Trimkies (S) Cake: In a large bowl, whisk together the following: 1/2 cup coconut oil, liquid 1/3 cup Gentle Sweet 1/2 tsp high mineral sea salt 2 tsp vanilla extract 6 whole eggs 2 Tbsp almond milk mix in 1/2 cup coconut flour and 1 tsp baking powder. Fill 8 Twinkie holes about 3/4 of the way full. Bake at 350 degree for 25 minutes. Cool. Filling: 4 Tbsp 1/3 less fat cream cheese, softened 3 Tbsp butter, softened 1/4 cup 0% Greek yogurt 3 Tbsp Gentle Sweet
Pumpkin MIM (S) 1 egg (beaten) 1 1/2 T Flax meal, 1 1/2 T almond flour, 1 T whey protein, 2T Canned Pumpkin (not pie filling) 1 T coconut oil, 3 t homemade truvia, 1/2 t pumpkin pie spice, 1/2 t baking powder, vanilla (or better yet, maple flavoring!) and salt. Microwave for 90 sec. Topping: 1 oz cream cheese, 2T (ish) 0% Greek Yogurt, sweetener and pumpkin spice.
Double the THM E Pancake Batter pg. 223. Add 4 tsp of THM Sweet Blend, 1 tsp of Almond Extract, 2 tsp vanilla to the pancake batter. Cook down the frozen blueberries in 1 1/2 cups of water & 2 tsp of THM Sweet Blend for about 30 mins. Pour off & save the extra juice from the blueberries. Spray a 9x13 pan, pour blueberries down first then pancake batter on top. Baked 35-40 mins for 350 degrees. Run knife around edge & flip over. Cut into 12 squares! I love the THM batter! Soooo versatile!