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Healthy Mediterranean Cooking at Home

Category Archives: Gluten Free

Shrimp Tacos with Tomatillo Sauce

2 servings

Tomatillo Salsa
1/2 lb. (about 8) tomatillos, husks removed and washed well
1 large or 2 small serrano chiles, cored, seeded, and coarsely chopped
2 tablespoons coarsely chopped white onion
2 tablespoons chopped fresh cilantro
3/4 teaspoon kosher salt
1/4 teaspoon finely chopped garlic

Avocado Cream
Half an avocado mashed
1/3 cup sour cream
1 teaspoon fresh lime juice
1/2 teaspoon salt
1 tablespoon chopped cilantro
1 teaspoon honey

Shrimp
12 large raw shrimp (16-20 count), peeled, deveined and tails removed
1 tablespoon Cajun seasoning
4 low carb/gluten-free/regular tortillas, heated
1 cup shredded red cabbage

Directions

For the tomatillo salsa
Dice the tomatillos. Put them in a blender, along with the chiles, onion, cilantro, salt, and garlic. Pulse until the ingredients are very finely chopped and combined (the salsa should be somewhat smooth, but still have some texture), 30 to 60 seconds. Place the salsa in a large bowl. Let sit at room temperature until serving time.
Yields about 1 cup.

For the avocado cream
Combine all the ingredients and chill in the refrigerator.

For the shrimp
Pat shrimp dry. Toss the shrimp with Cajun seasoning and a little salt in a medium bowl.

Preheat a stovetop grill over medium heat. Place the shrimp on the grill and cook until the shrimp are just cooked through about 4 minutes total. Place the cooked shrimp in a serving bowl and spoon several tablespoons of the tomatillo salsa over the shrimp. Toss.and serve the shrimp in tortillas, topped with red cabbage and avocado cream.

Serve a tomato salad on the side.

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Appetizer

Arugula Salad

2 servings

Dressing
3 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
1 teaspoon Kosher sea salt
1/4 teaspoon pepper

Salad
1/2 cup toasted pecans halves
1/4 cup dried cranberries
2 tablespoons crumbled blue cheese
3 cups baby arugula

Directions

Toast the pecans in a preheated 350 degree F oven for about 10 minutes.

Whisk in a medium mixing bowl: balsamic vinegar, honey, and mustard. Add olive oil slowly, while whisking briskly, then season dressing with salt and pepper.

Place the arugula in a salad bowl; add some dressing and toss to coat. Add the pecans and cranberries. Divide the salad between 2 serving plates; top each with the crumbled blue cheese.

Main Course

Seafood in Creole Sauce

Serve with Crusty Bread on the side.

2 servings

Ingredients

4 tablespoons extra-virgin olive oil, divided
1/2 medium onion, finely chopped
1 clove garlic, finely chopped
1/2 stalk celery, finely chopped
1/2 small bell pepper, finely chopped
1 small fresh chile pepper, chopped
1 teaspoon tomato paste
1 cup chopped plum tomatoes
3/4 cup chicken or fish stock or water
1/4 cup dry white wine
1 tablespoon finely chopped fresh thyme
1 teaspoon Creole seasoning (Store-bought or see recipe below)
1/4 teaspoon hot pepper sauce, optional (depending on how hot the chile pepper is)
1/2 teaspoon salt, divided
1/2 teaspoon ground pepper, divided
2 tablespoons all-purpose flour or low carb flour
4 U.S. sustainably caught raw shrimp, 16-20 per pound
4 large sea scallops
8 oz red snapper, redfish, cod or haddock fillet, skinned and cut into 2 portions

Directions

For the sauce

Heat 2 tablespoons oil in a large deep skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until tender, 3-4 minutes. Add celery, bell pepper and chile; cook, stirring occasionally, for 2 minutes. Add the tomato paste; cook, stirring, about 30 seconds. Add tomatoes, broth, wine, creole seasoning, hot sauce if using and thyme; bring to a boil over high heat. Reduce heat and simmer gently, stirring occasionally, for 20-30 minutes until very thick. Season with ¼ teaspoon each salt and pepper and return to a gentle simmer.

Peel shrimp and set aside. Wash scallops and remove side muscle and set aside.

For the redfish

Whisk flour with ½ teaspoon each of salt and pepper in a shallow dish. Lightly dredge fish, shaking off excess flour. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add the fish and cook until golden brown, 1 to 2 minutes per side. Transfer to the simmering sauce. Cook shrimp and scallops in the same pan, turning once or twice, until pink and curled, 1 to 2 minutes adding the remaining oil if needed.

Transfer the shellfish to the sauce; simmer for 1-2 minutes. Serve in individual bowls.

Creole Seasoning

Ingredients

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt

Directions

Combine all the ingredients in a bowl, or Jar and stir so that all the ingredients have been fully combined. Store in an airtight container or zip lock bag.

Dessert Course

Cherry Clafoutis

Clafoutis is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and with cream.

For Valentine’s Day, I use a heart-shaped layer cake pan.

Ingredients

4 eggs
2/3 cup (5 oz./155 g) sugar
6 tablespoons (2 oz./60 g) all-purpose flour
2 teaspoons vanilla extract
1 cup (8 fl. oz./250 ml) heavy cream
1/2 teaspoon salt
1 1/2 lb. (750 g) fresh cherries, pitted, or 1 1/4 lb. (625 g) frozen cherries, thawed and drained
2 tablespoons Amaretto
1/2 teaspoon grated lemon zest
1/4 cup sliced almonds
Whipped Cream or Vanilla Ice Cream for serving (optional)

Directions

Preheat the oven to 350°F
Grease a round 9-10″ baking dish and cut a piece of parchment paper to fit on the bottom. Arrange the cherries on the bottom of the pan in a single layer and then set aside.


Combine the rest of the ingredients – except for sliced almonds – in the bowl of a food processor or blender and process on high speed until thoroughly blended; the mixture will be similar to a thin crepe batter.
Pour the mixture over the cherries and then sprinkle the sliced almonds across the top.
Bake in the preheated oven for about 50-60 minutes, until puffed and golden brown. If you find that the clafoutis browns too quickly, cover it loosely with a sheet of aluminum foil.
Remove the pan from oven and let cool for a few hours then transfer to the refrigerator to chill completely. Serve with sweetened whipped cream or a scoop of vanilla ice cream on the side.

To make this dessert gluten-free and low carb:

Ingredients

4 eggs
1/3 cup sugar substitute
½ cup almond flour
¼ cup arrowroot powder flour
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup heavy cream
1/4 teaspoon salt
2 cups fresh raspberries or blueberries
1/2 teaspoon grated lemon zest
1/4 cup sliced almonds
Follow the directions in the recipe above.


Chocolate Covered Maple Cookies

Makes 18 cookies

Ingredients

2 cups finely ground almond flour
1/2 teaspoon baking powder
1/8 teaspoon kosher salt
1/3 cup pure maple syrup
2 teaspoons vanilla extract
6 ounces dark chocolate chips

Directions

Preheat the oven to 350°F.
Line two cookie sheets or rimmed baking pans with parchment paper and set aside.

In a large bowl, whisk together the almond flour, baking powder, and salt. Be sure all the clumps are gone from the almond flour. Switch to a silicone spatula and stir in the maple syrup and vanilla. Mix until a sticky dough forms and holds together.

With a cookie scoop or tablespoon, scoop up the dough and form it into a ball. Form the ball into a small rectangle about 2 inches long and a ¼ inch thick. Place the cookie on the prepared baking sheet. Repeat with the rest of the dough, placing each cookie about 2 inches apart on the baking sheets.

Place the cookies in the oven and bake for about 12 minutes, switching the cookie sheets on the oven racks at the halfway point. The cookies are ready when the edges are golden brown.
Transfer the cookies on the parchment paper onto a wire rack, and let them cool completely.

Place the chocolate in a small deep glass mixing bowl and place the bowl in the microwave on high for 30 seconds, stir, and place back in the microwave for another 30 seconds. Stir until the chocolate is completely dissolved.

Place another piece of parchment paper on a kitchen counter. When the cookies are completely cooled, dip one half of each cookie onto the chocolate. Place the cookies on the parchment-lined sheet. Repeat until finished. Leave at room temperature until the chocolate hardens. Store the cookies in an airtight container for up to 3 days at room temperature or in the refrigerator or place in a freezer container for up to 6 weeks.

