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Recipes
Pumpkin Mini-Loaves
By Bailey1_
I used an Eight Loaf Mini Loaf Pan to make these mini-loaves
- Dry Ingredients:
- 1 cup whole wheat pastry flour
- 1 cup ground oatmeal (I used Bob's Red Mill Extra Thick Rolled Oats and buzzed in the food processor.)
- 1/2 cup almond flour (I wouldn't recommend using coarser almond meal, but you could probably buzz it in a food processor if that's what you have.)
- 1/2 cup Stevia-in-the-Raw Granulated Sweetener (or other low-calorie sweetener of your choice)
- 1/3 cup brown sugar, plus 1 tablespoon more if you'd like a slightly sweeter bread. (You can use more Stevia Granulated and less brown sugar for lower carbs if you prefer.)
- 1 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- Wet Ingredients:
- 2 eggs, beaten well
- 1 cup canned pumpkin (not pumpkin pie filling which has added sugar)
- 1/2 cup buttermilk
- 4 T melted coconut oil (or butter)
- 2 T maple syrup
- 2 tsp. vanilla
- Topping:
- 1/4 cup unsalted Pepitas or sunflower seeds, or use partly chocolate chips if baking for kids
Bacon Scalloped Potatoes
By Bailey1_
Directions Place both boxes of potatoes in a slow cooker sprayed with vegetable cooking spray
- one 4.9-oz. box scalloped potatoes
- one 4.9-oz. box au gratin potatoes
- 1 C. milk
- 6 Tbs. butter, melted
- 1/2 lb. bacon, cooked crisp and crumbled
Makeover Chocolate Mint Layer Cake Recipe
By Bailey1_
Line two 9-in. round baking pans with waxed paper
- FILLING:
- 1/4 cup butter, softened
- 1-1/4 cups sugar
- 2 eggs
- 1 container (2-1/4 ounces) prune baby food
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup cake flour
- 1/2 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/4 cups buttermilk
- 1 cup heavy whipping cream
- 3 tablespoons confectioners' sugar
- 1/8 teaspoon mint extract
- 3 to 4 drops green food coloring, optional
- ICING:
- 1 cup (6 ounces) semisweet chocolate chips, melted and cooled
- 2/3 cup fat-free sour cream
- 1 teaspoon vanilla extract
Chocolate Mousse Topping
By Bailey1_
Open the can of coconut milk and leave it in the refrigerator overnight and uncovered
- 1 can (13.5oz.) Coconut Milk
- 1/4 c. unsweetened cocoa
- 1/4 tsp. Sweetleaf Stevia, chocolate liquid drops
Pumpkin Cake with Cashew Icing (Gluten Free/ Dairy Free/ Refined Sugar Free) | SANDI'S ALLERGY FREE RECIPES
By Bailey1_
Preheat oven to 350 degrees In a medium bowl, whisk together flour mix, gum, palm sugar, baking powder, baking s...
- 2 c. gluten free flour mix
- 1 tsp. xanthan gum
- 1 c. palm sugar (or desired granular sugar)
- 2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 3 tsp. cinnamon
- 1/2 tsp nutmeg
- 1 tsp. ground ginger
- 1/2 tsp. ground cloves
- 3 eggs
- 1/2 c. coconut oil- melted (or other mild oil)
- 2 c. pumpkin puree
- 1 c. milk or alternative almond, rice
Brownie Mallow Bars Recipe
By Bailey1_
Prepare brownie batter according to package directions for fudge-like brownies
- 1 package fudge brownie mix (13-inch x 9-inch pan size)
- 1 package (10-1/2 ounces) miniature marshmallows
- 2 cups (12 ounces) semisweet chocolate chips
- 1 cup peanut butter
- 1 tablespoon butter
- 1-1/2 cups crisp rice cereal
Haylie Pomroy's Tuna Salad-Stuffed Red Pepper
By Bailey1_
Drain the tuna. Put into a small mixing bowl and add the cucumbers, basil and onion
- 5-oz can tuna, packed in water
- 3 small Persian cucumbers, finely chopped
- 1/2 cup fresh basil, cut in chiffonade
- 2 tbsp finely chopped red onion
- 2 tbsp lemon juice
- 1 tbsp prepared mustard
- Pinch of sea salt
- Pinch of black pepper
- 1 red bell pepper, washed, halved and cored
Peanut Butter Cup Brownies
By Bailey1_
Preheat oven to 350 degrees
- Makes 40 brownies as adapted
- 1 box of your favorite brownie mix
- 1/2 cup peanut butter chips
- 1/2 cup semi-sweet chocolate chips
- 3/4 cup creamy peanut butter
Couscous Salad
By Bailey1_
W
- 1/2 (16 oz) package frozen broccoli stir-fry vegetables
- 1-1/4 cups water
- 1 (10 oz.) package garlic-flavored couscous
- 1/4 cup fat-free Caesar salad dressing, divided
- 1 (10 oz.) package fresh spinach, stems discarded and sliced
- 1/2 cup (2 oz.) crumbled feta cheese
Quick and Fluffy Spelt Bread
By Bailey1_
I've made this bread several times lately--it's really good when you want some sandwich bread in a relative hur...
- 750 g whole spelt flour
- 525 ml water
- 2 Tablespoons chickpea flour
- 2 Tablespoons oil (walnut oil's nice, if you have it)
- 1 t yeast
- 2 t salt
- 1 t-1T honey (less if you're making savory sandwiches, more if you're eating it plain or making sweet sandwiches.