Showing posts with label coconut. Show all posts
Showing posts with label coconut. Show all posts
Wednesday, September 6, 2017
SWEET & TENDER VEGAN CORNMEAL MUFFINS WITH COCONUT & RAISINS (OR OTHER DRIED FRUIT)
A good friend of ours was coming over for coffee this morning, so I wanted to bake something simple but yummy. I've had a hankering for cornbread lately, but I haven't been baking at all lately, mostly because of the heat. However, it was a bit cooler this morning, so I thought I would make some muffins-- a-little-bit-sweet cornmeal muffins to go with the coffee and satisfy my craving at the same time. They turned out well-- just sweet enough, nice and moist, not high in fat, and with a bit of coconut crunch.
The whole wheat pastry flour, which is lower in gluten than regular whole wheat flour, and the wetter batter, results in a very tender and moist muffin, despite the smaller than usual amount of oil.
Printable Copy
BRYANNA'S SWEET & TENDER VEGAN CORNMEAL MUFFINS WITH COCONUT & RAISINS (WITH VARIATIONS)
18 large muffins
This is a variation on my favorite Yankee-style cornbread. It’s moist and corny, high-fiber and low in fat.
DRY MIX:
2 cup fine cornmeal
1 1/2 cups whole wheat pastry flour
2/3 cup soy, chickpea or pea flour
1/2 cup granulated unbleached organic sugar
2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. baking soda
WET MIX:
2 tablespoons lemon juice
2 cups + 6 tablespoons nondairy milk
1/2 cup aquafaba (chickpea cooking broth) OR unsweetened smooth applesauce
1/4 cup oil
ADDITIONS:
1/2-2/3 cup fine shredded coconut
1/2-2/3 cup raisins or dried cranberries, or other chopped dried fruit
VARIATIONS:
If you like, use 2/3-1 cup chopped toasted walnuts or pecans instead of coconut; and/or use 1-2 c. fresh cranberries or blueberries instead of the dried fruit.
Turn oven to 400 degrees F. Lightly grease 18 muffin cups (preferably) with my Homemade Cake Release or oil.
Whisk the Dry Mix ingredients together well in a large bowl. Whisk or blend the Wet Mix ingredients together and add to the Dry Mix, along with the coconut and raisins or dried cranberries, etc.. Mix briefly. The batter will be wetter than most muffin batters, but don't worry!
Ladle the batter into the greased muffin cups. The batter will be right up to the tops of the muffin cups. Bake 20 minutes. Test for doneness with a clean toothpick.
Place the muffin pans on racks and let sit for about 5 minutes, then release the muffins and serve warm.
Nutrition Facts (Made with aquafaba and 1/2 cup each coconut and raisins.)
Nutrition (per serving): 183 calories, 49 calories from fat, 5.6g total fat, 0mg cholesterol, 253.7mg sodium, 256.9mg potassium, 30.9g carbohydrates, 3.3g fiber, 9.9g sugar, 4.4g protein, 5.3 points.
Enjoy!
Monday, October 20, 2014
ADVENTURES WITH "OATRAGEOUS OATMEALS": COCONUT OAT VANILLA NUT CREAMER & STEEL-CUT OAT SAUSAGE CRUMBLES
I was so excited when I heard about Kathy Hester's new book on cooking with oats! I love oats and regard them as a staple in my kitchen. They are so healthful, homey, accessible, inexpensive and, well, indispensable. We have oatmeal (with rolled oats) almost every morning, and I had used oats to make flour, in muffins, cakes, cookies, breads, waffles and pancakes, even to thicken soups. But, in this book, Kathy has revealed what a chameleon the humble oat can be in the kitchen-- the vegan kitchen in this case!
When I agreed to review the book and be a part of the books "blog tour", it was difficult to choose which recipes to test out! So many amazingly original recipes! The book is divided into 9 sections:
Do It Yourself Homemade Staples
Warming Oats for Fall and Winter (Breakfast dishes)
Cooling Breakfast Oats for Spring and Summer
Granolas and Bars for Breakfast and Beyond
Satisfying Soups and Stews
Savory Oats for Lunch and Dinner
Delightful Desserts
Drinks, Oat Milk and Even an Oat Liquor
Beyond the Dining Room: Other uses for Oats (Pet treats and personal care items)
As you can see, just about everything is covered! It's going to be fun cooking my way through the book over the fall and winter months!
