Dr. Michael Sardone, author of The Naked Truth: Overweight, Overwhelmed and Confused, specializes in functional and natural medicine, and practices in Temecula and San Diego, California. Dr. Sardone founded The Do It Right Health and Fit...
Baking cookies and cakes and preparing delectable meals for your family and friends during the holiday season is a longstanding part of many cultures and traditions. Now you can take some of your favorite recipes and improve their overall nutritional value without jeopardizing their deliciousness by learning how to substitute or add the following secret ingredients.
Pumpkin Spice Cake
Yield: 16 slices
A yummy holiday treat made from quality ingredients yielding a nutritious and delicious cake.
2-1/2 cups blanched almond flour
1/2 cup 100 percent stone-ground whole wheat flour
1/4 cup ground flaxseed meal
2 tablespoons vital wheat gluten
1-1/2 teaspoons aluminum-free baking soda
1-1/2 teaspoons cream of tartar
1 tablespoon pumpkin spice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup organic low-fat buttermilk
3 whole eggs
1 cup xylitol
1-1/2 teaspoons pure vanilla extract
Preheat oven to 350 degrees F. Line a round 9-inch silicon cake pan with parchment paper.
Sift together dry ingredients in a large mixing bowl and set aside. Using an electric mixer, in a second bowl, blend wet ingredients until light and fluffy, then gradually add to dry mixture.
Pour mixture into cake pan and bake for 40 to 45 minutes or until golden brown.
Each slice: 13 grams of usable carbohydrates, 3 grams of fiber, 8 grams of protein, 1 gram of saturated fat and 11 grams of unsaturated fat, of which 420 milligrams comes from omega-3 fats.
A healthy fall dessert
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