|
|
Nonstick canola oil cooking spray |
|
3/4 cup |
sifted all-purpose flour |
|
1/2 cup plus 1 T. |
unsweetened Dutch process cocoa |
|
1/4 tsp. |
salt |
|
1/4 tsp. |
baking powder |
|
2 T. |
natural peanut butter, no sugar added |
|
3 T |
tofu, firm |
|
1 T. |
applesauce
|
|
1 1/4 cups |
sugar |
|
4 |
egg whites |
|
2 tsp. |
vanilla extract |
|
1/4 cup |
chocolate chips |
.
- Preheat oven to 350 degrees F. Coat an 8-inch square pan with
nonstick cooking spray (preferably canola oil spray).
- Stir together the flour, cocoa, salt and baking powder.
- In a separate bowl, mix the peanut butter, tofu, applesauce and
sugar together. Add the egg whites and vanilla. Stir until combined.
- Add in the dry ingredients until completely mixed. Stir in chips.
- Spread mixture evenly into prepared pan.
- Bake for approximately 20 minutes.
Yield::
12 servings
Exchange Breakdown:
1.5Bread,
Each serving
provides:
Calories:
160
Protein: 4 g
Total fat:
2.5
g
Cholesterol: 0
©Louis Lanza, executive chef and co-owner of Josie’s Restaurant & Juice
Bar and author of Totally Dairy-Free Cooking (William Morrow & Co.,
2000). Visit us at
www.josiesnyc.com.
more recipes
|