I made two recipes for this blog post and I'll be posting the recipe for the first one, Coconut Oat Vanilla Nut Creamer. The recipe is easy to make and requires no complicated equipment (a blender and a fine mesh strainer are required). The pickiest part is the straining. I made the creamer twice and I'll take you through the steps as I made it:
After blending the oatmeal and coconut to chop it finely, you soak it for 10 minutes in the water. Then you blend for 3 minutes. You are left with a thick liquid, which you need to strain through a fine mesh strainer. I used two mesh strainers the 2nd time I made it, Because I was afraid that my mesh was not fine enough. And I was right.
I used a silicone spatula to press the mixture into the mesh to get the most liquid out of it that I could. I had this much pulp left after the first straining :
I decided to strain it once again through a small tea strainer-- the only thing I had that was a finer mesh than the strainers I'd used before. It took a few minutes, because the strainer is so small, but I ended up with a nice smooth "cream". (And I will be looking for a larger fine strainer!)
After you blend the strained liquid with the remaining ingredients in the recipe, you should have about 1 cup of the creamer. I had a bit less, but added a little water and it was just fine (it thickens a bit in the refrigerator).
There are many uses for this lovely, mild creamer. Drizzle on hot cereal, gingerbread, in hot drinks (see the pictures below the recipe-- it doesn't curdle in hot liquid!), and, as you can see below, on fruit!
COCONUT OAT VANILLA NUT CREAMER
From OATrageousOatmeals by Kathy Hester , printed with permission of Page
Street Publishing
Gluten-free, soy-free, oil-free
Makes 1 cup (237 ml)
Makes 1 cup (237 ml)
This creamer gives you the same fun flavor without all the fillers. You
can play with the extracts you use to change flavors.
1/4 cup (24 g) rolled oats (can be gluten-free)
1/4 cup (24 g) finely shredded coconut (unsweetened)
1 cup (237 ml) water
1 tablespoon (15 ml) agave nectar (or sweetener of choice, to taste)
1 teaspoon (pure) vanilla extract
1/4 to 1/2 teaspoon (pure) almond extract, to taste
Break the oats and
coconut into tiny pieces with your blender.
Add the water and let soak for 10
minutes.
Blend again for about 3
minutes or until smooth, then run the creamer through a fine mesh strainer
over a small bowl to strain out the oat pieces.
Put
the liquid, sweetener and extracts back in the blender and blend until the
sweetener is incorporated and dissolved.
Per 1/4 cup (60 ml) serving with no pulp removed: Calories 83.8, protein 1.1 g, total fat
5.4 g, carbohydrates 9.4 g, sodium 2.5 mg, fiber 1.5 g
Using the creamer in strong, hot orange pekoe tea:
******************************************************************************
The second recipe I tried was Steel-Cut Oat
Sausage Crumbles from the Do It Yourself Homemade Staples chapter. It's super easy to make and makes a delicious, crunchy, herb-y topping for scrambled tofu, roasted veggies, soups, pizza or pasta dishes.
Steel-Cut Oat Sausage Crumbles on top of our scrambled tofu
Here are some photos of the procedure:
I know you'll love this very original vegan cookbook-- thank you, Kathy!
Enjoy!
Sunday, August 5, 2012
LOW-FAT VEGAN PINEAPPLE SHERBET WITH CARAMELLY-TOASTED COCONUT FLAKES
I developed this recipe some time ago, but somehow never got around to posting it. It's one of our favorite low-fat summer treats now. It's so simple and easy to make and contains very little sugar because of the natural sweetness of pineapple. No one ever guesses that there is tofu in it because silken tofu has a very neutral taste and an extremely smooth texture, and because pineapple is the main ingredient. Large flakes of toasted coconut coated in caramel-ly brown rice syrup add some crunch, contrast and texture to the smooth sherbet. I hope you'll enjoy it as much as we do!
Printable Recipe
BRYANNA'S LOW-FAT VEGAN PINEAPPLE
SHERBET WITH CARAMELLY-TOASTED COCONUT FLAKES
Servings:
10
Yield: 5 cups
This
not-very-sweet sherbet has the surprise of syrup-coated toasted coconut flakes
throughout. The brown rice syrup has a delightful caramel-like flavor. The
Instant Clear-Jel or vegetable gum keeps the mixture from freezing solid and
gives the sherbet a creamy quality. You can use an electric ice cream maker (I have a Cuisinart) or a simple table-top hand-crank model.
