Low Calorie And Vegetarian Recipes - 3 Fun Brownie Recipes

Vegetarian, even those that the stricter "vegan" regime often find ways to follow recipes for meatless diet into account. What follows are three cake recipes suitable for those who (vegetarian following schema permission for the use of eggs and dairy products, as opposed to the stricter "vegan" diet) do not.

Wherever possible, it is recommended that (bio-products used without additives), wherever possible be.

PanBrownies

These are as pot brownies, because the original recipe called for a piece of butter that was melted in a pot. The texture of these brownies is still a piece of cake-like than fudge-like.

Mix in a bowl:

1 / 2 cup organic flour1 / 3 cup cocoa1 / 4 teaspoon baking powder powder1 / 4 teaspoon salt

In a separate bowl mix:

1 / 2 cup prune puree (a glass baby food prunes 4 ounces is perfect) 2 / 3 cup sugar1 teaspoon vanilla2 organic or free range eggs (or equivalent amount ofEgg substitute like Egg Beaters)

Add to dry ingredients to liquid ingredients. In a pan 8 x 8 cm square Put. Bake at 350F dry start to look for 20-25 minutes or until the edges and pull away from the pan.

Fat-Free Fudge Brownies

1 / 2 cup whole wheat flour1 / 4 cup unbleached flour1 / 4 cup plus 2 tablespoons cocoa1 cup sugar1 / 4 teaspoon salt1 / 3 cup unsweetened applesauce3 egg or equivalent egg substitute such as Egg * Beaters1 teaspoon vanilla

Place in a bowl, combine dryIngredients. Combine in another bowl, wet ingredients. Combine wet and dry ingredients and mix until thoroughly moistened.

Pour batter into an 8x8-inch pan that has been lightly sprayed with Teflon cooking spray. Bake at 325 F. for 23-25 minutes or just until the edges are firm and the center is set.

Cool to room temperature and cut into squares.

The following recipe was originally acquired by the LA Daily News.

CHOCOLATE RASPBERRY BROWNIES

CharlotteBalcomb Lane

1 1 / 2 cups sugar3 / 4 cup unsweetened cocoa powder1 cup fat-free egg substitutes1 glass (10 ounces) sugar-free raspberry preserves (or apricot or cherry) 1 teaspoon vanilla1 / 2 teaspoon salt1 / 2 teaspoons baking powder soda1 / 4 teaspoon almond extract1 cup flour

Thoroughly coat a 9x13 inch pan with non-stick cooking spray. (Chef's note: It seems to me that a thorough dusting with flour to work instead.)

Set aside.

With an electric mixer, combine sugar and cocoa. Graduallypour in egg substitutes and raspberry jam, beating on low speed until the sugar is no longer grainy.

Add vanilla, salt and almond extract and beat briefly to mix. Flour and baking powder and stir with a flexible rubber spatula. Do not over mix. Turn into prepared pan and fill.

Bake in preheated 325-degrees for 30-35 minutes baking. Brownies should be slightly underbaked but not liquid in the middle. Let cool and cut them into 2x2 squares. Makes 24th

TEST KITCHENNOTES:

Because of the jam, these brownies cut sticky.

To reduce stuck, wet the knife between the incised or partially freeze the brownies before cutting. (Side note: This is assuming you were able to wait until they are cool, reduce them, rather than some of scooping with a spatula!)