Nancy LC
Wed, Apr-18-07, 20:20
I'm still working on the recipe still but I've had several very delicious ones. It, like many of my recipes, doesn't have exact measurements.
Preheat oven to 350
3/4 cup of coconut flour
3/4 cup of rice bran
2 egg
3/4 cup sugar substitute (Please don't use a liquid concentrate... you'll see why)
(Note: You can and should use less if you combine two types of artificial sweeteners, I like the combination of Erythritol and Splenda). When I combine Erythritol and splenda I only use 1/2 cup.
1/3 cup of softened coconut oil or butter
1 1/2 tsp baking powder
1/2 tsp baking soda
Butter milk or water and lemon juice (acid needed for baking soda)
1 cup of frozen or fresh unsweetened raspberries
Chopped nuts (optional, but really good!)
Cinnamon (1 tsp or more if you love it)
Fresh nutmeg (if you have it)
In a bowl blend together rice bran and coconut flour, add baking soda and baking powder. Grate in your nutmeg (it's fabulous!), add your cinnamon and your DRY sweeteners. Now add in your softened butter and beat it until it becomes crumb like. Take out about 1/2 cup of the crumbs and set them aside (the crumbs are why liquid sweeteners don't work here).
Add the eggs into the dry stuff and beat it. It'll probably stick to the beaters. Add enough liquid (buttermilk, kefir, or water with lemon juice -- acid is needed to make the baking soda poof) that the stuff sticking to the beaters unsticks. You might have to remove the beaters and whack them a few times. It should be thick but not sticking so much to the beaters. Not pourable, but spreadable with a spatula.
Now take an 8x8 pan and grease it up. Drop the fruit into the bottom of the pan and spread them out. You don't need to defrost them if they're frozen.
With a spatula spread the batter on top of the fruit, don't pack it down. Just lump it in there and gently smooth it a bit.
Take the crumbs you set aside and mix them with the optional chopped nuts and sprinkle it over the top.
Bake at 350 until a knife comes out mostly clean (usually takes me 40-45 minutes).
Preheat oven to 350
3/4 cup of coconut flour
3/4 cup of rice bran
2 egg
3/4 cup sugar substitute (Please don't use a liquid concentrate... you'll see why)
(Note: You can and should use less if you combine two types of artificial sweeteners, I like the combination of Erythritol and Splenda). When I combine Erythritol and splenda I only use 1/2 cup.
1/3 cup of softened coconut oil or butter
1 1/2 tsp baking powder
1/2 tsp baking soda
Butter milk or water and lemon juice (acid needed for baking soda)
1 cup of frozen or fresh unsweetened raspberries
Chopped nuts (optional, but really good!)
Cinnamon (1 tsp or more if you love it)
Fresh nutmeg (if you have it)
In a bowl blend together rice bran and coconut flour, add baking soda and baking powder. Grate in your nutmeg (it's fabulous!), add your cinnamon and your DRY sweeteners. Now add in your softened butter and beat it until it becomes crumb like. Take out about 1/2 cup of the crumbs and set them aside (the crumbs are why liquid sweeteners don't work here).
Add the eggs into the dry stuff and beat it. It'll probably stick to the beaters. Add enough liquid (buttermilk, kefir, or water with lemon juice -- acid is needed to make the baking soda poof) that the stuff sticking to the beaters unsticks. You might have to remove the beaters and whack them a few times. It should be thick but not sticking so much to the beaters. Not pourable, but spreadable with a spatula.
Now take an 8x8 pan and grease it up. Drop the fruit into the bottom of the pan and spread them out. You don't need to defrost them if they're frozen.
With a spatula spread the batter on top of the fruit, don't pack it down. Just lump it in there and gently smooth it a bit.
Take the crumbs you set aside and mix them with the optional chopped nuts and sprinkle it over the top.
Bake at 350 until a knife comes out mostly clean (usually takes me 40-45 minutes).