CHEWY HOLIDAY BARS
These tasty, chewy squares are very satisfying. If you like, you could also add a couple of tablespoons of snipped raisins or dried apricots. As you can see I'm beginning to differentiate between Gluten-Free Bake Mix 1 and 2. I will share Gluten-Free Bake Mix 2 shortly. It is the same bake mix but with instructions on how to use unflavored gelatin (which I buy in bulk (the NOW brand) to save money and for convenience) instead of xanthan gum to prevent crumbly outcomes in baked goodies. Some people cannot tolerate xanthan gum well.
I am well aware of the fact that some people will not use my bake mix and yet others are grateful to have a low-carb and gluten-free bake mix to easily be able to convert their own special, beloved recipes to low-carb. Some people do not want the oat flour in my bake mix because they are on Induction or they steadfastly want to be completely grain free and I do understand that and certainly admire such dedication and I encourage that.
For others, it is good to remember that there is a grain rung on the Atkins Diet and if you look at my recipes, they are all suitably low-carb, so for those who can later tolerate a little oat flour very much diluted in the Gluten-Free Bake Mix which is mostly almond flour or almond meal (you can use either), good eating lies ahead and an easy way to still use favorite, family recipes (see the virtues of my bake mix). There are plenty of completely grain-free desserts in my section as well as in all the other authors' sections. We all bring something unique to the table, so to speak. I have used Splenda Granular for many years, but have switched to EZ-Sweetz (sucralose), however, people are welcome to use their own favorite sweeteners instead (I give equivalent sugar amounts, so it is relatively easy to figure out the substitution). In our family, we have used tons of our preferred sweetener for 20 years without any ill effects. To the contrary, had we used sugar, fructose or agave syrup (very high fructose), we'd be in a spot of trouble, I don't doubt! A new addition in my baking is erythritol, which I like using in combination with sucralose these days. I cannot use Stevia - the taste is not sweet, but very bitter to me and for many people this is also the case. I along with other cookbook authors (Dana Carpender, Judy Barnes Baker, George Stella and Kent Altena) continue to use sucralose, probably for similar reasons. I like Steviva Blend (stevia and erythritol) though - that's not bad, but I find it can cause some intestinal discomfort and I know this is true of Truvia as well. If you can tolerate them, that's a pretty good alternative. Again here are some things to read about sucralose for those skitterish about the sweetener:
Crust:
1 cup Gluten-Free Bake Mix 1, OR (250 mL)
2, page___ , OR page___
1/2 cup ground almonds (125 mL)
7 tbsp butter, melted (105 mL)
Topping:
8 oz regular cream cheese (250 g)
1/4 cup sour cream (60 mL)
Liquid sucralose to equal 1/2 cup SPLENDA® Granular (125 mL)
1 egg
1/4 tsp vanilla extract (1 mL)
3/4 cup unsweetened shredded coconut (175 mL)
1/4 cup SPLENDA® Granular (60 mL)
6 oz sugar-free chocolate chips (180 g)
1/2 cup chopped walnuts (125 mL)
Crust: In medium bowl, combine Gluten-Free Bake Mix 1, page___, OR Gluten-Free Bake Mix 2, page___, ground almonds and melted butter. Press onto bottom of 13 x 9-inch (23 x 33 cm) baking dish. Bake at 350°F (180°C) 10 minutes.
Topping: In food processor, process cream cheese and sour cream until smooth. Add liquid sucralose, OR SPLENDA® Granular, egg and vanilla extract; process until smooth. Spread evenly over crust. In small bowl, combine coconut and SPLENDA® Granular. Stir in chocolate chips and walnuts. Sprinkle cream cheese layer with the mixture of sweetened coconut, chocolate chips and walnuts. Press into cream cheese layer slightly. Bake 17 minutes at 350°F (180°C). Refrigerate when cool.
Yield: 36 servings
1 serving
111.5 calories
2.4 g protein
9.8 g fat
1.7 g net carbs
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