Description:
Here is a surprisingly light and delicious cake that is sugar free. It is gluten free as well. Make the Honey Meringue to top it off and you have a wonderful dessert to serve your guests.
The 3 key health benefits of honey are related to the fact that:
1. Honey is nature's energy booster
2. Honey is a great immunity system builder
3. Honey is a natural remedy for many ailments
The health benefits of honey go beyond its great taste. A great natural source of carbohydrates which provide strength and energy to our bodies, honey is known for its effectiveness in instantly boosting the performance, endurance and reduce muscle fatigue of athletes. Its natural sugars play an important role in preventing fatigue during exercise. The glucose in honey is absorbed by the body quickly and gives an immediate energy boost, while the fructose is absorbed more slowly providing sustained energy. It is known that honey has also been found to keep levels of blood sugar fairly constant compared to other types of sugar.
Ingredients:
¼c oil
½c butter or margarine – room temperature
¾c honey
2 eggs
1 tsp vanilla
2¼ c GF Baking Mix
2 tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1½ tsp cinnamon
3 apples peeled cored and diced
½c chopped nuts of your choice
Honey Meringue
? c honey
4 egg whites – room temperature
Directions:
In bowl of mixer place oil, butter, honey, eggs and vanilla. Beat on medium speed for 3 minutes until very light and creamy.
Combine flour, xanthan, baking powder, baking soda, salt and cinnamon. Add to mixer and beat until combined and smooth.
Add apples and nuts and stir to mix well. Pour batter into a well sprayed or parchment lined 9”x9” cake pan. Spread out batter keeping the sides higher than the center. Bake in a 350° oven for about 60 minutes turning half way through for even baking. Cool completely before frosting with Honey Meringue. If you are not going to be able to eat the entire cake at one sitting place frosting on individual servings not on the entire cake.
Honey Meringue
? c honey
4 egg whites – room temperature
In a very small sauce pan simmer honey until it reaches soft-ball stage 245°.
Meanwhile beat the egg whites to soft peaks. While still beating, slowly add the hot honey. Continue beating until lukewarm and egg whites are firmer.
This frosting will not keep as it separates after sitting for a while. It is best used the first day. Great for those who cannot have dairy.
Special Diet: Gluten Free, Vegetarian, Diabetic - Low Carb
Category: Gluten-Free
Submitted By: Cathy Lauer
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| Roasted Butternut Squash Polenta with Fried Sage | Category: Vegetarian Entrees
Description: Roasting caramelizes the sugars and brings out the sweetness of the tender chunks of butternut squash that punctuate this golden yellow polenta casserole. It is finished off with the herbal overtones of butter-browned sage. We like this squash because it's easier to peel and cut compared with some squash. Marked by a tan exterior, the interior is a bright, rich orange. The butternut's flesh is less "stringy" than many squash making it perfect for purees and efficient cubes.
¦Butternut squash contains many vital poly-phenolic anti-oxidants and vitamins. Similar to other cucurbitaceae members, it is very low in calories; provides just 45 cal per 100 g. It contains no saturated fats or cholesterol; but is rich source of dietary fiber and phyto-nutrients. Squash is one of the common vegetable that is often recommended by dieticians in the cholesterol controlling and weight reduction programs.
¦It has more vitamin A than that in pumpkin. At 10630 IU per 100 g, it is perhaps the single vegetable source in the cucurbitaceae family with highest levels of vitamin-A, providing about 354% of RDA. Vitamin A is a powerful natural anti-oxidant and is required by body for maintaining the integrity of skin and mucus membranes. It is also an essential vitamin for vision. Research studies suggest that natural foods rich in vitamin A helps body protect against lung and oral cavity cancers.
¦Furthermore, butternut squash has plentiful of natural poly-phenolic flavonoid compounds like a and ß-carotenes, cryptoxanthin-ß, and lutein. These compounds convert to vitamin A inside the body and deliver same protective functions of vitamin A on the body.
¦It is rich in B-complex group of vitamins like folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.
¦It has similar mineral profile as pumpkin, containing adequate levels of minerals like iron, zinc, copper, calcium, potassium, and phosphorus.
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