Lemon Chia Frozen Yogurt Pops - A Little Chat About Stevia

Well, the heat has finally arrived in the Atlanta area...we have officially hit 90. Yuck! The first thing I thought about with our impending heat wave was making a frozen treat to enjoy. Earlier in the spring, Costco had these super cute little pop molds. They had 2 boxes of 6 each packaged together; 6 "rocket" pop molds and 6 "sailboat" pop molds. Today I decided to break in the rocket molds (I actually made them last night to freeze overnight). If you have young kids, these molds are especially cute. For one, they aren't too big. I have a set of pop molds that are nice, but quite large and sometimes I just want a little frozen treat, not a meal! Anyway, these are smaller (probably hold around 1/3 cup or so) and the pop mold stick has a little spaceman that gets inserted into the pop so when you get to the stick, voila...a little red space man is there to greet you. The handle of the pop stick is actually the "flame afterburner" like when it's taking off. They are just cute and fun. By the way, if you belong to Costco, they have these on sale now. I paid $13.99 for a double package (12 pops total) and they were on sale now for only $9.99.

I decided to keep these pops simple. I thought about pulling out my Vitamix and whipping up something different or unusual, but decided that most of us just want to keep things as simple as possible, particularly in the summer...so I kept it simple. I made Lemon Chia Frozen Yogurt Pops. I literally only used my 2-cup glass measuring cup as both the measuring cup and the "bowl" along with a rubber spatula to fold things in as well as measuring spoons and a zester to make the lemon zest. Not much to clean up afterward. Now, I still may whip up something special another time...but for now, keeping it simple just seemed right. Below are a few photos as well as my easy peasy recipe.

You will notice that the recipe lists "sweetener to taste" because it really varies so much depending on what type of sweetener you use and since this isn't a baked good where you need a specific type for bulk and texture, you can really use any sweetener. If you want to use a dry sweetener, I would recommend using powdered (like Swerve confectioners) instead of granular. Granular erythritol based sweeteners (such as Swerve, Truvia or plain erythritol) can sometimes feel a bit gritty textured when used in recipes that are chilled or frozen, so powdered works better if you want to keep it smooth and creamy textured. Granular sweeteners can be powdered by grinding in a small blender (just make sure to let the dust settle before opening your blender container).

I used stevia to sweeten this batch of frozen yogurt pops. Stevia is such a unique sweetener because it varies so much from brand to brand and between liquid and powdered versions. Some liquid versions are pure stevia, some have food grade glycerin added, and some have alcohol added. Powdered versions can be pure or have fillers added like dextrose (which is glucose/sugar), so it's important to read labels. Some stevia is blended with other sugar alcohols such as erythritol (like Truva, for example). I have lots of different brands and types of stevia; more than any human should have...LOL. I used NuStevia simple syrup this time, but you can use whatever you have available and whatever happens to be your personal favorite. A number of bloggers have rated stevia at one time or another and will tell you that "this one is best" based on their own personal taste tests...but truthfully (and unfortunately), it doesn't really work that way with stevia. What one person thinks is awesome, another person thinks is awful. Stevia is a very personal choice and there is a fine line between sweet and bitter if you use too much of any kind of stevia. There are certain types and brands that I prefer more than others, but none that I am totally over the moon about at this moment. Simply find one that you like or can tolerate and if you keep using it, you find that "sweet spot" of how much to use and you eventually get used to it. Now, like with most anything, there are always exceptions though. I've known folks that just plain do not like stevia of any kind or brand. If you happen to be one of those folks that no matter what kind of stevia you try, it tastes bitter, you may just be what is considered a "super taster" which is someone who has more taste buds than some of us do, and therefore are more sensitive to sweet, bitter, salty, etc. No worries though, because any type of sweetener will work for frozen yogurt; just use what you like best. I snapped a few photos and included the easy recipe below. Enjoy!

What kid wouldn't love to find a spaceman in their rocket pop?

