Total Time
30mins
Prep 30 mins
Cook 0 mins

A recipe that tastes good and travels.

Ingredients Nutrition

  • 1 23 cups fruit
  • 13 cup milk (buttermilk, skim milk, or yogurt)
  • 3 tablespoons flax seed meal
  • 3 tablespoons pinto bean meal
  • 14-13 cup water or 2 eggs
  • 23 cup xylitol sugar substitute
  • 1 12 cups rice flour
  • 1 12 teaspoons baking soda
  • 12 teaspoon baking powder
  • 12 teaspoon salt

Directions

  1. Mix flax and bean meal with enough water to make a mixture something like an egg. The powder will absorb water, so let it sit while you mix other ingredients; it may need more or less, so experiment. Bean flour is a commodity we have here, so I use it, but the idea is to make an egg substitute (egg allergy). 2 eggs could be substituted for the whole of this portion, or 1 egg and the flax with roughly 1/2 the water --
  2. Mix the fruit and milk with the meal or eggs.
  3. Mix the xylitol, flour, soda, baking powder & salt.
  4. Preheat the oven to ~350.
  5. Mix the wet ingredients into the dry. The batter should be thick but not too thick. If it is, add more liquid.
  6. Transfer batter into a greased 9x13 cake pan or if you want, drop into muffin tins (greased or papered). This grease is/can be basically the only fat in the recipe.
  7. If in muffin tins, bake for ~10 minutes or so. If in cake pan, bake for ~20 minutes or so.
  8. Enjoy!

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