By Dick Logue
A high-fiber cookbook that's strong for the center and provides you virtually the main number of any cookbook out there. 500 High-Fiber Recipes proves that upping fiber doesn’t suggest slicing style, or spending hours within the kitchen on complex recipes.
filled with every little thing from savory stews to candy treats, readers get high-fiber models of meals they idea they'd to renounce like breads, pasta dishes, and cakes. It’s effortless to stick the high fiber path whilst readers locate chapters devoted to each yearning that you can imagine together with foreign cuisines, from Cajun and Mexican to Italian and Asian.
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Additional resources for 500 High Fiber Recipes: Fight Diabetes, High Cholesterol, High Blood Pressure, and Irritable Bowel Syndrome with Delicious Meals That Fill You Up and Help You Shed Pounds!
Position the rack in the lower third of the oven. Preheat the oven to 350°F. Butter and ﬂour a 9-inch square baking pan; set it aside. 44 T H E U LT I M A T E B R O W N I E B O O K powder, and salt until well combined. Set aside. 3. Place the butter and chocolate in the top of a double boiler set over simmering water. If you don’t have a double boiler, place the butter and chocolate in a heat-safe bowl that ﬁts snugly over a small pot of simmering water. Stir constantly until half the butter and chocolate is melted.
5. Bake for 30 minutes, or until a toothpick or cake tester comes out dry. Set the pan on a wire rack to cool for at least 30 minutes. 6. Cut the brownies into 16 squares while they’re still in the pan. Carefully remove them with an offset spatula. Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature. They will stay fresh for up to 4 days. The brownies can also be tightly wrapped in wax paper, sealed in a freezer-safe bag, and frozen for up to 3 months; allow them to thaw at room temperature before serving.
Pour the batter into the prepared pan, spreading it gently to the corners. 6. Bake for 20 minutes, or until a toothpick or cake tester comes out with a few moist crumbs attached. Set the pan on a wire rack to cool for at least 30 minutes. 7. Cut the brownies into 16 squares while they’re still in the pan. Carefully remove them with an offset spatula. Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature. They will stay fresh for up to 3 days.
500 High Fiber Recipes: Fight Diabetes, High Cholesterol, High Blood Pressure, and Irritable Bowel Syndrome with Delicious Meals That Fill You Up and Help You Shed Pounds! by Dick Logue