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Archive for the ‘Baked Goods [Sweet]’ Category

 

Sweet Potato and Pear Strudel with Dark Chocolate

Desserts can be decadent and good for you!   While sweet and satisfying, this simple strudel contains nutritious fruit and vegetables with fiber to help mellow out those sugar rushes. 

Ingredients:

1 cup sweet potato, peeled and cut into small cubes

1 pear, peeled and cubed

4 squares Endangered Species dark chocolate, roughly chopped

⅓ cup turbinado sugar, divided

¼ cup raw walnuts, chopped

1 T whole wheat flour

6 sheets phyllo dough, thawed

walnut oil

Pinch of salt

Directions:

Preheat oven to 350°F.

Add the pear, sweet potato, ½ the sugar, walnuts, flour and salt to a bowl and mix well.

Lay a sheet of phyllo upon a baking sheet and, with your fingertips or a brush, dot it gently with walnut oil.  Add another sheet atop the first and repeat.  Repeat once again and then sprinkle with 1 T of the reserved sugar.  Add another sheet of phyllo atop the sugared sheet and repeat the oiling process.  Add two more sheets, oiling them the same way.  [You should now have 3 oiled sheets of phyllo on either side of a layer of sugar.]

Spread the filling out in a line, length-wise about 3 inches from the bottom edge of the sheet.  Sprinkle with the dark chocolate.  Roll the phyllo over the top of the filling and tuck in the sides as you would while wrapping a present.  Continue to roll until all the pastry has been used.  Set the strudel seam side down and gently rub the entirety with walnut oil.  Dust the remaining sugar over the top.

Bake for 40 minutes, or until the phyllo is golden brown on the edges.

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Apple and Pear Strudel

Ingredients:

1 apple, peeled and cubed

1 pear, peeled and cubed

juice and zest of one lemon [chop up the zest so there aren’t long strands]

⅓ cup turbinado sugar, divided

1 tsp cinnamon

¼ cup raw walnuts, chopped

¼ cup raw sunflower seeds

⅓ cup raisins

1 T whole wheat flour

6 sheets phyllo dough, thawed

walnut oil

pinch of salt

Directions:

Preheat oven to 350°.

Add cinnamon to the sugar and mix well.  Remove 2 T and set aside.

Add apple, pear, lemon juice and zest, cinnamon sugar, walnuts, sunflower seeds, raisins, flour and salt to a bowl and mix well.

Lay a sheet of phyllo upon a baking sheet and, with your fingertips or a brush, dot it gently with walnut oil.  Add another sheet atop the first and repeat.  Repeat once again and then sprinkle with 1 T of the reserved cinnamon sugar.  Add another sheet of phyllo atop the sugared sheet and repeat the oiling process.  Add two more sheets, oiling them the same way.  [You should now have 3 oiled sheets of phyllo on either side of a layer of cinnamon sugar.]

Spread the filling out in a line, length-wise about 3 inches from the bottom edge of the sheet.  Roll the phyllo over the top of the filling and tuck in the sides as you would while wrapping a present.  Continue to roll until all the pastry has been used.  Set the strudel seam side down and gently rub the entirety with walnut oil.  Dust the remaining cinnamon sugar over the top.

Bake for 30 minutes,  or until the phyllo is golden brown on the edges.

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Iced Oatmeal Cookies

Iced Oatmeal Cookies with Currants and Cranberries

I haven’t had much time lately to post anything I’ve made. D, however, has been a vegan chef supahstah! 🙂 Her food is quite excellent and very, very yumyum.

Anyway, there are a whole bunch of us at work that have January birthdays, and last week there was a mini-celebration for us. I figured, though, that being vegan in this setting would be challenging, so I wanted to bring in something so that I could enjoy the celebration and introduce people to vegan goodies. I found a recipe for cinnamon rolls, but they had almost 500 calories each! As much as I love me some cinnamon rolls, I’m not, at this point, willing to lose focus on losing weight.

After searching a little more, I came across a recipe for iced oatmeal cookies in the February edition of Vegetarian Times. These cookies were fantastic and had only 99 calories per cookie. I used currants and cranberries instead of raisins.  Mmmm. And, I heard compliments on them from the people at work as well as from D. 😀  The recipe, I’m assuming, will be available on their website when they update it for February.  If not, scurry on out to your nearest bookstore and pick up a copy!

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