o 325 degrees. Grease and flour a 12 cup bundt pan
br>In large bowl, sift flour. Add baking powder and the
iners or oil.
Combine flour, cornmeal, Xylitol, baking powder, baking
Preheat oven to 350 degree. Grease and flour (2) 9 or 10 inches pans. Sift all dry ingredients together and set aside. Beat butter and sugar in a large mixing bowl until light and fluffy. Add eggs one at a time. Mix in sour cream, vanilla, and coloring. Gradually mix in dry ingredients on low speed until well blended But do not over beat.
Bake about 40 minutes or until a toothpick inserted in the middle comes out clean.
Mix and let stand: 2 cups sliced peaches or more (or apples or other fruit) 3/4 cups xylitol or truvia.
Melt 1/2 cup non-dairy, soy-free Earth Balance in shallow baking pan.
Combine: 3/4 cups buckwheat flour, 3/4 xylitol or truvia, 3/4 cup coconut milk, 2 teaspoons baking powder, pinch of salt.
Drop batter into baking dish that contains the Earth Balance.
Don't stir! Pour peaches on top.
Bake 1 hour at 350 degrees or until bubbly and brown.
Beat together until fluffy, juice, bananas, eggs and flavorings.
Add flour, baking powder, baking soda and cinnamon. Mix all until just blended.
Add optional nuts or raisins or fruit bits.
Pour into greased and floured loaf pan.
Bake at 350\u00b0 for 45 minutes approximately.
br>Do not sift the flour!
Mix liquids and add
Mix all ingredients together-whisk thoroughly in a small dish.
Dip both sides of the bread and set in a small overnight dish.
Add remaining of the egg wash to the french toasts.
Cover and refrigerate overnight.
Uncover and cook on stovetop with non-stick spray.
Serve warm with Ideal Confectionery (substitute powdered sugar), sugar free syrup or sugar-free jelly/jam!
Bring to a boil, oleo, water and salt.
Add flour and remove from heat while stirring into a ball.
Beat in eggs, one at a time, beating well after each.
Drop by teaspoon onto greased cookie sheet.
Bake at 375\u00b0 for 25 to 30 minutes or until dark golden brown.
Remove to wire rack to cool.
Mix all ingredients, drop by the tablespoonful onto cookie sheet, bake at 350 degrees for 15-20 minutes.
Unwrap all contents of bags of chocolates (if not using, open one bag of sugar-free baking chips 11.5 oz).
In medium sauce pan, melt chocolate bars over medium-low heat in the half and half until mixture is smooth.
Remove from heat and add the vanilla; stir til incorporated.
Pour into 6 small dessert cups or ramekins; cover and chill for at least two hours (to firm up better-use the freezer).
nd sprinkle in the sifted flour mixture for 1 1/2
In a small bowl, mix sugar substitute and cinnamon til blended.<
Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.
n lukewarm milk, sift in flour, add sugar.
Mix, cover, and
utter, 3 tbsp sugar, 3.5 oz gluten-free flour, and a pinch
rom heat.
Mix oat flour, baking soda, and salt in
/4 cup of the sugar, the flour and baking powder in
rown sugar, oil, salt and eggs until creamy. Sift together the flour
bowl, combine almond meal, sugar, and melted coconut oil and