Lemon Chia Frozen Yogurt Pops

Ingredients:

1 1/2 cups plain Greek yogurt (I used Fage 2%)
1/2 cup heavy cream or canned coconut milk
1 teaspoon finely grated lemon zest
1/2 teaspoon lemon extract
1 teaspoon chia seeds
Sweetener of choice, to taste (I used NuStevia simple syrup)

Directions:

Blend all ingredients together until smooth. Add and adjust sweetner, to taste. Note that the level of sweetness tends to decrease when frozen, so slightly over sweeten and make them a little sweeter than you think they should be. Fill 6 pop molds and freeze until solid. Freeze any remaining excess yogurt in small dixie type cups for an extra little treat to scoop and eat. To remove from molds, simply run warm water from the sink over the outside of the molds until they just begin to loosen. Remove and enjoy!

*Note: If using narrow molds with intricate designs or grooves, a less messy way to fill molds is to scoop thick yogurt mixture into a large Ziploc type bag (or piping bag), cut the corner, squeeze and fill. Tap molds on counter or other flat surface several times to release any air bubbles or pockets so all cracks and crevices are filled. Leave about 1/4" space at top of molds so they don't overflow when inserting pop sticks. 

         

Tomato, Onion & Cheddar Omelet - Saturday Brunch

Happy Saturday! This morning we woke up early and went for our walk before it got too hot since we are supposed to approach 90 today. It's amazing how quickly it warmed up during those 45 minutes we were out. I decided to use up some of the ripe multi-colored baby tomatoes that I had on the counter by making a simple and delicious Tomato, Onion & Cheddar Omelet for our brunch and served it alongside sauteed sliced Aidell's Chicken Sausages (nitrite/nitrate free). I diced and sauteed a bit of Vidalia onion and sauteed it in olive oil until it was browned and caramelized while I quartered the little tomatoes. I tossed them into the onions and sauteed them for just a few minutes. I have enough cooked tomatoes and onions left for tomorrow's breakfast, too. This meal will easily carry us until dinner time. I snapped a few photos below. I love transforming whatever I have on hand or whatever needs to be used into a delicious and easy meal. I snapped a couple photos below. Enjoy!

      

5 Amazing Pizza Crust Recipes - Low Carb, Gluten Free & Delicious!

I've put together 5 of my favorite pizza crust recipes. I have a variety of different crusts to suit different tastes. Whether you are looking for nut free, flax free or deep dish style, I think you will find them better than you ever imagined a low carb pizza crust could be. These are pizzas that you are able to pick up and eat with your hands just like regular pizza (in other words, no fork required). If you haven't tried any of my pizza recipes yet, I would recommend starting with one of my Herbed Pizza Crust recipes (either the regular or flax free version). They are simple to make and delicious. Put low carb REAL pizza back on your Friday night menu again. Enjoy!

Click on the title under each photo for the recipe

Herbed Pizza Crust

Chicago Style Deep Dish Pizza

Cauliflower Crust Pizza

Herbed Pizza Crust (No Flax)

Low Carb Pizza Crust (Nut free)

"Pizza at the Beach...Vacation Pizza is always best!"

            

16 Low Carb Italian Recipes - A Collection of My Favorites

I've put together a collection of some of my favorite grain free Italian recipes. I have included 4 different types of Lasagna (one made with grain free tortilla noodles, one with zucchini noodles, one with eggplant as noodles, and one with yellow squash noodles); Stuffed Beef Cannelloni; Caprese Style Chicken; Chicken Ratatouille; Eggplant Ricotta Bake; Pasta w/ Meat Sauce (w/ instructions on "How to Make Non Watery Zoodles"); 2 types of Chicken Parmesan (one with breading and one without); Chicken Alfredo; Pizza w/ Herbed Pizza Crust; Creamy Shrimp & Chicken Marinara; Tri-Colored Veggie Pasta; and "Spaghetti" w/ Mozzarella Stuffed Meatballs. I have numerous other Italian recipes on my blog, these are simply some of my favorites.

If you are new to low carb, wheat free eating, I hope these give you some ideas and help alleviate any concerns you might have about not enjoying delicious Italian style food again. I hope you find something here you'd like to try or that inspires you. Below the small photos you will find individual larger photos; click on the recipe title under each photo to get to the recipe. Enjoy!

