Preheat oven to 350˚F. Place the Cookie Paddle in the 40 oz. Processing Bowl and add the butter, egg whites and vanilla. Pulse until creamy. Add the sugar, cinnamon, flour, oat bran, baking soda, salt, and flaxseeds and pulse until just combined. Transfer to a mixing bowl and add the chocolate chips and cherries by hand. Cover and chill for 10 minutes. Drop the dough by tablespoons onto nonstick cookie sheets, leaving an inch between each cookie. Bake until golden, about 10 minutes. Makes 3 dozen.
CAL 200, FAT 6G, SAT FAT 3G, CHOL 7MG, SODIUM 137MG, CARBS 38G, PROTEIN 4G, FIBER 3G, CALCIUM 38MG, POTASSIUM 82MGPrint Recipe
Preheat oven to 400°F. Position the Dough Blade in the 40 oz. Processing Bowl. Add the flour, bran, salt and soda and pulse 1 or 2 times. Add the eggs, buttermilk, oil, molasses and sugar and pulse again just until combined. Add the raisins by hand and spoon into prepared muffin tins. Bake for 15-20 minutes. Makes 12 muffins.
CAL 180, FAT 8G, SAT FAT 5G, CHOL 36MG, SODIUM 144MG, CARBS 27G, PROTEIN 2G, FIBER 1G, CALCIUM 47MG, POTASSIUM 119MGPrint Recipe
Preheat the oven to 375°F and lightly coat a 9 x 9-inch baking pan with cooking spray. Set aside. Place the mixed berries in a bowl and add the sugar, tapioca and lime juice. Toss to coat evenly. Spoon into the prepared pan. Place the walnuts, butter, flour, sugar, baking powder and salt in the 40 oz. Processing Bowl. Pulse until the walnuts are chopped and the mixture is crumbly. Scatter the topping over the fruit and bake for 35 to 40 minutes until bubbly. Serves 8 to 10.
CAL 176, FAT 7G, SAT FAT 3G, CHOL 12MG, SODIUM 58MG, CARBS 28G, PROTEIN 1G, FIBER 2G, CALCIUM 15MG, POTASSIUM 110MGPrint Recipe