BANANA BREAD Directions MAKES 1 LOAF (about 12 slices)   You will need:  ❏    2 bananas, mashed  ❏    ¼ c. unsweetened applesauce  ❏    2 eggs ❏    2 T. butter or coconut oil, melted      Preheat oven to 350 degrees. Grease a loaf pan and set aside. Combine mix, mashed  bananas, unsweetened applesauce, and  eggs in a mixing bowl. Stir well to combine. Fold (stir) in melted butter.  Pour mix into prepared loaf pan. Bake for 40- 45 minutes or until a toothpick inserted near  the center comes out clean.  Let bread cool in the pan on a wire rack for 10 minutes. Gently pry sides of bread from pan with a butter knife, then tip upside down to remove bread. Let cool completely, upside  down,  on wire rack before slicing. Store  unsliced portion wrapped tightly in plastic  wrap.  Optional: Line a muffin tin with paper liners  and spray with cooking spray. Fill muffin cups ½ full. Bake for 15-20 minutes or until a toothpick comes out clean. Makes 12.  Nutrition Per Slice (prepared as directed): Calories  109, Total Fat 3g (Saturated 2g), Cholesterol 36g,  Sodium 73mg, Potassium 117mg, Total Carb 19g,  Fiber 1g, Sugar 8g, Protein 2g.

BANANA BREAD
Directions
MAKES 1 LOAF (about 12 slices)

  You will need: 
❏    2 bananas, mashed 
❏    ¼ c. unsweetened applesauce 
❏    2 eggs
❏    2 T. butter or coconut oil, melted 
   
Preheat oven to 350 degrees. Grease a loaf
pan and set aside. Combine mix, mashed 
bananas, unsweetened applesauce, and 
eggs in a mixing bowl. Stir well to combine.
Fold (stir) in melted butter. 

Pour mix into prepared loaf pan. Bake for 40-
45 minutes or until a toothpick inserted near 
the center comes out clean. 

Let bread cool in the pan on a wire rack for 10 minutes. Gently pry sides of bread from pan with a butter knife, then tip upside down to remove bread. Let cool completely, upside 
down,  on wire rack before slicing. Store 
unsliced portion wrapped tightly in plastic 
wrap. 

Optional: Line a muffin tin with paper liners 
and spray with cooking spray. Fill muffin cups ½ full. Bake for 15-20 minutes or until a toothpick comes out clean. Makes 12. 

Nutrition Per Slice (prepared as directed): Calories 
109, Total Fat 3g (Saturated 2g), Cholesterol 36g, 
Sodium 73mg, Potassium 117mg, Total Carb 19g, 
Fiber 1g, Sugar 8g, Protein 2g.

DOUGHNUT MUFFINS Directions MAKES 12 MUFFINS    You will need:        ❏    1 egg       ❏    ½ c. milk       ❏    ¼ c. unsweetened applesauce       For the glaze (optional):       ❏    2-3 T. powdered sugar        ❏    1-2 tsp milk  Preheat oven to 350 degrees. Combine mix, egg, milk and unsweetened applesauce in a mixing bowl. Whisk well until combined.  Line a 12 cup muffin tin with paper liners and spray lightly with cooking spray. Divide mix between the muffin cups, filling about 2/3 full. Bake for 14-15 minutes or until muffins are golden brown and a toothpick inserted in the center comes out clean.  While muffins are baking, mix together powdered sugar and just enough milk to make a thin mix. When muffins are done baking, use a pastry brush to glaze muffin tops, or spread a very thin layer with a spoon. Let cool slightly before serving.  Nutrition Info per muffin (as prepared with unsweetened coconut milk): Calories 71, Total Fat 1g, Cholesterol 15mg, Sodium 99mg, Potassium 5mg, Total Carb 14g, Fiber 1g, Sugar 7g, Protein 2g.    

DOUGHNUT MUFFINS
Directions
MAKES 12 MUFFINS

   You will need: 
      ❏    1 egg
      ❏    ½ c. milk
      ❏    ¼ c. unsweetened applesauce 
     For the glaze (optional):
      ❏    2-3 T. powdered sugar 
      ❏    1-2 tsp milk 

Preheat oven to 350 degrees. Combine mix, egg, milk and unsweetened applesauce in a mixing bowl. Whisk well until combined. 

Line a 12 cup muffin tin with paper liners and spray lightly with cooking spray. Divide mix between the muffin cups, filling about 2/3 full. Bake for 14-15 minutes or until muffins are golden brown and a toothpick inserted in the center comes out clean. 

While muffins are baking, mix together powdered sugar and just enough milk to make a thin mix. When muffins are done baking, use a pastry brush to glaze muffin tops, or spread a very thin layer with a spoon. Let cool slightly before serving. 

Nutrition Info per muffin (as prepared with unsweetened coconut milk): Calories 71, Total Fat 1g, Cholesterol 15mg, Sodium 99mg, Potassium 5mg, Total Carb 14g, Fiber 1g, Sugar 7g, Protein 2g.

