 Oatmeal Bread
(Bread Machine)
3 cups bread flour
1/3 cup soy flour
3 Tbs sugar
1 1/2 tsp salt
1 1/2 Tbs margarine
1/3 cup oatmeal
3/4 cup soymilk (plain or vanilla)
3/4 cup water
1 1/2 tsp dry yeast
- Add ingredients to bread machine according
to manufacturer's directions.
- All ingredients should be at room temperature
for best results.
- Makes one 1 1/2 pound loaf.
Yield: 1 1/2 pound loaf, 16 servings. Serving
size: 1 slice. Per serving: 123 calories, 2 g total fat (0.3 g sat
fat), 0 cholesterol, 232 sodium, 22.3 g carbohydrate, 3.8 g protein
(.91 g soy protein), 1.3 g dietary fiber.
Soy Pancakes
1 cup soy flour
2 3/4 cups all-purpose flour
2 Tbs baking powder
3 Tbs sugar
1 tsp salt
3 eggs
3 cups soymilk
6 Tbs vegetable oil
1 box (6 oz.) firm tofu
- Mix all ingredients (except tofu) together
until moistened.
- Press water out of tofu and crumble with hands
into fine pieces.
- Add tofu to pancake mixture and stir.
- Add extra soymilk for thinner pancakes.
- Spray griddle or skillet with a non-stick cooking
spray. Preheat skillet or griddle.
- Pour 1/2 cup of batter on griddle for each
pancake.
Yield: 12 servings. Per serving: 261 calories,
11.6 g total fat (1.5 g sat fat), 45 mg cholesterol, 391 mg sodium,
29.9 g carbohydrate, 10.4 g protein (6.1 soy protein), 2.3 g dietary
fiber.
Soynut Butter Cookies
3/4 cup soynut butter
1/2 cup vegetable shortening
1 1/4 cup firmly packed light-brown sugar
3 Tbs soymilk
1 Tbs vanilla
1 egg
1/4 cup soy flour
1 1/2 cup all-purpose flour
3/4 tsp salt
3/4 tsp baking soda
1/2 cup roasted, salted soynuts (for topping)
- Preheat oven to 375°F.
- Combine soynut butter, shortening, brown sugar,
soymilk, and vanilla in large bowl.
- Beat at medium speed of electric mixer until
well blended.
- Add egg. Beat just until blended.
- Combine flour, salt, and baking soda. Add to
creamed mixture at low speed.
- Mix just until blended.
- Drop teaspoonfuls 2 inches apart on ungreased
baking sheets.
- Flatten slightly by pressing four soynuts in
each cookie center in pinwheel design.
- Bake for 7 to 9 minutes or until set and just
beginning to brown. Do not over brown.
- Cool 1 minute on baking sheet.
- Remove cookies to wire rack to cool completely.
Yield: 48 cookies. Per serving: 86 calories, 4
g fat (0.7 g sat fat), 4 mg cholesterol, 85 mg sodium, 10 g carbohydrate,
2 g protein (1 g soy protein), 0.4 g dietary fiber.
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