Apple Cake Serves:16 slices

CarbsPerServing:6g (3g fiber) Effort:Easy

Ingredients:
1 cup boiling water (240ml)
2 apple-flavored herbal tea bags – optional
1 apple
2 tablespoons lemon juice (30ml)
1/2 teaspoon ground cinnamon
2 teaspoons sugar equivalent
1/2 cup Wise CHOice Cake-ability Baking Aid (50g)
1/2 pound ground pecans (225g or about 2 cups)
pinch salt
3/4 cup sugar equivalent (equivalent to 150g)
3 eggs
3 tablespoons oil (45ml)
2 teaspoons allspice or apple pie spice
1/4 cup walnut pieces (30g) – optional

How to Prepare:
1. Optional: prepare apple tea concentrate and allow to cool.
Otherwise, just use plain water in Step 6.

2. Peel apple, slice thin, and then cut part into thin slices, the
rest into a small dice. Sprinkle with lemon juice, cinnamon, and
sweetener.

3. Grease tube pan and arrange apple slices in an attractive
pattern. Optional: if the pan is microwave safe, partly cook the apple slices
as this will help them stay in place when batter is added.

4. Also cook the diced apple briefly in microwave or in a pan on the hob
to make the apple pieces tender.

5. Mix together, breaking up any lumps: CBA, ground nuts,
sweetener equal (if dry — or add liquid sweetener in Step 3), pinch
salt. The finer the nuts are ground, the finer the cake.

6. Combine liquid ingredients.

7. Stir liquid and dry ingredients together until thoroughly wet –
no need to beat!

8. Immediately pour into prepared tin. Swirl in apple pieces and
optional walnuts. Microwave (around 7 minutes), preferably raised above the
floor of the oven (an upside-down glass pie plate works well), or bake at
350¡F (175¡C) — loaf pans 40-50 minutes, round pans 25-35 minutes,
cupcakes/muffins 15-25 minutes — or until center springs back.

9. Turn out onto a plate and cool. Slice into individual portions and serve. enjoy:).

NOTES:
- Use any combination of fruit and spices.
- Use apple or spice herb tea instead of water.

This is a really nice apple cake and can certainly be eaten as part of a healthy diet without the risk of gaining pounds!

Pumpkin and Macadamia Soup

Ingredients
1 tablespoon macadamia or olive oil
1/2 cup roughly chopped macadamias
1 small onion, chopped
1 teaspoon grated ginger
3 cups chopped and diced pumpkin
1 small cooking apple, chopped
3 cups chicken or vegetable stock
sour cream for topping
Roast macadamias for garnish

How to prepare
Heat oil in a heavy pan and sauté macadamias, onions and ginger for 2 or 3 minutes until softened.
Stir in apple and pumpkin and stir for several minutes. Pour in chicken or vegetable stock. Bring to the boil and simmer for about 10 to 15 minutes or until the pumkin has softened. Transfer to blender and blend until
smooth. Serve and enjoy;)

Makes 6 servings
Total carbs: 7.5 grams per serving

Pumpkin Squares

Serves:16,10
CarbsPerServing:3.44g Prep Time:10 minutes prep plus 25 minutes bake time
Effort:Easy

Ingredients:

1 cup Atkins or Keto Pancake/Waffle Mix 1 cup Splenda
1 teaspoon baking powder 1/2 teaspoon baking soda
2 teaspoon ground cinnamon 1/2 teaspoon ground ginger
1 teaspoon ground cloves
If you do not have these 3 spices, you can substitute (1) tablespoon
of Pumpkin pie spice. 1/4 cup chopped nuts(optional)
1/2 vegetable oil 1 cup canned pumpkin
2 large eggs
Optional Cream cheese topping 4 oz. softened cream cheese
2 Tablespoons Splenda 1/2 teaspoon vanilla flavoring

How to Prepare:

Preheat oven to 350 degrees. Mix eggs, oil and sugar together well.
Add pumpkin and stir again. Add remaining ingredients and blend for
about 1 minute. This batter can be beaten by hand if preferred.

Pour into a slighty sprayed and dusted 9×9 square pan. Bake for 22 -25
minutes or until toothpick inserted comes out clean. Allow to cool
completely!

For the optional topping, mix cream cheese, splenda, and vanilla.
Spread onto cooled cake. Cut into 16 squares.