Click on the recipe titles below each photo to take you to the recipe

Lasagna (w/ Grain-Free Noodles)

Stuffed Beef Cannelloni

Caprese Style Chicken

Chicken Ratatouille

Eggplant Ricotta Bake

'Pasta' w/ Meat Sauce (How to Make Non-Watery Zoodles)

Chicken Parmesan

Chicken Parmesan (Breaded)

Chicken Alfredo

Eggplant Lasagna

Grilled Zucchini Lasagna

Yellow Summer Squash Lasagna

Pizza (Herbed Pizza Crust)

Creamy Shrimp & Chicken Marinara

Tri-Colored Veggie Pasta

'Spaghetti' w/ Mozzarella Stuffed Meatballs

               

Stir-Fried Sausage & Sprouts - 3 Ingredient Fast Food Meal

This evening we enjoyed a "fast food" meal, and not the kind of fast food that has a drive-thru window, either. This is one of my favorite quick meals. I use Aidell's Smoked Chicken Sausage (they are nitrate and nitrite free) and vary the flavors I use. This evening I used their Chicken & Apple sausages, but I've used their other flavors as well, and they are all good. Since they are already cooked,, I simply slice them diagonally and brown them for a few minutes. I par-cook the trimmed and halved brussels sprouts by steaming them briefly in the microwave and then finish cooking them by stir-frying in a wok or large nonstick skillet. The wok is probably my preferred vessel to cook this dish because I can get a little wild when I toss them around and not fling them all over the stove like sometimes happens when I use my skillet instead...LOL. I snapped a couple of photos below and included my easy peasy recipe. You can swap out whatever your favorite sausage is or toss in some shredded red cabbage as well for one of the most colorful dishes. This meal uses only 3 ingredients, including the butter and takes 15 to 20 minutes total to prepare which includes slicing the sausage and the sprouts. Enjoy!

Stir-Fried Sausage & Sprouts

Ingredients:

1 pound of trimmed and halved small brussels sprouts
12 ounces (4 links) Aidells Smoked Chicken & Apple Sausage, sliced into 1/4-inch slices (or use your favorite sausage)
2 to 3 tablespoons butter, divided (or coconut oil)

Directions:

Place brussels sprouts in a covered glass Pyrex-type casserole dish with just the water and dampness left clinging to them after rinsing (about 1 teaspoon). Cover and microwave on high for about 3 minutes until slightly softened and still bright green. 

While sprouts are cooking, heat 1 tablespoon butter in a large wok or non-stick skillet over medium heat. Add sliced sausage and cook for 2-3 minutes per side until browned. Transfer browned sausage to a bowl and set aside. Add additional tablespoon of butter to the wok or skillet; add steamed sprouts (drained) and stir fry over medium-high heat for about 5 minutes until browned and tender-crisp. Return sausage to skillet; add remaining tablespoon of butter and toss until coated and heated through. If desired, season with salt and pepper, to taste.

   

Creamed Salmon & Biscuits - Copper River Red Salmon in a Luscious Creamy Sauce Over Biscuits

This evening I wasn't in the mood to cook which was good because I had plenty of roasted wild Copper River Red Salmon left from last night's meal since I roasted 2-1/2 pounds of it. I actually enjoyed a leftover piece "cold" for my lunch today...and it was awesome!

I also happened to have leftover Buttermilk Biscuits in the fridge from the weekend. As I sat there staring into the refrigerator as if something magical was going to happen and our dinner would magically appear...it did! I looked to the right...a big platter of cooked salmon. I looked to the left...a plate of buttermilk biscuits. I looked at the top shelf and there sat a carton of cream, half-and-half and cashew milk as well as a brick of cream cheese. And then it came to me...Creamed Salmon over Warm Toasted Biscuits! Not just any old creamed salmon either...but creamed wild Copper River Red Salmon! My main focus was to make sure that the Copper River Red Salmon remained the "star of the show." I did not want to mask or overpower it's delicate flavor at all, but simply "gild the lily" so to speak, by lightly coating it in a luscious delicate sauce to be ladled over warm toasty biscuits.

There are very few ingredients in this dish and it is rich and "oh so gourmet." It's a perfect way to make an entirely new dish with leftover cooked salmon. Hubby and I actually shared a biscuit...we each had half of a biscuit topped with the creamed salmon. It was rich and satisfying and oh so delicious; a gourmet comfort food of sorts. I actually used a blend of half-and-half and unsweetened cashew milk in my cream sauce (one part half-and-half and 2 parts unsweetened cashew milk) to keep the carbs low without sacrificing any flavor. It was amazing and I have enough left for lunch tomorrow, too! I snapped a few photos below. My recipe for Creamed Salmon can be found below. I served the Creamed Salmon over my sturdier version of buttermilk biscuits that I made this weekend. The recipe for the biscuits can be found by clicking here: Buttermilk Biscuits - Sturdy Sandwich Version. Enjoy!

