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Tampilkan postingan dengan label Cakes. Tampilkan semua postingan
Tampilkan postingan dengan label Cakes. Tampilkan semua postingan
Ingredients:

- 1 1/2 cups low-fat buttermilk
- 1 cup organic rolled oats
- 1/2 cup applesauce (originally ask for 4 ounces, I think thats 1/2 a cup)
- 2 beaten eggs (or 1/2 cup Eggbeaters)
- 1/4 cup honey or 1/4 cup Splenda granular, sugar substitute
- 1 cup whole wheat flour
- 1/2 cup unbleached self raising flour
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon ground cinnamon (or to taste)
- 1/4 cup roughly chopped walnuts
- 2 tablespoons sultanas


Serve 8
Calories 231.9

Combine the buttermilk and rolled oats in a bowl and set aside for 15-20 minutes until the oats have softened.

While the buttermilk and oats are standing, pre-heat your oven to 350°f and line a standard baking tin with greaseproof paper.

Beat the eggs and add to the oatmeal mix along with the applesauce.

If using honey add to wet ingredients.

It using Splenda add to dry ingredients.

Mix the dry ingredients together, stirring to combine and add to the wet, mixing well.

Transfer the solid batter into the prepared baking tin. Using a wooden spoon, spread the batter to even it out.

Sprinkle the cake with roughly chopped walnuts and sultanas and let it sit for 20 minutes before baking.

Bake cake for approximately 1 hour or until a skewer inserted into the cake comes out clean.

Sugar Free Oatmeal Cake

Ingredients:

- 1 (1/3 ounce) package sugar-free orange gelatin
- 1/4 cup boiling water
- 1 3/4 cups cold milk
- 1 (1 ounce) package sugar-free instant vanilla pudding mix
- 1/2 teaspoon vanilla extract

Serve 4
Calories 74

Combine gelatin and boiling water. Stir until dissolved. Combine milk and pudding mix. Beat 2 minutes with an electric mixer. Add gelatin mixture and vanilla extract. Mix well. Pour into serving dishes or moulds. Chill until firm.

Sugar Free Orange Bavarian

Ingredients:

- 2 (1 ounce) boxes sugar-free instant pudding mix (any flavor)
- 1 cup skim milk
- 3 cups heavy whipping cream

Serve 12
Calories 230.2

Put all ingredients in a mixing bowl. Using electric mixer at low speed, mix til pudding is dissolved. Increase speed and whip until it is spreading consistency.

Sugar Free Frosting

Ingredients:

- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsweetened applesauce
- 1 cup Splenda sugar substitute
- 2 eggs
- 1 cup mashed banana
- 2 tablespoons orange juice or 2 tablespoons low-fat milk

Serve 16
Calories 94,7

Grease loaf pan.

I usually just add all the ingredients together and mix.

Bake in a 350°F oven for 45 to 50 minutes.

Bake until toothpick inserted in center comes out clean.

Store at room temperature up to 3 days or in refrigerator up to 1 week.

Sugar Free Banana Bread - Low Fat

Ingredients:

- 125g wholemeal flour 
- 40g porridge oats 
- 3 tablespoons ground flaxseed 
- 4 tablespoons polenta (cornmeal) 
- 3 tablespoons dark brown soft sugar 
- 1 teaspoon baking powder 
- 1/2 teaspoon bicarbonate of soda 
- 1 egg, beaten 
- 500ml buttermilk 
- light oil for greasing 

Serve 4

In a large bowl, stir together the wholemeal flour, oats, cornmeal, flaxseed, brown sugar, baking powder and bicarbonate of soda. Pour in buttermilk and egg. Stir until smooth.

Heat a large frying pan or griddle over medium heat. Coat lightly with oil. Drop pancake mix by large spoonfuls onto the pan, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining pancake batter.

Healthy Pancakes

Pear Cream Pie


ingredients

For the shortcrust pastry

  • 300g/11oz plain flour
  • pinch of salt
  • 175g/6oz butter, cubed
  • 50ml/2fl oz iced water

For the filling

  • 700g11⁄2lb pears
  • 100g/4oz sugar
  • 500ml/18fl oz double cream
  • 1⁄4 teaspoon freshly ground pepper
  • 1 egg yolk, lightly beaten

Serve 8

  • To make the shortcrust pastry, sift the flour and the salt together into a large mixing bowl. Add the cubes of butter. Rub the butter and flour together with your fingertips until the mixture has a coarse texture.
  • Stirring lightly with a knife, sprinkle water over the dough until it just begins to cohere. Gather the dough together into a ball, pressing it together with your hands. Wrap in cling film and chill for 30 minutes.
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Roll out the dough to a thickness of 3mm/1⁄8in and use two-thirds of it to line a 23cm/9in pie dish.
  • To make the filling, peel, core and slice the pears. Mix the pear slices with the sugar and cream, and add the pepper. Fill the pie with this mixture, and cover with the remaining dough. Glaze with the egg yolk, and cut a small slit in the top so the steam can escape during cooking.
  • Bake in the oven for about 50 minutes or until the top is browned. Serve warm or cold.

Pear Cream Pie

Cherry clafoutis


ingredients

  • 25g/1oz butter, melted
  • 400g/1lb fresh cherries, pitted
  • 50g/2oz plain flour
  • 75g/3oz caster sugar
  • 4 eggs, lightly beaten
  • 250ml/9fl oz milk
  • icing sugar, to dust

Serve 6-8

  • Preheat the oven to 180°C/350°F/Gas mark 4. Brush a 23cm/9in glass or ceramic pie plate with melted butter.
  • Spread the cherries on the bottom of the pie plate in a single layer.
  • Sift the flour into a bowl, add the sugar and make a well in the centre. Gradually add the combined eggs, milk and butter, whisking until smooth and free of lumps.
  • Pour the batter over the cherries, and bake for 30–35 minutes. Remove from the oven and dust generously with icing sugar. Serve immediately.

Cherry Clafoutis

Raspberry Buns


ingredients

  • 175g/6oz plain white flour
  • pinch of salt
  • 50g/2oz butter
  • 50g/2oz caster sugar, plus extra, to dust
  • 1 teaspoon baking powder
  • 1 egg
  • 2 teaspoons milk
  • 1 tablespoon raspberry jam
  • melted butter for brushing

Serve 4-6

  • Preheat the oven to 200°C/400°F/Gas mark 6. Grease a baking tray.
  • Sift the flour and salt into a bowl. Rub the butter into the flour, then add the sugar and baking powder. Whisk the egg and add the milk. Mix with the dry ingredients to form a stiffish dough. Divide the dough into 10 equal portions, and roll into balls.
  • Lay the balls of dough on the greased baking tray, and make a hole in the top of each using your thumb. Fill with a small quantity of raspberry jam, and pinch the dough together again. Flatten the buns slightly, brush with melted butter and dust with sugar. Bake for about 15 minutes until the tops of the buns crack open slightly to reveal the jam.

Raspberry Buns