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Butterscotch Pecan Cake

Adapted from “Sweeten Your Life the Xylitol Way” recipe book
Makes 16 servings
1 1/2 Tbsp. unsalted butter, melted
1 1/2 Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*
3 Tbsp. unsweetened applesauce
3/4 cup NOW Real Food® Xylitol*
2 eggs, lightly beaten
2 tsp. NOW Real Food® Organic Vanilla Extract*
1 cup spelt flour or whole wheat pastry flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup NOW Real Food® Raw Pecans*
  1. In medium bowl, combine melted butter, oil, applesauce, and xylitol. 
  2. Add the eggs and vanilla extract and mix well. 
  3. In a small bowl, combine flour, baking powder, salt, and pecans. 
  4. Gradually add liquid ingredients to flour mixture and stir to mix well. 
  5. Pour batter into buttered 8” square pan. 
  6. Bake at 350 degrees F for 15-20 minutes or until toothpick inserted in center comes out clean. 
Per serving:
Cal: 103
Fat: 4.9 g
Carbohydrate: 16 g
Fiber: 1.2 g

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