The holidays are a busy time in my home kitchen. I bake and cook frequently, not only for my family to enjoy, but to give as gifts to friends and family. Since I have a massive sweet tooth, but a family history of diabetes and I was diagnosed with gluten intolerance last year I have to be careful of what I eat not just during the holidays, but year round. Most of the year I follow the everything in moderation route. I don't eat a ton of anything except vegetables and drink a lot of water. I snack throughout the day and bond with my treadmill while watching television. However, I also don't deny myself cravings. I have found that if I tell myself no all the time I end up over indulging rather than having a small amount. So I do enjoy baking and I allow myself the occasional cookie or piece of cake, especially during the holidays.
As I talked about in a previous post I have been using Swerve Sweetener for the last month as part of my ambassadorship with the company. So how is it going? So far it has worked well. In many of the recipes I have tried I reduced the sugar, not completely replaced it since gluten free baking can have issues with consistency. Here are pictures of a few of the recipes I have tried using the sweetener:
|Sweet Potato Biscuits Made With Swerve Sweetener|
|Oat Bread Sweetened with Swerve Sweetener|
|Gluten Free Reduced Sugar Cranberry Bundt Cake Using Swerve Sweetener|
Today I made a gluten free reduced sugar chocolate cake. It started out that it was going to have frosting, but I ran out of butter, so the middle was frosted while the top had a blueberry compote and whipped cream sweetened with Swerve. Here is the recipe:
1 3/4 cups white rice flour
1 cup sugar
1 cup Swerve Sweetener
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup canola oil
2 eggs at room temp
1 teaspoon pure vanilla extract
1 cup hot coffee
Combine white rice flour, baking soda, baking powder and salt. In another bowl combine canola oil, eggs, buttermilk, sugar, Swerve, eggs, and vanilla extract. Add wet ingredients to dry ingredients and combine (you can do this by hand or with your mixer). Add coffee, only mix batter until it is combined, do not over mix or you will end up with a less fluffy cake. Bake in two 8 inch cake pans in a preheated 350 degree oven for 30-40 minutes.
For the topping I combined 2 cups of frozen blueberries, 1 1/2 tablespoons cornstarch, 3 tablespoons water, and 1/3 cup sweetener. I let it boil until it thickened and then cooled it before serving. Then I topped the cake with real whip cream sweetened with a small amount of Swerve and a bit of pure vanilla extract.
So far swapping out my normal sweetener for Swerve has gone well. I don't normally eat a large amount of sugar, so it has been a pretty easy switch. The nice thing is that "Swerve measures out cup for cup just like sugar, so you don’t have to worry about doing any crazy math to figure out how to use it in your recipes."
For more information go to the following links: