Baking

A cross between apple pie and crumb cake, these cookie bars are perfect for parties, picnics, and crowds, and a great addition to any cookie platter. For the best taste and texture, I recommend you use any combination of Macintosh, Cortland, or Golden Delicious apples for the filling.

These chewy low-fat cookies make the perfect afternoon snack. Chock-full of fiber and protein, they’re a nutritious pick-me-up—and they’re quick and easy to make.

A flourless, chocolate lover’s dream. These cookies can be stored at room temperature in airtight plastic containers for up to 2 weeks—if they last that long! They will get a bit chewier after the first day but still taste great. Note: Omit the chocolate chips to make these cookies gluten-free.

These cookies were one of the favorites among my testers because the almond meringue creates a delicately crisp cookie that is awesome on its own. Filling them with chocolate ganache takes them to a new level of sophistication.

Try this heartier version of America’s classic cookie.

A great treat for children of all ages. Who can resist PB&J? For peanut allergies, substitute soy nut or other nut butter of your choice. For gluten allergies, replace the spelt flour with garbanzo bean flour. Although not essential, organic peanut butter will offer the best taste and quality.

I’ve been making these irresistible cookies since opening my first Sprouts Café in Trumbull, Connecticut, years ago. I now make them with agave nectar and sprouted spelt flour, and they’re better than ever.

My husband, Joe, asked me to come up with a healthy version of a delicious cookie we once tasted at a gourmet foods shop. I decided to go one better and make them vegan so everyone can love ’em as much as we do.

These irresistible cookies are so versatile. For something special, fill them with peanut butter and juice-sweetened jam to make a cookie sandwich. Dip half the sandwich in chocolate ganache and place on waxed paper–lined baking sheets to firm up the chocolate. There’s only one word for this—outrageous.

These cookies are moist and chewy, just like they should be. They’re also secretly boosted with fiber from flaxseed meal. You don’t have to tell the kids.

This is a great cookie for children with gluten sensitivity. Using my daughter, her friends, and her baby-sitters as my most critical testers proved these cookies will definitely be a holiday tradition at my house. The best thing is, you can freeze part of the dough, unbaked, for later use. Just defrost in the refrigerator, roll out, and bake according to the directions for a wonderful spicy-sweet treat any time of year. If the kids, and maybe the adults, are clamoring for gingerbread people, you can add eyes, nose, and buttons by pressing raisins or currants gently into the dough before baking.

This is the best vegan banana bread ever—super moist and deliciously sweet from the dates.

Carob chips are a nice change from chocolate in these yummy cookies.

This tea bread gets its nutty flavor and texture from wild rice. The nuts and cranberries inside make an appealing visual presentation. Spread a little nonfat Greek-style yogurt on top, instead of cream cheese, for a delicious low-fat breakfast.

These muffins are loaded with good-for-you veggies, fruits, and seeds—and they’re vegan, too. The silken tofu replaces the dairy and eggs, and adds moistness and protein for a tasty breakfast or afternoon snack.

I keep a batch of these low-fat muffins in my freezer at all times. They stand in as cupcakes when my daughter, Sofia, asks, “What’s for dessert?” For a quick and easy low-fat frosting, spread a little Greek-style yogurt over the top, drizzle with agave nectar, and add a sprinkle of cinnamon. Perfect!

These are some of my favorite muffins. The quinoa flour and cornmeal give them a beautiful golden color and a nice texture, a perfect combination with the juicy blueberries.

Chock full of whole grains, flaxseeds, and dried fruit, these delicious muffins are a tasty way to add fiber to your diet. Soaking the raisins and bran in the liquid ingredients helps keep the muffins moist.

Cranberry and orange is a classic, tangy flavor combination. Stock up and freeze fresh cranberries when in season for baking throughout the year. For a sweet and chewy alternative, try fruit-sweetened dried cranberries, which are similar to raisins.

I first made this delicious, super-crunchy granola while consulting for Edge of the Woods, a great natural foods market, bakery, and vegetarian café in New Haven, Connecticut. At the time, I was developing lots of agave nectar desserts and goodies for diabetics and clients concerned with sugar when it occurred to me that there were no good-tasting, sugar-free granolas available. Hence the birth of Orange Pecan Granola, a staple in our household! Great on its own as a snack, or sprinkle it over yogurt, fresh fruit, or even frozen yogurt for dessert.