Per serving:


Nutrition Facts

Serving Size: 1
Servings per Recipe: 8
Amount Per Serving 
Calories 446
Calories from Fat 207
 % Daily Value*
Total Fat 23g35%
  Saturated Fat 2g10%
  Mono Fat 13g 
  Poly Fat 7g 
Sodium 403mg17%
Total Carbs 58g19%
  Dietary Fiber 5g20%
  Sugars 0g 
Protein 7g 
Iron14%
Calcium6%
Vitamin B-615%
Vitamin C12%
Vitamin E24%
Vitamin A78%
Selenium26%
Manganese85%
Copper15%
Zinc9%
Potassium9%
Phosphorus19%
Magnesium19%
Pantothenic acid6%
Niacin14%
Riboflavin6%
Thiamin13%
Folate8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Chocolate Carrot Cake

Polly Pitchford, Full Spectrum Health™

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A rich and moist healthy treat.
Diet Types: Dairy Free, Vegan, Vegetarian
Ingredients:
  • 3/4 cup canola oil
  • 1/2 cup orange juice
  • 1 cup sugar or Sucanet
  • 1/3 cup cocoa powder
  • 1 cup silken tofu
  • 2 cups carrots, finely grated
  • 1 cup whole wheat pastry flour
  • 1 cup Brown Rice Flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
    •
    Serves: 8
    Cooking Time: 30 minutes - one hour
    Instructions:
    Preheat oven to 350 degrees. Mix the oil, orange juice, sugar or Sucanet, cocoa powder and tofu in a blender or food processor and then add the grated carrot. In a separate bowl, mix the flours, baking soda, salt, and cinnamon. Spoon the wet ingredients into the dry and mix just until moistened. Pour batter into a lightly oiled bundt or tube pan and bake for 50-55 minutes. If baking in 2 seperate 8" pans, bake until a toothpick come out clean.

     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.
     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.
     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.
     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.