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  #151   ^
Old Sat, Oct-22-11, 19:10
ferrygirl's Avatar
ferrygirl ferrygirl is offline
Senior Member
Posts: 2,702
 
Plan: Atkins
Stats: 203/171/165 Female 67 inches
BF:
Progress: 84%
Location: Japan
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Made these last night - soooo good! Subbed some coconut flour for the almond flour (less, of course!), but they were still delish!
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  #152   ^
Old Sun, Aug-19-12, 21:04
ImOnMyWay's Avatar
ImOnMyWay ImOnMyWay is offline
Senior Member
Posts: 3,813
 
Plan: OWL
Stats: 177/148.6/135 Female 5'2"
BF:50.5/39/25
Progress: 68%
Location: Oregon, Los Angeles
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This recipe is the BOMB!

I was too lazy to make the icing, even though I have all the ingredients. It really is guilding the lily. The cake plain, by itself, is very nice, if a little too sweet; next time I will cut the sweetener down a bit. I used Davinci SF French Vanilla syrup, and I ground the cloves up with the other spices in my mortar. (I feel so virtuous.)

It didn't rise very much, but it has a nice, cake-like texture. Would be good with berries & whipped cream instead of the icing. The recipe is, incidentally, dairy free, gluten free, vegetarian, and Pareve (without the icing).

Definitely a winner!
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  #153   ^
Old Mon, Aug-20-12, 14:42
ImOnMyWay's Avatar
ImOnMyWay ImOnMyWay is offline
Senior Member
Posts: 3,813
 
Plan: OWL
Stats: 177/148.6/135 Female 5'2"
BF:50.5/39/25
Progress: 68%
Location: Oregon, Los Angeles
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Okay, cutting this into 18 bars is a little ridiculous...the serving size is just too small. I would call it 9 bars at 5 carbs per bar (using Davinci syrup & splenda as per first post).

I had this for breakfast, with a slice of ham, and coffee.
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