Tag Archives: sugar free

Banana Nut Cake

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Banana Nut Cake

1 cup butter, melted

1.5 cup Birch Xylitol or Erythritol*

½ teaspoon clear stevia

2 teaspoons vanilla

6 eggs

2 cups mashed banana

2 Tablespoons arrowroot powder

1 Tablespoon Baking Powder

½ Tablespoon Baking Soda

1¼ cups buttermilk

1 cup coconut flour

½ cup pecan meal

1 cup chopped pecans

Preheat oven to 350.  Add the ingredients in the order listed above and mix well between each item added.  This recipe makes 3 layers or a lasagna pan (10×14)

Bake for 30 minutes and then, turn the oven down to 325 and bake until a toothpick comes out clean.. Coconut flour turns out better on a lower time.

Cream Cheese Frosting

1 – 8 oz cream cheese, softened to room temperature

½ cup powdered Birch Xylitol or Erythritol

1 teaspoon clear or vanilla crème stevia

Mix the cream cheese,  xylitol and stevia together until well blended.

Add 1 and 1/3 cups mashed banana to the cream cheese mixture and blend well.

Add 1 teaspoon vanilla and mix well.

Add 2 cups of chopped roasted pecans.  ( I roast the pecans in a 300 degree oven while the cake cools, about 10 – 15 minutes.)  Roasting the pecans is optional, however, several in my family cannot eat raw pecans and yet have no problem with the roasted ones.  We love the flavor the roasted pecans give the frosting!

Whenever I make baked treats for people outside of my immediate family, I use Non-GMO organic erythritol as Xylitol can cause some people to have stomach distress.  We like Birch Xylitol, but it requires an adjustment time, so I don’t feed it to people who are not used to it.

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Mayonnaise

Mayonnaise – Ladonna

**Everything must be at room temperature.**

*3 egg yolks (preferably pastured)
*1 tsp REAL salt
*2 tablespoons freshly squeezed lemon juice
*1 tsp organic prepared mustard or 1/4 tsp mustard powder
*1.5-2 cups oil of your choice – (Grapeseed, Sunflower, Safflower, Olive, etc.)

*Put all ingredients (EXCEPT OIL) in a quart jar.
*Blend with a hand blender/stick until all ingredients are mixed.
*Add oil one Tablespoon at a time until it begins to look like mayo.  When it gets really thick, I change over to the whisk attachment and then, add oil until it is the consistency and taste we like.

Put a lid on the quart jar and store in the refrigerator.

You can add a few drops of stevia if you like your mayo to be more sweet like a salad dressing.
I use stevia and poppy seed to make a dressing for coleslaw.

We mix this with mustard to make a dressing for quinoa salad that is similar to potato salad.

This is actually parts of recipes from my friends, Shelley Cook and Lindsey Gremont.

I started out doing this on low in the vitamix, but now make it in a quart jar and store it in the same jar.  There is less waste and effort that way.

 

 

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Pecan Pie

Pecan Pie

Pecan Pie

  • 3 eggs
  • 1 cup yacon syrup* or in a one cup measuring dish put 3 Tablespoons real maple syrup and then fill with Yacon syrup
  • 3/4 cup Monk Sweet Plus or 3/4 cup Birch Xylitol or 1 cup Erythritol
  • 2 tablespoons butter or coconut oil, melted
  • 1 teaspoon Vanilla Extract
  • 1-1/2 cups (6 ounces) pecans
  • 1 (9-inch) unbaked deep-dish pie crust, if desired.
  • I personally do a crustless pie or make an almond flour crust.
  • Preheat oven to 350°F
  • Yacon takes on the flavors of what it is mixed into, so I did 3 Tablespoons Grade B Maple Syrup into a 1 cup measuring cup and then, filled it with yacon.
  • Mix yacon syrup, eggs, birch xylitol, butter and vanilla. Place pecans into the pie pan on top of the crust if you made one and then pour filling on top of the pecans.
  • Bake on center rack of oven for 60 to 70 minutes. Cool for 2 hours on wire rack before serving.

Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

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Cranberry Sauce

Cranberry Sauce

1 – 12 ounce package fresh or frozen cranberries

Cranberry Sauce

1/2 cup water

1  cup red grapes, cut in halves

1/2 cup birch xylitol or erythritol

1/2 teaspoon clear stevia

Wash Cranberries and put in a sauce pan with the water and xylitol.  Let it cook on medium while cutting the grapes in half.  Add the grapes to the pot and let it all come to a boil.  When cranberries and grapes are soft, mash them with a potato masher.  Add the stevia.

Let it cool and add 2-4 drops of Young Living Orange Oil.  Stir well and put in jars. IF you use the oils, you must store the sauce in glass jars and not plastic.  If you don’t want to do the oils, you can use orange juice instead of water when cooking this.

