Category Archives: Cake

Brownies with Almond Flour

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Brownies with Almond Flour

Brownies with Almond Flour

Ingredients

  • 1/2 cup Butter
  • 4 oz Unsweetened baking chocolate
  • 3/4 cup Almond Flour
  • 2/3 cup powdered erythritol
  • 2 tbsp Cocoa powder
  • 2 large Eggs, room temperature
  • 1 tsp Vanilla extract
  • 1/4 tsp Sea salt (only if using unsalted butter)
  • 1/4 cup Walnuts, chopped

Instructions

  1. Preheat the oven to 350 degrees F (177 degrees C). Grease a 8” pan.
  2. Melt the butter and chocolate together in a double boiler, stirring occasionally, until smooth. Remove from heat.
  3. Stir in the vanilla extract.
  4. Add the almond flour, powdered sweetener, cocoa powder, sea salt, and eggs. Stir together until just mixed. Fold in walnuts.
  5. Pour batter into the pan. Smooth the top with a spatula. If desired, sprinkle with chocolate chips and press into the top.
  6. Bake for about 13-18 minutes, until an inserted toothpick comes out almost clean with just a little batter on it that balls up between your fingers. (Don’t wait for it to come out totally clean, and don't worry about any butter pooled on top - just watch the actual brownie part to be super soft but not fluid.)
  7. Cool completely before moving or cutting. There may be some butter pooled on top - do not drain it, it will absorb back in after cooling.

Lemon Zucchini Cake

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Yield: 10

Lemon Zucchini Cake

Lemon Zucchini Cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1¼ cup granulated sugar
  • 6 tbsp extra virgin olive oil
  • 2 eggs, room temperature
  • ⅓ cup vanilla almondmilk
  • 2 tbsp lemon juice
  • 1 tsp vanilla or almond extract
  • 2 cups cake flour (can substitute AP flour following directions here)
  • 1¼ tsp baking powder
  • ½ tsp kosher salt
  • 1½ cup shredded zucchini, drained and squeezed dry
  • 2 tbsp lemon zest
  • Glaze
  • 1 cup powdered sugar
  • 1-2 tbsp lemon juice

Instructions

  2. Preheat oven to 350F.
  3. Spray a loaf pan with baking spray and line with parchment paper. Set aside.
  4. Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
  5. In a large bowl, combine the sugar and olive and oil. Whisk to combine.
  6. Add eggs and almondmilk and whisk together.
  7. Add lemon juice and vanilla extract and stir to combine.
  8. Add flour mixture and stir just until incorporated.
  9. Fold in zucchini and lemon zest.
  10. Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
  11. Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.
  12. Glaze
  13. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth.
  14. Drizzle the glaze over the cake.
© Laurie

 

Garlic Parmesan Yellow Squash Chips

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Yield: 4.servings

Garlic Parmesan Yellow Squash Chips

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 4 yellow squash (small to medium), sliced into 1/4-inch to 1/2-inch rounds
  • 3 tablespoons olive oil
  • salt and fresh ground pepper, to taste
  • 1 cup panko crumbs
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • cooking spray (I use Organic Olive Oil by Pam)
  • Serve with Non-Fat Plain Yogurt

Instructions

  2. Preheat oven to 450.
  3. Line 3 baking sheets with parchment paper and set aside.
  4. In a large mixing bowl, combine squash, olive oil, salt and pepper; mix until well combined.
  5. In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
  6. Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick.
  7. Place the squash in a single layer on the previously prepared baking sheet.
  8. Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.
  9. Bake for 10 minutes; rotate pan and continue to bake for 8 to 10 minutes, or until chips are golden brown.
  10. Remove from oven and serve with a dollop of Non-Fat Plain Yogurt.
© Laurie

 

Apple Cake in a Bowl

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Yield: 6

Apple Cake in a Bowl

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 eggs
  • 1 3/4 cups sugar
  • 2 heaping teaspoons cinnamon
  • 1/2 cup oil
  • 6 medium Gala or Fuji or Honey Crisp apples
  • 2 cups flour
  • 2 teaspoons baking soda

Instructions

  2. Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9? round pans. Bake for approximately 55 minutes.
© Laurie