Cakes by Lily


"Sharing The Sweetness of Life"

BAKLAVA 

(Greek treat made with
Xylitol & Agave Nectar) (My Version)

INGREDIENTS:

14 sheets Phylo Pastry

1/2 cup butter


FOR FILLING

3/4 cup roughly ground Walnut

3/4 cup roughly ground Almonds

1 tsp Ground Cinnamon


METHOD:

Preheat oven to 350 degrees. Combine nuts & cinnamon in a bowl.

Unroll phylo, halve crosswise & Immediately cover with a damp cloth. Keep covered while working.

Brush a 9-by-13-by-2-inch baking pan with melted butter. Lay 1 sheet of phylo in pan. Lightly brush with butter, cover with another sheet of phylo, and butter again. Layer phylo and butter 6 more times, ending with filo.

Sprinkle phylo with 2 tablespoons nut mixture. Lay 1 sheet of phylo over, brush with butter, and cover with a sheet of phylo.

Sprinkle with 2 tablespoons nut mixture; repeat layering with butter, phylo, and nuts until filling is used up, for a total of about 28 layers.

Lay 1 sheet of phylo over; brush with butter. Layer phylo and butter six more times.

Using a sharp knife, cut  the pastry (1/4 inch deep) diagonally into diamonds. Bake until golden brown or about 50 minutes.

Let cool on a wire rack for 5 to 10 minutes.

Meanwhile, place  1 1/2 cups Xylitol, 1 tsp lemon juice, 4 sticks Cinnamon, pinch of salt & 2 cups water in a saucepan; bring to a boil over high heat.

Reduce heat; simmer 3 to 4 minutes. When it's taken off the heat add about 4 tabsp of Agave Nectar & mix well.

Pour the syrup over surface of baklava; let cool completely. To serve, use a sharp knife to cut into pieces along scored lines.

 

"CUPCAKE"
BREAD PUDDING


This recipe was created while I was
in the Motor Home for convenience
to bake & store






Ingredients:

4 eggs
1 tsp Vanilla Extract
1 Cup Agave Nectar
1/2 tsp Cinnamon
1 tsp G Ginger
1/2 tsp salt
1 cup Almond Milk
2 Sprouted Grain English Muffin-(process in a food processor until it forms crumbs)
3/4 cup ground Almond

1 cup of chopped Dates
1/2 cup of chopped dried bananas (Trader Joes)


Method:
Beat 1st 7 ingredients well. Then mix in the crumbled English Muffin, ground Almonds & dried fruits and set aside for at least 2 hours....Prepare mini-muffin pans with muffin cups or grease them & scoop enough to fill cups a little above the lip.
(If it’s too dry, add a little more milk, if too wet, add a little more ground almonds)
Bake in a pre-heated 350℉ oven for 10-12 mins.
Yields about 24 mini-muffins



OATMEAL RAISIN COOKIES

( Low in sugar - my version )

INGREDIENTS:  

1 cup(2 sticks) "Smart Balance" Butter Blend            

1 1/2 cup Spelt flour*                                            

1/8 cup brown sugar                                             

1 tsp Baking Soda

1 cup Xylitol*                       

1 tsp ground cinnamon

2 eggs or 1/2 cup egg-beaters                              

3 cups quick cooking Oats

1 tsp vanilla extract                                             

1 cup raisins & Toasted sliced Almonds each 

 

METHOD:

Preheat oven to 350 deg F.

Cream Butter blend, brown sugar & xylitol until it's light & creamy. Then add in eggs or egg-beater & keep creaming & add in vanilla extract.

Then add in flour, B.S, cinnamon, & oats & finally the nuts & fruits & mix well. Use a small ice-cream scoop & scoop out & put on a cookie sheet lined with parchment or silpat & bake for 12-14 mins or until golden brown.


Note: 

If under cooked it'll be soft & break easily, so make sure it's cooked well & well browned.

* These ingredients are easily available in most Health Food Stores.

Xylitol can be purchased online too.






BANANA OATBRAN MUFFINS

 (My version)

INGREDIENTS:

1 3/4 cup oat bran                        

1/2 cup spelt flour*                     

1/4 cup xylitol*                             

1 tabsp baking powder                

1/2 cup raisins                                                     

1 1/2 teasp  ground cinnamon                 

1/4 cup chopped walnut  


Combine the 5 wet ingredients:

1/4 C Agave Nectar*

3 Tabsp Vegetable Oil

1 1/2 C Ripe Bananas, mashed

3/4 C Soy Milk*

6 oz Egg Beaters                                   


METHOD: 

Preheat oven to 425 deg F. Line muffin pans with paper liners.

Combine dry ingredients, then add in the wet ingredients. Mix until it is just moistened, don't overbeat. Fill the paper-lined muffin pans & bake for 20-22 minutes.

 *Ingredients available at Health Food Stores or in regular Grocery Stores where they have a Health Food Section or they're available on-line.