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| | From:  Genie· (Original Message) | Sent: 4/28/2008 8:12 PM |
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| | | From: Genie· | Sent: 4/28/2008 8:13 PM |
Banana Pecan Loaf - MaryFran
1 3/4 cups all purpose flour
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup very ripe mashed banana
1/3 cup unsweetened applesauce
2 large egg whites
1 large egg
1/4 cup chopped pecans
Preheat oven to 350. Spray a 9x5-inch loaf pan with nonstick cooking spray. In a large bowl, combine flour, sugar, baking powder, baking soda & salt. In a medium bowl, mix mashed banana, applesauce, egg whites and egg with a fork. Stir banana mixture into flour mixture just to moisten. Spoon batter into pan, sprinkle with chopped pecans. Bake 40 to 45 minutes. Cool loaf in pan on wire rack for 10 minutes. Remove loaf from pan, cool completely.
Each slice: 2 gr. total fat (0 gr. saturated), About 110 calories, 3 gr. protein, 22 gr. carbohydrate, 13 mg. cholesterol, 140 mg. sodium
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Reply
| | | From: Genie· | Sent: 4/28/2008 8:15 PM |
Low Carbohydrate Almond Bread - Genie
1 1/4 cups almond flour
1 tsp baking powder
1/2 tsp salt
8 tbsp butter, at room temperature
1 cup Splenda
2 eggs
1/4 cup water
1/4 cup heavy cream
1 tbsp ground almonds
1 tsp almond extract
1. Preheat oven to 350 degrees. Grease a 1 pound loaf pan.
2. In a bowl, stir together the almond flour, baking powder, and salt.
3. In another bowl beat the butter and Splenda on medium speed until
blended. Add the eggs, one at a time, beating well after each addition.
Add the almond flour mixture, water, cream, ground almonds and almond
extract. Beat on low until well blended and smooth.
4. Spoon the batter into the loaf pan and bake 50 minutes or until a
toothpick inserted in the center comes out clean. Cool in the pan for 15
minutes, then remove and let cool completely on a wire rack. Slice into
10 pieces and enjoy.
Ten slices with 2.8 carbs per slice.
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Reply
| | | From: Genie· | Sent: 5/8/2008 3:08 AM |
Eggnog Quick Bread
Ingredients: - 2 eggs
- 1 cup sugarfree eggnog
- 2 teaspoons rum flavored extract
- 1 1/4 cups vital wheat gluten flour
- 3/4 cup oat flour
- 1/4 cup soy flour
- 1/2 teaspoon salt
- 1 cup Splenda
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
Preheat oven to 350°F.
Grease bottom only of a 9 x 5 inch loaf pan, or three 5 3/4 x 3 1/4 inch loaf pans.
Beat eggs in large bowl. Blend in Splenda, eggnog, butter, rum extract, and vanilla. Stir together flours, baking powder, salt, and nutmeg. Mix into eggnog mixture; stir to just moisten dry ingredients. Pour batter into prepared pan or pans. Bake bread in large pan for 40 to 60 minutes, or until a tester inserted in the center comes out clean. Breads baked in the smaller pans require 35 to 40 minutes. Cool 10 minutes, and then remove bread from pan. Cool completely.
Wrap tightly, and store in the refrigerator.
If making large loaf, cut into 16 slices for 5 grams net carbs per slice.
NOTE: This cake gets better with age. It tastes like Christmas! Smaller loaves make excellent gifts. Makes 1 �?9 x 5 inch loaf.
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Reply
| | | From: Genie· | Sent: 5/8/2008 3:12 AM |
Banana Sour Cream Bread
Ingredients: - 1/3 cup butter, softened
- 1/2 cup full-fat cream cheese
- 4 eggs, room temperature
- 3/4 cup Splenda
- 1/2 cup Erythritol
- 2 teaspoons Brown Sugar Twin
- 1 3/4 cups almond flour
- 1/4 cup vital wheat gluten
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 2.5-oz jar Gerber Banana Baby Food
- 1/2 cup sour cream
- 1 teaspoon banana flavor extract
Preheat oven to 325°F.
Cream butter, cream cheese, pourable Splenda, Diabetisweet (or erythritol), and Brown Sugar Twin well. Add eggs, one at a time, beating well after each. Set aside.
In separate large bowl, blend almond flour, Vital Wheat Gluten, baking powder, and salt.
In small bowl mix baby food, sour cream, and banana extract. Add to butter/cream cheese mixture and beat well.
Mix wet and dry ingredients with large spoon or mixer until fully incorporated. Pour into greased 9 x 5 inch loaf pan and bake for approximately 50 minutes (oven times may vary �?don't overbake!)
45 grams of carbs in entire recipe.
Makes 12 slices: 3.75 net grams carbs per slice.
Optional:
Like a sugary topping? For an extra few grams for the loaf (almost doesn't change the amount per slice), sprinkle a bit of Erythritol over the top of the bread in its last 20 minutes of baking.
Walnuts or pecans can be added to this recipe as well. About 1/2 cup broken nut pieces added just before adding to loaf pan to bake works nicely.
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