Everyday I get more and more excited to move to the new house. I finished the painting of the last room. Flooring is in the process of being laid. After that, it’s trim and adding in a few final touches. Then the big clean up. Tony added some electric to my makeup vanity in my bathroom. There originally wasn’t going to be an outlet there, but I found it weird that there wasn’t going to be anywhere to plug in a lighted mirror. I wasn’t going to push him to do it, but being the guy that he is, he went ahead and added it anyway.

This week is a simple snack cake recipe. I found a recipe for Toffee Pumpkin Snack Cake from Better Homes and Gardens. I was in the mood for cake. Looking at this recipe, it can be simplified a bit. I don’t need the toffee or the cream cheese drizzle. They would be nice, but I think a simple cake would be much better. Sometimes I think we add to much to recipes that are really good as they are. One thing I did like about this recipe is that it used several different types of flour to give it a more robust taste.

Here are the original stats:

Here’s what I changed:

• I replaced the all purpose flour with almond and coconut flour to reduce the carbs.
• I replaced the spelt flour with brown rice to make this gluten free.
• I replaced the buckwheat flour with teff because that’s what I have on hand.
• I replace the vegetable oil with unsweetened applesauce to reduce the saturated fat and calories.
• I deleted the toffee pieces to reduce the calories and sugar
• I replaced the sugar with it’s sweetener alternative to reduce the sugar.
• I added in a brown sweetener to add in some depth.
• I lowered the servings to 16 because the swaps lowered the calories to the point I could make bigger pieces.
• I deleted the drizzle to lower the calories.

Here are the final stats:

Here is the final recipe:

Pumpkin Snack Cake

Serves 16

• 1 ½ cup granulated sweetener
• 1/2 cup brown sugar substitute
• 1/2 cup almond flour
• 1/4 cup coconut flour
• ⅔ cup teff flour
• ½ cup brown rice flour
• ¼ cup flax seeds
• 2 teaspoon baking powder
• 2 teaspoon pumpkin pie spice
• 1 teaspoon baking soda
• 4 eggs, lightly beaten
• 1 15 ounce can pumpkin
• 1 cup unsweetened applesauce

1. Preheat oven to 350°F. In a large bowl stir together the first ten ingredients (through baking soda). Add the eggs, pumpkin, and applesauce; stir until combined. Spread batter in an ungreased 13×9-inch baking pan.
2. Bake about 30 minutes or until a toothpick comes out clean. Cool in pan on a wire rack.