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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (56g) Recipe makes 18 servings The following items or measurements are not included below: 1/2 cup turbinado sugar |
||
| Calories 144 | ||
| Calories from Fat 36 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.1g | 6% | |
| Saturated Fat 2.2g | 10% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 23mg | 7% | |
| Sodium 190mg | 7% | |
| Potassium 149mg | 4% | |
| Total Carbohydrate 25.0g | 8% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 13.1g | ||
| Protein 3.0g | 5% | |
SERVES 18
Whole-Grain Zucchini Banana Bread
Wild Mushroom Spread with Croutons
Gratin of Young Artichokes and Olives
From: veganzilla
On Oct 7, 2008
I used pumpkin pie canned mix and baked it in an 8X8 pan instead of muffin cups because I'm a little lazy. This recipe is EXCELLENT. The texture is better than that of any non-vegan recipe. It's very light and spongy (I mean that in a good way, of course) and of course it tastes great.
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