aking parchment. Beat the cardamom, xylitol and eggs into the orange
r>
2.Place the Xylitol, vegetable glycerin, Celtic sea salt
Preheat oven to 350°F.
Mix bananas, xylitol and molasses in mixer using paddle attachment until bananas are completely mashed.
Add flour and baking soda; mix until combined. Scrape down sides as needed.
Add oil, cream and vanilla extract in a steady stream until fully emulsified.
Add eggs and scrape bowl down.
Divide mixture into 2 loaf pans.
Bake for 30 minutes at 350F, reduce temperature to 330F for 50 minutes.
Remove from pan and cool on wire rack.
Whisk eggs in a mixing bowl 1-2 minutes, until light and fluffy.
Whisk in Xylitol slowly and continue whisking about 1 minute, until blended. Pour in milk, cream and vanilla. Whisk to blend.
Pour the mixture into an ice cream maker and freeze according to your maker's instructions.
Makes 1 Quart. You can also add 1 cup chopped up fruit, about 2 minutes before it is done (after ice cream stiffens).
Melt the baking chocolate in a double boiler over medium heat.
Add xylitol and half & half, and stir to blend well.
Heat the mixture, stirring occasionally, until dissolved, smooth, and very hot (no need to boil).
Remove from heat and stir in peanut butter and vanilla.
Press mixture into a flat container that gives the desired height for your fudge. I use a fairly small container so that when I slice the fudge, pieces will be square.
Chill until firm, then cut into 16 pieces. Store in refrigerator.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
ogether the flour, baking powder, xylitol and lemon zest in a
-qt saucepan, whisk together xylitol, protein powder, guar powder (OR
elted liquid.
Melt the xylitol. It takes about 10 minutes
il.
Combine flour, cornmeal, Xylitol, baking powder, baking soda, salt
o the applesauce/pumpkin/egg/xylitol mixture.
Blend well.
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.
Stir almonds, walnuts, baking powder, and salt in a bowl.
In a separate bowl, lightly whisk the eggs, and, then, add the melted butter, water, vanilla, Xylitol (or sweetener of your choice) and whisk until combined.
Add the \"wet\" ingredients to the \"dry\" ingredients and stir until combined.
Fold in frozen blueberries.
Divide the batter among 8 muffin tins lined with paper cups and sprayed with Pam.
Bake at 350 F for about 20 minutes.
combine butter, cocoa powder, and xylitol. Cook, stirring frequently, until butter
et aside.
Combine flour, xylitol, baking powder, salt and xanthan
Pre-heat oven to 350.
Measure xylitol and pulse in blender or food processor until powdered.
Measure out earth balance and melt it.
Mix together pumpkin puree, egg whites, yogurt, earth balance, evaporated milk, vanilla, xylitol, and stevia until well blended.
Whisk or sift all remaining ingredients together in separate bowl.
Add dry ingredients to wet ingredients and mix until just blended.
Pour into greased and floured baking pans.