Creamed Salmon & Biscuits

Ingredients:

3 ounces cream cheese (brick style)
3/4 cup cream, half-and-half or dairy free milk (I used a combination of half and half and unsweetened cashew milk)
1 green spring onion, sliced
1/4 teaspoon sea salt, or to taste
Pinch of ground black pepper
Couple dashes dried dill weed
10 ounces flaked cooked salmon, preferably wild
Buttermilk Biscuits, split and oven toasted

Directions:

In a 10-inch nonstick skillet, melt 3 ounces of cream cheese over low heat, mixing constantly with a heat-safe rubber spatula, until melted and smooth, about 2 minutes. Add 1/4 cup of cream or milk, and slowly whisk into cream cheese until blended. Add sliced green onion and the remainder of the cream, 1/4 cup at a time, whisking until blended after each addition. Season with salt and pepper, to taste. Add dill and taste for seasoning. Add flaked salmon to cream sauce and gently fold in with a rubber spatula. Heat on low just until it begins to simmer (do not boil) and remove from heat. Ladle creamed salmon over biscuits. 

*Notes: If a thicker sauce is desired, either add additional cream cheese (before adding salmon) or add slightly less cream. If a thinner sauce is desired, add a little extra cream in small increments until desired consistency. For the liquid, I used 1/4 cup half-and-half and about 1/2 cup unsweetened cashew milk. If desired, add 1 tablespoon of butter to the skillet before adding cream cheese to melt. It's best to toast grain free biscuits in the oven at 300-325 degrees F for 5 to 10 mins (split in half before toasting) to prevent them from burning against toaster elements as well as keep them from breaking. This cream sauce recipe would work well with chicken, too.

      

Roasted Wild Copper River Salmon w/ Broccoli Caprese-ish Salad

This evening's dinner was super quick and easy. I roasted 2 large fillets of wild Copper River Salmon and simply brushed it with melted butter, fresh lemon juice, a bit of sea salt and touch of dill. I placed thin slices of lemon on top before roasting. This salmon is so delicate and mild that I didn't want to disguise it at all. I placed the prepared salmon on a baking sheet into a 450 degree oven and immediately reduced the heat to 425 degrees F and roasted for 12 minutes, removed from the oven and then covered tightly with foil and allowed it to sit for 5 minutes or so.

To go with our salmon, I made Broccoli Caprese-ish Salad. It turned out great. I was going to make traditional Caprese Salad but didn't have any fresh basil...but I did have fresh broccoli so I used that instead. LOL. I lightly steamed some small florets, then tossed the hot broccoli florets with  an extra virgin olive oil and white balsamic vinegar dressing that I whisked together along with some herbs, salt and pepper, and grated Parmesan cheese. I diced fresh mozzarella and tossed it into the mix with halved multi-colored baby tomatoes and served it at room temperature. It was really good. I snapped a couple of quick photos below. Sometimes simple is the best! Enjoy!

      

MJ's Fourth Generation Chocolate Cake - A Special Request From the Heart

Today's recipe is another special one and the second of yesterday's "Make-a-Dish" Foundation projects. One of my followers, "Pamela", messaged me and told me that she had an old family cake recipe that she wanted to revamp to grain free so she could still enjoy it. She sent me a photo of a hand written post card that the recipe was written on that her mother had sent to her Grandma back in 1971 (both have since passed). The recipe was titled "Chock Cake" which she told me was simply "chocolate" abbreviated. The post card was signed "Love you, M.J." I asked if she knew where the recipe originally came from to see if I might be able to find it somewhere online, but she recalled that it had come from a newspaper clipping. Pamela also shared that as a child she had entered this cake in a 4-H state fair and had won "grand champion." She is now making this cake with her 2-year old granddaughter (the fourth generation). I asked her what she would like me to call this cake and she and her granddaughter decided on "MJ's Fourth Generation Chocolate Cake." I have to believe that somewhere Pamela, your Mom and Grandma are looking down smiling with such pride.

