Yummmmmmmm! This bread is GOOD!!
Ingredients: 1 cup grated zucchini 1 1/2 cups almond flour 1/4 cup maple syrup (we were out so I used organic brown rice syrup instead) *and because the brown rice syrup lacked the sweetness of the maple syrup, I added a nice long squirt of liquid stevia to sweeten it up 3 whole eggs 1 TBSP coconut oil 1 1/2 tsp cinnamon 1 1/2 tsp vanilla extract 1 tsp baking powder 1/4 tsp sea salt Heat oven to 350 degrees. Line a bread loaf pan with parchment paper. Do this, because we were out of parchment so I just sprayed my pan. The bottom stuck. Bad news. Combine all ingredients (except zucchini) into a mixing bowl and mix. Then grate and add zucchini to the bowl and mix into batter with a rubber spatula. Pour into the parchment lined loaf pan. Bake 1 hour and 5 minutes until golden on top. *the original recipe called for a 4x5 loaf pan and all I had were regular bread loaf pans, which are more like 9 1/2 x 5 1/2 so I baked it for only 50 minutes. Although I don't think an extra 5 minutes would have hurt. Nutritional Data per slice - 8 slices total calories: 192 fat: 14 carbs: 11.9 fiber: 2.5 sugar: 7.1 protein: 7 Since I modified with brown rice syrup, the nutrients data will be slightly different. Tiny bit more calories, more carbs and less sugar.
0 Comments
Healthy cheesecake.....4 ingredients.....no, you are not dreaming.
4- 8oz packages of cream cheese (I used 1/3 less fat kind) 4 large eggs 1 1/2 cups sour cream (I used Daisy light) 1 TBSP vanilla Preheat oven to 325 degrees. Place a 9x13 pan of hot water on low rack. Mix the cream cheese adding eggs one at a time. Careful not to overmix, either use a hand mixer on the lowest speed or by hand. Add the sour cream and vanilla. Pour into greased spring form round pan. Cook for 1 hour and 10 minutes. Cool in the oven for 3 hours. Then refrigerate at least 8 hours, or overnight like I did. It is not very sweet. I added just a little bit of liquid stevia to the batter, but I didn't add enough to make it sweet. If you want to keep it no carb, you can drizzle Walden Farms chocolate syrup over it or just use Hershey's dark chocolate syrup and it won't cost you a lot of calories, a little goes a long way. My mom found this recipe on Pinterest. The website is HERE. According to the recipe calculator on Sparkpeople.com, nutrition facts below. We cut the cake into 12 Servings Amount Per Serving
Unlike the previous recipe, this one is NOT for the health conscious ;) So, we decided to replace the oil and egg in the white box cake with Greek yogurt. As you can see, it kind of flopped.
It became really wet and dense, even after baking it 10 extra minutes. It is supposed to be tall and fluffy. I believe that it would have turned out perfectly if I had just left it alone. But, substituting ingredients to make healthier versions is all trial and error. And it can be very tricky with certain recipes. I will definitely be trying this one again AS IS! And I will post about it again. Very good flavor in spite of the flop. Ingredients: 1 pkg White Cake Mix, plus ingredients to prepare 1 pkg Lemon Cake Mix ½ cup Sour Cream 1 tsp Vanilla Extract 1 Lemon, juiced 1 cup Whipping Cream 1 pkg Mascarpone Cheese 1 cup Powdered Sugar 4 Tbsp Melted Real Butter Directions: 1. Prepare the white cake according to the directions on the box, adding the sour cream and vanilla. 2. Bake in a 10 inch round baking pan and cool the cake completely. For the lemon cream filling, mix the mascarpone, powdered sugar, lemon juice, lemon zest of half the lemon and whipping cream, then mix until creamy and smooth. 3. For the crumb topping, combine 3/4 cup of the lemon cake mix with the melted butter to make a crumb topping. 4. To assemble the cake, cut the white cake in half to spread the lemon cream filling between the two layers of white cake. Frost the top of the cake with a thin layer of cream filling and sprinkle the crumb topping. NUTRITION: 544 calories, 34 grams fat, 55 grams carbohydrates, 5 grams protein per serving. Recipe from betterrecipes.com My mom is always looking for a healthier version of anything. And most of the time I think the healthy desserts are just as good as anything else, even though the rest of the family might not agree. This one was truly delicious and the WHOLE family enjoyed it. It was a Pinterest find, as usual. Why do we have 100 cookbooks? We look up everything anymore!
Ingredients:
How to Prepare:
Recipe from foodandwine.com Recipe:
Makes 12 BIG HONKING peanut butter cups Calories: A LOT 2 cups Nutella 1/2 cup plus 2 TBSP Coconut Oil 1 tsp Vanilla 1/2 cup Peanut Butter 12 cupcake liners Put 2 cups Nutella and 1/4 cup coconut oil in bowl, microwave 45 seconds. Add 1 tsp vanilla, stir. Pour half of the mixture into cupcake liners. Freeze 15 minutes. Put 1/2 cup peanut butter, 2 TBSP honey, 2 TBSP coconut oil in bowl, microwave 15 seconds. Pour into cupcake liners, on top of chocolate layer. Freeze 5 minutes. Pour the rest of the chocolate mixture over the peanut butter layer. Freeze for 1 hour. Take out of freezer. Stuff your face. *note: these honkers are big! You might want to use mini cupcake liners and save yourself the calories. Maybe even cut the recipe in half, unless you are feeding a LOT of hungry peanut butter cup lovin people. Recipe taken (and modified) from goodful. |
Archives
April 2017
Categories |