Put 1 1/2 cups of mixed frozen blackberries and strawberries in a food processor with 1 1/2 T. Xylitol. Blend, slowly adding unsweetned almond milk until desired sorbet consistency is achieved.
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 |
|
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. |
29
Oct
12 oz. your favorite brown rice pasta
2-3 T. water
1 1/2 broccoli spears
1 1/2 cups sliced red peppers
1 1/2 cups canned artichoke hearts (not the marinated kind)
Cook pasta until tender but firm. Drain and rinse in cold water. Set aside to cool.
In large, deep skillet, heat the water and sauté the broccoli, mushrooms, and bell peppers for 5 minutes or until tender-crisp. Remove and rinse in cold water.
Toss with pasta, veggies, artichoke hearts and olives about a 1/4 cup of you favorite oil and apple cider vinegar / lemon juice dressing or use:
1/4 c. olive oil
1 t. garlic, pressed
1 t. salt
Chopped basil to taste
1 t. apple cider vinegar or lemon juice
black pepper
Mousse:
1 package firm SILKEN tofu
1 cup blueberries
1 teaspoon lemon extract
2 1/2 tablespoons Xylitol
Sauce:
1/2 cup blueberries
Break the silken tofu into pieces and place in a food processor or blender. Add the berries and the lemon extract. Blend until very smooth. Add the xylitol. Pour the mousse into individual serving glasses or small bowls. Refrigerate for 3 or more hours. You can make the mousse the night before you want to serve it. To make the berry sauce, place the thawed berries in the blender and blend until smooth. Taste and add xylitol if desired.
Before serving, pour 3 tablespoons of the berry sauce over each individual mousse.
23
Oct
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.
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.
23
Oct
Modified from "Whipped Cream" by Rita DePuydr in Stevia: naturally sweet receipts for desserts, drinks and more!
Last night I had a Sunflower Seed Pancake with bluberries sweetened with xylitol and this sweet cream. This dessert was so good that no one would guess that it’s wheat free, dairy free and sugar free!
1/2 cup raw cashews
1/2 cup unsweetened rice milk
1/2 teaspoon Stevia
1/2 teaspoon vanilla
3 tablespoons Xylitol
pinch salt
1/2 cup oil
Grind the cashews in a blender with the rice milk until creamy. Add the sweeteners and salt and then slowly add the oil. A few drops of water will make it thinner. Add some cashews to make it thicker.
Modified from a recipe by Janice Welch
2 1/4 cups almond flour (or any raw nut except peanuts, ground into flour)
1/3 cup of ghee (at room temperature)
1 tsp non-alcohol vanilla flavoring
1 tsp non-alcohol almond flavoring
1/4 cup Xylitol
1 tsp Stevia
2 eggs
1/4 tsp baking soda
1/2 tsp salt
1/2 cup unsweetened shredded coconut (optional)
Preheat oven to 350 degrees. Combine flour with baking soda and salt, set aside. Beat ghee until creamy. Add xylitol and stevia. Beat in vanilla flavor, almond flavor, and eggs. Beat in flour until combined. Mix in coconut with a spoon. Line an airbake (the bottoms brown fast) cookie sheet with parchment paper, and drop dough by spoonfuls onto cookie sheet. Cook for approximately 12 minutes. Recipe yields 25 cookies (keep a batch on hand in the freezer – they even taste good frozen).
1/4 cut almond or cashew or macadamia nut butter (approximately 2 1/2 ounces macadamia nuts, whole)
1/4 cup butter, room temperature
1 teaspoon SteviaPlus®
4 tablespoons Xylitol
1/2 teaspoon vanilla
1 egg
1/2 teaspoon baking soda
1/4 cup almond meal
1/2 cup ground almonds
Bake at 375 degrees for 6 minutes
Cream butter and nutbutter with sweeteners, then beat in egg and vanilla. Stir in almond meal and ground almonds. The dough is very sticky so coat your hands with almond meal before rolling into 1" balls and placing on parchment paper lined cookie sheet.
