Delicious and Nutritious Cookies and Quickbreads

Who doesn't like a yummy treat, yet in this day and age, often these delightful desserts push calories, fat and sugar over the top resulting in weight issues, elevated blood sugars and stomach problems. There is a way to create treats that fit the bill on both fronts - great flavor and texture, along with being low in sugar, fat and higher in fiber. For those who prefer gluten free options, it is an easy process to substitute the flours. Most quickbreads and cookies call for about 1/2-2 cups flour. Substitute 1/2 cup flour with 1/2 cup Benefiber or other soluble fiber. Do not use psyllium - it creates a tough batter. If using gluten free flour, I prefer to use mixed gluten free baking flour rather than one source. Add 1 tsp xantham gum to the flour mix to keep the bread from becoming crumbly. Use 2-4 tbl sugar per recipe and add 1 tsp vanilla to increase sweetening. If the cookie or bread goes well with cinnamon, add 1 tsp to the batter. This also increases the sweetness. For oil and fat, use 1/2 applesauce for the fat/oil. Try this favorite recipe, Banana Bread, yield 12 slices, 125 calories, 30 grams carb, 4 grams fiber, 5 grams sugar 50-60 min 1 1/4 cups gluten free flour 1/2 cup Benefiber 2 tsp baking powder 1 tsp xanthan gum 1/2 tsp salt 1/4 tsp baking soda 1 tsp cinnamon 2 tbl oil 3 tbl applesauce 2 tbl sugar 2 eggs 1 tsp vanilla 1 cup mashed bananas 1/4 cup chopped walnuts preheat oven 350 stir dry ingredients together beat oil, applesauce and sugar add eggs and vanilla, beating well add flour mixture to egg mixture alternating with bananas, ending with flour mix until combined, but do not overbeat pour into greased 9x5x2 loaf pan and bake 50-60 minutes or until cake tester comes out clean To make this a Pumpkin-Chocolate Chip Bread, substitute 1 cup pumpkin for the bananas and 1/4 cup chocolate chps for the walnuts. Bon Appetit! Julie