Low Fat Orange Oaties Food

HEALTHY OATMEAL COOKIES

Steps:

• In a large bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
• In a medium bowl, combine the applesauce, butter, egg, vanilla, and honey. Whisk until blended. Pour the liquid mixture into the flour mixture and stir just until combined. The dough will be wet and sticky. Fold in the chocolate chips, raisins, and walnuts. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.
• When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Remove the dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). With a cookie scoop or spoon, drop the dough into 1 1/2-inch balls and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick.
• Bake until the cookies are golden and firm around the edges and set on top, about 9 to 10 minutes. Place the baking sheet on a wire rack and let the cookies cool on the baking sheet for 2 minutes, then transfer the cookies to the rack to cool completely.

THE OATIEST OATMEAL COOKIES EVER

Steps:

• Preheat the oven to 375 degrees F. Spread the oats into a single layer on a baking sheet. Bake until lightly toasted, about 20 minutes. Cool the oats for 2 to 3 minutes on the sheet. Grind 8 ounces of the toasted oats in a food processor until they have the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.
• Line baking sheets with parchment paper. Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the vanilla extract and egg. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using, and mix to combine.
• Scoop the dough with a 1 1/2-tablespoon disher onto the baking sheets, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the baking sheets halfway through. Cool on the sheets for 2 minutes, and then move to a cooling rack to cool completely.

LOW-FAT OATMEAL COOKIES

Steps:

• In a medium bowl, combine the first 10 ingredients; mix well. Stir in raisins (dough will be stiff). Drop by tablespoonfuls onto baking sheets that have been coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned.

ORANGE, OAT & SULTANA COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Cream the butter and sugar together until well blended and smooth. Gradually beat in the banana, vanilla extract and egg. Add the zest. Mix well with a wooden spoon until thoroughly blended.
• In a large bowl, mix the flour, salt, baking powder, oats, coconut, walnuts and sultanas or chocolate chips. Stir the dry ingredients into the wet and mix thoroughly until a thick dough is formed. Line a baking sheet with parchment. Drop heaped tbsps onto the sheet, leaving a 5cm (2in) space around each one, and press down lightly. Bake for 15-20 mins until lightly browned. Cool.

OATY RAISIN COOKIES

Steps:

• Heat oven to 180 C / 160 C (fan assisted) / gas 4.
• Grease a large baking sheet
• In a large bowl, mix the margarine/butter and sugar together until soft, then beat in the honey (using an electric whisk makes it quick and easy!)
• Add the egg and cinnamon powder and mix well
• In another bowl, combine the flour, baking powder, oats and raisins and mix together before adding to the butter mixture.
• Drop heaped dessertspoonfuls of the cookie dough onto the baking sheet and bake for 10-12 minutes or until lightly golden
• Remove them from the oven, they should be golden but will still seem a tiny bit soft to the touch. Leave them on the tray for a minute (this lets them settle slightly) before transferring them to a cooling tray to completely cool. Store in an air tight container or (if you're anything like me) dive straight in!

BONNIE'S ORANGE LAYER CAKE (LOWFAT)

Steps:

• 1. Important Note: Do not omit or substitute the pear baby food. There is a reason it is in the cake.
• 2. MAKE THE CAKE: Preheat the oven to 350 degrees. Using Pam kitchen spray, spray two 8 inch cake pans.
• 3. Combine flour, 1 cup granulated sugar, baking powder, salt and orange peel in a large mixing bowl. Set aside.
• 4. In a small bowl, combine pears, milk, 1/4 cup orange juice, and 1/2 teaspoon orange extract and blend well.
• 5. In a small mixing bowl with an electric mixer on medium speed, beat the egg whites until soft peaks form. Add 2 tablespoons granulated sugar and beat egg whites until stiff peaks form but are not dry. Add the orange juice mixture to the egg whites, and beat on moderately low speed until well blended.
• 6. Now add the egg white mixture to the dry ingredients BY HAND and quickly mix with a rubber spatula to quickly fold in. Don't overmix.
• 7. Pour batter into two 8 inch prepared pans. Bake at 350 for 25 minutes to 30 minutes. Do not overcook! Cake will start to pull away from the sides and will be done when you do the toothpick test and it comes out clean. Cake will only be light brown. Remove from oven, cover with wax paper, and put on a rack to cool before removing from pans.
• 8. MAKE THE FROSTING: In a medium bowl, and using the hand mixer, beat margarine until smooth. Add 2 cups powdered sugar, 2 tablespoons orange juice, orange peel, and 1 teaspoon orange extract and beat until blended. Add 1 cup powdered sugar and beat until orange frosting is light and fluffy. If it gets too thick, add a tiny splash of orange juice to thin and beat before frosting.
• 9. FROST THE CAKE! Place 3 strips of wax paper on your cake serving plate. Set the first layer on the wax paper. Spread frosting on the top of the first layer, and then add the second layer on top and frost top and sides of cake. Slip the waxed paper strips out from under the cake, and your dish is clean. Refrigerate the cake for 2 or 3 hours. serve slightly chilled.
• 10. What To Expect: This was delicious! The frosting is to die for, and I cannot believe it is lowfat! The cake has a medium dense full-bodied texture. We liked it. Very satisfying. It was great with a cup of mocha or milk. About Substitutes: Can you use Splenda? I have no idea. I have only made the recipe exactly as written, and for us it was sensational. If you do use Splenda with good results, please let us know!

OAT BISCUITS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment.
• Sift the flour into a bowl. Mix in the baking powder, porridge oats and sugar.
• Melt the butter, syrup and milk in a small saucepan or in the microwave and stir.
• Add to the dry ingredients. Mix until the liquid covers all the oat mixture and until well combined.
• Spoon onto a baking tray and shape into rounds, leaving space between each biscuit as they will spread whilst cooking.
• Bake for 10-15 mins, or until golden brown. Leave to cool for 5 mins before removing from tray.

LOW-FAT APPLE ORANGE OAT BRAN MUFFINS

Steps:

• In large bowl, combine flour, sugar, oat bran, baking powder and soda, salt and cinnamon.
• Combine buttermilk, egg, orange rind and juice in a separate bowl.
• Stir wet ingredients into dry ingredients, mixing just until moistened.
• Stir in apples and raisins.
• Spoon into greased muffin tins.
• Sprinkle with wheat germ.
• Bake at 400 for 18-20 minutes.

LOW-FAT ORANGE OATIES

Steps:

• Preheat oven to 350 degrees.
• Line two baking sheets with parchment paper.
• Put the honey and orange juice in a small pan and simmer over a low heat for 8 - 10 minutes, stirring occasionally, until the mixture is thick and syrupy.
• Put the oats, flour, sugar and orange rind into a bowl. Mix the baking soda with 1 tbsp boiling water and add to the flour mixture, together with the honey and orange syrup. Mix well with a wooden spoon.
• Place spoonfuls of the mixture on to the prepared baking sheets, spaced slightly apart and bake for 10 - 12 minutes or until golden brown. Leave to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.