Sugar-free Pineapple Upside Down Cake

"Honey, would you make me something sweet?"  Was my husbands request...  I had a whole pineapple on the counter, so why not make a pineapple upside down cake?  I wanted to make it sugar-free so I googled it.  And this is the delicious recipe I found. I added molasses to give it a brown sugar flavor...


WOW!  was how my oldest daughter described it.  Joseph thought it was great!!  and my step-dad asked me to make one for him on Wednesday...

Here is the recipe *with my additions

For the topping:

sliced fresh pineapple

4 Tbsp butter (I used coconut oil)

 1/2 cup honey (I used 1 cup)

* 2 tsp of molasses

pecans (optional, I'll use these next time)

For the cake:

1 cup whole wheat flour

1 cup white whole wheat flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup of butter or coconut oil

1/2 cup honey

2 eggs

1 cup buttermilk (I used coconut milk)

1 1/2 tsp vanilla

Directions:

Preheat oven to 375 degrees

Melt the 4 Tbsp butter (coconut oil) in a 10 inch iron skillet, once melted add in the honey and stir until combined.  Cook a couple of minutes until the mixture is nice and bubbly.

Place the pineapple slices in pan.

Continue to cook another couple of minutes, turn the slices over, and turn off heat.  I cooked them until the honey/oil mixture was bubble and some what thickened.  If adding the pecans put them in the pan after turning off the heat.

Copmbine flour, baking powder, baking soda, and salt in medium mixing bowl and set aside.  Next, cream together the 1/2 cup of butter/oil, and the 1/2 cup of honey until light and fluffy.  Add the eggs in  one at a time and then stir in vanilla.  Alternating between flour mixture and buttermilk/coconut milk, add them into creamed mixture, stirring just until combined.

Pour over the pineapple slices.

Bake for about 35  minutes or until toothpick comes out clean.

Cool in pan for 5 minutes.  Then run a knife around the edge to loosen the cake from the sides and place a flat plat on top of the skillet, hold onto both

skillet and the plate and flip the cake onto the plate.

ENJOY! we did ;-)

 

Sugar Free Bread Pudding

This dessert is yummy!   And it takes about 5 min

to put together then toss it in the slow cooker. Freeing

up my hands to work on other tasks, great for prep-day.

Ingredients:

8 cups of day-old bread (challah for us)

4 eggs

2 cups of milk

1/4 cup of honey

1/4 cup of melted butter

1/2 teaspoon of vanilla

1/4 teaspoon of cinnamon

1/4 teaspoon nutmeg

1 cup of raisins or dried cranberries

Directions:

Place cubed bread in a 3 qt. slow cooker.  In a small bowl, whisk the eggs, milk, honey, butter, vanilla and nutmeg.  Stir in raisins/cranberries.  Pour over bread; stir gently.  Cover and cook on low for 3 hours or until knife inserted near the center comes out clean.  Yields 5-6 serving.

I did double the 'pudding' ingredients because we like 

extra pudding with our dessert.  I also added a small amount

of stevia, just to make sure it was sweet enough.  I also set my

slow cooker on high because our sc low is a 'keep warm' setting.

Josef loved, loved, loved it!  He is a 'bread pudding' man and 

this recipe got a great big thumbs up from him.

 

Sugar Free Berries Cobbler

Our Family has gone sugar-free since mid October.  At first it wasn't easy, but as we learned how sugar is toxic to our bodies it has become easier.  Yah gave me an idea on how to deal with temptation at the beginning of our life change, when the sweet called out to me I just reminded myself it was poison, no matter how it looked smell or how I remembered how it tasted, poison was poison... this helped not only me but my girls as well.  We have tried several sugar-free desserts some good others will never be tried again.  One we found that that has turned into a favorite because it's sweet and EASY. 

Sugar-Free Berries Cobbler

1 cup of self-rise flour
1 cup of butter (we use 1/2 cup butter and 1/2 cup of coconut oil)
1 cup of milk
1 cup of Splenda
bag of frozen mixed berries

Mix the first four ingredients together, dump into a casserole dish.  Sprinkle the berries with some stevia or splenda, mix and dump on top of the batter mix.  Bake at 375 degrees for 1 hour.  Serve warm or cold.

I'm not thrilled about using splenda but until I can figure out how to subsitute a cup of splenda with stevia we'll be using splenda (for this dessert only) with that said does any one have an idea how to do this?  Stevia would only have to take maybe 1-2 tsp (if that much) to sweeten this dish.  I'm concerned about the volume lost about a whole cup of volume lost. It would be a great help if anyone has idea's on this and would be willing to share them with me ;-) 

Shabbat Shalom