I make a double batch at Thanksgiving and put in jars.  Freeze some of them for the next time we do Turkey dinner.  My family LOVES turkey and the trimmings, so we do it several times a year.
cranberry sauce 2

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Coconut Flour Breakfast Cake

 

Coconut Flour Breakfast Cake
1/2 cup Coconut Milk

6 eggs

2 small to medium bananas

1 teaspoon Vanilla Extract

1/2 teaspoon clear liquid stevia

1 stick melted butter or 1/2 cup oil of choice

1/4 teaspoon salt

2 teaspoons baking powder

1 Tablespoon Arrowroot Powder

1/3 Cup Coconut Flour

2/3 Cup Pecan Meal or chopped pecans

 

I place these ingredients in a blender and blend with each addition.

Bake in 9X13 pan at 350 until lightly browning and toothpick comes out clean.

I serve this with fresh fruit salad, “fried” apples or some other fruit, sweetened if needed with stevia or typical waffle toppings of your choice.

This is my waffle recipe, except I added a little more banana and doubled the pecan meal to give it a more nutty taste.  I knew the extra nuts would make them fall apart as waffles but would work fine in the pan.

 

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Three Years and Counting!

Three years ago on July 12, 2010, Hannah Beals and I stopped eating sugar.  We attended a wedding on July 11 and that was our last sugar.  We had already made the decision days before and quite frankly, I did not enjoy the sugary food at the wedding, which made it easier to move forward the next day.  I praise the LORD for His faithfulness throughout these past three years.  HE has given us a new creativity to make recipes that are healthy and delicious!  HE has broken our addiction and bondage to sugar!  We have a freedom I never dreamed could exist.  I cannot begin to express how thankful I am for my sugar free life!

Psalm 118:24 This is the day which the Lord hath made; we will rejoice and be glad in it.

Yes, I can and DO rejoice in a life without sugar!

And, YES, I am still counting those days.  Today is Day 1097!

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Brownies

Brownies (sugar free, dairy free, flour free)Brownies with no flour

4 large eggs

1 cup Birch Xylitol

1/2 cup unsweetened cocoa

1/4 cup coconut oil*

2 teaspoons vanilla

1/8 teaspoon salt

1/2 cup chopped pecans

*Use Virgin Coconut oil, if you want the coconut flavor or the expeller pressed for a plain chocolate flavor.  I have done it both ways and personally prefer the plain chocolate flavor.

Mix all ingredients but the pecans with a mixer or blender.  Mix until smooth.  Stir in the pecans.

Bake in a parchment lined 7 inch by 12 inch pan.  I did mine in a glass pan.

Bake it at 350 for 20-25 minutes.  Do not overbake.  It will still be soft when you take it out.

Let it cool completely before cutting.  I ate a bite hot, but have to admit it was a better texture after it cooled a couple of hours.

This turned out amazingly well and my husband declared the recipe a keeper.  He said, “No one could tell this wasn’t the typical brownie recipe.”  We love pecans, but this would be good with walnuts, too.

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1000 Days & Counting!

1,000 Days!

Yes, I am still counting.  I feel it is just as important for me to count my days off sugar as it is for an alcoholic to count their days off alcohol.  I was a sugar and food addict.

Most folks want a quick fix for their health issues.  They go to the doctor and they want a pill or shot to fix their problems.  Very few want to do the REAL work it takes to be healthy or regain their health from years of bad habits and unhealthy eating.

That was me for years and years.  Sick and sick and tired of being sick, yet buying thousands of dollars of supplements, taking weekly massages, and never getting better.  I knew what to do.  I had been under the care of a natural practitioner in 1993 and 1994 and I got better when I made healthy changes.  The problem was I didn’t have a conviction about it.  I was just doing it temporarily to feel better.  As soon as I felt better, I went back to my unhealthy ways.  My condition grew rapidly worse than ever.

Then, in November, 2009, I was really in pitiful shape, with constant pain from fibromyalgia, chronic fatigue syndrome, severe acid reflux, frozen shoulders, a dowager’s hump and shingles.

I started eating better, so I was gradually improving.  I remembered how well I felt back in 1993 & 1994 and I began reducing bad foods and increasing good, healthy foods.  In May, 2010, I watched this video and the LORD used it to convict me that I needed to make permanent changes.

http://www.youtube.com/watch?feature=player_embedded&v=dBnniua6-oM

I urge you to watch it.  This man has no website and no book to sell.  He is passionate about it because he sees people dying and suffering from ill health.

Sugar is a huge factor in chronic disease and illness.  When I obeyed the LORD’s prompting to NEVER do sugar again, He opened my mind to recreating our family favorites with natural alternatives.  During June, 2010, I made a plan and the last day I knowingly ate sugar was July 11.  (FYI – sugar is hidden in so many things.  Some restaurants even marinate steaks in it!)

In the last 1,000 days, we have had three sugar free holiday seasons and numerous birthdays, weddings and other special occasions.  I am here to tell you that there is fun food without sugar.  In fact, the food we eat now is guilt free and delicious!  Best of all, the food we eat now does not make us feel lethargic or tired.  It energizes us.

