GINGER AND SPICE SQUARES
Makes 16 to 24.
Note: These intriguingly, dark, malty, gingery bars are rich tasting and satisfying. They are as good with a slice of sharp Cheddar cheese and a cold beer, as with a dollop of rich vanilla ice cream. From Alicia Berns.
• 11/2 c. whole-wheat pastry flour
• 11/2 tsp. cinnamon
• 1 tbsp. ground ginger
• 1/4 tsp. nutmeg
• Pinch of ground cloves, optional
•1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 egg, at room temperature
• 1/2 c. barley malt syrup
• 1/2 c. blackstrap molasses
• 1 c. (2 sticks) unsalted butter, room temperature
• 3/8 c. unsweetened applesauce
•1/3 c. minced crystallized ginger, plus a little extra for garnish
Directions
Butter and lightly flour an 8- by 8-inch glass dish. Preheat the oven to 350 degrees.
In a large bowl, whisk together the pastry flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda and salt.
In a medium bowl, beat together the egg, barley malt syrup, molasses, butter and applesauce until fluffy. Gently fold the wet ingredients into the dry ingredients. Fold in the minced ginger.
Turn into the prepared dish and bake about 30 minutes or until a toothpick in the center comes up clean. Remove and garnish with a little of the chopped crystallized ginger.
Nutrition information per each of 24 servings:
Calories155Fat8 gSodium120 mg
Carbohydrates19 gSaturated fat5 gCalcium29 mg
Protein2 gCholesterol29 mgDietary fiber1 g
Diabetic exchanges per serving: 1 bread/starch, 11/2 fat.
APRICOT-DATE BARS
Makes about 12.
Note: To toast oats, spread them on a baking sheet and toast in a preheated 350-degree oven for 10 minutes. Cool before using. Although these are good made with just one dried fruit, they really sing with two or three. Serve with a dollop of honey ice cream or plain yogurt sprinkled with cinnamon. From Alicia Berns.
Crumb Crust
• 11/2 c. lightly toasted oats (see Note)
• 11/2 c. whole-wheat pastry flour
• 3/4 c. honey
• 1 c. (2 sticks) butter
• 1/2 tsp. salt
• 1 tsp. cinnamon
Filling
• 1 c. minced dates
• 1 c. minced dried apricots or apples (or a combination)
• 1/2 c. water
• 3/4 c. honey
• 2 tbsp. lemon juice
• 2 tsp. lemon zest
Directions
Lightly grease an 8- by 8-inch glass-baking dish. Preheat oven to 350 degrees.
To make the crust: In a medium bowl, mix together the oats, flour, 3/4 cup honey, butter, salt and cinnamon. Set aside.
To make the filling: In a medium saucepan, combine the dates, apricots or apples, water, 3/4 cup honey, lemon juice and zest. Set over medium-low heat and stir while it simmers for about 10 minutes. Remove from the stove and cool.
Turn half of the crumb mixture into the prepared baking dish and spread it, patting the crumbs to evenly cover the dish. Spread the fruit mixture over the crust. Cover the fruit with the remaining crust, lightly patting it down.
Bake about 25 minutes or until it starts to bubble and is nicely browned. Remove and set on a wire rack to cool.
Nutrition information per serving:
Calories416Fat16 gSodium212 mg
Carbohydrates69 gSaturated fat10 gCalcium31 mg
Protein4 gCholesterol41 mgDietary fiber5 g
Diabetic exchanges per serving: 1 fruit, 1 bread/starch, 21/2 other carb, 3 fat.
HELENA'S ONE BOWL CHOCOLATE CUPCAKES
Makes 12.
Note: To make cream-filled cupcakes, put half of the batter into the muffin tins. Put a tablespoon of cream cheese on top of each. Cover with the remaining batter. Bake as directed. The dark agave syrup enhances the chocolate in this recipe, calling up its exotic floral notes. These elegant cupcakes are terrific when finished with a rich ganache (recipe follows), though are also quite nice when simply sprinkled with a little powdered sugar. From Alicia Berns.
• 1 egg
• 1/2 c. (1 stick) unsalted butter, room temperature
• 1/2 c. Dutch-processed unsweetened cocoa powder
• 11/2 c. unbleached flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1/2 c. buttermilk
• 1 tsp. vanilla
• 2/3 c. dark agave nectar
•1/2 c. hot water, minus 2 tbsp.
• Ganache frosting (recipe follows) or powdered sugar
Directions
Preheat oven to 350 degrees. Spray the muffin tins with nonstick spray or use paper muffin liners.
Combine all of the ingredients into a bowl and mix well. Fill each of the muffin cups three-quarters full.
Bake for 15 minutes. Cool before icing with the ganache.
Nutrition information per serving:
Calories310Fat18 gSodium325 mg
Carbohydrates39 gSaturated fat11 gCalcium37 mg
Protein4 gCholesterol49 mgDietary fiber3 g
Diabetic exchanges per serving: 1 bread/starch, 11/2 other carb, 31/2 fat.
EASY GANACHE
For 12 muffins
• 8 oz. semisweet or bittersweet chocolate chips
• 1/2 c. heavy cream
• 1 tsp. espresso powder
Directions
Put all of the ingredients into the top of a double boiler. Fill the bottom pot with water and bring to a simmer over medium heat. Heat, stirring often, until the chocolate is melted and smooth.
Remove mixture from heat and, while still warm, frost the cupcakes.
BROWN RICE CRISPY TREATS
Makes 24.
Note: A very healthy alternative to the beloved marshmallow peanut butter snack. From Beth Dooley.
• 1/2 c. peanut, almond or cashew butter
• 1/2 c. brown rice syrup
• 1/2 c. chopped nuts
• 1 tsp. vanilla
• 1 tsp. ground cinnamon
• 2 c. crispy brown rice cereal
Directions
In a large bowl, mix together all of the ingredients.
Lightly grease your hands and, using a tablespoon and your fingers, form the mixture into 2-inch balls. Place on a dish or platter covered with wax paper or parchment paper, or put into small paper muffin cups.
Nutrition information per serving:
Calories77Fat4 gSodium30 mg
Carbohydrates9 gSaturated fat1 gCalcium8 mg
Protein2 gCholesterol0 mgDietary fiber1 g
Diabetic exchanges per serving: 1/2 bread/starch, 1 fat.