1/ 12.3
oz. box extra-firm or firm SILKEN tofu
( can be reduced-fat)
3 1/2
teaspoons lemon juice (fresh or organic bottled)
1/2
teaspoon vanilla extract
3/4
teaspoon Instant Clear-Jel (See about
this product and where to get it at this post) OR 1/4 tsp.
xanthan gum or guar gum
1
pinch of salt
1/19
oz can crushed unsweetened pineapple (or
tidbits) with juice
Add after
freezing:
1/2
cup large (wide-cut) unsweetened coconut flakes,
toasted
In the
blender, mix until smooth the first 5 ingredients. When smooth, add the
pineapple and juice and blend again.
Chill the
mixture thoroughly and freeze according to your ice cream maker's directions. Scoop the
frozen mixture into a cold bowl or shallow storage container. Keep frozen.
Mix the
toasted coconut flakes and brown rice syrup together in a small bowl. Remove
the sherbet from the freezer and drop "blobs" of the coconut/syrup
mixture over the top of the sherbet. Swirl through the ice cream with a spoon,
distributing it throughout the sherbet. Freeze until serving time. (You may have to leave it out at room temperature for a little while to soften it a bit before scooping. Or follow Real Simple magazine's advice: " Microwave on high [power level 10] in 10-second intervals, checking in between, until
ice cream reaches desired consistency.")
Nutrition Facts
Nutrition (per serving): 137.7 calories; 14% calories from
fat; 2.3g total fat; 0.0mg cholesterol; 63.7mg sodium; 135.9mg potassium; 28.6g
carbohydrates; 0.9g fiber; 24.7g sugar; 27.8g net carbs; 3.4g protein; 2.8
points.
Enjoy!
Thursday, December 1, 2011
JUST-ABOUT-FAT-FREE HOMEMADE MAPLE-CHERRY-COCONUT GRANOLA
A microwave works so well for making small batches of granola without added oil. (Many homemade and commercial versions of granola contain over 3 times the fat grams as this recipe.) It takes less than 10 minutes all together, so it's no trouble to make a batch when you run out. (Afraid of microwave ovens?) I also found that this did not make my jaw hurt from chewing so hard, as is the case with some granola cereals I have encountered! But it could be "chunkier", so I have an idea for overcoming that-- I'll keep you posted.
Half a cup of this cereal with half a banana and some soy milk kept me going all morning!
Want to know the origins of granola? Here's an interesting history.
BRYANNA’S JUST-ABOUT-FAT-FREE HOMEMADE MAPLE-CHERRY-COCONUT GRANOLA (WITH NUTTY ORANGE-APRICOT-COCONUT VARIATION)
Yield: 4 cups; Servings: 8
This recipe is adapted from one in my book "The Fiber for Life Cookbook". NOTE: Without fruit, this makes a good nut substitute for low-fat baking.
2 cups oatmeal (or other rolled whole grain cereal)
3/4 cup whole wheat flour, or any other whole grain flour
1/2 cup wheat bran, oat bran or rice bran
1/3 cup maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsweetened desiccated coconut
1/2 cup dried tart cherries
VARIATION: NUTTY ORANGE-APRICOT-COCONUT GRANOLA
For the sweetener, use 1/4 cup frozen orange juice concentrate and 2 tablespoons agave nectar
Instead of 1/2 cup coconut, use only 3 tablespoons coconut, along with 1/3 cup chopped pecans or other nuts
Add 1/2 teaspoon pure orange extract, orange oil or 1 tablespoon grated organic orange zest
Instead of the dried cherries, use 1/2 cup chopped dried apricots
NOTE: You need a 2.2 cubic ft. capacity microwave for this recipe. Mine is 1200 watts. If yours is weaker, you may have to cook it in 3 minutes increments instead of 2 minute ones.
Mix all of the ingredients (except the dried fruit) together thoroughly in a medium bowl.
Spread the mixture evenly on baking parchment cut to fit the microwave carousel.