My companion for this journey has been my daughter, Hannah.  She is a great support and encouragement to me.  She has converted many recipes and worked to make this successful, too.   You can read her post of our 1,000 days here: http://sweetsuccess4u.wordpress.com/2013/04/05/one-thousand-days/

We have an abundant sugar free life!  I feel better than I did 20 years ago!  I am thankful to the LORD for all His many blessings.  I am thankful first of all for salvation.  I am thankful for the conviction to take keep myself and my family healthy.   My number one purpose in life is to serve and glorify the LORD.  Good health and vitality means I can serve Him better than ever before.

Soli Deo Gloria!
Ladonna
 
 

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Brown Butter Pumpkin Cake with Honey-Cinnamon Cream Cheese Frosting


Cake Ingredients:

½ cup unsalted butter, grass-fed, more for pans

Coconut flour for dusting pans

3 cups blanched almond flour

1 1/2 tsp baking soda

1 1/2 tsp ground cinnamon

1 tsp ground ginger

3/4 tsp ground nutmeg

3/4 tsp sea salt

1/4 tsp ground cloves

½ cup birch xylitol

3 large eggs

1 1/2 cups pumpkin puree, ( I used a regular size can)

Honey-Cinnamon Frosting:

¼ cup unsalted grass-fed butter

8 oz cream cheese, room temperature

½ cup honey

1 tsp ground cinnamon

Directions:

Make the Cake: Position a rack in the middle of the oven. Preheat oven to 350 degrees. Butter and flour (with coconut flour) the bottom & sides of two 9-inch round cake pans. Melt the butter in a 1 quart heavy bottomed pan, stirring occasionally until the butter turns a nutty golden-brown (around 4-6 minutes) and when it smells nutty. The browned butter will have three parts to it. The scum on the top (sounds good), the golden brown clarified butter/ghee, & the burnt milk solids at the bottom. Scrap off the scum & discard. Pour the golden brown ghee/clarified butter into a measuring cup, while trying to keep the browned bits at the bottom out of the cup. Set aside & allow it to cool.

In a large bowl, add all of your dry ingredients and whisk them together (almond flour, spices, salt, & baking soda). In a medium bowl, combine birch xylitol, eggs, & pumpkin puree & whisk thoroughly to combine. Add the browned butter to the wet ingredients to incorporate all the way. With a rubber spatula, stir in the wet ingredients into the dry ingredients until thoroughly combined & fully incorporated. Divide the batter equally between the two pans.

Bake the cakes for about 30 minutes (again make use of those olfactory sensors during baking as I baked my cakes for 28 minutes, because the cake smelled done), or when a toothpick inserted in the middle comes out clean. Let the cakes cool 10 minutes in the pan. When using almond flour to make a cake, you will need to use a butter knife to run it around the outside of the cake; as well as, gently using the knife to lift up the bottom edges, to ensure it doesn’t stick when turning it out of the pan. Turn it onto a cooling rack to cool completely.

Make the Frosting: Take your room temperature butter & cream cheese & beat them in an electric mixer on medium-high speed (that would be a 7 on my Kitchen Aid). Add your honey & cinnamon to the mixture. A pinch of salt is lovely to add. Taste to see if you need more honey then written.

Assembling: Get a large cake plate and place one cooled cake top side down. Spread about 1/2 -2/3 cup of frosting on the cake. Take your other cake and place it top side down. Frost the top and sides with remaining frosting. Top the cake with chopped pecans. I used pecans to hide imperfections at the base of the cake (gotta love it). I kept mine in a cake dome platter for a day & then transferred to the fridge, due to the frosting.

I baked mine in a 9×13 pan and not in round pans like they said.  I did watch it closely and took it out before it could over bake.  I also left out the ginger, because I am allergic to it.  Hannah did use honey in the frosting, but if I had made it, I would have used yacon or xylitol.  Oh, and I sprayed my pan with Spectrum grapeseed oil spray and didn’t dust it as I served it in the pan.

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Day 888

Today is Day 888 since I quit eating sugar.  I have an amazing sense of freedom now that I am no longer controlled by sugar and sugar laden foods.  My niece began her sugar free journey last week and today is Day 7 for her.  She suggested that I should have a big celebration when I reach Day 1000!  Not sure how to celebrate.

When I was eating the SAD (Sad American Diet) I always celebrated with SUGAR filled desserts and drinks.  So I am pondering the possibilities of how to celebrate without sugar.  How different my life is now than it was back then!

I am no longer controlled by sugar, but actually, I am no longer controlled by any food.  Real food tastes better than I ever remember it tasting.  I praise God for the gift of conviction that He gave me to make these changes.

I am excited as I prepare for the new year.  I gladly anticipate what the LORD will do in my life in 2013.  Stay tuned.  I know I don’t post often, but I will do my best to keep you up on how God is working next year.

There is excitement and anticipation in the air for 2013 already!

God bless you,

Ladonna

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