I wanted to show off my pretty flowers from the garden in this pic - hibiscuses, bougainvillea, and jasmine. :) It is hard to believe that I can harvest flowers year round, but you know right now in the jungle it is like monsoon season with so much rain that our internet is a bit spotty lately. Mid-December the dry season begins and I will have to spend 1 1/2 hours a day watering the garden (one half one day, and the other half the next day). We do have a gardener who comes once a week and makes me feel very spoiled.
GLAZED
ALMOND CHOCOLATE CHIP BARS
These lovely bars are addictive, rich-tasting and good. No one would guess that they are lower in carbs. Store
in closed container at room temperature for three days maximum. These bars may
be frozen. Haha - who am I kidding? I totally overate when it came to these bars. Be warned! Invite friends, pack up the leftovers and send 'em off with them!
2 large
eggs
1/2 cup (4 oz)
butter, (125 mL)
softened
Liquid sweetener to equal 1/2 cup sugar (125 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
2 tbsp allulose (30 mL)
1/2 tsp almond extract (2 mL)
11/3 cups Gluten-Free Bake Mix 1 or (use the one that needs gelatin - 1 tsp) (300 mL)
1/2 tsp baking
powder (2 mL)
2/3 cup sugarless chocolate chips (150 mL)
Vanilla Glaze:
1/2 cup
Confectioner’s Sugar Substitute (125 mL) (see recipe
below)
1 Packet sweetener - the kind used for coffee (equiv. 2 tsp sugar)
1
tbsp butter, softened (15 mL)
1
tbsp whipping cream (15 mL)
1 tbsp Da Vinci® Sugar Free French Vanilla
Syrup (15 mL), OR use
water and 1/8 tsp vanilla extract
water and 1/8 tsp vanilla extract
In food processor, or in bowl with electric mixer,
process egg, butter, liquid sweetener, allulose and almond extract. In medium bowl, combine Gluten-Free Bake Mix and baking powder. Reduce speed
to low and add dry ingredients, processing until well combined. Stir in chocolate chips. Spread in greased 8-inch (20 cm) square glass
baking dish. Bake 20 to 25 minutes in
350°F (180°C) oven, or until edges are golden brown. Spread Vanilla Glaze over surface while bars
are still hot. Refrigerate. Cut into bars and
store at room temperature in a closed container or keep them refrigerated like I did.
Vanilla Glaze: In
small bowl, combine Confectioner’s Sugar Substitute, packet sweetener, butter,
whipping cream and Da Vinci® Sugar Free French Vanilla Syrup until smooth.
Da Vinci® Alternative: Use water and 1/8 tsp (0.5 mL) vanilla
extract and a drop liquid sucralose, if desired.
Yield: 16/25 servings
1
serving
146.9/94.0
calories
2.5/1.6
g protein
12.1/7.8
g fat
3.1/2.0
g carbs
CONFECTIONER’S
SUGAR SUBSTITUTE
This is a newer confectioner’s sugar
substitute recipe. If desired, you can replace half the milk powder with a nice-tasting vanilla whey protein powder.
1/3 cup
SPLENDA® Granular (75 mL) OR skip the erythritol and just use 2/3 cup powdered Swerve
1/3 cup
powdered erythritol, OR allulose (75 mL)
1/4
cup whole milk powder, OR (60 mL)
skim milk powder
1/4
tsp xanthan gum (1 mL)
In coffee grinder or
blender, place SPLENDA®
Granular, allulose, whole milk powder and xanthan gum and process
until a fine powder.
Yield: 14 servings
1 tbsp
(15 mL) per serving
13.8
calories
0.6
g protein
0.6
g fat
1.5
g carbs