Maple Walnut Biscotti

Makes

Ingredients

1 3/4 cups almond flour
1 tablespoon arrowroot powder
1/2 teaspoon baking soda
¼ teaspoon salt
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon orange extract
1 tablespoon water
2 oz. dark chocolate chips
1 oz finely chopped walnuts

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, arrowroot powder, baking soda, and salt. Be sure all the clumps are gone in the almond flour.
Add the maple syrup, the vanilla and orange extracts, and water.
Stir well to combine.
Fold the chocolate chips and nuts into the batter. On a cutting board, form the batter into a rectangular log, 2 inches wide by 8 inches long and place on the parchment-lined baking sheet.

Bake for 20 minutes until lightly browned. Remove the baking sheet from the oven and let cool for 30 minutes.
Reheat the oven to 250 degrees F. Cut the log into thin slices with a very sharp knife and place them cut side down on the same parchment-lined baking sheet. Bake for 10 minutes, then turn them over and bake 10 minutes more, watching carefully to make sure they do not burn.
Remove the pan from the oven and let cool completely before serving.


Pacific Dover Sole is a Pacific Ocean flatfish from the flounder family which is found in the waters from Baja California to the Bering Sea. It takes its name from a resemblance to the common sole of Europe, which is called Dover Sole and is usually not available in the U.S.  The Monterey Bay Aquarium Seafood Watch lists Pacific Dover Sole from California, US West Coast, and Alaska fisheries as a “Best Choice” selection.

Pacific Dover Sole is a meaty fish fillet with a delicate flavor. When it comes to cooking, simple preparations are best. A classic Meuniere is the usual preparation, but I prefer to make Sole Francaise. Here is my recipe along with some seasonal side dish recipes to round out the dinner menu.

Sole Francaise

Ingredients

3 tablespoons all-purpose flour or gluten-free flour
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup grated Parmesan cheese
4 4-oz sole or flounder fillets
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
Juice of 1 lemon
2 tablespoons chopped fresh parsley

Directions

In a shallow bowl, whisk the eggs together with Parmesan cheese Add the flour to a second shallow dish and add the salt and pepper.
In a medium non-stick skillet, heat the olive oil over medium-high heat and then add the butter.
Dredge the fillets in the flour, coating them on both sides and then dip them into the egg-cheese mixture. When the butter is melted, add the fillets and until browned, 1 ½ minutes.
Turn carefully with a long, wide spatula and cook on the other side for an additional 1 ½ minutes.
Remove the fish to a warmed serving platter.
Add the lemon juice to the pan, and stir to absorb the liquids in the pan. Pour the sauce over the fish, sprinkle with parsley and serve immediately.

Asparagus Wrapped in Prosciutto

Ingredients

1 bunch thin asparagus spears, woody ends removed
6 very thin slices Prosciutto de Palma
Olive oil
Coarse black pepper

Directions

Bundle asparagus together in small batches ( I made 6 bundles with 6 asparagus in each) and wrap one slice of prosciutto around each bundle.

Place the bundles in an oiled baking dish. Sprinkle the bundles with olive oil and black pepper. Roast in a 425 degree F oven for 20-25 minutes.

Italian Style Spaghetti Squash

Cook the squash a few hours earlier, so it will be cool enough to handle.

Serves 4

Ingredients

1 spaghetti squash, about 1 1/2 pounds
2 tablespoons extra virgin olive oil
2 large garlic cloves, sliced thin
1/4 cup finely chopped fresh sage leaves
Salt and freshly ground pepper to taste

Directions

Preheat the oven to 375 degrees F. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil and place the squash on top.

Bake for one hour or until the squash is soft and easy to cut with a knife. Remove from the heat and allow to cool until you can handle it.

Cut in half lengthwise and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from the squash and place in a bowl.

Run a fork through the flesh to separate the spaghetti-like strands. Set aside half of the spaghetti squash strands for another recipe.

Heat the oil in a large, heavy skillet over medium heat and add the garlic and sage.

When the garlic begins to sizzle and turns golden stir in the squash strands. Season to taste with salt and pepper.

