Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | Almond flour, Bobs red mill | 1 | cup | flax seeds, milled | 2 | teaspoons | baking soda | 1 | teaspoon | sea salt (Celtic or Real Salt are best) | 1 1/2 | cups | egg beaters | 4 | tablespoons | canola oil | 1/2 | cup (8 fl oz) | water | 1/2 | cup (not packed) | raisins, seedless | 1 | cup, chopped | walnuts | 1 | medium (2-3/4" dia) (approx 3 per lb) | apple, Granny Smith, peeled, thinly sliced | 1 | medium (2-3/4" dia) (approx 3 per lb) | apple, McIntosh, peeled, thinly sliced | 2 | cups | Splenda no-calorie sweetener | 1/2 | teaspoon | vanilla extract | 1 | teaspoon | rum extract |
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Steps
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Sequence
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Step
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| 1 | In a large bowl, combine almond flour, flax meal, baking soda, salt and Splenda. Mix well. | 2 | In a separate bowl, mix Eggbeaters, oil, extracts and water. Mix well | 3 | Mix wet ingredients into dry. Stir in well, one ingredient at a time, the following, (1) apples, (2) raisins, (3) walnuts. | 4 | Spoon batter into a 9x12 cake pan sprayed with Pam. | 5 | Bake at 350° for 22-24 minutes | 6 | Cool and serve | 7 | To save, cover and store in refrigerator. |
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