Sugar Free Life

We've gone sugar free, hopefully, temporarily for a little bit and have had to experiment with some new dessert and muffin options. Here's a couple of recipes that we like:

Sugar-free Lemon Poppy Seed Cake 

2 c. flour

2 T. poppy seeds

3 t. baking powder

1 t. baking soda

½ t. kosher salt

½-3/4^th c. agave nectar, to taste

½ c. butter, melted

4 eggs, at room temperature

¾ c. low-fat milk (or almond milk)

½ c. low-fat sour cream

Zest and juice from 2 lemons

3 T. pure lemon extract

2 t. pure vanilla extract

Mix dry ingredients together and add combined wet ingredients. Pour into a greased 9x13 pan, and bake at 350 degrees for 25-30 minutes. Top with naturally (I use erythritol) sweetened whip cream and berries.

Apple Carrot Muffins

1 ½ c. whole wheat pastry flour (or whole wheat flour)

¼-1/2 c. ground flax seed (I grind it in my Vitamix), to taste or however much you have on hand

¾ c. quick oats

¾-1 c. agave nectar, to taste

2 t. baking soda

1 t. baking powder

1 T. cinnamon

½ t. kosher or sea salt

4 medium-large carrots, shredded (peeled, if desired)

2 apples, shredded (peeled, if desired)

¾ c. unsweetened almond milk

2 eggs

1 ½ t. vanilla

1 c. nuts, if desired

Stir together dry ingredients, and then add wet ingredients. Combine until moistened. Spray muffin tins with nonstick cooking spray. Fill tins ¾ full. Bake at 350 degrees for 15-20 minutes. If using mini muffin tin, bake for 12 minutes. Yields 18-20 muffins or 30-34 mini muffins.