Skip to main content

Gluten Free and Sugar Free Caramel-Apple Bread

Earlier this week a friend came to me with a recipe for Caramel-Apple Bread and asked me if I could make it Gluten and Sugar Free.  Well of course I could!  So in honor of Tammy, here is a recipe that is just perfect for the Autumn Season.







Comments

  1. If you don't want to use the small amount of molasses called for in this recipe (the molasses gives it the brown sugar taste) then purchase some sugar-free brown sugar replacement product. and leave out the molasses.

    ReplyDelete

Post a Comment

Popular posts from this blog

Sweet Potato-Apple Butter

I was at a craft show over the weekend and bought a small jar of Pumpkin-Apple Butter from one of the vendors.  Not at all on my diet and chalked full of those lectins I have give up.  Well, I bought it for some muffins I made to take to my Bible study and everyone loved it so I decided I had to find a way to manipulate the recipe so I could enjoy it too.  It was so simple of a conversion I didn't even finish a cup of tea while doing it!  It is full of all those traditional fall flavors so many of us love to eat.  Hope you enjoy it too.

Grain-Free Harvest-Spice Cookies

This is the time of the year I have traditionally loved cooking with pumpkin.  Since I am eating Lectin Free I have had to look for a way to meet that need by tricking my taste buds into believing I am eating pumpkin. My friend Shelly, who is eating a Keto diet, gave me a cookie yesterday at the quilting group we belong to.  One bite and I said, "I MUST HAVE THAT RECIPE!"  She sent me a link this morning. I manipulated it for my specific eating needs, went immediately to the kitchen, and this cookie is what I came up with.   If you can afford to cook with Monk Fruit, do so.  It has an awesome sweet flavor.  If not, then like me, mix Stevia and Swerve together as indicated in the recipe.  It will still give you an awesome soft cookie with all the traditional fall tastes we have grown to love.

Plant Paradox Friendly Peach and Pecan Muffins

I love my go-to muffins, but today I just needed something a little different.  Peaches, Pecans, and Nutmeg are the difference, plus I swapped out the sorghum flour for amaranth flour.  My homemade peach jam sweetened with stevia and erythritol is very good with them too! Have fun making and eating them!