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1. Preheat the toaster oven to 400°F on the Bake setting with the rack in position
A. Line the baking sheet with aluminum foil. Lay the walnuts evenly on the
prepared baking sheet; toast for about 3 minutes, or until fragrant and lightly
browned. Reserve. Reduce the oven temperature to 350°F.
2. Lightly coat a loaf pan with nonstick cooking spray. Reserve.
3. Put the flours, baking soda, salt, sugar, cinnamon, chocolate chips and
cooled, toasted walnuts into a small bowl. Stir to combine; reserve.
4. Put the butter, eggs, vanilla, bananas and yogurt/sour cream into a large
mixing bowl. Whisk together, or use a hand or stand mixer with the beater/
paddle attachments, until completely combined so that there are no lumps.
Add the dry ingredients and mix until just combined. Pour batter into the
prepared pan.
5. Bake in the preheated oven for about 45 to 50 minutes, or until a cake tester
comes out clean.
Nutritional information per serving (based on 12 servings):
Calories 303 (45% from fat) • carb. 37g • pro. 6g • fat 16g
sat. fat 6g • chol. 51mg • sod. 227mg • calc. 27mg • fiber 3g
Gorgonzola & Ricotta Bruschetta
A quick and impressive appetizer. These will go quickly,
so be prepared to make a second batch!
Makes 12 bruschetta
12 slices (½-inch thick) French bread
1 garlic clove, smashed
½ to 1 tablespoon olive oil
1 cup ricotta, strained
2 tablespoons grated Parmesan
½ teaspoon kosher or sea salt
½ teaspoon freshly ground black pepper
pinch ground nutmeg
½ cup crumbled gorgonzola
½ to 1 tablespoon honey
1. Preheat the toaster oven to 400°F on the Bake setting with the rack in
position C.
2. Rub one side of each slice of bread with garlic and then brush with olive oil.
Insert the broiling rack into the baking pan; place prepared bread on top and
bake in preheated oven for about 3 to 4 minutes, or until lightly toasted and
reserve. Switch setting to Broil.
3. While bread is toasting, prepare topping. Put the ricotta, Parmesan, salt,
pepper and nutmeg into a small bowl. Stir to combine. Distribute evenly
among the toasted bread, and then top with the gorgonzola. Return to oven
and then broil for 3 to 4 minutes, or until cheese is fully warmed.
4. Drizzle honey over bruschetta and serve immediately.
Nutritional information per serving:
Calories 120 (46% from fat) • carb. 11g • pro. 5g • fat 6g
sat. fat 3g • chol. 10mg • sod. 300mg • calc. 108mg • fiber 1g
Roasted Vegetable Quesadillas
While we are suggesting to serve these as an appetizer, they can be a nice lunch
or dinner for two when paired with a salad or soup.
Makes two quesadillas (four servings)
½ small zucchini, cut into ½-inch pieces
½ bell pepper (red, yellow or orange is preferable),
cut into ½-inch pieces
½ jalapeño pepper, seeded and finely chopped
½ small onion (approximately 2 ounces), sliced
1 garlic clove, smashed
1 teaspoon olive oil, plus ½ tablespoon for brushing
¼ teaspoon kosher or sea salt
¼ teaspoon freshly ground black pepper