NOTICE: In preparation for the UnDiet Recipes book this site will no longer have new recipes added to it . But don't despair - if you place yourself on the UnDiet Update list you'll recipe new recipes each month, many of which will not even be in the recipe book!
This page is web-enhanced. Ingredients with hyper-links will take you to a website that carries that item. Links have been chosen according to food quality and pricing.
Preheat oven to 400 degrees.
Puree all ingredients in a blender.
Mix all and bake for 15 minutes, then lower temperature to 350 degrees and continue baking for 40-50 minutes.
Custard is done when a knife inserted in the center comes out clean.
Melt 1 package grain-sweetened chocolate or carob chips in a double boiler or in the microwave. Mix with 2 cups creme fraiche, or 1 cup creme fraiche and 1 cup mashed silken tofu. Let cool and spread 1/3 cup over each of 10 whole wheat tortillas, stacking them as you apply the chocolate mixture. Finish with a tortilla on top.
Chill for one hour. Mix 1 cup creme fraiche, or 1/2 cup creme fraiche and 1/2 cup mashed tofu with 1/2 cup unrefined sugar. Ice the cake with this mixture. Chill for at least one hour, but the flavor and texture improves if allowed to rest for 1-2 days. Before serving, garnish with
This dessert can be made up to 2 days ahead and stored in an airtight container.
Press 2/3 of the pastry over the bottom and sides of a 1 1/2-inch-deep, 9-inch-wide round cake pan. Roll remaining pastry between 2 sheets of waxed paper into a 9-inch-wide round. Chill.
Let cool 10-20 minutes, then pour into chilled pastry shell. Peel 1 sheet of waxed paper from pastry round and invert onto nut-filled torte. Peel off remaining paper. Fold edges of top pastry in until flush with pan rim. Press pastry rim with flour-dipped tines of a fork to seal. Brush top of torte lightly with melted butter.
Bake in a 325 degree oven until deep golden brown, about 1 hour.
It's only fair to let you know that I haven't yet tried this recipe after converting it from a Fruit crostata to a pumpkin crostata, but it was great as a Fruit dessert.
Preheat oven to 375 degrees.
Beat together 4 tablespoons water and:
Turn dough out onto a sheet of cellophane wrap; kneading 8 to10 times. Flatten into a disk and wrap. Refrigerate for 1 hour.
Reduce heat to low; simmering until slightly thickened, about 6 minutes. Remove pan from heat. Stir in
Lightly sprinkle flour on a sheet of parchment paper, on a pastry disk and a rolling pin. Roll out dough onto parchment into a 12-inch circle. Slip dough and parchment onto large baking sheet. Invert cherry-walnut mixture onto center of dough carefully removing cellophane wrap. Using the parchment as a guide, lift edges of the dough and drape over filling to enclose all but center 3 to 4 inches. Trim any visible parchment from the edge. Refrigerate crostata for 10 minutes.
Whisk 1 egg yolk and brush over top of dough. Sprinkle with reserved 2 tablespoons walnuts and 1 tablespoon unrefined sugar.
Bake in 375 degree oven for 30 minutes or until crust is golden brown. Remove from parchment, placing on wire rack to cool.
In large saucepan, bring to boil
Reduce heat to medium; covering partially. Stir frequently, adjusting the heat to maintain a simmer, until rice mixture is consistency of heavy cream, about 33 minutes.
Simmer 5 minutes.
In cup, dissolve
Pour into serving dish. Let cool 30 minutes if serving warm, or chill several hours if serving cold. (Sprinkle with cinnamon and nutmeg.)
Preheat oven to 400 degrees.
Add and stir well
Sift dry ingredients over wet ingredients, stopping to stir 4 to 5 times
Lightly oil muffin tins and fill 2/3 full with doughnut batter. Bake 15 to 18 minutes, until puffy and golden brown. While doughnuts are baking stir together in a small bowl
Place in a teacup saucer 2 tablespoons butter. Roll tops of doughnuts over butter and then roll in the cinnamon-sugar mixture.
Beat with an electric mixer or in food processor until light and fluffy
Beat in 1/4 cup silken tofu. In a small bowl combine
Beat flour mixture gradually into butter mixture just until well blended. Scoop dough with a tablespoonful and form into balls; rolling each ball in 1 cup unrefined sugar, finely ground in coffee grinder or blender.
Refrigerate 30 minutes. Heat the oven to 350 degrees. Place balls on lightly greased cookie sheets, about 1-inch apart; bake 8 to 10 minutes, until light golden brown. Cool. Makes 3 dozen cookies.
Preheat oven to 350 degrees.
Beat with electric mixer or in food processor until smooth
Add and beat until creamy
Blend in 3/4 cup whole wheat or oat flour and 1/4 teaspoon sea salt. Stir in 1 cup carob chips.
Spread into ungreased 13x9-inch baking pan. Bake 25 to 30 minutes or until edges begin to brown. Immediately sprinkle with 1/2 cup grain-sweetened chocolate or carob chips.
Let stand 5 minutes until chips become soft. Using a spatula or the back of a spoon spread chips evenly over top of bars. Cool completely before slicing into bars.
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