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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.
aking parchment. Beat the cardamom, xylitol and eggs into the orange
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.
elted liquid.
Melt the xylitol. It takes about 10 minutes
il.
Combine flour, cornmeal, Xylitol, baking powder, baking soda, salt
ogether the flour, baking powder, xylitol and lemon zest in a
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.
Preheat your oven to 375\u00b0F and line baking sheets with parchment or SilPat.
Cream together the shortening, coconut oil, sugar and xylitol.
Add the egg replacer, vanilla and lentil puree, beating in thoroughly.
Add the dry ingredients (except chips) and mix to combine - do not beat, but there should be no visible flour.
Fold in the chocolate chips.
Drop tablespoons of dough 1-2\" apart.
Bake 9-10 minutes. Cool on the sheet.
melt butter in large sauce pan, add xylitol and cook over med heat for 2-3 minutes. Working very quickly, add baking soda stirring as it foams. As foaming subsides, drizzle over popped corn.
Bake at 275 for 1 hour, gently stirring every 15 m inutes.
Combine hot coffee, cream, butter, xylitol, MCT oil, and vanilla extract in a travel mug. Secure the lid and shake until combined.
In a heavy sauce pan combine xylitol butter and honey. Bring to boil and stir constantly until mixture turns tan in color (hard crack stage (295 degrees). Add nuts of choice and stir. Pour mixture in a greased pan or cookie sheet and spread to desire thickness.
Preheat oven to 350\u00b0F.
Using an electric mixer, beat the almond butter and xylitol together until well blended. Add the egg, vanilla and chopped apricots and mix well. Form 1 inch balls and on baking sheet. Flatten each cookie with a fork.
Bake for 12 to 14 minute ( oil will pool around the cookies as they cook). Allow cookies to cool thoroughly on the baking sheet to keep them from crumbling.
gg yolks, butter, buttermilk, and xylitol or stevia and pulse just