In a medium - sized mixing bowl, combine sifted powder sugar blend (3
cups xylitol + 6 tsp.
1 1/2 cups Diced Cauliflower 4 large Eggs 1/4 cup Almond Milk 1/4 cup melted Coconut Oil or Butter 1/3 cup chopped, Roasted Pecans 2/3 cup Xylitol OR 1/3
cup Xylitol + 1/4 cup Honey or Agave 1 teaspoon Vanilla Extract 2 teaspoons Cinnamon 1/4 teaspoon Nutmeg and Allspice 1 1/2 cup Oats 2.5 Tablespoons Coconut Flour
Not exact matches
Frosting: 1/4
cup Earth Balance Butter or Regular Butter 3 Tablespoons Coconut Butter 1 Tablespoon Almond Milk 1.5 teaspoons Vanilla Extract 1.5 teaspoon Stevia Extract 1/4 teaspoon Almond Extract 1/2 - 2/3
cup Powdered
Xylitol, Whole Earth Sweetener or Raw Sugar 2.5 Tablespoons Spelt, Oat or Gluten - Free Flour Mix Beet Juice
+ Natural Red Food Coloring to desired pink
3
cups frozen cherries 3/4
cup water 1/2
cup of
xylitol or coconut palm sugar
+ 1/8 tsp.
Filling: 1 3/4
cups hulled, 1 / 4 - inch sliced Fresh Strawberries 1 1/2 1 / 4 - inch sliced Fresh Rhubarb (about similar size to strawberries) 1.5 Tablespoons FreshLemon Juice 2 teaspoons Rosewater 1.5 Tablespoons Arrowroot or Cornstarch 3 Tablespoons Coconut Sugar
+ 3 Tablespoons
Xylitol or Erythritol
1
cup + 2 Tablespoons Whole Almonds 2 Tablespoons
Xylitol or Erythritol 2/3
cup unsweetened Almond Milk 2 Tablespoons Oil, Olive Oil or Grape Seed Oil are great ones!
I used 1/2
cup of maple syrup
+ 3 tablespoons of a
xylitol / stevia mix — no problem at all.
I made a slight change as I still have a sweet tooth (used 1/8
cup powdered erythritol
+ 2 tbsp granulated
Xylitol).