/ egg whites
3 tablespoons liquid sweetener/ honey
3/4 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 cups all-purpose flour /low-fat soy flour/ whole wheat flour
1 teaspoon coffee
1 cup hot water
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt or tube pan.
2. Add teaspoon of coffee to 1 cup of hot water and dissolve coffee, can add honey to the mixture here or later.
3. Combine eggs, coffee, vegetable oil, vanilla, and liquid sweetener/ honey. Mix well. Sift flour, baking soda, salt, ground cinnamon, and ground nutmeg into egg mixture. Stir until just combined. Pour batter into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for one hour.
Light, Diet Sugar & Fat Free Cookies
3 ounces old fashioned oats
2 teaspoons low-fat soy flour
2 teaspoons buckwheat flour/ 1 egg white
1 teaspoon baking powder
1 (1 g) package artificial sweetener, to taste i use stevia/ honey
Directions:
1. It is very essential to use soy flour as it plays important role in thickening the mixture, and the buckwheat flour makes the mixture more dense (they have unique bonding properties).
2. If you don't have buckwheat flour, than you can use 1 egg white instead, but do use soy flour, it is irreplaceable and easy to obtain.
3. Mix the oats, flour's & baking powder.
4. Add at least 50ml (1.5 oz/ 44.36 ml) warm water to start with, and mix until very thick batter is made, than add more water [max. 80ml /3 oz in total] note that more water makes the cookies softer inside and crunchy outside, try 1/2 of the mix with less and the rest with more water and see which one you like better.
5. Preheat oven to 180-200 Celsius (350-400 Fahrenheit).
6. Splash/Flatten on baking paper in very small circles (not more than 1 tablespoon dough per cookie, and bake starting from 15 min until max 25-30 (depending if you like them crunchy or soft, more water requires more baking) you can also experiment & make them bigger, but they will stay more softer inside.
Fat Free, Sugar-Free Whole Wheat Blueberry Muffins
1 cup unsweetened blueberries (fresh or frozen)
2 cups whole wheat flour (less 2 tablespoons, see step 4 below)
3 teaspoons baking powder
1/2 cup Splenda granular/ honey
1/4 cup pasteurized pasteurized liquid egg-whites (equals 1 whole egg)
1/3 cup unsweetened applesauce
5/8 cup nonfat milk
1 1/8 tablespoons Splenda granular (to sprinkle on top of muffins)
Directions:
1. Preheat oven to 400 degrees.
2. Lightly spray muffin pan with non-stick spray or use muffin holders.
3. Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
4. In large bowl, sift flour. VERY IMPORTANT: REMOVE 2 TABLESPOONS OF THE FLOUR BEFORE DOING ANYTHING ELSE! After removing the 2 tablespoons of flour, add in the baking powder and the 3/8 cup Splenda. Mix together.
5. In another bowl, mix the liquid egg white, applesauce and milk.
6. Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers are not necessary). Gently fold in blueberries.
7. Using a spoon, fill muffin cups about 2/3 full. Use the last 1 1/8 tablespoon of Splenda to sprinkle on top of each muffin and bake for 15 minutes, or until tops are light brown.
8. After baking, allow muffins to cool before removing them from the pan. Please note: 1 serving = 1 muffin. Enjoy! For those on Weight Watchers, each muffin = 1 point!
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