She wasn't asking me to remake the recipe for her, but simply hoping that I could give her a basic ratio of all purpose flour to almond flour so she might be able to recreate it. Unfortunately, it is sometimes difficult to do that because it also depends on the ratio of other ingredients in the recipe, particularly the liquid ingredients. The original recipe contained 1 cup of oil, 1 cup of buttermilk and 1 cup of coffee, in addition to the eggs. That is a lot of liquid when using almond flour which isn't anywhere near as absorbent as regular all purpose flour is. So, I gave her some suggestions off the top of my head that she could try and suggested she try making a half-version first so she didn't waste a lot of the more expensive ingredients while she tweaked it to get it just right.

Well, the more I thought about her cake and the special significance it held...I knew that I was going to have to see what I could do to help her. Food is tied to so many of our memories, particularly some of our best childhood memories. Whether it be the special cake our mother's made us every year for our birthday or the certain kind of cookies or fruitcake our grandmother's baked every Christmas...a simple recipe can take us right back to those special memories in an instant. My grandmother made us a fruitcake every year for Christmas and she cracked and shelled the nuts by hand. I was the one in the family that really loved her fruitcake because she always put in more nuts than fruit. So, yesterday I made a half-sized version of this cake to see how it would turn out. It reminded me in some ways of the Pioneer Woman's Texas Sheet Cake recipe I had made years ago. It's a moist chocolate cake and I baked it in a jellyroll style pan so it isn't thick, but more like the thickness of a pan of brownies. Ironically, late last night as I was writing up the recipe from my handwritten notes, Pamela messaged me and said she had tried some of my suggestions and it was very close. I shared with her that I had actually made it yesterday as well and photographed it and was in the process of writing it up to post today. I told her that once she saw what I had done and compared it with her tweaks that we would fine tune it to make it "perfect." I ate a piece last night and another little one this morning at breakfast. I really, REALLY like it...it's super moist and decadent and I find a small piece of it very satisfying.

Since she didn't have the specific frosting recipe, only the ingredients that went into it (butter, milk, cocoa powder and powdered sugar), I decided to make a quick and ridiculously easy chocolate ganache frosting recipe that consists only of melted dark chocolate, heavy cream and a pinch of espresso powder and then it's poured hot over the cooled cake, spread out and topped with chopped pecans. You can frost it however you like (she said sometimes they didn't even bother frosting it because it was so moist). If you decide to double this recipe and make the full sized version of this cake, it can be baked in a 9" x 13" baking pan, but you will need to adjust and increase the baking time. So, I would like to officially present you with MJ's Fourth Generation Chocolate Cake. Enjoy!

Freshly frosted with Chocolate Ganache Frosting

This is the cake this morning after the frosting set up overnight.

MJ's Fourth Generation Chocolate Cake

Ingredients:

1/2 cup powdered Swerve Sweetener, or preferred sweetener like erythritol or xylitol (increase sweetener up to 1 cup total if a sweeter cake is desired) 
1/4 cup cocoa powder (I used deep dark Valrhona, but any type is fine)
1 1/2 cups blanched almond flour
2 Tablespoons coconut flour
1 large egg
1/2 cup buttermilk
1/2 teaspoon vanilla extract
2 Tablespoons NuStevia Simple Syrup (or substitute preferred stevia, to taste)
1/4 cup extra light olive oil (not regular olive oil)
1/2 cup hot brewed coffee

Directions:

Preheat oven to 350 degrees F. Lightly grease a nonstick 10" x 15" x 1" jellyroll style pan (if doubling the recipe, use a 9" x 13" nonstick cake pan).

In a large bowl, sift together the powdered sweetener, cocoa powder, almond flour and coconut flour. 

In a small bowl, beat the egg, buttermilk, vanilla and liquid stevia together; whisk and stir into the flour mixture. Taste for sweetness and add more, if necessary.

Add the oil and hot coffee; whisk together until a thin, smooth batter forms. Pour batter into prepared baking pan. Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean (a clinging crumb or two is okay). Do not overbake. Cool and frost, if desired.

*Notes: I reduced the sweetener a bit from the original recipe (there would have been 1 cup of sugar in this half recipe version). I combined powdered Swerve and liquid stevia to equal about 3/4 cup of sugar in sweetness; if you prefer a sweeter cake, increase the total amount of sweetener up to 1 cup (taste to adjust as you go). This recipe is a half-recipe version of the original recipe. If you wish to make a full sized recipe, double all ingredients and bake in a 9" x 13" baking pan and adjust the bake time accordingly. (The original frosting recipe consisted of melted butter, milk, and cocoa powder heated together on the stove top and then poured over a box of powdered sugar and pecans were stirred in). I chose to make a simple stove top Chocolate Ganache Frosting and topped with chopped pecans (recipe below). 

