Amy Hey! I baked something. It's Saturday night, raining off and on. We're expecting cooler weather, so there's that. I decided this is decent enough baking weather. I sparked up Pink Martini's Sympathique album and headed into my kitchen. I had a pear left from a recent Saturday Bites challenge and thought time to make something with it before it dies. For some reason I've been on this Taste of Home kick, humor me. Pear&Apple Coffee Cake I switched it up because I can. Rather than butter I did a mix of organic ghee and an avocado based spread. The ghee has such a wonderful flavor. Being clarified butter it tastes even more buttery. The avocado spread is low calorie and carb-free. I switched out the sugar for 1/2 cup Splenda. A combo of 1/2 cup All Purpose flour with 1 1/2 cups whole wheat flour. I also sprinkled in Penzeys Cake Spice to give it a boost in flavor. My doctor informed me that Truvia has a brown sugar blend. Thank you Dr. Wood! She's rad. Now I added extra cinnamon because I'm the president! My bad Hamilton's The Election of 1800 just popped up. This cake was not a disappointment. NikitaNikita continued on with the pumpkin spice flavors making these yummy baked pumpkin donuts GeorgiaI went healthish and baked these keto bagels
Simple and tasty. A great way to watch those carbs so you can have an ice cream cone later Actually during the week I'm always looking for healthier options for breakfast and lunch. A co-worker made these the other day and was kind enough to give me a little taste. The taste is not overly bagelish.. But satisfied my carb cravings What's great about the recipe is you don't need any special ingredients other than almond meal or flour nor do you need any special equipment. Note to those who would like to try them use a thicker cookie sheet and a silpat. The bottoms will brown quickly otherwise |
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