It means the low fat vegan food plan is working. That means there aren't little sugar crystals roaming through my body stabbing my nerves. I am both relieved and amazed that different food can do this.
Today I had the scones I made the other day for breakfast. For lunch I had whole grain pasta with black beans for topping. I liked it so much I had it for dinner!
Now, because it is time to have something to write about and something for breakfast, I am making Banana Oat Muffins. I used rye flour and almond milk because that is what I had on hand and left out the raisins and dates.
Those bananas I found yesterday are being transformed into something new!
The muffins are dense and moist. The molasses turned them a chocolate color. I had mine with a bit of guava paste.
Banana Oat Muffins
Makes 12 muffins
These quick and delicious muffins contain no added fat and cholesterol.
2 cups whole-wheat pastry flour or unbleached all-purpose flour
1 1/2 cups quick-cooking oats or oat bran
1 teaspoon baking soda
2 medium ripe bananas, mashed
1 1/2 cups soymilk
2 tablespoons vinegar
1/2 cup molasses
1/2 cup chopped dates or rainsins
1 vegetable oil spray
Preheat oven to 375°F.
Mix flour, oats or oat bran, and baking soda and make a well in the center. Add bananas, soymilk, vinegar, molasses, and dates or raisins. Stir together just to mix. Spoon batter into lightly vegetable oil sprayed or non-stick muffin tins and bake for 25 minutes, or until tops bounce back when pressed lightly.
Per muffin
Calories: 203
Fat: 1.7 g
Saturated Fat: 0.3 g
Calories from Fat: 7.3%
Cholesterol: 0 mg
Protein: 5.8 g
Carbohydrates: 44.1 g
Sugar: 16 g
Fiber: 4.8 g
Sodium: 129 mg
Calcium: 82 mg
Iron: 2.3 mg
Vitamin C: 1.9 mg
Beta Carotene: 8 mcg
Vitamin E: 0.8 mg
Source: Food for Life by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.
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