CHOCOLATE SNACK CAKE

I can’t believe it has been so long since I last posted!

 

CHOCOLATE SNACK CAKE
1 cup canned pumpkin
1 cup plus 2 tablespoons granulated Splenda
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla
1/3 cup unsweetened cocoa, sifted
1 cup egg whites (I used chocolate ones, but you can use reg)
1 1/2 cups almond flour

Grease an 11×7″ baking pan with non-stick spray.

Beat the pumpkin, Splenda, baking powder, salt, vanilla and cocoa with an electric mixer. Beat in the egg whites on high speed until well blended. Mix in the almond flour. Spread in the baking pan and bake at 350º about 25-30 minutes, until a toothpick inserted in the center comes out clean and the edges of the cake start to pull away from the sides of pan. Cool at least 15 minutes before cutting or it will end up in crumbs.

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Wheat Bran Pancake

Posted On August 16, 2011

Filed under Wheat Bran Pancake
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Im Back!!!  I survived the move across the country, and honestly, it went amazingly well!  I have unpacked all that needs to be and am pretty well set up except for a few decorations, etc.  So, now it is time to get cooking again!

1/2 cup wheat bran

4 egg whites
2 eggs
10g whey

Cinnamon
Splenda

Blueberries (optional)
Wisk all ingredients but the blueberries (stir them in right before pouring into pan).  Heat a small skillet on med/high and spray with non stick spray.  Cook like a pancake!

Apple Pie and Ice Cream Oats

Ok..so the name is a bit deceiving, but this sure does taste like it!

1/2 cup oats

1 dash cinnamon

2-3 drops of Capella apple pie drops

1/2 apple chopped (or diced)

sweetener to taste

1 scoop vanilla whey (I used Scivation)

1/2 cup unsweetened almond milk (reg milk or water)

guar or xanthan gum(teeny bit)

chopped walnuts (opt)

Make oats with water or milk…add next 4 ingredients

Mix whey, sweetener and milk in blender with ice and sweetener to taste until smooth and the consistency you like.

Sprinkle some chopped walnuts on top if desired.

Zucchini Lemon Pancake

4 Tbl Oat flour (ground oats)

3 Tbl whey protein

1/2 tsp baking powder

1 pack stevia

1 tsp of lemon or lemon extract (lemon extract for a stronger taste)

1 small grated zucchini

6 egg whites

Blend everything.  Pour into a heated skillet sprayed with non stick pam.  Cook like a pancake.

Sometimes I will add a tablespoon of whole flax seeds for some added texture.

Mini “whatever floats your boat” loaf

This is one of my ultimate favorites!  Not one of my recipes, but courtesy of Beverly International!  I love this!!

1 whole egg
3 egg whites
1/2 c. quick oats
1/2 tsp. baking powder
3 pks. Splenda
1/2 tsp. extract (i.e. vanilla, coconut, banana, lemon, maple etc.)
1/2 tsp. spice (cinnamon, nutmeg, poppyseeds, pumpkin pie spice etc.)

In mixing bowl add in order: eggs, whites, extract, oats, splenda, baking powder, spice. Mix with an electic mixer on low for about 30 sec. Just enough to wet the dry ingredients & break the yolk. Do not overmix; if you do the oats will sink to the bottom of the loaf or muffins. Pour into a mini loaf pan sprayed with Pam. Bake 35-40 minutes. The longer cooking time yields a crispier top.

(Can also be made into muffins. Use a non-stick muffin pan. Do not use paper cups.)
Some good combinations:
maple extract + cinnamon = tastes and smells like french toast
lemon extract + poppyseeds
vanilla extract + cinnamon
cherry extract + 1Tbsp. cocoa
orange extract + pumpkin pie spice
coconut extract + 1Tbsp. cocoa
banana extract + cinnamon

Baked Oatmeal

Cooked up some yummy baked oatmeal for breakfast this morning.

1/2 C unsweetened applesauce
1 C egg whites        1 Tbsp cinnamon
1 tsp salt
1 tsp baking powder
1 tsp vanilla
3 C dry old fashioned oatmeal
1 C non fat almond milk (or any non fat milk of your choice)

Directions:

Preheat oven to 350 F.
Spray 9×9 cooking pan with non-stick spray. Whisk applesauce and eggs.
Add cinnamon, baking powder, salt and vanilla. Whisk again.
Add Oatmeal, then milk.
Mix well.
Spread batter into 9X9 pan.
Bake at 350 degrees for 30-35 minutes.
Let cool slightly.
Slice into 12 bars.