I recently read the book Trim Healthy Mama, by Serene Allison and Pearl Barrett. My primary interest is keeping blood sugar levels stable—although achieving and maintaining a healthy weight are welcome benefits as well! (At a physical about 6 months ago, my fasting blood sugar tested at 100, and the healthy range is 60-100!) One of the primary things this book addresses is how glucose and insulin affect the way a person's body stores fat.
So I was watching a video done by the THM gals (Serene and Pearl)—they have a new "Baking Blend" of coconut flour, almond flour, ground flax seed, etc.—and they were demonstrating a recipe for a lemon cake. Well, I'm not a huge lemon lover... so I modified it and made vanilla cake (in a bowl—yes, in the microwave) and topped it with strawberries! Here's the recipe....
1 egg
3 tsp. THM Sweet Blend
1 tsp. butter (I used some oil)
1 tsp. vanilla
1/2 tsp. baking powder
3 Tbsp. THM Baking Blend
Stir together well in a cereal bowl. Microwave for 60 seconds. Top with strawberries and enjoy! It tastes almost like angel food cake! :)
1 comment:
Hmmmm. I bet that cake is much healthier than the peanut butter pie I made for my son's birthday. *ahem*
(But is was sooooo good! *wink*)
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