Toss all together over medium heat until the squash is infused with the garlic, sage and oil, about 3-4 minutes.

Remove to a warm serving dish and serve.


 

Rhubarb is technically a vegetable, but its culinary use is very much like a fruit. Traditional rhubarb has thick, green stalks while hothouse rhubarb has thinner stalks with bright red and pink colors. The brighter the color, the more tart the flavor seems to be. If you’ve ever wondered why rhubarb seems to be paired with strawberries all the time, it’s because the sweetness of the strawberries helps to balance out rhubarb’s tart flavor.

Rhubarb comes into season in April, peaks in April and May, and is available through summer. When choosing rhubarb, look for firm, crisp stalks, and shiny skins. Avoid stalks that are limp with blemishes and split ends. Look for small leaves, which indicate a younger plant, but don’t eat them — the leaves contain oxalic acid, which is toxic.

Remove the leaves from the rhubarb stalks before you store them. Don’t cut the stalks until you are ready to use them, or the rhubarb will dry out. Uncut stalks can be stored in the refrigerator for up to a week when sealed in a plastic bag. If you want to cut the stalks in advance, you can freeze them in an airtight bag or container.

Cut the stalks into whatever size pieces you need for a recipe. For desserts, this is usually between 1/4-inch and 1/2-inch. Avoid cooking rhubarb in aluminum, iron, or copper pans because the acidity of the rhubarb will react with these metals, leading to discoloration of your cookware. Instead, choose pans that are made of enameled cast iron, anodized aluminum, non-stick coated aluminum, or glass.

Rhubarb is good in pies, crisps, and cobblers. We also like it mixed with strawberries.

Strawberry Rhubarb Bars

Makes 16 servings

I like baking bar recipes in a 7×11 glass baking dish because bars seem to cook more evenly. You may also use a 9-inch or an 8-inch baking pan and adjust the baking time. This recipe is easy to adapt to special diets.

Filling
2 cups diced rhubarb
2 cups chopped strawberries
1/4 cup water
1 teaspoon fresh lemon juice
1/4 cup coconut sugar, a sugar substitute for baking or regular granulated sugar
1/2 teaspoon ginger
1 tablespoon arrowroot powder, cornstarch or 1/4 tsp xanthan gum

Crumb Crust
2 cups finely ground almond flour (I use Bob’s Red Mill)
1/2 teaspoon cinnamon
1/3 cup coconut sugar, a sugar substitute for baking or regular granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and diced

Directions

Make the filling first by combining the rhubarb, strawberries, water, lemon juice, sugar and ginger in a medium saucepan over medium heat. Cook, stirring frequently until the mixture boils. Cook until the fruit is very soft. Remove the pot from the heat and sprinkle with the xanthan gum and whisk quickly to combine. Cool the mixture in the refrigerator while you make the crust.

Preheat the oven to 350 degrees F and coat a 7×11 inch glass baking dish with cooking spray.

Make the filling by combining the almond flour, sugar, cinnamon, and salt. Add butter and cut in with a pastry blender until the mixture is crumbly and the butter is cut into tiny pieces. Press half of the mixture (about 1 ½ cups) onto the bottom of the prepared baking dish and bake 15 minutes, or until the edges turn crispy and golden.

Spread the cooled filling over the baked bottom crust and sprinkle with the remaining almond flour mixture.

Press down lightly with the bottom of a measuring cup.

Bake 45 minutes, or until the topping is crispy and the filling is bubbly. Cool to room temperature. Refrigerate until well chilled before cutting into bars.

 


Trying to get back in shape after the holidays or just wanting to eat more healthy foods in the new year, doesn’t mean you have to sacrifice eating some of your favorites – especially Italian – a high carb cuisine. I have a few suggestions on how to make your recipes lower in carbs and gluten-free.

Change the coating on your food to a low carb.
Bake your food in the oven instead of frying.
Substitute low carb vegetables for high carb vegetables.
Make your own sauces, so you can control the ingredients, especially sugar.

Low Carb Coatings For Meat And Fish

“Panko” Style Coating
Toast several slices of low carb (or gluten-free) bread. Cut the bread into smaller pieces and place in the bowl of a food processor. Process until coarse crumbs form. Add spices according to the type of food you are making and use to bread your ingredients.

