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Recipes

Breads:

Banana Bread of Death: (click to expand)
    Ingredients:
  • 1/2 cup butter, melted
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 1/2 cup chopped walnuts
  • 2 medium bananas, sliced
  1. Preheat oven to 350° F. Grease a 9x5 inch loaf pan.
  2. In a large bowl, stir together melted butter and sugar. Add eggs and vanilla, mix well. Combine flour, baking soda and salt, stir into butter mixture until smooth. Fold in sour cream, walnuts and bananas. Spread evenly into prepared pan.
  3. Bake at 350° F for 60 minutes, or until toothpick inserted into center of loaf comes out clean. Cool loaf in pan for 10 minutes before removing to wire rack to cool completely.
Whole Wheat Banana Nut Bread (Vegan): (click to expand)
    Ingredients:
  • 2 medium, ripe Bananas
  • 1/2 cup unsweetened Applesauce
  • 1 cup Date Sugar
  • 1 Flax Egg (1 Tbs ground flax + 3 Tbs water)
  • 1 tsp Vanilla Extract
  • 1/2 cup Soy Milk Unsweetened (or alternative)
  • 1/2 Tbs Lemon Juice
  • 1/2 tsp Iodized Salt (1150mg sodium)
  • 1 cup All-purpose Flour
  • 1/2 cup Whole Wheat Flour
  • 1 1/8 tsp Potassium Baking Soda [Potassium Bicarbonate]
  • 1/2 cup chopped Walnuts
  1. Preheat oven to 350° F. Grease a 9x5 inch loaf pan.
  2. In a large bowl, mash and puree bananas.
  3. Add salt, applesauce and date sugar, stirring together. Add flax egg, vanilla, milk and lemon juice mixing well.
  4. Combine flour, baking soda and salt. Stir into mixture until smooth.
  5. Fold in walnuts. Spread evenly into prepared pan.
  6. Bake at 350° F for 60 minutes, or until toothpick inserted into center of loaf comes out clean. Cool loaf in pan for 10 minutes before removing to wire rack to cool completely.
Vegan Pumpkin Pancakes: (click to expand)
    Ingredients:
  • 1 cup Soy Milk Unsweetened (or alternative)
  • 2 Tbs expeller-pressed non-gmo Canola Oil
  • 1 Tbs Apple Cider Vinegar
  • 2 cups Rolled Oats (not instant)
  • 3/4 cup pure Pumpkin Puree
  • 2 tsp Baking Powder
  • 1/2 tsp (heaping) Potassium Baking Soda [Potassium Bicarbonate]
  • 1/4 tsp Iodized Salt
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Ginger
  • 1/4 tsp (slightly scant) Cloves
  • 1 tsp Vanilla Extract
  • 4 Tbs Maple Syrup
  1. Add vinegar to soy milk and set aside.
  2. Grind oatmeal in blender to create flour.
  3. Mix remaining dry ingredients into oats.
  4. Mix in remaining wet ingredients until well blended, scraping down sides as needed.
  5. Heat pan. When moderately hot, spray with oil and pour approximately 1/3 cup of batter onto pan. Batter is a little sticky and can be tricky to spread.
  6. Cook for one to two minutes.
  7. When edges start to look dry, flip and cook until lightly firm to touch.
  • Notes: Batter thickens as oats absorb liquid. Cook pancakes soon after the batter is formed. As it thickens, pancakes will still be fine, but harder to spread on pan.
  • If outside is cooking faster than inside, turn down heat.
Whole Wheat Biscuits: (click to expand) Whole Wheat Biscuits
  • Author:
  • This is a reduced sodium, partially whole wheat biscuit recipe, prepared from scratch.
    Ingredients:
  • 1 1/2 cup All Purpose Flour
  • 5/8 cup Whole Wheat Flour
  • 1/2 tsp Iodized Salt (1150mg sodium)
  • 1 tsp Baking Powder (440mg sodium / 248mg potassium)
  • 1/2 tsp (rounded) Potassium Baking Soda [Potassium Bicarbonate] (~800mg potassium)
  • 1 tsp Cream of Tartar (495mg potassium)
  • 3/4 cup Soy Milk Unsweetened (or alternative) (56mg sodium / 263mg potassium)
  • 1/4 cup Unsweetened Apple Sauce (10mg sodium / 45mg potassium)
  • 1/4 cup Smart Balance (360mg sodium / 36g Fat - 10g Sat Fat)
  1. Preheat oven to 450° F.
  2. In large mixing bowl sift together flour, salt, baking powder, baking soda and cream of tartar.
  3. Cut in Smart Balance with fork or pastry blender until mixture resembles coarse crumbs.
  4. Mix apple sauce in milk. Then pour into flour while stirring with fork. Mix in milk until dough is soft, moist and pulls away from side of bowel.
  5. Turn dough out onto lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with floured biscuit or cookie cutter. Press and roll unused dough together to use up remaining pieces.
  6. Place biscuits on ungreased baking sheets and bake until golden brown, about 10 minutes.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 8 Biscuits (8 servings)
  • Fat: 1.25g (Sat Fat per serving)
    Sodium: 252mg (per serving)
    Potassium: 231mg (per serving)
  • Albo-Rating: 4.5 by 3 test standards
Whole Grain, Gluten-Free Cornbread: (click to expand) Whole Grain Cornbread
  • Adapted by [source]
  • This low sodium, healthy cornbread recipe made from whole grains and it's gluten free!
    Ingredients:
  • 1 Flax Egg (1 Tbs ground flax + 3 Tbs water)
  • 1 cup Soy Milk Unsweetened (75mg sodium / 350mg potassium)
  • 1 tsp Apple Cider Vinegar
  • 1.5 cups Fine Cornmeal
  • 1/2 cup Oat Flour
  • 3/4 tsp Potassium Baking Soda [Potassium Bicarbonate] (~1200mg potassium)
  • 1 tsp Cream of Tartar (371mg potassium)
  • 1/2 tsp Iodized Salt (1150mg sodium)
  • 1/4 cup Unsweetened Apple Sauce (10mg sodium / 45mg potassium)
  • 3 Tbs Date Sugar
  • 1 Tbs expeller-pressed non-gmo Canola Oil
  1. Preheat oven to 400° F. Grease an 8-inch x 8-inch pan or line with parchment paper.
  2. Combine ground flax & water.
  3. Stir together milk & vinegar. Let mixture sit for 10 minutes.
  4. In large bowl, place cornmeal, oat flour, potassium baking soda, cream of tarter & salt; stir.
  5. In small bowl, add milk mixture, flax egg, applesauce, sugar, & oil. Whisk to combine.
  6. Slowly pour wet ingredients into dry ingredients. Stir until just combined, but do not over-mix.
  7. Pour batter into prepared pan. Bake for 21-23 minutes, or until toothpick comes out clean. Remove from oven.
  8. Let bread cool in pan for several minutes before cutting.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 8 Servings
  • Fat: XXg (Sat Fat per serving)
    Sodium: 154mg (per serving)
  • Albo-Rating: 5 by 3 test standards