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$1.14 per serving
2 likes
Ready in 45 minutes
Spoonacular Score: 38% 
This recipe makes 8 servings with 551 calories, 6g of protein, and 21g of fat each. For $1.14 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 2 people have tried and liked this recipe. If you have pecans, ground nutmeg, roasted pumpkin puree, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is pretty good. Try Rich Pumpkin Coffee Cake (gluten-free, Vegan, Soy-free), Dairy-Free, Egg-Free, Gluten Free Coffee Cake with Streusel Topping, and Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar) for similar recipes.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
If you really want to benefit from chocolate's health benefits, use cacao nibs instead of chocolate chips. They are much less processed than chocolate chips and have no added sugar!
Make sure your margarine does not contain trans fats! Check the ingredient list for "partially hydrogenated" vegetable oils?these are trans fats. It actually might be better to forgo margarine entirely and stick with butter or olive oil.
Yogurt is a good source of probiotics, "good" bacteria that contribute to intestinal health and can improve digestion. Look at the label on your yogurt and make sure it says it contains "live and active cultures."
If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.
While you can buy oat flour in stores, you can also grind up regular rolled oats in a food processor or blender to make your own.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.
If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.
Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.
If your recipe calls for ripe bananas and you only have green ones, stick the green bananas in a closed paper bag to speed up the ripening process. You can even put an apple in the bag with them since apples produce a lot of the gas that encourages ripening (called ethylene). This process takes some time, of course, so if you need ripe bananas immediately you might give the oven method a try.
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gluten-free
