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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Banana, Chocolate Chip, Oatmeal Cookies

Can you believe there is no added sugar, no flour, no eggs and no added fat to these? They are tasty, although the texture is a bit chewy.

I used chocolate chips and walnuts because I didn't have the sunflower seeds and dates that the recipe called for, but this could be nut free as well. I flattened them slightly with a fork, before baking.

These have been kid tested and APPROVED!

Sorry, I don't remember how many cookies this recipe makes.

With Chocolate Chips

You can also leave some of the oats whole and use raisins.

Banana, Chocolate Chip, Oatmeal Cookies
Adapted from Scmooed Food

  • 2 cups oats
  • 3/4 tsp. baking soda
  • 1 tsp. cinnamon
  • 4 medium overripe bananas
  • 1/4 cup walnuts (or sunflower seeds)
  • 1/4 cup semi sweet chips (raisins or chopped dates)
  1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
  2. Add the oats to a food processor or blender and give it a whiz until it turns into flour. Pour the oat flour into a bowl and add the baking soda and cinnamon.
  3. Blend the bananas until they're completely smooth and add them to the oat mixture along with the walnuts and chocolate chips. Mix well to combine.
  4. Use a cookie scoop (or tablespoon) to drop the batter onto the baking sheet about 1" apart.
  5. Bake for 12 minutes or until lightly golden. Transfer to a wire rack to cool completely and store in an airtight container in the fridge.
I made these a second time with a few changes and they tasted like tiny mounds of banana bread! Of course this no longer makes them free of eggs and other things.

Add the following to the above recipe
  • 4 tablespoons unflavoured oil
  • 1/2 cup wheat bran
  • 1/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tablespoon flax seed
  • 2 tablespoons pumpkin seeds


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