Sugar-free Whole Grain Zucchini Pear Mini-Muffins
So, with the next week fast approaching I needed a treat that I could have that would not break my sugar-free mode. That also meant that I needed to keep my carbs to a minimum via using whole grain complex carbs. No refined white garbage here. That meant to me sugar-free whole grain zucchini pear mini-muffins.
These are easy to make, and go great with a little cream cheese frosting if you are in need of a little more sweet with your grainy dessert.
The Ingredients are:
2 cups barley flour
1 cup spelt flour
3/4 cup Dr. Grandma’s Delight Sweetener
1/2 cup Farnsworth Cider (or any other local 100% apple cider)
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
3/4 cup hemp oil
1 teaspoons pure vanilla
1 cups finely chopped peeled ripe pears
1 1/4 cup shredded zucchini
I mixed all of the wet ingredients first in my mixer, then followed with the dry. Each mini-muffin tin (with little wrappers in them) was 1 tbsp of batter. I then baked them at 350 degrees for 20 minutes since it is mini-muffins. Bread would be 350 degrees for 50 – 60 minutes. This made 48 mini-muffins to help me sustain over the next few weeks of no sugar when I need a good treat.
September 19, 2010 Comments Off
Chocolate Eggless Buckwheat Zucchini Cake
So I must say upfront – it needs the full cooking time. I put in a knife at 1hour and it was clean so I took it out. But it wasn’t cooked all of the way through on the bottom. I’ve got it back in the oven to crisp up – but I must say the mush tastes awfully yummy.
The recipe came from The Innocent Primate Vegan Blog. Â I changed the ingredients up a bit.
Ingredients:
1 TBSP olive oil
3 C buckwheat flour
2 tsp ground cinnamon
1.5 tsp aluminum-free baking powder
1 tsp baking soda
1 tsp salt
1 large zucchini (about 3/4 lb, washed and stem removed)
1.5 C Doctor Grandma’s Delight sweetener
2 tbsp hemp powder with 4 tbsp water
1.5 C hemp oil
3 oz bittersweet baking chocolate, roughly chopped and melted on stovetop
1 tbsp of baking cocoa powder
The directions are at the blog, but I just threw it together and then baked. Now I should have followed the baking time, but I really wanted some darn cake. Right?? So make sure you follow the directions … click here.
So after sticking back in the oven and baking for about another 40 minutes (so yes it will take about one hour and forty minutes to cook) It was done, but still really moist. Almost like a pudding cake if you ask me. But let me say it is very good and really hit the chocolate craving on the head. It’s really good. So look past the moistness and just enjoy it.
September 9, 2010 Comments Off
