I hope you're not tired of seeing the Swamp Sunflowers!
We found some in the most unexpected place!
Halpata Tastanaki Preserve from the hwy 200 trailhead is DRY! The trail is soft white sand in places!
But we saw more of the sunflowers there than the wetter areas at the Pruitt Trailhead.
They've put up a new sign, which looks nice and we will walk to the right of this photo along the sandy trail to begin and make a loop.
OK! Now let's switch gears! We still order our groceries online and pick them up at Walmart! Easy peasy!
And this week, our shopper gave us a bag filled with freebies. What a nice surprise! Thanks Walmart!
We usually just stick with grocery items but this week, I put a Wilton Bundt pan in the order. And for less than $9 I have a new bundt pan for my favorite cake recipe!
Thanks to my blog friends at The Low Carb Diabetic here, I have a cake that I can eat! YAY! I am allergic to sugar and usually just do without dessert but now I have this apple cake to enjoy! Here's the link to the original recipe HERE.
I cut it into serving sizes and freeze them in a ziplock bag. That way I can take out just one serving, thaw it and even put a few drops of water on top and microwave it for 15 seconds to eat it hot!
Here's the recipe!
Apple Cake
8 servings1 1/4 cup (140 g) blanched almond flour1/4 cup (24 g) coconut flour1/2 tsp. baking soda1/2 tsp. xanthan gum1/2 tsp. sea or kosher salt1 tsp. baking powder2 tsp. ground cinnamon3 apples, peeled, cored and sliced thin1/4 cup (56g) butter or ghee, room temp.1/2 cup xylitol or Swerve powdered1/4 cup juice from lemon (about 1 and 1/2 lemons)4 eggs, room temp1 tsp. vanilla extract
Directions
1. Preheat oven to 350 degrees F. Grease a 9-inch Bundt pan with oil (well)
2. In a small bowl, add almond flour, coconut flour, baking soda, xanthan gum, baking powder, salt, and cinnamon. Put aside.
3. In a standing mixer with the paddle attachment, add the room temperature butter and sweetener (xylitol or Swerve). Beat on high for 3 minutes until it is light and fluffy.
4. Turn the mixer to medium high and add 1 egg at a time, making sure it’s incorporated into the batter before adding the next. When all eggs are added, add the vanilla.
5. Add half of the lemon juice. Add the dry mixture to the bowl, mix and then add the remaining lemon juice.
6. Fold in the apples with a spatula. Batter should be light and airy. Add to the Bundt pan and spread to even out the top.
7. Bake for 35 minutes until edges are slightly brown and toothpick comes out clean.
8. Place on a cooling rack for 10 minutes. After 10 minutes, take the cake out of the pan by placing the cooling rack over the pan and flipping it over.
1. Preheat oven to 350 degrees F. Grease a 9-inch Bundt pan with oil (well)
2. In a small bowl, add almond flour, coconut flour, baking soda, xanthan gum, baking powder, salt, and cinnamon. Put aside.
3. In a standing mixer with the paddle attachment, add the room temperature butter and sweetener (xylitol or Swerve). Beat on high for 3 minutes until it is light and fluffy.
4. Turn the mixer to medium high and add 1 egg at a time, making sure it’s incorporated into the batter before adding the next. When all eggs are added, add the vanilla.
5. Add half of the lemon juice. Add the dry mixture to the bowl, mix and then add the remaining lemon juice.
6. Fold in the apples with a spatula. Batter should be light and airy. Add to the Bundt pan and spread to even out the top.
7. Bake for 35 minutes until edges are slightly brown and toothpick comes out clean.
8. Place on a cooling rack for 10 minutes. After 10 minutes, take the cake out of the pan by placing the cooling rack over the pan and flipping it over.
And take my word for it....it is AMAZING!
I've tried a few brands of almond flour and I've had good results with all of them. The one I used for this recipe had some coconut flour mixed in so that worked good!
Have you had a good week too?