Almond Flour Coating
1/4 cup ground flaxseed
1/4 cup finely ground almond flour
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
3/4 teaspoon garlic powder
1/4 teaspoon ground red pepper (cayenne)
1 teaspoon dried Italian seasoning
Combine all the ingredients in a shallow bowl and use in place of breadcrumbs.

Whey Protein Powder (unflavored) – what you use to make smoothies.
Pure whey protein powder is a dairy product and is completely gluten-free. However, commercially sold whey powders vary widely in what they contain, and some varieties do contain traces of gluten. So check the ingredient list.
Use in place of flour when you need a flour coating. Add spices, salt and pepper.

Dinner Menu:

  • Chicken Parmesan
  • Roasted Spaghetti Squash
  • Balsamic Mushrooms and Spinach

Roasted Spaghetti Squash

Ingredients

1 whole spaghetti squash
2 tablespoons olive oil

Directions

Preheat the oven to 350 degrees F.

Wash the skin of the squash with warm water and dry with a towel. Pierce the squash in several places with a sharp, thin knife.

Rub the skin with olive oil and place in a shallow baking dish lined with heavy-duty foil.

Bake for about 60 minutes until you can pierce the skin and flesh underneath easily with a paring knife. Let cool for a few minutes before you cut into it.

Turn the oven to 400 degrees F. Prepare the chicken and place it in the oven.

Cut the squash in half lengthwise. Scoop out the seeds in the middle with a big spoon and discard.

Then, using a fork scrape out the flesh. It will look like spaghetti strands. Place a serving on each dish and season with salt and pepper.

Healthy Parmesan Chicken

2 servings

Ingredients

2 boneless chicken breast cutlets
1 1/2 cups homemade marinara sauce, warmed
1/4 cup refrigerated egg substitute (egg whites) or 1 egg beaten with a little water
1/4 cup unflavored whey protein powder
1 cup shredded mozzarella cheese

Breadcrumb Coating
1/2 cup low carb “panko” style breadcrumbs
1 tablespoon dried Italian herb seasoning
2 teaspoons garlic powder
1 teaspoon. smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons grated parmesan cheese

Directions

The oven should be heated to 400 degrees F. Oil an 8″x 8″ glass baking pan.

Pound chicken breasts gently between sheets of plastic wrap with a meat mallet to even out their thickness.

Combine the breadcrumb coating ingredients in a shallow dish

Add salt and pepper to the protein powder and lightly coat the chicken with it.

Next, dip the cutlets in the egg substitute and then in breadcrumb mixture, coating them well.

Place the breaded cutlets in the prepared baking dish.

Bake for 20 minutes. Top each cutlet with sauce and then shredded mozzarella.

Bake for another 10 minutes until the chicken is 160 degrees F when checked with a meat thermometer and the cheese is melted.

Place a cutlet with sauce on top of the spaghetti squash.

Balsamic Mushrooms and Spinach

Ingredients

2 tablespoons olive oil
2 cloves garlic, chopped
4 ounces fresh mushrooms, sliced
10 ounces clean fresh spinach, roughly chopped or frozen and defrosted
Salt and freshly ground black pepper to taste
1 tablespoon balsamic vinegar

Directions

Heat the olive oil in a medium saucepan over medium-high heat. Saute the garlic and mushrooms in the oil, about 3 to 4 minutes.

Add the spinach, and cook, stirring constantly for a few minutes, or until the spinach is wilted.

Season with salt and pepper to taste and stir in the vinegar. Serve hot.


A low-carb diet is a diet that restricts carbohydrates, such as those found in sugary foods, pasta and bread. It is high in protein, fat and healthy vegetables. A gluten-free diet is a diet that excludes grains such as wheat, barley and rye. Some people who eliminate gluten from their diet end up following a low-carbohydrate diet, but not always. Many people who follow a low-carb lifestyle do eliminate gluten because they choose to keep their carbohydrates low. However, they are not the same. A gluten-free diet does not ensure one is on the right plan to lose body fat. A low-carb lifestyle does not ensure one is avoiding gluten. However, with a little label reading, the two can work well together in managing health and long-term weight management.

