Monday, July 30, 2007

One more seasonal recipe - read the whole post for my healthier modifications:

Zucchini orange squares

1 1/2 c. unsifted flour
1 c. sugar
1 tsp. baking soda
1/2 tsp salt
2-3 tsp. cinnamon
1 tsp. baking powder
1 c. grated, drained zucchini
1/2 c. frozen orange juice concentrate, thawed
4 T. vegetable oil
2 egg whites, beaten

Mix dry ingredients and stir in zucchini. Add juice and oil to beaten egg whites and fold this into dry ingredients. Pour into a 9 x 13-inch greased and floured pan. Bake at 350 degrees for 40 minutes. When partially cool, drizzle with icing made of powered sugar, butter and orange juice, very thin.

OK, I can't resist the challenge. I am going to change this recipe to make it healthier. According to Cooks.com, here are the rules for substituting honey for sugar:

1. Use equal amounts of honey for sugar up to one cup. Over one cup, replace each cup of sugar with 2/3 to 3/4 cup over honey depending upon the sweetness desired.
2. Lower the baking temperature 25 degrees and watch your time carefully since products with honey brown faster.
3. In recipes using more than one cup honey for sugar, it may be necessary to reduce liquids by 1/4 cup per cup of honey.
4. In baked goods, add 1/4 teaspoon of baking soda per cup of honey if baking soda is not already included in the recipe. This will reduce the acidity of the honey, as well as increase the volume of your product.

and, from an article in Natural Health, here is some information about substituting whole wheat flour for white flour:

"Whole-wheat pastry flour is milled from a soft, or low-protein, variety of wheat that doesn't form much gluten (strong, elastic strands of protein) when it's mixed. It's best for cakes, cookies, pies, and quick breads, where lightness and tenderness are more desirable than strength and elasticity. Regular whole-wheat flour is milled from hard, or high-protein, wheat and is best suited for yeast breads, where it contributes a hearty texture and robust flavor.Whole-wheat pastry flour is milled from a soft, or low-protein, variety of wheat that doesn't form much gluten (strong, elastic strands of protein) when it's mixed. It's best for cakes, cookies, pies, and quick breads, where lightness and tenderness are more desirable than strength and elasticity. Regular whole-wheat flour is milled from hard, or high-protein, wheat and is best suited for yeast breads, where it contributes a hearty texture and robust flavor."

Better-For-You Zucchini orange squares (my adaptation)

3/4 c. unsifted white flour
3/4 c. whole wheat pastry flour
1 c. honey
1 tsp. baking soda
1/2 tsp salt
2-3 tsp. cinnamon
1 tsp. baking powder
1/4 tsp. baking soda
1 c. grated, drained zucchini
1/3 c. frozen orange juice concentrate, thawed
1 t. orange extract (optional)
3 T. vegetable oil
1 egg, beaten (unless you have a use for two egg yolks!)

Mix dry ingredients and stir in zucchini. Add juice and oil to beaten egg and fold this into dry ingredients. Pour into a 9 x 13-inch greased and floured pan. Bake at 325 degrees for 35-40 minutes. When partially cool, drizzle with icing made of powered sugar, butter and orange juice, very thin.

1 comment:

amy said...

wow. these sound great. i will have to try them! thanks for visiting my blog!

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