Category: Recipes I Have Tried

A plant-based, gluten-free brownie + cookie combo that’s fudgy, chewy, and Dr! We have three sections:

* THE BROWNIE LAYER
* THE COOKIE

🍠 INGREDIENTS

🔸 For the BROWNIE (base) LAYER:
2 medium sweet potatoes (about 1 lb total), unpeeled

¾ cup oat flour

¼ cup unsweetened cocoa powder

3 Tbsp maple syrup

2 tsp baking powder

2 tsp vanilla extract

¼ tsp sea salt

🔸 For the OPTIONAL CREAMY GREEN (center) LAYER [See ingredients & recipe at bottom]

🔸 For the COOKIE (topping) LAYER:
1 ripe banana, cut into chunks

6 Medjool dates, pitted

1 can (15 oz) no-salt-added chickpeas, drained and rinsed (~1½ cups)

¼ cup peanut butter powder (e.g., PB2)

2 Tbsp maple syrup

🥣 GENERAL INSTRUCTIONS

1. Bake the Sweet Potatoes
Preheat oven to 425°F (220°C).

Pierce the sweet potatoes with a fork and place on a parchment-lined baking sheet.

Bake for 45–50 minutes, until very soft.

Let cool, then scoop out the flesh and mash until smooth. You’ll need about 1¾ cups of mashed sweet potato.

2. Prepare the BROWNIE LAYER.
Lower oven temperature to 350°F (175°C).

In a large bowl, mix together:

1¾ cups mashed sweet potato

¾ cup oat flour

¼ cup cocoa powder

3 Tbsp maple syrup

2 tsp baking powder

2 tsp vanilla extract

¼ tsp salt

Stir until you get a thick, smooth batter.

3. Make the COOKIE LAYER
In a food processor or blender, combine:

1 banana

6 pitted dates

1½ cups chickpeas

¼ cup peanut butter powder

2 Tbsp maple syrup

Blend until smooth and thick.

4. Assemble & Bake
Lightly grease or line an 8×8-inch baking pan with parchment paper.

Spread the brownie batter evenly into the pan.

Drop spoonfuls of the cookie batter on top and gently spread or swirl it in.

5. Bake & Cool
Bake at 350°F for 25–30 minutes, or until the top is set and lightly golden.

Let cool in the pan for at least 15–20 minutes before slicing into squares.

✅ Tips
Make it nut-free: Use sunflower seed butter powder instead of peanut butter powder.

Storage: Keeps in the fridge for 5–6 days, or freeze for up to 3 months.
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GREEN CREAMY MIDDLE-LAYER:

• 1 cup baby spinach, packed 
• ¼ to ⅓ cup unsweetened plant milk (adjust for thickness)
• ½ cup alfalfa sprouts 
• 2 tbsp peanut butter powder (or more to taste) 

Cream together spinach & milk.
Stir in pb-powder & sprouts.
Layer into middle section via:

1. Spoon half brownie mix into parchment lined loaf pan.
2. Spoon in green creamy layer.
3. Spoon in remaining brownie mix.
4. Drop & spread cookie layer topping.
5. Bake as directed above.

1. White Bean Lowfat Vegan Mayo

Ingredients:

1 cup cooked white beans (cannellini or navy beans), drained

3 tbsp apple cider vinegar

2 tbsp Dijon mustard

1 tbsp date paste

1 tbsp water (adjust for creaminess)

Pinch of salt

Optional: pinch garlic powder or onion powder for flavor

Instructions:

Blend all ingredients until smooth and creamy.

Adjust water to reach mayo consistency.

Taste and add more salt or vinegar if needed.

Nutrition estimate per 100g:

Fat: ~0.5g (white beans are very low fat)

Protein: moderate

Calories: low

2. Chickpea Lowfat Vegan Mayo

Ingredients:

1 cup cooked chickpeas, drained

3 tbsp white wine vinegar

2 tbsp Dijon mustard

1 tbsp date paste

1 tbsp water (for consistency)

Pinch salt

Optional: a dash of smoked paprika for flavor

Instructions:

Blend chickpeas and wet ingredients until creamy.

Add water slowly for desired texture.

Season and adjust vinegar/sweetness as needed.

Nutrition estimate per 100g:

Fat: ~1g (chickpeas contain a bit more fat than white beans but still low)

Protein: moderate

Calories: low-medium

3. Silken Tofu Lowfat Vegan Mayo

Ingredients:

1 cup silken tofu

3 tbsp rice vinegar

2 tbsp Dijon mustard

1 tbsp date paste

Pinch salt

Optional: 1 tsp nutritional yeast for umami

Instructions:

Blend all ingredients until smooth and fluffy.

