modified from the recipe at Bob’s Red Mill (bobsredmill.com)
This is my first cake experiment since going on the diet. I will definitely make this one again. As the name implies it is moist and also very tasty.
| 1/4 c. butter |
| 1/3 c. xylitol |
| 1/2 cup almond meal |
| 3 T. coconut |
| 1/2 t. BP |
| dash salt |
| 1 large egg |
| 3 T. milk |
| 1/2 t. vanilla |
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Cream together butter and sugar until smooth. Add in eggs, one at a time, and beat until fully blended in. Add milk and vanilla and mix until combined. In a separate bowl, combine flours, salt and baking powder. Beat the dry ingredients into the wet ingredients and beat until creamy. Spread into a greased 4.5 by 8.5 pyrex loaf pan and bake at 350°F for 30 minutes.
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modified to remove sugar from Bob’s Red Mill. This recipe is free of sugar, corn, wheat, yeast, milk and egg.
These were a bit dry so I "frosted" them with some Sweet Cream.
- Ingredients:
- 1 cup sifted Brown Rice Flour
- 1/2 cup sifted Amaranth Flour
- 1/4 cup Carob Powder (Toasted)
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1/4 cup Water
- 1/3 cup Vegetable Oil
- 1/3 cup Xylitol
- 1 Tb Cider Vinegar
- 1 tsp Vanilla
- 1/4 cup Walnut Pieces
Preheat oven to 350 degrees F. Grease one 9-inch square baking pan, set aside.
Combine dry ingredients and sift them into bowl, mixing well. Combine liquids in small bowl and mix with fork or whisk. Pour over dry ingredients all at once and mix quickly. Batter will be thick; spread it thinly in pan. Scatter nuts on top of batter (optional). Bake 20 to 25 minutes, careful not to overbake. Typically, cracks appear in top when done.
To Make a Cake:
Follow brownie recipe exactly, except increase water to 2/3 cup. Bake for 25 to 30 minutes.
Makes 9 Servings.
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