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<blockquote data-quote="Malsange" data-source="post: 962137" data-attributes="member: 212789"><p><img src="https://mail.google.com/mail/u/0/images/cleardot.gif" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p><span style="font-size: 22px"><strong> Slow Cooker Gingerbread </strong></span></p><p><a href="http://asweetlife.org/wp-content/uploads/2014/11/Slow-Cooker-Gingerbread.jpg" target="_blank"><img src="https://ci6.googleusercontent.com/proxy/Ta6EysPvDZZ2NcdUpL_e3erqitMJqOZoD7jz_4rQsBypG0umEeWNqZeb9eRCskx9-qHQMDWgA8OGmqsON5Kv831-4qDYI069Vu8TEBBqxh682MirAVIWu3-nYvEiK39_suU=s0-d-e1-ft#http://asweetlife.org/wp-content/uploads/2014/11/Slow-Cooker-Gingerbread.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p></p><p>Cooking a cake in your slow cooker is not only easy but results in an amazingly moist, dense consistency. It’s more like an old-fashioned steamed pudding and it doesn’t need much more than a bit of whipped cream on top for garnish. As since we are entering holiday season, I thought a slow cooker gingerbread was in order.</p><p></p><p><span style="font-size: 18px"><strong>Ingredients:</strong></span></p><p>2 1/4 cups almond flour or sunflower seed flour</p><p></p><p>3/4 cup Swerve Sweetener or usual sweetener</p><p></p><p>2 tbsp coconut flour</p><p></p><p>1 tbsp dark cocoa powder</p><p></p><p>1 1/2 tbsp ground ginger (or more, if you like it really gingery)</p><p></p><p>1/2 tbsp ground cinnamon</p><p></p><p>2 tsp baking powder</p><p></p><p>1/2 tsp ground cloves</p><p></p><p>1/4 tsp salt</p><p></p><p>1/2 cup butter, melted</p><p></p><p>4 large eggs</p><p></p><p>2/3 cup almond milk or water</p><p></p><p>1 tbsp freshly squeezed lemon juice (if using sunflower seed flour – helps keep it from turning green)</p><p></p><p>1 tsp vanilla extract</p><p></p><p><span style="font-size: 18px"><strong>Preparation:</strong></span></p><p>Grease the ceramic interior of a 6 quart slow cooker well.</p><p></p><p>In a large bowl, whisk together almond flour or sunflower seed flour, sweetener, coconut flour, cocoa powder, ginger, cinnamon, baking powder, cloves and salt.</p><p></p><p>Stir in melted butter, eggs, almond milk or water, lemon juice if using, and vanilla extract until well incorporated.</p><p></p><p>Pour into prepared slow cooker and cook on low for 2 1/2 to 3 hours, until set.</p><p></p><p>Serve with lightly sweetened whipped cream. It also makes a great breakfast treat with a little smear of butter!</p><p></p><p>Serves: 10</p><p>Nutrition Info: </p><p>Per serving:</p><p>Food energy: 284kcal</p><p>Saturated fatty acids: 7.73g</p><p>Total fat: 24.79g</p><p>Calories from fat: 223</p><p>Cholesterol: 98mg</p><p>Carbohydrate: 8.58g</p><p>Total dietary fiber: 4.10g</p><p>Protein: 9.07g</p><p>Sodium: 290mg</p><p></p><p>Hope you all enjoy this <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="Malsange, post: 962137, member: 212789"] [IMG]https://mail.google.com/mail/u/0/images/cleardot.gif[/IMG] [SIZE=6][B] Slow Cooker Gingerbread [/B][/SIZE] [URL='http://asweetlife.org/wp-content/uploads/2014/11/Slow-Cooker-Gingerbread.jpg'][IMG]https://ci6.googleusercontent.com/proxy/Ta6EysPvDZZ2NcdUpL_e3erqitMJqOZoD7jz_4rQsBypG0umEeWNqZeb9eRCskx9-qHQMDWgA8OGmqsON5Kv831-4qDYI069Vu8TEBBqxh682MirAVIWu3-nYvEiK39_suU=s0-d-e1-ft#http://asweetlife.org/wp-content/uploads/2014/11/Slow-Cooker-Gingerbread.jpg[/IMG][/URL] Cooking a cake in your slow cooker is not only easy but results in an amazingly moist, dense consistency. It’s more like an old-fashioned steamed pudding and it doesn’t need much more than a bit of whipped cream on top for garnish. As since we are entering holiday season, I thought a slow cooker gingerbread was in order. [SIZE=5][B]Ingredients:[/B][/SIZE] 2 1/4 cups almond flour or sunflower seed flour 3/4 cup Swerve Sweetener or usual sweetener 2 tbsp coconut flour 1 tbsp dark cocoa powder 1 1/2 tbsp ground ginger (or more, if you like it really gingery) 1/2 tbsp ground cinnamon 2 tsp baking powder 1/2 tsp ground cloves 1/4 tsp salt 1/2 cup butter, melted 4 large eggs 2/3 cup almond milk or water 1 tbsp freshly squeezed lemon juice (if using sunflower seed flour – helps keep it from turning green) 1 tsp vanilla extract [SIZE=5][B]Preparation:[/B][/SIZE] Grease the ceramic interior of a 6 quart slow cooker well. In a large bowl, whisk together almond flour or sunflower seed flour, sweetener, coconut flour, cocoa powder, ginger, cinnamon, baking powder, cloves and salt. Stir in melted butter, eggs, almond milk or water, lemon juice if using, and vanilla extract until well incorporated. Pour into prepared slow cooker and cook on low for 2 1/2 to 3 hours, until set. Serve with lightly sweetened whipped cream. It also makes a great breakfast treat with a little smear of butter! Serves: 10 Nutrition Info: Per serving: Food energy: 284kcal Saturated fatty acids: 7.73g Total fat: 24.79g Calories from fat: 223 Cholesterol: 98mg Carbohydrate: 8.58g Total dietary fiber: 4.10g Protein: 9.07g Sodium: 290mg Hope you all enjoy this :) [/QUOTE]
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