Posted on: 01.08.2022 Posted by: Drlark Comments: 0

July 8, 2004


Pound Cake with Fresh Fruit

(serves 8)

2 1/2 C rice flour

1/2 t baking soda

1 1/2 t baking powder

1/2 t sea salt

1/2 C corn oil

1/3 C honey

1 t vanilla

2 eggs

1 C nut or soy milk

1 C sliced peaches

1/2 C raspberries

  1. Preheat oven to 350 degrees.
  2. Sift together flour, baking soda, baking powder, and salt.
  3. Combine corn oil, honey, and vanilla.
  4. Separate eggs. Beat yolks and add to honey and oil mixture.
  5. Slowly add sifted ingredients to egg mixture with the nut or

    soy milk.

  6. Beat egg whites until stiff peaks form and fold them into the


  7. Place dough in a well-greased loaf pan and bake 30 to 40 minutes

    or until a knife inserted in the center of the cake is clean when


  8. Cool well, slice and serve on plates with garnish of peaches

    and raspberries.





Fat: 17g Fiber: 2g
Sodium: 311mg Carbs: 51g  


Auntie’s Carrot Pie

5 carrots — peeled and grated

1/2 C oil

1/2 C brown sugar

2 eggs

1/2 C corn meal

1/4 C ground flaxseed

Combine all ingredients except egg whites. Beat

the egg whites until stiff. Fold in egg whites. Pour into a pie

dish or ready-made pie crust. Sprinkle flaxseed on top. Bake for

one hour at 350°. Makes 1 pie.





Fat: 17g Fiber: 3g
Sodium: 52mg Carbs: 24g  


Coffee Cake

(serves 12)

3 1/2 C brown rice flour

1/2 C dried cherries

1/3 C dried pineapple

1/3 C sliced almonds

1 T baking powder

1 1/3 C maple syrup

1 1/2 C water

1/3 to 1/2 C walnut oil

3 eggs

  1. Preheat oven to 375�
  2. Combine flour, cherries, pineapple, almonds, and baking powder

    in a bowl. Set aside.

  3. Whisk together the syrup, water, walnut oil, and eggs.
  4. Add to the dry ingredients, mixing just until all ingredients

    are moistened.

  5. Pour batter into a 8 inch round, pre-greased cake pan.
  6. Bake for 50-60 minutes, or until a toothpick inserted into

    the center comes out clean.

  7. Cool for 5-10 minutes on a rack before serving.





Fat: 12g Fiber: 2g
Sodium: 113mg Carbs: 72g  


Dr. Lark’s Perfect

Oatmeal Cookies

1/4 C almond or walnut oil*

6 T maple syrup

2 eggs, slightly beaten

2 t vanilla

1/2 t salt

3/4 t baking powder

1 t cinnamon

1 C rice flour

2 C rolled oats

1/2 C raisins**

1/2 C sunflower seeds**

  1. Mix oil and maple syrup.
  2. Add egg, vanilla, salt, and blend.
  3. In a separate bowl, sift together baking powder,

    cinnamon, flour, oats, raisins, and sunflower seeds.

  4. Add dry ingredients to oil combination and


  5. Add a few teaspoons of water to dough until

    you get a proper consistency.

  6. Spoon onto greased cookie sheets and flatten

    each cookie slightly with a spoon.

  7. Bake 12-15 minutes at 375º.
  8. Makes about two dozen cookies.

*can substitute with 1/4 cup applesauce for a

chewier consistency

**you can also experiment with coconut, walnuts, etc. for a variety

of flavors


Facts for 4 cookies:



Fat: 21g Fiber: 8g
Sodium: 265mg Carbs: 8g  


Baked Bananas

Serves 4

4 bananas

1 t lemon juice

1 to 2 T honey

Peel and slice bananas in half lengthwise. Place

halves in a well-oiled baking dish. Sprinkle with lemon juice

and drizzle with honey. Place in cold oven and set to 400°.

When juice begins to bubble, turn off heat. Leave in oven to finish

baking. Not only is this a yummy treat, but bananas are a source

of the magnesium and potassium you need to keep your heart muscle






Fat: 1g Fiber: 3g
Sodium: 2mg Carbs: 36g  


Baked Apple

  1. Preheat oven to 350°.
  2. Add 1/2 cup of water to a small, ovenproof pan.
  3. Remove apple core.
  4. Place in pan and sprinkle with 1-2 teaspoons of cinnamon.
  5. Bake for 40 minutes or until tender.



Calories: 84 Fat: 0g Fiber: 6g
Sodium: 5mg Carbs: 23g  


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