**Optional Chocolate Ganache Frosting Recipe: Melt approximately 8 ounces of dark chocolate chips or chunks (I used 71% cacao) over a double boiler in 1/2 cup of heavy cream; stirring frequently until melted and smooth. Add a couple pinches of instant espresso powder to deepen the chocolate flavor, if desired. Whisk until smooth. Pour hot frosting over cake and spread until smooth with an angled icing spatula; sprinkle with 1/2 cup chopped pecans. If you prefer your ganache thinner; add more cream and if you want it thicker, reduce the amount of cream.

            

Low Carb Bacon-Egg-n-Cheese Breakfast Sandwiches - Happy Sunday!

Happy Sunday! I'm keeping this post short and sweet because I'm working on my "new recipe" post for later today and that post is a bit wordy, but very touching. It's a bright and beautiful day here but it started warming up and getting hot and humid fast!

We began this morning with a long walk and completed the morning with a delicious Bacon-Egg-n-Cheese Breakfast Sandwich made using my sturdier version (Version #3) of Buttermilk Biscuits that hold up a bit better for using to make sandwiches. I snapped a quick photo below. Be sure to check back later today for my new recipe post...it's a special one!  The recipe for these biscuits can be found here (or below): Buttermilk Biscuits - Sturdy Sandwich Version. Enjoy!

Southern Style Buttermilk Biscuits #3

(Sturdier Sandwich Version)

Ingredients:

3 cups blanched almond flour

3 teaspoons baking powder

1/2 teaspoon baking soda (increased from original recipe)

1/2 - 3/4 teaspoon Kosher or Celtic sea salt

3 tablespoons chilled butter, small diced

3 ounces very cold brick style cream cheese, diced

2 large eggs, beaten (increased from original recipe)

1/4 to 1/2 cup cold buttermilk (*see note below; modified from original recipe)

Directions:

Preheat oven to 350 degrees F.  Line a large baking sheet with parchment paper or lightly greased non-stick foil.

In a medium mixing bowl, add flour, baking powder, soda and salt; whisk to mix well.  Add diced chilled butter and cream cheese.  Using a pastry/dough blender, quickly cut butter and cream cheese into dry ingredients until it appears crumbly and moistened.  

Crack both eggs into glass measuring cup; fill with buttermilk to the 3/4 cup mark. Make a well in the center of the flour mixture; add buttermilk and egg mixture and mix until it pulls together into a soft sticky dough. The dough will be light, airy and fluffy.  

Scoop dough onto prepared baking sheet using a 3-tablespoon size retractable scoop, spacing evenly apart to make approximately 15 equal sized mounds. Lightly tamp down tops to barely flatten top only (do not flatten biscuit). Bake for 20 to 22 minutes or until light golden brown. Cool approximately 5 to 10 minutes for easier slicing. Makes approximately 15 biscuits.

*Note: Total liquid mixture should equal 3/4 cup. Eggs vary in size and volume, so add them to the glass measuring cup first and then fill with buttermilk to the 3/4 cup mark (buttermilk used will be between 1/4 cup to 1/2 cup, depending on the volume of eggs used).   

         

Blueberry, Peach & Pecan Greek Yogurt Cake - Low Carb & Gluten Free

Today I was busy at my "Make-a-Dish Foundation" (it's really not a foundation...but simply what I refer to it as). I've been trying to recreate grain free versions of recipes that I've been sent by followers. Some of these recipes are simply regular recipes that they have come across and thought looked good and they've simply asked for my help in reworking them. Some of these recipes are old family favorites, some of which have been passed down by multiple generations, and they are trying to see if they can still find a way to enjoy these treasures in their new grain-free, low sugar lifestyles.

