Cinnamon Bun Cake

Cinnamon Bun Cake

Dairy free, nut free, gluten free, sugar free, this would be an S if following the Trim Healthy Mama plan.

This reminds me of a cinnamon roll. But, in a cake. I will post another recipe, later of a variation of this recipe. Cinnamon buns with cream cheese icing! But, for now, here is this recipe.

Cinnamon Bun Cake

Wet ingredients:
4 eggs
6 Tablespoons coconut oil
3 Tablespoons xylitol
3 Tablespoons Pyure
2 Tablespoons vanilla
6 Tablespoons water

Dry ingredients:
4 Tablespoons oat fiber
4 Tablespoons coconut flour
2 tablespoons golden flax meal
2 Tablespoons collagen
1 1/2 teaspoons glucomannan
1/4 teaspoon salt
2 teaspoons baking powder

Cinnamon Sprinkle:
1 Tablespoon xylitol
1 Tablespoon Pyure
1 Tablespoon cinnamon

Topping (optional)
1/2 cup chopped pecans

Icing:
1 package Let’s Do Organic Coconut Cream
1 Tablespoon Powdered Sweetener (either Gentle Sweet or my powdered sweetener recipe…) http://lotsalittlelambs.com/powdered-sweetener/

Directions:
Chop the pecans if using, and set aside. In a separate small bowl, mix up the cinnamon sprinkle. Lightly grease a 9×9 baking dish. Mix the dry ingredients together in another bowl. Put the wet ingredients into the blender. Mix by blending, then pour into the dry ingredients and mix with a fork. Drop a few spoonfuls of the batter into the baking dish, then sprinkle with some of the cinnamon sprinkle, repeating in layers, till you have used up both the batter and the cinnamon sprinkle. Place chopped pecans on top of the cake batter, if using. Bake at 350 degrees for about 30 minutes, or until done.

While the cake is baking, place the unopened plastic bag of coconut cream into a bowl of warm water. Periodically change the water and squish the coconut cream package with your fingers. By the time the cake is done, it should be totally melted.

Now for icing the cake! Don’t you hate it when you have to wait for your cake to cool? Me, too…I can be impatient! This cake should be iced while it is still hot! Open the bag of coconut cream, and mix in the powdered sweetener. Pour over the hot cake!

I like to place this on a potholder and refrigerate it just till the icing hardens… then serve it warm. Enjoy!

And check out my store at http://lotsalittlelambs.com/shop/ to see the products I offer, including the coconut cream I use in this recipe! 🙂

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Ketchup

I just wanted ketchup on my hotdog! This is one thing I miss… So, here is my homemade sugar free ketchup recipe! I liked it, and most of my kids liked it. But one complained about it ‘burning’ her mouth. I served it hot the night I made it… and it does have a pretty good tang from the apple cider vinegar. I think it tastes ‘real’ and I don’t want flavorless ketchup! 🙂 But, cut down the apple cider vinegar if it is too much for you..

I did have second thoughts about sharing my recipe… because I have also added this ketchup ready made, to my store to sell…

Ketchup, sugar free, 7oz.

Ketchup, sugar free, 15 oz.

So if you don’t want to make it…. 🙂

But, here is the recipe! This would be a FP if following THM.

Ketchup
2 6ounce cans tomato paste
3 empty tomato paste cans of water
12 Tablespoons apple cider vinegar
9 Tablespoons Powdered Sweetener http://lotsalittlelambs.com/powdered-sweetener/ (or you can use Gentle Sweet from THM)
1 teaspoon salt
1/2 teaspoon glucomannan

Instructions: put all ingredients into the blender or vitamix. Blend well. Transfer to a small saucepan and bring to a boil.

Makes about 2 pints or 4 half pint jars.

You could also water bath these, to have ready made ketchup in your pantry.

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No Bake Cheesecake in a Jar

I love having things prepared that can just be ready to grab and go! When I first made this recipe I was new to THM and pregnant with my 11th child/5th daughter. I was trying to utilize coconut oil in my food…since I hear it is supposed to be so good for baby! And me! I use the extra virgin coconut oil in this, which does have flavor, and which is ok with me. But you could always use refined coconut oil if you don’t like the coconut taste! My daughter likes this better with more gelatin. Really thick! I put this in pint size jars. But you could use cup size for more, smaller servings. Especially, if you aren’t a starving mama!

This would be an S if following THM. At 4 servings, the blueberries are right at the limit. But, easily fall into line if using smaller servings.

No Bake Cheesecake in a Jar
4 pint jars or 8-10 cup size jars
1/4 cup fresh lemon juice
3 Tablespoons beef gelatin
32 ounces 0% Greek yogurt
12 ounces cream cheese
1/2 cup coconut oil
1/2 Tbs. vanilla
3/4 tsp. THM stevia extract (this makes it ‘barely sweet’..still kind of tart. Feel free to add more stevia extract or Gentle Sweet or my powdered sweetener. http://lotsalittlelambs.com/powdered-sweetener/

Topping
2 cups blueberries
1 cup water
1 tsp. xanthum, guar gum, or
glucomannan
1/8 tsp. THM stevia extract

Instructions:
Heat the lemon juice to almost boiling. Stir in the gelatin. Add with all other cheesecake ingredients into the blender. Blend well and divide equally between 4 pint jars (or 8-10 cup size jars).

Topping:
Place blueberries (I used frozen)into a sauce pan. Blend water, stevia and thickener. Add to blueberries and bring to a boil. Divide equally into the 4 pint jars (or 8-10 cup size jars) on top of the cheesecake. Refrigerate till set. Enjoy!

I will admit that I sometimes don’t bloom the gelatin, but sprinkle it straight into the blender and blend well…. It is not the ‘proper’ way, but it has worked well for me. And it is easier!!

Check out the THM stevia and other products in my store!

Wraps

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Wraps!
These are simple, hold together well, are flexible, and are so nice to have ready made in the fridge to fill however you like. They make a great grab and go meal or snack at anytime!
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Each recipe makes one wrap. I just have each ingredient sitting on my work space, to the side, and mix and roll one at a time. I try to get the next one ready while the last is cooking.

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Oat Fiber Wrap
(This would be a FP on THM)
2 Tablespoons oat fiber
1 teaspoon glucomannan
1/2 teaspoon psyllium husk
Pinch of salt
4 Tablespoons water

Directions:
Mix dry ingredients.
Add water and mix. Will quickly set up. Form into a ball and flatten. Roll between 2 sheets of Saran Wrap till thin and flat. Cook on a heated dry cast iron griddle. (Something else may work, but this is what I used and it worked well.) Cook on one side till dry enough to flip, then turn and cook on the other side. That’s it! I like to make about a dozen, and store them in the fridge in a gallon size ziplock bag.

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Light Rye Wrap
(These have about 5 carbs each)
Use above recipe but ADD 1 Tablespoon rye flour to the above recipe. Below, is how I used these in an E meal. With beans as a carb source.
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Coconut Flour Wraps
Just replace the oat fiber with 2 Tablespoons of coconut flour! And follow the directions in the first recipe.

Edit: Thought I’d add a couple notes. Maybe I can add a video later, too. First, I roll these out really thin. They are bigger than a corn tortilla, more like a wheat burrito.

Second…have you checked out my store? It’s here on the same website as my blog. The link is http://lotsalittlelambs.com/shop I carry the oat fiber and the psyllium! And lots of other items, including some of the THM products! I also have a flat rate shipping. The payment method is not working right, but you can still place an order through my website and then pay me through PayPal. You can message me through Facebook or call me! Thanks!