Sunday, January 24, 2016

Sugar Free Gluten Free Texas Sheetcake



These are what I used, and it turned out pretty okay. :) I'd eat it, and my kids both ate it.

Ingredients:
1 cup vegan butter
1 cup water
¼ cup cocoa
½ cups erythritol
¼ tsp powdered stevia extract
2 cups oat flour
½ teaspoon salt
4 eggs
1 teaspoon baking soda
½ cup coconut unflavored greek yogurt
1 teaspoon vanilla
*~*~*~*~*~*~*~*~*~*
Frosting
½ cup vegan butter
¼ cup cocoa
¼ cup plus 2 tablespoons coconut milk
1 cup erythritol
1 cup powdered stevia (that measures cup for cup like sugar)
1 teaspoon vanilla

Cake: Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, yogurt and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. Bake at 350° for 20 minutes. Spread frosting over hot cake.

For frosting, combine butter, cocoa and milk in a saucepan; bring just to a boil. Add remaining ingredients and mix well with an electric mixer. Spread over the warm sheet cake.



Saturday, January 9, 2016

Oatmeal Fruit Muffins with Pie Filling (made mine with vegan butter and milk)

My delightful EOE teenager has a limited diet, so I've been trying to find additional foods he can eat, particularly for breakfast. I found several recipes online, used elements from others and added some of my own. I used cherries for the frozen fruit and thought these were fab!

Ingredients
¾ cup melted (vegan) butter
1 cup brown sugar
2 eggs
1 cup oat flour
1 cup + 1 TBSP white flour
½ cup coconut milk (divided)
2 tsp baking powder
½ can blueberry pie filling
1 cup frozen cherries (or other fruit?)
1 tsp cinnamon
1 TBSP chia seeds


Crumble topping

½ cup brown sugar
¼ cup vegan butter
½ cup oats/oatmeal

Preheat oven to 375°.   Line muffin tin with paper liners.  Melt butter.

Mix brown sugar into melted butter and then add eggs, baking powder and salt.  Mix well.
Place fresh/frozen cherries/berries in a bag with 1 tablespoon flour and toss until coated and set aside.
Add 1 cup of flour and ¼ cup of milk to sugar mixture.  Mix well and then add last of flour and milk, again mixing well.  Add blueberry pie filling.  Fold in fresh/frozen cherries/blueberries.
Fill muffin tins 3/4 way full and then set aside.
-Crumb Topping-

Mix flour and sugar together.  Cut in butter and mix until crumbly.  Place topping on top of muffins.
Bake for 28 minutes.
Cool on wire rack for 30 mins and then eat.