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Carrot Cake Bread
Courtesy Everyday Diabetic Recipes

Remember growing up, helping my mom with baking on a Saturday afternoon. The smell of fresh baking whether the favourite chocolate chip cookies or fresh baked cakes, breads etc.
But now a days, the baking we did back then wold not always be concidered healthy. With more awareness about food allergies, health conditions, we all tend to look more to the healthier side of baking.
Today I’ll be sharing a Gluten Free Carrot Cake Bread. This is a recipe your whole family will enjoy!
Ingredients:
1 1/4 cup whole wheat flour
2 1/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon cinnamon
1/2 cup light brown sugar
3/4 cup raisins
4 medium carrots, peeled and finely grated
2 eggs
1 tablespoon canola oil
1/2 cup confectioners’ sugar
3 teaspoons fat-free milk
Directions:
Preheat oven to 325 degrees F. Lightly coat an 8- x 4-inch loaf pan with cooking spray, and line it with parchment paper.
In a large bowl, combine flour, baking powder, salt, and cinnamon; mix well.
Stir in brown sugar, raisins, carrots, eggs, and oil; mix well. Pour mixture into prepared pan.
Bake 55 to 60 minutes, or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes, then turn out onto wire rack and peel off parchment paper.
Let cool completely.
In a small bowl, whisk confectioners’ sugar and milk until smooth. Pour over cake and slice when ready to serve.
Nutritional Information

Servings Per Recipe: 12

  • Amount Per Serving% Daily Value *
  • Calories150
  • Calories from Fat20
  • Total Fat2.3g3 %
  • Saturated Fat0.4g2 %
  • Trans Fat0.0g0 %
  • Protein3.1g6 %
  • Amount Per Serving% Daily Value *
  • Cholesterol27mg9 %
  • Sodium152mg6 %
  • Total Carbohydrates32g11 %
  • Dietary Fiber2.4g9 %
  • Sugars19g0 %

* Percent Daily Values are based on a 2,000 calorie diet.

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Keto Buckeye Cookies

Baking for the Holidays can be so much fun!  But it can also be loaded with sugars and unhealthy ingredients that causes you to gain weight over the Holidays!   But don’t despair, for with a few ingredient changes and substitutes, you can have your cake, cookie and eat it too!  Here is a great LCHF recipe for Keto friendly, Keto Buckeye Cookies!  Enjoy this Holiday Season, the LCHF/ Keto or Paleo way!
keto-buckeye-cookies
2 1/2 Cups Honeyville Almond Flour
1/2 Cup Peanut Butter
1/4 Cup Coconut Oil
1/4 Cup NOW Erythritol
3 Tbsp. Maple Syrup (recipe here)
1 Tbsp. Vanilla Extract
1 1/2 tsp. Baking Powder
1/2 tsp. Salt
2-3 Chocoperfection Bars (or 3-4 Squares 90%+ Dark Chocolate)
Beat all wet ingredients together, then in a separate container mix all dry ingredients together.
Sift the dry ingredients into the wet ingredients and mix well. Refrigerate dough for 20-30 minutes.
Preheat your oven to 350F, then chop up 2 Chocoperfection (or 90%+ Dark Chocolate) bars into small squares.
Form a small ball of dough into your hand and press flat. Add 1-2 pieces of chocolate between dough and seal together into a ball.
Press dough into a rounded tablespoon and put on a silpat.
Bake for 15-18 minutes. Optional: Broil 2-3 additional minutes.
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