These recipes are made to fit a gluten-free/low carb diet. They are made with nut or gluten-free flours . In order to keep the recipes low carb you must eliminate regular sugar and use a sugar substitute. If you only want a gluten-free recipe, then you can use regular sugar. Either way, I can tell you that they all taste very good.

Lemon Ginger Scones

Makes 8 scones

Dry Ingredients

2 ½ cups almond flour
1/4 cup plus 2 tablespoons sugar or sugar substitute or sugar substitute blend, divided
1/2 teaspoon powdered ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
Lemon zest from 2 lemons, divided

Wet Ingredients

3 tablespoons lemon juice
1/4 cup plus 1 tablespoon heavy cream, divided
2 large eggs
1/2 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Cover a baking sheet with sides with parchment paper.

Mix the 2 tablespoons of sugar substitute with half of the lemon zest in a small bowl and set aside.

In a medium bowl, mix together the almond flour, ¼ cup sugar substitute, the ginger, salt, baking soda and the remaining lemon zest.

In a small bowl, combine the lemon juice, eggs, ¼ cup cream and vanilla.

Stir the wet ingredients into the dry ingredients. Turn the mixture out onto a cutting board dusted with almond flour. Pat into a half-inch thick round.

Brush the top of the dough with the 1 tablespoon cream and sprinkle the dough evenly with the sugar/lemon zest mixture. Cut the dough into 8 equal triangles.

Carefully place them on the prepared pan. Bake in the center of the oven for about 30 minutes, or until golden brown. Cool on a wire rack. These scones freeze well.

Coffee Nut Muffins

Makes 12

Ingredients

1 cup pecan flour (meal), divided
1 cup almond flour
1/2 cup soy flour
1/4 cup sugar or sugar substitute or sugar substitute blend
1/4 cup whey protein powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (4 oz) sour cream
1/4 cup butter, softened
3 large eggs
2 tablespoons brewed coffee
2 teaspoons instant coffee granules

Topping

1/2 cup finely chopped toasted pecans
2 tablespoons brown sugar or brown sugar substitute

Directions

Preheat the oven to 350 degrees F and line 12 muffin cups with paper liners or coat with cooking spray.

Stir together the brown sugar substitute and chopped pecans. Set aside.

Dissolve the coffee granules in the brewed coffee and set aside.

In a large bowl whisk together the pecan flour, almond flour, soy flour, sugar substitute, protein powder, baking powder, baking soda and salt.

In a medium bowl, beat with a hand mixer the sour cream with the butter until smooth. Beat in the eggs. Then beat in the coffee mixture.

With a wide spatula, fold the coffee mixture into the nut flour mixture. thoroughly combine.

Divide the batter among the prepared muffin cups and sprinkle each with the topping.

Bake 25-30 minutes, or until set and a cake tester inserted in the center comes out clean.

Let the muffins cool in the pan for ten minutes and then remove them to a wire rack.

Low Carb Gluten Free Brownies

Ingredients

1/2 cup (3.5 oz) sugar-free milk chocolate squares (I use Lily brand)
1/2 cup (3.5 oz) sugar-free dark chocolate chips (I use Lily brand)
2/3 cup (5 ¼ oz) butter
3 eggs
1 1/2 cups sugar or sugar substitute or sugar substitute blend
1/2 teaspoon vanilla extract
1 cup almond flour
2 teaspoons baking powder
1/2 cup chopped walnuts
Pinch of salt

Directions

Preheat the oven to 350 °F. Line the bottom of an 8×8 or 7×11 baking dish with parchment paper and coat with cooking spray.

Put the chocolate and chocolate chips in a saucepan with the butter and melt them together. Add the vanilla. Remove the pan from the heat and let cool slightly.

With a hand mixer beat the sugar substitute and eggs (about 2-3 minutes until the mixture is creamy). Add the chocolate mixture and stir.

Gradually stir in the almond flour, salt and baking powder.

Fold the nuts into the mixture and pour into the prepared pan. Spread the mixture evenly in the pan.

Bake for about 45 minutes until the mixture is no longer wiggly and beginning to crack in the middle. Remove the pan from the oven to a wire rack to cool.

When cool, cut into small squares.



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