Spice and Nut Cake

Spice & Nut Cake
  1. For the Cake: 1 1/2 cups zero carb soy protein isolate
  2. 1/2 cup flax meal
  3. 1/4 cup wheat gluten
  4. 4 teaspoons baking soda
  5. 1/2 teaspoon salt
  6. 2 tablespoons cinnamon
  7. 1 tablespoon vanilla extract
  8. 1/2 cup oil
  9. 2 eggs — unbeaten
  10. 1/2 cup chopped walnuts
  11. 2 tablespoons heavy cream
  12. 1/2 cup artificial sweetener
  13. 4 teaspoons liquid sacchrin
  14. For Cream Cheese Frosting: 8 ounces cream cheese — softened
  15. 1 stick butter — softened
  16. 1/2 cup artificial sweetener
  17. 4 teaspoons liquid sacchrin
  18. 2 tablespoons vanilla extract
  19. 1 teaspoon cinnamon

  1. Preheat oven to 350.
  2. Mix all cake ingredients together by hand, this comes out very thick, gloppy & sticky.
  3. In a extra large cake pan (if you dont have a large pan use 2 or 3 smaller pans), place parchement paper and spray with Pam.
  4. Put mixture into pan and spread out so it is no more than 1/3″ thick (if it is too think it doesn’t taste right) it will puff up to over 1/2 thick.
  5. Bake at 3501/4 for 25-40 minutes (depending on altitude) until knife comes out clean. Cut into 1″ square pieces (this is very rich), makes about 25-30 servings.
  6. Frost with Cream cheese frosting. Frosting: cream all frosting ingredients together, add more sweetener or extract to your taste.
  7. Spread on top of warm cake and allow to cool.

Spice & Nut Cake

Cranberry Damsel

Cranberry Damsel
  1. 2 ounces sugar free cranberry-flavored sparkling water
  2. 1/4 teaspoon Cranberry Blast Kool Aid drink mix — unsweetened, powdered
  3. 1 ounce white rum
  4. 2 ounces mandarin orange-flavored sparkling water
  5. 1/4 teaspoon orange extract
  6. 1 dash lemon juice
  7. 1 packet artificial sweetener (to taste) — (1 to 2)

  1. Combine all ingredients in a shaker with crushed ice.
  2. Shake and serve with the ice in large stemmed glasses. (If you don’t have a shaker, combine all ingredients in a blender with ice cubes and process on “pulse” until the ice cubes are crushed.

Cranberry Damsel

Cafe Mocha

Cafe Mocha
  1. 1/3 cup heavy cream
  2. 2/3 cup water
  3. 1/2 teaspoon vanilla extract — optional
  4. 2 teaspoons unsweetened cocoa powder
  5. 1 cup decaffeinated coffee
  6. 2 splenda packets

  1. Brew 1 cup of decaf coffee. While it is brewing, heat water and cocoa in a pan.
  2. Whisk until smooth and until it just starts to bubble.
  3. Pour coffee in an extra large mug. Pour hot cocoa on top.
  4. Add Splenda and vanilla and stir well.

Cafe Mocha