reply to post by illece
i acquired a flax seed brownie recipe that i modified a few years back so it inclued almond flour (it just tastes better). I recently modified it
again to reduce the eggs and add in xanthan gum to replace their binding power.
But along the way i strayed from brownies. I also make cinnamon cake, a raspberry coffee cake, banana nut bread (using banana extract in small
amounts). and peanut butter "sandies" (instead of brownies).
Simple base cake:
1.5 c flax meal (use golden flax meal....it looks prettier)
1.5 c almond flour
3 eggs
1tbl xanthan gum
1.5 c splenda
.5 c erythritol (this is what truvia is. i buy raw crystals at Whole Foods)
1/4c heavy cream
1tsp baking powder
1 stick soft butter (Challenge brand is best....higher fat content)
You will add in some almond milk at the end, or water if you don't have any. But it is more to bring the batter to a thick batter consistency. You
would do that after adding in the "modifier" ingredients For example:
- 1/4c cocoa powder, 4 chopped squares ghirardelli 100% cacao chocolate, and 1/4 c chopped walnuts. Top with a warm ganache (its like a syrup before
you refrigerate)
- 1tbl banana extract, 1/4c chopped walnuts. Top with cream cheese frosting using splenda/erythritol blend
- 1 tbl raspberrry extract, 1/2c raspberries (they are very low carb, along with blueberries, strawberries, and blackberries). Top with sugar free
raspberry jam that is warmed to poured like a syrup
- 4tsp cinnamon, 1tsp nutmeg. Top with butter and let it melt in
- Replace half the butter with 1c peanut butter to make sandies
- zest 2 lemons, juice 1. reserve the juice for the end, using in place of the almond milk as much as possible. 2tsp lemon extract. Top with a
"simple syrup" made from the other lemon, 1/2tsp lemon extract, 2tbl splenda, 1 tbl erythritol, and 2tsp butter, heated and combined
It makes 6-8 servings, at about 3-6g carbs each
edit on 28-9-2013 by bigfatfurrytexan because: (no reason given)