Readers share recipes from healthy bake sale

This Saturday will be the annual Breast Cancer Walk at the Wilmington Riverfront at 9:45 a.m. As always, Curves workout centers for women will be supporting this effort.

As a member of Curves Newport, I am aware of numerous activities through September that earned money for owner Alicia Bolton to turn in at the walk. Several women put together baskets filled with unique items for an auction. A painting party elicited talents and income. Members bought pink ribbons to post on the Wall of Hope, honoring those they know who have dealt with this challenge.

A lovely pink print quilt was donated by a Peoples Plaza member for a raffle among three Curves locations.

The Healthy Bake Sale was the one that drew most of my attention. Recipes were checked for the amount of carbs, sugar, fat and overall healthy ingredients. The three top recipes, with no more than 25 grams of carbs, were baked and sold in individual quantities, with the recipes. Except for the painting party, 100 percent of all other proceeds will be donated.

Patti Weaver of Kiamensi Gardens found her recipe for carrot and quinoa mini-muffinsin The News Journal on Aug. 31, written by Melissa d’Arabian for the Associated Press. Space does not allow for all three recipes.

If you want this one, email me at [email protected], or send an addressed and stamped envelope, and I’ll mail it to you.

To request a recipe or send one in response to a request, send emails to [email protected] or letters to: What’s Cooking, 500-B Greenbank Road, Wilmington, DE 19808. Include your name, address and phone number. No calls, please. Recipes in this column are not tested by The News Journal.

SPICED CARROT RAISIN BREAD

Cary Johnson is a Pennsylvania resident who works, and works out in Delaware during her lunch break. She discovered this recipe on the Mayo Clinic website under healthy recipes. This dark bread is rich in oodles of my favorite wholesome ingredients.

1 1/2 cups whole-wheat pastry flour

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon paprika (or cayenne, if you like spicy)

1 tablespoon grated lemon zest

1/4 cup ground flaxseed

2 eggs

1/2 cup brown sugar

1/4 cup honey

1/2 cup unsweetened applesauce

1/4 cup olive oil

3/4 teaspoon almond extract

2 cups shredded carrots (about 4 carrots)

2/3 cup raisins

Preheat oven to 375 degrees. Sift or whisk flour, baking soda and powder, salt and spices in a large bowl. Separately, mix eggs, sugar, honey, applesauce, olive oil and almond extract. Add carrots and raisins.

Mix the wet ingredients in the dry ingredients just until combined, being careful not to overmix. Pour batter into a lightly greased 9-by-5-inch loaf pan and bake at 375 degrees for 45 to 60 minutes, until a tester inserted into the center comes out clean. Cut into 1/2-inch slices.

FAT-FREE APPLESAUCE CAKE

Anne Sewell, of Middleboro Manor near Banning Park, found this recipe on Food.com. Several of the ingredients are the same as in Johnson’s recipe, but this one adds yogurt.

1 cup whole wheat flour

3/4 cup sugar

1/4 cup cornstarch

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 cup unsweetened applesauce

1/2 cup water

1/4 cup plain fat-free yogurt

2 egg whites, beaten

1/2 teaspoon almond extract

1/4 cup raisins

In a large bowl, combine the first eight ingredients. In another bowl, combine applesauce, water, yogurt, egg whites and almond extract. Stir into dry ingredients just until moistened. Fold in raisins. (I would add more than 1/4 cup.) Pour into a greased 8-inch square baking dish. Bake in a preheated 350-degree oven for 25 to 30 minutes until a toothpick inserted near the center comes out clean.

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