Banana Nut Bread

Banana Nut Bread

Always check your blood sugar before and after eating this sweet treat! This is one of Hunter’s favorites. 2 c. + 1 T. Namaste Gluten-free Perfect Flour Blend 1 c. mashed bananas • 1 t. baking powder • 1/2 c. butter, softened to room temp. 1 c. XyloSweet (sugar replacement) 1 egg, beaten • 1/2 t. baking soda 3 T. Milk 1/2 c. nut meats (1 c. even better!), coated with the 1T. flour blend (this helps the nuts mix in better) Cream butter and add XyloSweet gradually. Add the beaten egg. Combine the soda, milk, and banana pulp and add to the creamed mixture. Sift together the flour, baking powder, and baking soda and add the floured nut meats. Mix everything together and pour into a well greased loaf pan. Bake at 350 F for about 40 minutes, or until toothpick comes out clean when inserted in the middle…

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Cream Cheese Wonders

Cream Cheese Wonders

Place sugar-free cookie in the bottom of paper cupcake liner in muffin pan. Cream and combine: Two 8-oz. packages cream cheese (room temp.); 1 cup sugar substitute (Stevia or XyloSweet); 2 eggs (room temp.). Add 1 tsp. Vanilla. Divide mixture evenly among the 12 cookie-lined muffin tins and bake at 350̊ F for 20 minutes. Let cool 10–12 minutes (mixture will “sink;” do not worry). When cooled, top each “muffin” with a dollop of no-sugar-added pie filling (Hunter likes Lucky Leaf Apple or Lite Cherry) and Land O’Lakes sugar-free whipped cream. Enjoy! Leftovers (if there are any) should be refrigerated.

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