To: carlo3b
Please add me to the list.
707 posted on
12/29/2003 7:55:16 PM PST by
TexasD
To: TexasD; RckyRaCoCo; eXe
You have hit the big time.. Yehaaaaaaaaaa .. You have been added to our ping list.. congratulations.. :)
709 posted on
01/23/2004 11:30:32 PM PST by
carlo3b
(http://www.CookingWithCarlo.com)
To: TexasD; mylife; Eva
LowCarb Ginger Pumpkin Snack Cake
- 3/4 cup soy protein isolate or whey protein (not whey powder)
- 1/4 cup oat flour
- 1/4 cup vital wheat gluten flour
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/8 teaspoon Ginger OR mace
- 1/4 teaspoon salt
- 1 1/2 cups Splenda®
- 2 teaspoons liquid sweetener
- 4 eggs, beaten
- 1 15-oz can pumpkin (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 3/4 cup light olive oil or sweet almond oil
Preheat oven to 350°F.
1) Mix dry ingredients in large mixing bowl. Set aside.
2) In medium bowl, mix together eggs, pumpkin, liquid sweetener, extract, and oil.
3) Add to dry ingredients and mix well.
4) Pour into greased sheet cake pan and bake for 25-30 minutes being careful not to overbake (remember - ovens and baking dishes vary!)
When cool, top with whipped cream, or eat as snack cake squares.
12 squares servings
Carbohydrates: 4.5 carbs per square.
715 posted on
03/03/2004 6:29:52 AM PST by
carlo3b
(http://www.CookingWithCarlo.com)
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