Cook on full power for 2 minutes. Stir gently and spread out evenly again. Cook 2 minutes more, stir gently, and push the granola in the center of the carousel out toward the edges, leaving an empty space in the center of the carousel about 3-4 inches across. The reason for doing this is that the center tends to burn towards the end of cooking. Cook for 2 minutes more. The mixture should be light golden.
Dump the granola onto a baking sheet with sides and add the dried fruit. Cool completely, stirring once in a while.
When completely cool, store in an airtight container.
When completely cool, store in an airtight container.
Nutrition Facts
Nutrition (per 1/2 cup serving): 220.5 calories; 18% calories from fat; 4.9g total fat; 0.0mg cholesterol; 64.5mg sodium; 213.2mg potassium; 41.7g carbohydrates; 6.3g fiber; 8.6g sugar; 35.5g net carbs; 5.9g protein; 4.0 points.
Enjoy!
Enjoy!
Friday, December 17, 2010
VEGAN COCONUT MACAROON COOKIES FOR THE HOLIDAYS
I'm still busy playing catch-up with housework and various projects and haven't blogged as much as I'd like to! I've been dying to bake, but I'm trying to lose weight as well, so I've been holding off until I have company. I hadn't quite got into the Christmas spirit yet, but we attended a great Christmas concert on Denman last night, put on by the Denman Is. Elementary and Community School and the "Rock Club" (as in "rock'n'roll"!). Half the island came and we all had a ball-- what talented kids (including 2 of my grandaughters!).
I wanted to share this favorite cookie recipe with you for the holidays before we head off to Vancouver for a few days to visit family and friends, and see my stepson Laurence play with his Celtic/rock band at a concert in Kitsalano.
DH loves macaroons, so some time ago I played with this recipe for several weeks. Recipes solely based on beaten egg whites inevitably fall short of the mark when veganized, so I started with an old-fashioned American recipe which is based on sweetened condensed milk. I used unsweetened large-flake coconut because I liked the texture better and I wanted them less sweet than usual, but you can use whatever coconut suits you.
We really enjoyed these, and they are easy to make and pretty, with lots of coconut crunch. They are also versatile, and can easily be altered by adding bits of chocolate or dried fruits. The recipe can be doubled, in which case, beat the sugar mixture in a blender
.
.
BRYANNA'S VEGAN COCONUT MACAROONS (GF)
Yield: 30
UPDATE: Dec. 2014. If you prefer, you can use 1 ¼ cups of one of the many vegan sweetened condensed milk recipes on the internet instead of my own version (included in this recipe)-- just do a quick search and you'll find lots.
In any case, if you are allergic to soy, you will have to use one of the traditional-type recipes in which you cook down the milk of your choice slowly (may take an hour) until it is reduced and thickened.
UPDATE: Dec. 2014. If you prefer, you can use 1 ¼ cups of one of the many vegan sweetened condensed milk recipes on the internet instead of my own version (included in this recipe)-- just do a quick search and you'll find lots.
In any case, if you are allergic to soy, you will have to use one of the traditional-type recipes in which you cook down the milk of your choice slowly (may take an hour) until it is reduced and thickened.
Easy Sweetened Condensed Soymilk (just enough for this recipe):
3/4 cup unbleached granulated organic sugar (light color)
1/3 cup boiling water
1/2 Tbs vegan "butter" of choice (try my homemade vegan plam-oil-free butter)
3 Tbs soy milk powder
2 1/2 Tbs soy protein powder
(plain)
Flavoring:
(plain)Flavoring:
1 tsp pure vanilla extract
1/4 tsp pure almond extract
1 pinch salt
Whipped Egg Replacer:
2 Tbs Ener-G
or Orgran
egg replacer powder (only these will whip up properly)
or Orgran egg replacer powder (only these will whip up properly)
1/4 cup water
Additional:
7 oz large-flake unsweetened coconut (or use smaller shreds, if you like)
OPTIONAL:
If you like, you can add up to a cup of finely-chopped dried cranberries, pineapple, mango or papaya, or vegan semi-sweet chocolate
In the container that comes with a hand immersion blender, mix the sugar, boiling water, and Earth Balance. Stir to melt. Add the remaining ingredients up to and including the salt. Blend until the mixture is smooth.
Preheat the oven to 325° F.