Taste and adjust acidity or sweetness if needed.

Nutrition estimate per 100g:

Fat: ~2g (silken tofu is low fat but has some fat)

Protein: moderate

Calories: low

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Summary of fat content per 100g:

White Bean Mayo: ~0.5g fat

Chickpea Mayo: ~1g fat

Silken Tofu Mayo: ~2g fat

**********

Here’s a different mayo dressing containing ~2.1g fat

Mayo recipe:

12.3 oz silken tofu

1.5 TBS lemon juice

1 tsp granulated sugar

1/2 tsp salt

1/4 tsp mustard powder

1/8 tsp ground white pepper

https://projectwaistline.com/?p=41846

https://youtube.com/shorts/c3sInfaWUEU?si=9rHFsIqTc3dBQw7C

At home you can make it fresh: one part baking soda to two parts cream of tartar. They react when wet and give you the rise you need for bread, biscuits, pancakes, and quickbreads.

We’ve used this method for years in our bakery. No fillers, no loss of potency, and long-term reliable ingredients you should be stocking.

Ingredients
1 Quart Water
1 Quart Vegetable broth
1 Red bell pepper, chopped
1 Onion, sliced
1 1/2 Cups Fresh mushrooms, sliced
1/2 Cup Carrots, sliced
1 Tsp Fresh ginger, minced
1/2 Tsp Garlic, minced
1 1/2 Cups Napa cabbage, thinly sliced
1 1/2 Cups Snow peas, cut in half
10 1/2 Ounce Package Extra firm, silken tofu, cubed
1/2 Cup Cornstarch
1/4 Cup Rice vinegar
1/4 Cup Soy sauce
1/4 Tsp Black pepper
1/8 Tsp White pepper
1/8 Tsp Crushed red pepper
4 Green onions, sliced
2 Tbsp Cilantro, chopped

Directions
1
Place the water, vegetable broth, bell pepper, onion, mushrooms, carrots, ginger and garlic in a large pot. Bring to a boil, cover and cook over medium heat for 15 minutes. Add cabbage, snow peas and tofu. Cook for 5 minutes longer.

2
Meanwhile mix the remaining ingredients, except the green onions and cilantro, in a bowl. Add to soup, stirring constantly until thickened and clear. Add green onions and cilantro. Mix well. Remove from heat and let rest for 2 minutes before serving.

Note (from editor)

Try this without tofu and adding whole wheat organic noodles

Organic wheat = no glyphosate dessicant

https://www.drmcdougall.com/recipes/hot-and-sour-soup/?_gl=1*b8l5ro*_ga*MTEzNzU5OTIxOC4xNjk5MjE5MzQ1*_ga_M3W192WV0Q*czE3NTYwMzU0ODQkbzMxMSRnMSR0MTc1NjAzNjA3NiRqNjAkbDAkaDA.

https://www.allrecipes.com/fresh-tomato-recipes-11782702

FILLING

Ingredients:
4 sweet peaches, sliced
2 ripe bananas, mashed
5 Medjool dates, pitted and finely chopped or blended into paste
1 cup rolled oats
1/2 cup almonds, chopped
1/2 cup soy milk
1 tsp cinnamon (or more to taste)
pinch of salt, vanilla extract

Instructions:
* Preheat oven to 350°F (175°C).
* Prepare fruit base:
* Mix sliced peaches and mashed bananas in a bowl.
* Add half the chopped dates or date paste and a sprinkle of cinnamon.
* Spread this mix in a small baking dish.

CRUMBLE TOPPING
(Vegan, No Oil or Refined Sugar)

Ingredients:
1 cup rolled oats
1/2 cup almonds (or almond meal)
4 Medjool dates, pitted
1 tbsp tapioca flour (helps bind and crisp the topping)
1 tsp cinnamon
1–2 tsp lemon (optional, for brightness)
2–4 tbsp soy milk, just enough to make it stick together slightly

Instructions (using high-speed blender):

* Make the crumble base:
* In the blender, pulse the almonds and oats until coarsely ground — not flour, more like a rough meal with texture.
* Add dates & dry ingredients:
* Add the pitted dates, tapioca flour, cinnamon, and lemon zest.
* Pulse again until the dates are well dispersed and the mixture starts to clump slightly.

Moisten slightly via:

* Add 1 tbsp almond milk at a time and pulse. Stop when the mixture holds together a bit when pinched, like a damp crumble — not wet or doughy.
* Sprinkle the crumble topping over your peach filling evenly. It doesn’t have to cover everything completely.

Bake:

Bake at 350°F (175°C) for 30–40 minutes, or until the top is golden brown and the filling is bubbling.

Let cool for 10–15 minutes before serving — this helps the tapioca in the filling fully set.