 


 


HEARTH CAKES  Directions MAKES 15, 2 ½” PANCAKES   You will need:       ❏    1 egg      ❏    1 ¼ to 1 ½ cup milk     For fluffier pancakes, add:       ❏    1 tsp baking powder       ❏    ¼ tsp salt     Combine mix, egg and milk in mixing bowl. Whisk well until no lumps remain. Let stand 5 minutes and whisk again. Add additional milk or water if needed for a thin, pourable consistency. Amount of milk needed may vary slightly depending on type used. Batter and pancakes will be thin, but will be fluffier if baking powder is added.  Pour batter onto hot, greased skillet in 2 ½” circles. Let cook until edges are dry and underside is lightly browned. Flip and cook until second side is lightly brown. Transfer to a serving plate and keep warm until ready to serve. Nutrition Information (as prepared with unsweetened coconut milk), 3 pancakes per serving: Calories 165, Total Fat 5g (Saturated 3g), Cholesterol 35mg, Sodium 39mg, Total Carb 25g, Fiber 5g, Sugar 6g, Protein 5g 

HEARTH CAKES 
Directions
MAKES 15, 2 ½” PANCAKES

  You will need: 
     ❏    1 egg
     ❏    1 ¼ to 1 ½ cup milk
    For fluffier pancakes, add: 
     ❏    1 tsp baking powder 
     ❏    ¼ tsp salt 
 
 Combine mix, egg and milk in mixing bowl. Whisk well until no lumps remain. Let stand 5 minutes and whisk again. Add additional milk or water if needed for a thin, pourable consistency. Amount of milk needed may vary slightly depending on type used. Batter and pancakes will be thin, but will be fluffier if baking powder is added. 

Pour batter onto hot, greased skillet in 2 ½” circles. Let cook until edges are dry and underside is lightly browned. Flip and cook until second side is lightly brown. Transfer to a serving plate and keep warm until ready to serve.

Nutrition Information (as prepared with unsweetened coconut milk), 3 pancakes per serving: Calories 165, Total Fat 5g (Saturated 3g), Cholesterol 35mg, Sodium 39mg, Total Carb 25g, Fiber 5g, Sugar 6g, Protein 5g 

ZUCCHINI BROWNIES Directions MAKES 9 BROWNIES     You will need:         ❏    1 egg        ❏    ¾ cup unsweetened applesauce         ❏    1 T. butter or coconut oil         ❏    1 tsp vanilla extract        ❏    ¼ c. chocolate chips (optional)   Preheat oven to 350 degrees. Line a 8x8 baking dish with foil, grease and set aside.  Combine mix with egg and applesauce in a medium mixing bowl. Whisk well to combine. Melt butter or coconut oil and fold into mixture. Stir in chocolate chips.  Pour mix into prepared pan. Bake for 30 minutes or until a toothpick inserted at least 1” from the edge comes out clean (be careful you don't knick a chocolate chip).  Let cool on a wire rack for 10 minutes. Use the edges of the foil to gently remove brownies from the pan and let cool completely on wire rack. Slice into 9 squares. Store in an airtight container or wrapped in plastic wrap.  Optional: for a more cake-like brownie, add ¼ tsp baking powder and ⅛ tsp salt.  Nutrition (as prepared with butter and semi-sweet chocolate chips): Calories 125, Fat 4g (Saturated 2g), Cholesterol 24mg, Sodium 78mg, Potassium 55mg, Carbs 21g, Fiber 1g, Sugars 16g, Protein 2g

ZUCCHINI BROWNIES
Directions
MAKES 9 BROWNIES

    You will need: 
       ❏    1 egg
       ❏    ¾ cup unsweetened applesauce 
       ❏    1 T. butter or coconut oil 
       ❏    1 tsp vanilla extract
       ❏    ¼ c. chocolate chips (optional)
 
Preheat oven to 350 degrees. Line a 8x8 baking dish with foil, grease and set aside. 

Combine mix with egg and applesauce in a medium mixing bowl. Whisk well to combine. Melt butter or coconut oil and fold into mixture. Stir in chocolate chips. 

Pour mix into prepared pan. Bake for 30 minutes or until a toothpick inserted at least 1” from the edge comes out clean (be careful you don't knick a chocolate chip). 

Let cool on a wire rack for 10 minutes. Use the edges of the foil to gently remove brownies from the pan and let cool completely on wire rack. Slice into 9 squares. Store in an airtight container or wrapped in plastic wrap. 

Optional: for a more cake-like brownie, add ¼ tsp baking powder and ⅛ tsp salt. 

Nutrition (as prepared with butter and semi-sweet chocolate chips): Calories 125, Fat 4g (Saturated 2g), Cholesterol 24mg, Sodium 78mg, Potassium 55mg, Carbs 21g, Fiber 1g, Sugars 16g, Protein 2g