SWEET BREAD

I thought I would experiment with some coconut flour that I had on hand.  A lot of people in the low carb world like it but I've never in my years doing this have used it. I adapted a recipe I found for a coconut bread and made it sweet. This is like a pound cake/sponge cake texture. It's really good. I put my homemade jam on it with butter. VERY GOOD. Would also be good for a strawberry shortcake. Hmmm, I wonder how it would be toasted up a bit in the toaster oven?! Chris loved it. He had 3 pieces right away and another 2 pieces later in the day. So I had to make another. He said "write this recipe down--it's a good one." He says this because when I normally experiment I don't always write it down and then can't exactly "remember" how it was made-especially weeks later when he requests a dish. LOL!

6 eggs
3/4 cup coconut flour
1 tsp Carmel DaVinci syrup
2 tablespoons Splenda
1/2 tsp cinnamon
1 stick of salted butter (softened)

Ok, now coconut flour either needs to be sifted or you just do it the easy way and make this all in your food processor! I took the easy way out. My hand always hurts after sifting...I hate it.

So...put the eggs in the processor and pulse a couple of times. Add butter and pulse again-and then add the rest of the ingredients. It will be thick. Spray a loaf pan (or you can do little muffins) with Pam and spread in the mixture. Bake at 350 for 35-40 minutes. It will get a really nice brown on top. Let cool a few minutes and them take it out of the pan and put on a rack to cool down. Once it's cool it's easier to handle and less fragile.

p.s it just as good with JUST BUTTER ON IT!
p.s.s-make some ahead and freeze them.
p.s.s.s-you can add chopped nuts to this also(almost like amish friendship bread)
Enjoy!

EGGPLANT PARMESAN ALA CROCKPOT

A friend of mine gave me some eggplants. I don't mind eggplant-Chris is not found of it but will try it. So I thought what better way to use it up and to get Chris to eat it then-PARMESAN STYLE. Well you all know I love my crock pot so I thought I would give it a try. Of course there is no breading like the traditional dish. Of course you can always use low carb bread and make your own bread crumbs--but I find extra Parmesan works great in cases like this-and it did. Chris liked it-he said it reminded him of lasagna. I still don't think eggplant will ever be on his favorite list but if I get free eggplant this is what I'm making with it-and he will eat it! Works for me.

2 EGGPLANTS -SLICED 1/4 INCH THICK
1 CAN(26OZ) NO SUGAR ADDED HUNTS SPAGHETTI SAUCE

1 CUP GRATED PARMESAN CHEESE
1 TSP DRIED THYME

Spray a 4-5 quart crock pot with Pam. Mix the sauce with the thyme. Layer in the crock eggplant slices, sauce then cheese. You should be able to do this 3-5 times depending on the size of your eggplants. Don't worry if every slice isn't totally covered--it all spreads and cooks together. Cook on low 5-6 hours.

Enjoy!