Beat the water and egg replacer in a stand mixer until like almost-stiffly-beaten egg whites (about 7-10 minutes). You can use the whip attachment on a Kitchen-Aid mixer
, or the small whip attachment to the Bosch Universal
Slicer/Shredder bowl, 
or the beaters on any inexpensive stand mixer
-- it doesn't need a powerful motor to perform this task.
, or the small whip attachment to the Bosch Universal Slicer/Shredder bowl, or the beaters on any inexpensive stand mixer-- it doesn't need a powerful motor to perform this task.
Scoop the sugar mixture into the beaten egg replacer and fold until thoroughly mixed. Add the coconut (and any optionals you are using) and mix evenly.
Line two cookie sheets with cooking parchment. Scoop the cookie mixture out in slightly rounded tablespoons or with a small ice cream scoop with a release mechanism. Place the mounds, which should not be loose-- make sure the mixture sticks together well-- about 1" apart on the cookie sheets.
Bake for 18 minutes, or until the cookies begin to turn golden. Cool on racks.
Nutrition Facts
Nutrition (per cookie): 71.5 calories; 53% calories from fat; 4.5g total fat; 0.0mg cholesterol; 24.1mg sodium; 46.7mg potassium; 7.4g carbohydrates; 1.1g fiber; 5.7g sugar; 1.1g protein; 1.6 points.
Monday, April 19, 2010
CHOCOLATE MUDPIE CAKE WITH COFFEE/COCONUT/PECAN ICING
It is commonly believed that Wacky Cake may have been created as the result of rationing during World War II. Here's a quote from foodtimeline.org: "Wacky cake is an interesting study in culinary chemistry. What sets modern Wacky Cake apart from other chocolate cakes? Vinegar and method. WWI-era Dump Cakes likely provided inspiration. They do not, however, include vinegar. Depression-era Crazy cakes feature cocoa, baking soda & baking powder. No vinegar. In sum, recipes with these names vary greatly according to place and period. The connecting culinary threads are innovation, efficiency, and deliciousness."
AND:
"Wacky cake is but one example of the tradition of 'make do' cakes that were popular during times of short supply. Contrary to popular opinion, eggless, milkless cakes were not invented at that time, they were revived from WWI days (which were revived from pioneer days). Dump Cake is another descendant of Wacky Cake in method.
---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 117)"
Dump Cake contained eggs, but the wartime cakes did not, since they were rationed in those times. Water or leftover coffee were used instead of milk, as well, making this dark, tender cake perfect for vegans!
The WWII version was called "Wacky", Cockeyed", "Hole-In-The-Middle”, or "Crazy" Cake because of the method: the dry ingredients were dumped into the baking pan and a depression was made in the middle, into which the wet ingredients were poured, and then the whole thing quickly mixed and baked.
The only reference to "Mudpie" or "Mud Pie" cake I could find was to a recipe for the cake designed for children, in which the dry ingredients are shaken in a plastic bag, dumped into the pan and then mixed with the wet ingredients. I've never done that, but we've always called it "Mudpie Cake".
I don't mix the ingredients in a baking pan anymore because I use less oil in the batter now than I used to, and that might cause it to stick to the pan. But it's still easy to make and you only have one bowl to rinse out!
My kids loved making this cake and, especially, eating it! I have been refining my lower-fat version of this cake over the years, and also trying to use more wholegrain flour. This version contains almost half wholewheat pastry flour and substitutes applesauce for some of the oil. It is still easy, chocolate-y, and tender, so we often use it as a layer cake, a sheet cake (this recipe will make either one-- halve it for an 8x8" square snack cake), or for cupcakes (this recipe makes 24). I do have other chocolate cake recipes that I like, but DH likes this one the best!
You can use any frosting you like on this cake, but I made it with this one for DH's granddaughter's birthday. It contains a favorite combination of ingredients.
Printable Recipe
BRYANNA'S CHOCOLATE MUDPIE CAKE WITH COFFEE/COCONUT/PECAN FROSTING
Servings: 18
Yield: One 9 x 13" sheet cake OR 24 cupcakes
**Measure the flour after aerating it in the bag with a spoon, then sift it.
DRY MIX:
1 1/2 cups white cake or pastry flour
, sifted after measuring1 cup wholewheat pastry flour
(It is important to use pastry flour [or cake and pastry flour], since the amount of fat in the recipe is reduced. IF YOU HAVE NO PASTRY FLOUR, use 2 1/2 tablespoons cornstarch and add unbleached flour to make 1 1/2 cups.)
