Peanut butter swirl cake:
Ingredients:
1 1/4 cups all-purpose flour**
3/4 cup sugar substitute blend
1 teaspoon baking powder
3 eggs lightly beaten
1/4 cup butter
1/4 cup canola oil
1 teaspoon vanilla
1/4 cup creamy peanut butter
1/3 cup cold water
1/2 cup unsweetened cocoa powder
1/4 cup miniature chocolate pieces
For greasing:
non-stick cooking spray.
Directions:
- -For baking this lip-smacking recipe, you need to preheat oven at 180-degree celsius.
- -Line your baking tin with foil. The foil should extend up to the ages. Lightly coat the pan with cooking spray and set aside.
- -Melt butter over low heat. Whisk in sugar and water while the butter is off the heat. Whisk egg and oil and vanilla. Beat it properly till all the components are properly amalgamated. Slowly add 1 cup of sieved flour and baking powder to the batter. A ribbon consistent batter will be ready by this time.
- -Whisk half cup of peanut butter until properly smoothen. There should be soft peaks by now. In another bowl stir one-fourth of flour and cocoa powder. Add the batter to this mixture . stir in some choco pieces.
- -Not pour this batter into the lined pan. Slowly drop the peanut butter batter in a small mould over the chocolate batter. Use a thin spatula to swirl both the batters together
- -Your cake is ready to be baked . Bake for 25 minutes or until the toothpick comes out clean. Cool it completely and cut into bars.
- -Eat it as a tasty evening snack or simply as munchies which will not spike much of your sugar level.
Lemon and coconut biscotti-
Ingredients:
3/4 cups all-purpose flour**
2/3 cup cornmeal
3/4 cup sugar substitute
1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 cup canola oil or butter
2 large eggs
1/4 cup lime juice
1/4 teaspoon coconut extract
1 cup flaked coconut
1 teaspoon grated lime peel
Directions:
- -Beat sugar and oil until properly blended. Slowly beat eggs and lime juice extracts. Beat flour, cornmeal, baking powder and salt. Slowly add sugar substitute. Mix the batter well, until the dough will be sticky. Slowly stir lime peel and coconut to the batter. With light hands shape each dough.
- -Bake at 350 degrees until set. Probably it will take 25 minutes to set. Place the baked loaf on a wire rack when properly cooled. Cut it diagonally into slices. Place on baking sheets and bake for 5 minutes or until golden brown.
- -Your biscottis are ready to be eaten. They can be served with a hot brew or just eat it simply.
**Flour in both the recipes can be replaced by quinoa or other healthy flours.