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Caramel apple low-carb mug cake (Keto, low-carb, gluten-free)

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This is the best cake ever: it has a soft, moist crumb texture with a wonderful melt-in-the-mouth flavour. It is so good that it is addictive; here is the recipe. Forget all those heavy mug cakes, this is the only recipe you need. In fact, forgo dinner and go straight to the cake! I am now looking for the best Keto ice-cream recipe to go with it. If you go on the website you can scale the ingredients up which is useful. Stay safe and eat low carb mug cake makes more sense than some of the government’s messages! These are worrying times, you deserve a Keto treat. Enjoy!

Approximate nutrition information per serving (not including toppings): Per mug (1/2 recipe) 262 calories, 24g fat, 4g net carbs, 8g protein. Per baking cup (1/4 recipe) 131 calories, 12g fat, 2g net carbs, 4g protein.

Ingredients

  • 2 Tbsp butter, melted (I used lactose-free butter)
  • 2 Tbsp sweetener (I used Erythritol)
  • 1 Tbsp coconut flour
  • 1/4 cup almond flour
  • pinch of salt
  • 1/2 tsp baking powder
  • 1 egg
  • 2 Tbsp unsweetened almond milk or other dairy-free milk
  • 1/2 tsp caramel extract (I couldn’t find this on Amazon so I used Maple Syrup extract – this one which is excellent)
  • 1/4 cup shredded granny smith apple (I grated any apple available)
  • 1 Tbsp walnuts, chopped (optional: I didn’t add nuts)

Method

  • In a medium-sized microwave-safe bowl, melt the butter. Then add the rest of the ingredients and stir to combine thoroughly.
  • Spoon the batter into 2 mugs, or 4 small paper baking cups.
  • Microwave for 1 minute on high if using the baking cups, 1 minute and 30 seconds if cooking both mugs. Check for doneness and if still liquid in the centre microwave for 15 second increments until just set. (I used the 15 second increments until set).
  • Serve warm.
  • Ice cream and toppings are optional and not included in nutrition info.
  • I used whipped plant-based double cream and drizzled a small amount of Sukrin Fibre gold syrup on top.

Apraxia of Speech Vs. Dysarthria

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I found this blog helpful and useful.

suffolkcentercfy's avatarThe CFY Diaries

Apraxia

            Apraxia of speech (AOS) refers to a neurogenic speech disorder that is caused by central nervous system (CNS) damage. AOS is associated with impairment to motor planning and/or programming. Although there is no weakness of paralysis of the muscles, the CNS damage makes it difficult to program and precise movements necessary for smooth articulated speech.

Childhood Apraxia of Speech is pediatric speech sound disorder associated with impaired accuracy and consistency of movements underlying speech. These individuals demonstrate sensorimotor difficulties in positioning and sequentially moving muscles for the volitional production of speech. It is hard for these individuals to plan and program the movement sequences and they frequently show groping behaviors and poor intelligibility due to inconsistent and multiple articulation errors.

  • Children with CAS usually show:
    • Slow, effortful speech
    • Prolonged speech sounds
    • Repetition of sounds and syllables
    • Most difficulty with consonant clusters followed by fricatives, affricates, stops and nasals

View original post 438 more words

4-Ingredient Fudge (Keto, Dairy-free, Sugar-free, Gluten-free)

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We all need something sweet in our lives, especially during these uncertain times. What we don’t want though, is to buy a larger clothes size when this is over! This recipe fulfils what I was looking for. I am trying to make do with what ingredients we have in the pantry. I much prefer peanut butter and crunch; the one we use does not have any added sugar. I am not sure the cacao powder added anything to the flavour but it boosts the nutritional value. One of the benefits is that it reduces anxiety and lifts mood. We all need that at the moment! I know it is listed as fudge but it’s more like a soft caramel; one piece melting on your tongue is more than enough. I keep mine covered in the fridge.

Ingredients

  • 2/3 cup natural cashew butter or almond butter (I used unsweetened crunchy peanut butter as I like texture)
  • 2 1/2 Tbsp cacao powder
  • 2 Tbsp + 2 1/2 tsp monkfruit maple syrup (I used Sukrin Fibre Syrup Gold)
  • Pinch of pink salt (I didn’t mix this in I sprinkled some on top and the end and pressed it in).

Method

  • Stir together all ingredients in a medium mixing bowl. Taste and adjust if needed. 
  • Press evenly into a small (5×5″) container lined with parchment. (Cover top with parchment and use a flat measuring cup) (I just pressed it down with a silicon spatula).
  • Freeze for about 20 minutes to firm up. Slice into 1″ squares. Enjoy

To store: Keep frozen or refrigerated in an airtight container. It should last about 2 weeks in the fridge, or 2 months in the freezer.

Nutritional values:

Using cashew butter: Calories 42  Fat 3 g Carbohydrate 2 g  Fiber 1 g  Net carbs 1.76  Protein 2 g

Using almond butter: Calories 44 Fat 4 g Carbohydrate 2 g Fiber 1 g Protein 2 g

The Link between Conversational Turns and Language Development — The CFY Diaries

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We all know and understand that it is important to talk to children since this is the first way they acquire language. However, with new research we are truly now understanding just how important it really is. A study in MIT gathered 36 children between the ages of 4-6 years old for two days and recorded […]

The Link between Conversational Turns and Language Development — The CFY Diaries

Keto Cheesecake Fluff (Low-carb, gluten-free, lactose-free)

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I love cheesecake but I think it can be heavy and cloying. It is also a hassle to make. This recipe is quick, very light and much more enjoyable so I can make it more often; it is a perfect end to a meal. I used plant-based double cream and lactose-free cream cheese. It can easily be made vegan using plant-based cream/cream cheese. By setting out a variety of toppings people can personalise their dessert which is fun. The mixture holds its shape well so you could fold through some fresh raspberries. The nutritional information (6 servings): 258kcal, Carbs 4g, Protein 4g, Fat 17g, Sugar 2g.

Ingredients

  • 1 cup of double or whipping cream
  • 8 ounces of softened cream cheese
  • Zest of 1 Lemon
  • 1/2 Cup of keto granulated sweetener (I found 1/4 cup of erithrytol was enough).
Ingredients

Method

  • Whisk the cream until stiff peaks are formed. You can do this in a stand mixer or by hand with a whisk; I used used a hand mixer.
  • Once the cream is whisked, set it aside.
  • Beat the softened cream cheese, zest, and sweetener together until smooth. I did this in a stand mixer.
  • Fold the whipped cream into the cream cheese mixture with a spatula until incorporated; you want to keep it light and smooth.
  • Serve with your favourite topping. I put chopped berries on the bottom of the sundae bowls, added the cheesecake fluff and then topped with Lily’s dark chocolate chips.

Suggested variations

  • Instead of lemon zest you can use 1 tsp of vanilla extract.
  • Replace the lemon zest with PB2
  • Add tsp of cocoa powder/cacao powder for chocolate
  • Note: personally I think the lemon flavour is perfect. I would suggest adding the zest of two lemons. Lime zest would be good too. cheesecake should be fresh.