Whole Wheat Pumpkin Bread

(Recipe found here)

1 cup canned pumpkin
1 cup white sugar
1/2 cup firmly packed brown sugar
3 egg whites (or 2 T. dryPowdered Egg + 1/4 C. Water)
1/2 cup fat-free milk (1-1/2 T. Dry Powdered Milk + 1/2 C. Water)
1/4 cup canola oil (1/4 cup white or pinto bean puree)
2 cups whole wheat flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt

PREHEAT oven to 350ºF. Grease a nonstick 9×5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened.

SPOON the pumpkin batter into prepared pan.

BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

Ingredient Substitutions for Healthier Baking (from Cooking Group May 19, 2011)

Original Ingredients	Substitutes	Notes
Flour (white wheat flour)	Whole wheat flour, some oat flour, other whole grain flours, flax seed meal	If the flour you choose is gluten-free you may need to add xanthum gum
Refined sugar (including brown sugar)	Honey, agave, fruit, sucanat, dates or raisins soaked and blended to a paste	1 to 1 ratio, or try reducing the overall sugar in the recipe. Just try to avoid “white,” “refined,” or “bleached”.
Butter, margarine, shortening, oil, fats	Applesauce or prune puree, pureed white beans. Use olive oil (for savory dishes), coconut oil, or nut butters to add the richness and fat needed in some dishes	Some dishes can handle substituting a 1 to 1 ratio. However, sometimes one remaining Tablespoon of real fat makes all the difference.
Eggs	Egg whites. (Plain non-fat yoghurt can be used as a binding agent when “breading” a dish).	2 egg white = 1 egg
Chocolate chips	Nuts, craisins, raisins, fruit, dried fruit, seeds.

Two websites with great healthier baking recipes, especially for kids:

http://heavenlyhomemakers.com/recipes-2/desserts

http://blog.superhealthykids.com/healthy-dessert-recipes/

Whole Wheat Banana-Strawberry Muffins (adapted from allrecipes.com)

Ingredients

• 2 eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup vegetable oil (*we used coconut oil)
• 3/4 cup packed brown sugar (*we used honey)
• 1 teaspoon vanilla extract
• 3 bananas, mashed
• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 cup frozen sliced strawberries

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners.
2. In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
3. Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.

Whole Wheat Brownies (adapted from grouprecipes.com)

• 1/2 c. whole wheat flour
• 1/2 c. unsweetened cocoa
• 3/4 c. blue agave nectar or honey (but honey will adjust the flavor) (*we used organic cane juice crystals because honey is overpowering*)
• 2 eggs
• 2 T. applesauce
• 2 1/2 T. olive oil (*I prefer coconut oil*)
• 1 1/2 tsp. vanilla
• 1/2 tsp. baking powder
• dash sea salt
• How to make it
• Combine all ingredients until well blended.

• Pour into greased glass pan.
• Bake at 350 F for 40-45 min.