As many of you who have tried retooling recipes before know, some are easier than others to swap out an ingredient or two. Some recipes require a bit more tinkering and it isn't just a matter of replacing one kind of flour with another. Sometimes the ratios and blends have to be reworked and sometimes liquids and fats used in the original recipes need to be tweaked as well. The more you do it, the better you get at doing it. Unfortunately though, most of the ingredients us grain and sugar free folks use are quite a bit more expensive than their regular version counterparts (think basic flour and regular sugar, for example). So, it is something you want to experiment with on a smaller scale first, "just in case". Most of the time though, even your "mistakes" are salvageable and not total losses.

Last week, I recreated a special Bundt cake recipe requested by the husband of one of my regular followers (she was celebrating a special birthday and he wanted to surprise her). The tricky part of recreating special recipes for people when you've never actually tasted the original version yourself...well, it is sometimes hard to know if it needed a little more this or little more of that. If it tastes good to me and I would make it again, I consider it a success, but if it doesn't taste like what they remembered, then you hope you at least got it close enough that they can make minor tweaks to get it just right. When converting recipes for "regular" baked goods to "grain free" baked goods, it rarely is an exact match because the texture of the flours that are used along with the drastic difference in the way grain free baked goods rise (or don't rise) without the benefit of gluten in them is pretty significant...so we simply manipulate them a little bit to get them as close as possible.

Today I worked on two different recipes, one was from "Anne" who sent me a "peach and blueberry yogurt cake" recipe that she wanted a grain and gluten free version of. The recipe looked really good and I just happened to already have been planning something along those lines using both peaches and blueberries because I think they go so well together and they also scream summertime. Besides, what kind of Georgia gal would I be if I didn't try to at least include one peach recipe in my repertoire! So, I made my own grain free version of the cake recipe and added my little tweaks and alterations. Since I was already using Georgia peaches (well, actually these were from California), I knew I needed to toss in some Georgia pecans, too, so I could thoroughly represent my state. I also added a bit of lemon zest to it, simply because I could. I promise to make this cake again just as soon as I get some ripe Georgia peaches in my hands. This cake would be great for breakfast, snack or dessert. It's moist and not overly sweet; you can increase the sweetness if you prefer. It was the perfect level of sweetness for me and allowed you to taste the peaches and blueberries.

So, Anne...I hope you enjoy this grain free, gluten free, sugar free version of the recipe you sent me to look at for you. In order to keep the carbs low, I used 1 large peach (instead of 2). I simply sliced it thin to cover the top of the cake. The one peach only adds about 14.5 net carbs and 14.5 grams of sugar to the entire cake recipe which should serve approximately 12 (adding about 1 carb and 1 gram sugar per serving). The approximate total net carbs per serving are 4 net carbs and less than 2 grams sugar. The other recipe I worked on today was more special because it had been handed down generations from Grandmother to mother to daughter. I hope to post it tomorrow. Enjoy!

Blueberry, Peach & Pecan Greek Yogurt Cake

Ingredients:

1 3/4 cup blanched almond flour
2 Tablespoons coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 Tablespoons butter, softened
3/4 cup powdered Swerve Sweetener (or other sweetener such as erythritol or xylitol)
2 large eggs
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
1/2 cup Greek yogurt (I used Fage 2%)
1 fresh ripe peach, seeded and sliced
1/2 cup blueberries
1/4 cup chopped pecans
2 teaspoons granular Swerve Sweetener (or preferred granular sweetener), optional

Directions:

Preheat oven to 350 degrees F. Lightly grease a nonstick 9-inch square cake pan (or 9-inch round cake pan) and set aside. Sift first 4 dry ingredients into a medium bowl. 

In a separate medium bowl, cream butter with a rubber spatula or wooden spoon; carefully fold in powdered sweetener and eggs just until combined. Beat with a hand mixer on medium speed for about 2 minutes or until smooth. Add vanilla, lemon zest and yogurt. Beat an additional 1 to 2 minutes or until mixture is light and fluffy.

Pour wet mixture into dry mixture and stir just until combined. Beat on low speed until thick and smooth and evenly combined, about 1 minute (batter will be thick). Pour batter into prepared batter and smooth out evenly with a rubber spatula. Arrange peach slices; scatter blueberries and pecans over top. Sprinkle with granular sweetener, if desired. Bake for 45 to 50 minutes, or until a toothpick inserted near the center comes out clean. Cool about 1 hour. Refrigerate any leftovers.

*Note: If you prefer a sweeter cake, increase powdered sweetener to 1 cup or add a few drops of liquid stevia to the batter, to taste.