Here's a dessert B.J. really liked. It is a pound cake, yes, but it is made with coconut flour rather than conventional or AP flour, so it is completely guilt free for people (like me) who are doing their best to remain true to the Advanced Nutrition Plan.
Enjoy.
Ingredients:
· 5 eggs
· Approximately ½ to 1 teaspoon liquid stevia (sweeten to your taste)
· 1/2 teaspoon pure vanilla extract
· 3/4 cup organic whole milk yogurt
· 2/3 cup freshly squeezed lemon juice
· zest of 1 lemon
· 1/2 cup (1 stick) organic butter, melted
· 2 teaspoons aluminum free baking powder
· 1/4 teaspoon kosher or sea salt
· 1 cup organic coconut flour, sifted (this is available at bulk food stores)
· 5 eggs
· Approximately ½ to 1 teaspoon liquid stevia (sweeten to your taste)
· 1/2 teaspoon pure vanilla extract
· 3/4 cup organic whole milk yogurt
· 2/3 cup freshly squeezed lemon juice
· zest of 1 lemon
· 1/2 cup (1 stick) organic butter, melted
· 2 teaspoons aluminum free baking powder
· 1/4 teaspoon kosher or sea salt
· 1 cup organic coconut flour, sifted (this is available at bulk food stores)
Preparation:
Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan with coconut oil, and flour with coconut flour. If using anything but a glass loaf pan, line the bottom of the pan with parchment paper. Grease the parchment with coconut oil, and flour using coconut flour.
Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan with coconut oil, and flour with coconut flour. If using anything but a glass loaf pan, line the bottom of the pan with parchment paper. Grease the parchment with coconut oil, and flour using coconut flour.
In a large bowl beat the eggs with an electric mixer. If you have a KitchenAide stand mixer, all the better. Next add the stevia, vanilla, yogurt, lemon juice and zest. Mix until combined. Taste, and adjust sweetness by adding more stevia if you prefer. Add the melted butter in a constant stream, mixing continuously.
Sift together all of the dry ingredients. Using a spoon or spatula fold in the dry ingredients to the wet. The mixture will thicken up right before your eyes once you have added the coconut flour and other dry ingredients.
Bake for 45 to 55 minutes (I was closer to 55 minutes), until a toothpick inserted in the center of cake comes out clean. Let cake cool for 5 to 10 minutes in the pan. Invert on a cooling rack and let cool completely……if you can wait that long. On Mother's Day, we served this topped with stevia sweetened raspberry frozen yogurt. Not bad, eh?
Lin, this looks absolutely amazing. I am going to have to try it! If you don't mind I'd like to link this to my blog tomorrow at www.healthgirltv.com, of course providing you with credt. :) Also, I just posted an altered Banana Coconut bread recipe made with agave and spelt flour that you might be interested in as well. All the best. :) Hilary
ReplyDeleteHilary, you are welcome to link this recipe to your blog. Happy to share it. The Maximized Living Nutrition Plan (Advanced Plan) that I live by doesn't use sugar or grains of any kind, so I will have to pass on the Banana Bread, but appreciate the thought.
ReplyDeleteEnjoy.
Lin, I am so excited about this recipe as Alan and I both LOVE lemon and coconut. I am I right in thinking that coconut flour is different from finely shredded coconut? If so where do you get it locally?
ReplyDeleteHi Lise: Yes, shredded coconut comes in many sizes, and it is different from coconut flour. Both unsweetened shredded coconut, and organic coconut flour, are available locally at Bulk Barn. Enjoy.
ReplyDeleteAluminum free baking powder- do most baking powders have aluminum in them?
ReplyDeleteI don't mean to indicate that all baking powders always have aluminum, but, ALWAYS be sure to check the label.
ReplyDeleteEnjoy.
This cake sounds great. Wondering about the stevia-sweetened raspberry frozen yogurt. Do you have a recipe for it?
ReplyDeleteThanks, Cynthia
We simply take one large container of full fat organic PLAIN yogurt and put it into an ice cream maker with some fresh raspberries (or blueberries or strawberries) and some stevia to slightly sweeten, and turn on the machine. By the time we are finished eating our dinner (about 20-25 minutes) we have made to order frozen yogurt ready to eat!
ReplyDeleteWhat brand of liquid stevia to you use??
ReplyDeleteWhere would you suggest to buy ice cream maker??
ReplyDeleteI have seen them at Costco, and they are generally available at larger department stores.
ReplyDeleteI use either the KAL or the NOW brand of Liquid Stevia.
ReplyDeleteHope this helps everyone.
I revisited this recipe this morning. The only thing I did differently was to use my high speed blender to mix all the ingredients at one time. Wow! So easy, and the resulting batter seemed more like the consistency we are all accustomed to. If you have a high speed blender (probably any blender will do), try this recipe again. We LOVE the pound cake for Sunday dinner dessert.
ReplyDeleteEnjoy.