Banana Pecan Cake - THM Style

What? Two recipes in a row? Well... I just had this for breakfast and I loved it so much that I knew IMPATIENT ME wouldn't be able to wait another day to share this with all of you... because it is absolutely

A - MAZING!!!

I am a baker.... it's in my nature... my dad is a baker... his family is a family of bakers (and even candy makers) ... So .... joining a "sugar free, regular flour free" eating plan... broke my heart a little bit! What was I to do? I don't enjoy baking with stevia! I want the REAL DEAL! I don't like baking with other flours... If you look back into my blog you'll see what I am talking about... I am a cake baker! I am a sugar lover! It's in my blood (figuratively speaking because thank God sugar is not REALLY/LITERALLY in my blood!) But at least the love for all pastry/baked stuff IS!

Well... of course I had to wait for my palate to adjust ... so if you don't like this cake... TRUST ME... give it some time until your taste buds are detoxed from all the sugar and TRY IT! You'll really like it! It is delicious! and I, the baker, am not embarrassed to admit it!

I am so thankful for the THM style that allows me to be "me" :) Do I prefer the "real deal" when it comes to baking? Absolutely! Nobody will ever make me deny that... BUT... this is sooo good that I can actually feel satisfied with the results.

So... here it is:

Banana Pecan Cake  (S)
(Gluten-free, grain-free, low carb)
(This is a variation of a THM muffin in a mug from the THM Book)

Ingredients:

• 1 whole egg
• 1 tbsp. coconut flour  I use this one
• 3 tbsp. almond flour (I get mine from Trader Joe's or the organic "Simple Truth" one from Kroger)
• 1/2 tsp.aluminum free baking powder I use this one 
• 1 tbsp. unsalted butter
• 1 tsp. banana extract 
• 3 tsp. of truvia + 1 doonk* (See note) of pure THM stevia extract (or sweeten to taste)
• 1 tbsp. chopped pecans

Note: A "doonk" is a measure created by the sisters "Serene and Pearl", it is equal to "a pinch" (or 1/32 of a teaspoon to be more exact)

Directions:

In a microwavable mug mix the whole egg, add the rest of the ingredients (except pecans) and whisk until it's all properly mixed, add pecans and fold in, microwave on high for 1 min. (no longer)

Top with whipped cream (I mix on high 1/4 cup of heavy whipping cream, 1 doonk of pure stevia -or truvia to taste-, 1/2 tsp. vanilla), you can also use FF Reddi Whip instead, sprinkle with some extra chopped pecans if desired.

Enjoy!!!!

NOTE/UPDATE 12/5/2014 - My original recipe called for a mix of 2 tbsp. golden flaxseed meal and 2 tbsp. almond flour (instead of the 1 tbsp. coconut flour and 3 tbsp. almond flour) but I then tweaked it to create the most perfect cake like texture... and I am very pleased with it!!! It is pretty awesome :) I just still wanted you to give you the original amounts in case you find yourself with flaxseed instead of coconut flour or wanting more fiber, you can still use it, it still works (and it's delicious) but not such a cake texture.

© Paloma K.

Chocolate Cake with Whipped cream - THM S

Hello everybody! Don't have much time to write a long post today but I've been thinking about sharing this delicious recipe with you for quite a bit now... I owe it to some dear friends who have been asking me for either sugar free or gluten free desserts... This one fits both categories! So ... YOU HAVE TO TRY IT! If you are following the Trim Healthy Mama Lifestyle then let me tell you that this dessert should be eaten on an "S" setting (S for Satisfying). Also, remember that we have a special promo code for "The Coffee Shop" readers to get 40% discount on some delicious Torch Coffee, get 1 bag or take advantage of the discount and get several bags, they will make an amazing Christmas gift! Just pick your favorite gourmet coffee and use promo code: love4coffee at checkout.

Disclaimer: I am not being compensated in any way for hosting this special promotion. I appreciate TORCH for doing this for my readers.

 And now... the cake:

Devil's Food Cake

Recipe for the cake slightly adapted from: askgeorgie.com

For the cake: (all ingredients should be at room temperature)

• 1 cup almond flour
• 1/4 cup coconut flour
• 3/4 tsp baking powder (I use aluminum free)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup Xylitol (or you can use 1/4 cup of xylitol plus 2 tbsp. of THM Sweet blend*)
• 1/3 cup unsweetened natural cocoa powder
• 1/2 cup water
• 2 eggs
• 1 tsp vanilla extract

*Note: Erythritol and some sugar alcohols can cause discomfort for some people with a sensitive digestive system. Erythritol is an ingredient of THM Sweet blend, I prefer to use Xylitol (made from 100% Natural Birch).