2 cups brown sugar
2/3 cups organic, fair trade unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
WET MIX:
2 cups water (cold coffee can be used instead, if you like)
1/2 cup oil
1/4 cup smooth applesauce
(OR, you can make a lower fat cake by using 1/2 cup applesauce and 1/4 cup oil instead.)
2 tablespoons cider or malt vinegar
1 tablespoon pure vanilla extract
BRYANNA'S VEGAN COFFEE BUTTERCREAM FROSTING
1/2 cup vegan "butter" (try my palm oil-free Vegan Buttah!)
3/4 lb organic powdered sugar
5 1/2 teaspoons nondairy milk
3/4 tablespoon instant coffee or espresso powder
1/2 tablespoon coffee liqueur (such as Kahlua)-- or you can use Amaretto or rum or brandy
1 teaspoon pure vanilla extract
OR, if you do not use the liquor, use 2 teaspoons vanilla plus 1/2 teaspoon pure almond extract
1 cup chopped, toasted pecans
1/2 cup toasted coconut flakes
(the larger kind) Preheat the oven to 350°F. Lightly oil, or spray with oil, a 9 x 13" cake pan
; or 2/ 8" square pan
s; or 2/ 9-10" round cake pans
; or 12 muffin cups
(You can also use silicone muffin cup liners
). You might like to line the bottom of your pan(s) with baking parchmen
t, cut to fit.Whisk the dry ingredients together well in a medium bowl. Blend the liquid ingredients in a blender until smooth, then pour into the dry ingredients and mix BRIEFLY with a whisk (important) until smooth-- do NOT beat the batter. The batter will be quite runny.
Scrape into prepared pan(s). (If you use paper cupcake liners, spray them with cooking spray, or use silicone liners.)
Bake for the 9 X13" pan for 45 minutes; smaller pans for 25 minutes; cupcakes for about 20 minutes; or until a cake tester comes out clean.
Cool on a rack thoroughly before eating (this improves flavor-- I don't think this cake is at its best when still warm). Frost the cooled cake and serve right from the pan if you like, or gently loosen and invert on a plate after cooling it off for about 20 minutes, then ice after it cools.
To make the Frosting:
In the large bowl of an electric mixer, cream the Earth Balance until smooth. Add 2 cups of the powdered sugar and the remaining ingredients. Beat until creamy. It may look curdled- don't worry!
Add the remaining sugar, a little at a time, as you beat it, until it holds it shape well and you can see "trails" in it from the beaters. Adjust sugar or liquid (TINY drops at a time!) as needed. It will firm up when refrigerated.
Stir in the nuts and coconut until well distributed. Refrigerate (covered) until it's time to frost the cake.
Nutrition Facts
Nutrition (per serving): 399.2 calories; 37% calories from fat; 17.4g total fat; 0.0mg cholesterol; 258.7mg sodium; 220.2mg potassium; 60.6g carbohydrates; 3.0g fiber; 43.1g sugar; 57.5g net carbs; 3.2g protein; 8.8 points.
NUTRITION FACTS FOR CAKE WITH NO FROSTING:
Nutrition (per serving): 220.6 calories; 26% calories from fat; 6.7g total fat; 0.0mg cholesterol; 203.5mg sodium; 176.9mg potassium; 39.8g carbohydrates; 2.1g fiber; 23.7g sugar; 37.7g net carbs; 2.5g protein; 4.6 points.
NUTRITION FACTS FOR CUPCAKES WITH NO FROSTING:
Nutrition (per cupcake): 165.5 calories; 26% calories from fat; 5.0g total fat; 0.0mg cholesterol; 152.6mg sodium; 132.7mg potassium; 29.9g carbohydrates; 1.6g fiber; 17.8g sugar; 28.3g net carbs; 1.9g protein; 3.4 points.
NUTRITION FACTS FOR CUPCAKES WITH FROSTING:
Nutrition (per cupcake): 299.4 calories; 37% calories from fat; 13.0g total fat; 0.0mg cholesterol; 194.0mg sodium; 165.2mg potassium; 45.4g carbohydrates; 2.3g fiber; 32.4g sugar; 43.2g net carbs; 2.4g protein; 6.6 points.
Enjoy!
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