Xylitol Canada was kind enough to send me some freebies (with absolutely no expectation of a review, let alone a positive review), including a bag of their Xyla crystals. I baked a chocolate cake (recipe below) using this product as well as a batch of chocolate chip cookies (a Kathy Hester recipe, see photo below) and a maple pumpkin spice quickbread (see photo below). If you’re an unrepentant sweet-fiend as I am, there are many reasons why you might want to give Xyla a try as well:
- corn-free, gluten-free, and has no GMOs
- 40% fewer calories than sugar; 75% few carbs than sugar
- safe for diabetics
- does not promote tooth decay
So how does it bake and taste? I am very impressed with Xyla. The look and feel is spot-on to refined sugar and I discerned absolutely NO difference in taste – even when simply stirred into tea. The nice thing is that there is no adjustment needed in ingredients – as one must do when using stevia – Xyla is a 1:1 replacement for refined sugar.
Along with the bag of the crystals, Xylitol included several different kinds of candies. Since I don’t eat candy any more, I can’t tell you how these taste. Instead, I’m giving away three cute tins of Xyla candies (cherry, watermelon, and cocoa-mint) along with a pack of their spearmint gum. Enter the giveaway at the very bottom of this post. It’s open until August 13 and everyone from around the globe is welcome to enter.
Now – for the cake. I have this nifty little New England hot dog bun pan that I got from King Arthur Flour (their catalog is a drug I can’t kick…) and sure, I’ve made hot dog buns with it, but I also discovered while looking through KAF’s blog a recipe for chocolate cake buns. Stuffed with bananas, cherries and whipped cream, this was an idea I could not resist. I went with a gluten- and oil-free version and used fresh cherries instead of those scary nuclear red ones that come in a jar – and I topped my splits with coconut cream and chopped peanuts. These would make a fantastic treat for a child’s birthday, but since I haven’t really grown up, they’re also fantastic for “young” adults like me. If you don’t have a hot dog bun pan, use a 9″ x 9″ pan, cut cake into pieces and top with the fixings.
Chocolate Cake Banana Splits
1 1/2 cups GF flour blend (I used Bob’s Red Mill’s GF All-Purpose Baking Flour Mix)
2 tsp. powdered stevia
1/2 cup Xyla
1 tbsp. Dandy Blend or Cafix, optional
1 cup unsweetened cocoa (I used King Arthur Flour’s Double Dutch Dark Cocoa)
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. xanthan gum
2 tbsp. flaxseed meal + 3 tbsp. water (whisk together and let sit for a few minutes)
1 1/3 cup nut milk
6 oz. unsweetened plain non-dairy yogurt
2 tsp. vanilla extract
Bananas (about 1/2 per person), cut into rounds or sliced in half lengthwise
Fresh cherries (about 6 per person), pitted
Roasted, unsalted peanuts, chopped
Preheat the oven to 350F and lightly spray pan with oil. Set aside.
In a medium-sized bowl, whisk together the flour, stevia, Xyla, Dandy Blend (if using), cocoa powder, baking powder, salt, and xanthan gum. In a large bowl, combine the flaxseed meal mixture, nut milk, yogurt, and vanilla extract. Add the dry ingredients to the wet and mix thoroughly. Pour the batter into the prepared pan.
Bake for 40-45 minutes, testing the center with a toothpick to make sure cake is baked all the way through. Let cool in the pan for a few minutes, then remove and cool completely on a wire rack.
To serve, cut about 3/4 of the way through the domed part of each of the 10 “pieces” (creating a place to put the banana) – then separate them into individual buns (cut down through the deep crevice part of the cake). Divide banana slices among buns, drizzle with coconut cream and top with cherries and peanuts.
A couple of other things I made with Xyla:
NOW: ENTER THE GIVEAWAY!