For the whipped cream: (this ingredient should be COLD, really COLD) - if you're not a purist you can just use reddi-whip, I prefer to make my own whipped cream, it's really easy!

•  1 cup of heavy whipping cream.
•  1 doonk of pure stevia - add another if necessary to taste- ("doonk" is a THM term, a doonk is the equivaltent of a "pinch" or 1/32 tsp.) - you can also use truvia to taste-
• 1 tsp. vanilla extract

Directions:

1st. of all place a big mixing bowl and the whisk attachment in the freezer to chill (to prepare the whipped cream)

1. Preheat oven to 350 degrees F. Butter or oil the inside of an 8×8″ or 9×9″ cake pan.

2. In a large mixing bowl, stir together almond flour, coconut flour, baking powder, baking soda, xylitol (or sweeteners of choice, if you use xylitol make sure you grind it so it incorporates better into the batter) and cocoa. Stir with a wire whisk to mix and until lumps disappear.
 
3. In a second bowl, stir together water, eggs and vanilla. Pour into bowl with dry ingredients and stir to mix. Spread in the pan and smooth with a spatula. Bake 15 minutes or until toothpick inserted in center comes out with just a few crumbs.

Cool over wire rack.

Right before serving make the whipped cream:

Place the heavy whipping cream in chilled mixing bowl, add the sweetener and mix on high for a couple of minutes (don't over mix) until it has the right consistency of whipped cream, add vanilla and mix on high for just a couple more seconds.

Serve over cooled squares of chocolate cake... BLISS!

 Enjoy ... with a cup of Torch Coffee of course.

second slice, why not?

   
© Paloma K.

Because I can... Guilt free Pumpkin Muffins!

Good day everyone! I am really excited to report that I have some great healthy desserts to share with you... But before getting there let me invite you to do something... would you please check Torch Coffee out? I am not being compensated in any way to do this... this is just a personal recommendation... when you go through their different choices pick your very favorite one (or two) and come back on Monday when I'll have an amazing discount exclusive for my readers. I have fallen in love with their company and what they do for people through their business.... but more on that later... for now just check out their page and start thinking what you're going to get when I share the promo code ....

And now... the dessert... Well... it's fall! Right? And even when in Texas is just starting to feel like "Summer feels in Wisconsin" at least it's not unbearably hot... plus, my newsfeed is filled with all things pumpkin! So one would think it is impossible to be a good girl with all that temptation around! Well... think twice! If you're already a part of the Trim Healthy Mama movement then you know what I am talking about... It IS possible to eat healthy, stay trim (or get there) and ENJOY LIFE! If you don't know what I am talking about then go ahead and start following these ladies that are losing so much weight by adding more butter to their food (I'm not kidding!) Facebook THM ... Now... if you are not on Trim Healthy Mama and do not care about weight loss but only eating healthy, avoiding gluten and sugar, etc... this recipe is for you too... here it goes:

Ah! Fall.. I am ready for you!

Right before going in the oven

Pumpkin Muffins - THM Style (S dessert)
Slightly adapted from: Empowered Sustenance

Ingredients

• 1/2 cup coconut flour (I like this one )
• 4 eggs, at room temperature
• 1/4 cup coconut oil (unsalted butter is good too)
• 7 Tbs. pumpkin puree (I use Libby's, whatever you use make sure it is unsweetened)
• 2 Tbs. Real Birch Xylitol -make sure you measure your xylitol, then grind it - xylitol is already granulated but grinding it right before using it helps incorporate it and sweeten evenly. (You can use Honey or Real maple syrup instead if you're not on THM or trying to lose weight)
• 1 tsp. cinnamon or pumpkin pie spice
• 1/4 tsp. ground ginger
• 1 tsp. vanilla extract
• 1 tsp. apple cider vinegar
• 1/4 tsp. baking soda

Instructions

1. Preheat the oven to 350 degrees and lightly grease or line 10 muffin cups.
2. Stir together the coconut flour and eggs, whisk until there is no dry coconut flour, it should look like a smooth paste. Stir in the coconut oil (or butter), then the pumpkin puree and sweetener of choice (xylitol or honey). Then mix in the spices, cider vinegar and baking soda.
3. Divide evenly in prepared muffin pan. Bake for about 25-30 minutes, until golden and the top springs back when lightly pressed.

I've been so happy making these! I've been even carrying them with me when having breakfast at church for our Ladies Bible Study! I enjoy them with a cup of coffee knowing that I am still on plan while at the same time enjoying with friends! Bye-bye deprivation! Hello Thanksgiving Dinner! I am ready for you!

I hope you enjoy these as much as I did.

© Paloma K.

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