In a big bowl combine flour, baking powder, sugar and cinnamon. In a second bowl puree the banana and mix with the applesauce and egg. Add wet ingredients to the dry and stir until just …
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Thaw at room temperature for an hour and. Preheat the oven to 350°f (175°c). Grease a loaf pan (9×5 inch loaf pan). Add the walnuts on a rimmed baking sheet, slide in the …
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Sola Bread Sweet & Buttery contains 2 grams of net carbohydrate per slice. It has 5 grams of protein and 70 calories per slice. It is sweetened with monk fruit and stevia. In …
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Combine baking soda with the boiling water. Soak the dates in the water and baking soda solution for 30 minutes. Cream sugar and butter together. Add eggs, vanilla, dates, nuts, flour, and salt. Divide batter equally between two 9 x 5 (or 8 1/2 x 4 1/2) inch greased loaf pans. Bake 1 hour at 300 degrees F (150 degrees C) (or until loaf tests done).
Preheat oven to 180°C (350°F) and line a 20x10cm (8x4inch) loaf tin with baking paper. In a large bowl combine the almond meal, walnuts, cinnamon and nutmeg. Drain the dates and add to the bowl along with the coconut oil and eggs. Mix until well combined.
In a large bowl combine the almond meal, walnuts, cinnamon and nutmeg. Drain the dates and add to the bowl along with the coconut oil and eggs. Mix until well combined.
I wouldn’t necessarily say that these Paleo Date Walnut Bars are low-carb, but they are certainly lower-carb than a traditional date bar recipe. Using almond flour in my gluten-free recipes helps to lower the carb count right off the bat. Reducing the amount of sweetener in my recipes helps too!