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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

Dr Axe's Banana Bread (Gluten Free / Refined Sugar Free / Oil Free)

Apparently, today is national banana bread day!

It's the perfect day for me to post this delicious gluten free and refined sugar free banana bread recipe from Dr. Axe. My husband was surprised when I told him there was no flour, sugar, or oil in this recipe. It's really that delicious! It's not vegan since it uses honey and eggs, but if you go to Dr. Axe's original recipe and read the comments, people offer some great suggestions for substitutions.

I divided the batter between 2 loaf pans, but if you want a taller loaf, just use one pan and cook it longer.

And just for fun, here's a link to a foodie holiday calendar so you can keep track.





Dr Axe's Banana Bread (Gluten Free / Refined Sugar Free / Oil Free)
Adapted from Dr. Axe
Makes 1 -2 loaves

Ingredients
  • 4 eggs
  • 3 medium ripe bananas, mashed
  • 1/4 cup honey
  • 2 tablespoons maple syrup
  • 1/4 cup cashew (or other non-dairy) milk
  • 1 tablespoon vanilla
  • 2 teaspoon baking soda
  • 2 1/4 cups almond flour
  • 1/2 teaspoon pink salt
  • 1/2 teaspoon cinnamon
  • nuts (optional)
Directions
  1. Preheat oven to 350F. Grease a loaf pan (or 2) and line with parchment. I used coconut oil for this.
  2. In a bowl, combine eggs, banana, honey, syrup, milk, and vanilla.
  3. In a separate bowl, combine the remaining ingredients.
  4. Combine the wet with the dry and stir well. I added walnuts at this point.
  5. Place the batter in the pan(s) and bake for 20-30 minutes or until a tester comes out clean. Bake longer if using only 1 pan. Allow to cool before serving. I thought it tasted even better the next day.

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