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Categories:
Cake flour baking powder eggs egg yolk vanilla butternut vanilla coconut flour vanilla almond milk butter salt fresh squeezed orange Splenda eggs milk butter
Viewed: 19 - Published at: 2 years agoIngredients
- For the Pound Cake
- 1 cup Almond Flour
- 1 teaspoon Double Acting Baking Powder
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons Vanilla Butternut Extract
- 1/2 teaspoon Vanilla Extract
- 1/4 cup Coconut Flour
- 1/2 cup Unsweetened Vanilla Almond Milk
- 1/2 cup Unsalted Butter
- 1/4 teaspoon Salt
- 2 fl ounces of juice from a fresh squeezed orange
- 45 grams Unflavored Protein Powder
- 15 second squeeze of Splenda, Zero, Liquid Sweetener
- 6 Splenda Packets
- For the French Toast
- 2 large eggs
- 1/2 cup Unsweetened Almond Milk or Cream
- Butter/Oil for Frying
Method
- Add All ingredients except for baking powder to a bowl and mix well (see note on Splenda zero sweetener)
- Add Baking powder, and mix once more until combined. Do not over mix
- Pour batter into a large backing tray, approximately 10inches x 15 inches.
- Bake at 350 for 15-20 minutes. It is done when the edges are a golden brown and the center is slightly firm to touch.
- Remove from oven and let cool
- Slice into 8 even pieces
- NOTES: **For Splenda Zero, squeeze for a 15 second count. These are a quick 15 seconds. There are no "Mississippi's" or "One-Thousands" in the count. **For the orange juice, buy 1 or 2 oranges and squeeze the juice fresh. This keeps the sugars natural, and avoids any added sugars or processing.
- Combine eggs and your choice of milk or cream
- Dip bread into mixture, and place on buttered or oiled pan
- Cook until golden brown.
- Flip
- Cook until other side is golden brown
