powders & alternative "flours"

[Oh.2.B.Fit]

Re: powders & alternative "flours"

Holy Cow!!! That looks DEEELISH!!! Do you think I could use coconut flour instead.
Hmmm, I can just get some Soy Flour
Thanks sweetie!!!

[Sherri]

Re: powders & alternative "flours"

OMG!!! Where, where?!?!?! Almond Pound cake sounds YUMMY!!!

Almond Pound Cake

1 cup butter
1 cup granular Splenda
5 eggs
2 cups Almond flour
1 tsp. baking powder
1 tsp. vanilla
1 tsp. almond extract

1).Cream butter & Splenda in large mixing bowl
2.)Add eggs 1 at a time, beating after each one.
3.)Add flour, baking powder a little at a time untill well blended
4.)Add almond extract
5.)Mix well
6.)Bake in 9 inch lightly sprayed/ oiled cake pan



Yields:
9 servings
47 carb grams for entire recipe
5.2 carb grams per serving

[Oh.2.B.Fit]

Re: powders & alternative "flours"

What a sweetheart!!!
Thanks so much for both of those Sherrie

[Sherri]

Re: powders & alternative "flours"

What a sweetheart!!!
Thanks so much for both of those Sherrie

You're very welcome Nicole!
I can see how you and I could have alot of fun in the Kitchen.
TTYL, Sherri

[mitzimarie]

Re: powders & alternative "flours"

Sherri, YOU ROCK!!

You may make a cook out of me, yet.

[Bettestress]

Re: powders & alternative "flours"

mmmmmmmmmmmmm! Adding those recipes to Master Cook too.

I'll be shopping for the almond flour after I get this post induction lull sorted. I'm considering skipping dairy, I suspect I might be slightly lactose intolerant and weighing the options of what I'd really use from that rung. If I do skip, I assume that would mean no whey protein for me? Would I be missing out having the whey protein option? (otherwise the only dairy that interest me, is the occasional sour cream, rarely cottage cheese, and I hear some yogurts are ok).

Sweet & Slender mystery solved.. it's a natural sweetener similar to stevia, but basically fructose, so a substitution would have to be tried for that. (low glycemic reaction, but not zero)

Also, do these different flours (almond, coconut..etc) all react differently
in a recipe? I have zero experience with these.