MUFFINS, CAKES, AND BROWNIES 2

Wonderful Bran Muffins

1 c. applesauce 1 c. raisins or date pieces
1 c. water 1 c. nuts or seeds
1/3 c. sweetener 1 c. quick oats
1 tsp. salt 2 c. wheat bran
1/3 c. oil 1 c. whole wheat flour
1 Tbsp. vanilla & 1 tsp. lemon extract 2 Tbsp. Ener-G baking powder
or 1 Tbsp. maple flavoring
Combine first 6 ingredients in a small mixing bowl and mix well. Combine and mix next 5
ingredients in a large mixing bowl. Pour wet ingredients into dry ingredients and stir
until all dry ingredients are wet. Preheat oven to 350 degrees and spray muffin tins.
Add calcium carb/citric acid to mixture and stir until evenly distributed. Immediately
pour into muffin tins and place in heated oven. Bake for approximately 25-30 minutes.

Banana Date Nut Cake

1 ½ c. whole wheat flour ½ c. sweetener
1 ½ c. oat flour or whole wheat ½ c. water
pastry flour 1 Tbs. vanilla or maple extract
2 tsp. salt ½ c. oil
1 c. chopped nuts or seeds 2 c. mashed ripe bananas
2 c. chopped dates 3 Tbs. Ener-G baking powder
Preheat oven to 350 degrees. Lecithin/oil baking dish. Stir first 5 ingredients
together (add sweetener also if it is dry). Stir all wet ingredients together in a larger
mixing bowl. Stir dry ingredients into wet until thoroughly mixed. Quickly stir in
calcium carb/citric acid mix. Scrape into baking dish and immediately place in oven.
Bake about 50 minutes.

Carrot Cake
1 ½ c. finely grated carrots ½ c. oil
½ c. chopped walnuts ¾ c. + 2 Tbs. honey
1 ½ tsp. grated orange or lemon rind ¾ tsp. salt
1 ½ tsp. coriander 1 tsp. vanilla
¼ c. coconut 1 tsp. maple flavoring
2 ½ c. whole wheat pastry flour 2 ½ Tbs. Ener-G baking powder
1 c. soy milk
Preheat oven to 350 degrees. Lecithin/oil an 8” x 8” baking dish. Place first 6
ingredients in mixing bowl. Mix well. Blend remaining ingredients except cal carb/citric
acid. Pour into carrot mixture and mix well. Quickly stir in cal carb/citric acid.
Immediately spread into baking dish and place in oven. Bake for approximately 50-60
minutes.