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Saturday, November 19, 2011

Glazed Almond Chocolate Chip Bars (GF)



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 sucralose to equal 1/2 cup SPLENDA® Granular (125 mL)
2 tbsp granulated erythritol (30 mL)
1/tsp almond extract (2 mL)
11/8 cups Low-Carb Bake Mix, (300 mL)
  page___, OR 1 1/3 cups Gluten-Free Bake Mix
1/2 tsp baking powder (2 mL)
2/3 cup sugarless chocolate chips (150 mL)
Vanilla Glaze:
1/2 cup Confectioner’s Sugar Substitute, page___ (125 mL)  (see recipe below)
1 SPLENDA® packet (optional)
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

In food processor, or in bowl with electric mixer, process egg, butter, SPLENDA® Granular, erythritol and almond extract.  In medium bowl, combine Low-Carb Bake Mix, page___ , OR 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, page___, SPLENDA® (optional), 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)
1/3  cup powdered erythritol (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, powdered erythritol, whole milk powder and xanthan gum and process until a fine powder.

Helpful Hint:  I do use granulated erythritol sometimes, however, the resulting product is not quite as fine as with the powdered erythritol.

Yield:  14 servings
1 tbsp (15 mL) per serving
13.8 calories
0.6 g protein
0.6 g fat
1.5 g carbs



6 comments:

buttoni said...

Girl, those look sooooooo good! You make the prettiest, tastiest looking deserts! If I sampled all of them I'd start gaining weight I think. LOL But I may have to give this one a try.

Jennifer said...

Thanks, Peggy. (((HUGS))) Yep, desserts should be for the weekends or once or twice a month. I try to space my dessert-making because I also am very human and put on weight fairly easily and lose it with difficulty; not a good combo. However, I have to say with low-carb desserts, I don't put on weight as quickly as I do with sugary, wheat-filled desserts. Yikes, I can put on 5 lbs in 2 weeks doing that!

Lizzy said...

These look yummy! You do such a great service developing low carb desserts so those that need to watch their intake can enjoy a sweet now and then~

Jennifer said...

Sweet of you to say that, Lizzy.

Anonymous said...

where do you get unsweetened chocolate? I have tried but here in Australia they all put sugar. I even went straight to the company.

Jennifer said...

Do you get Lindt bars that are 70% or 85% cocoa. Those would work instead. Were you talking about the chocolate chips? The above bars would work - chopped up.

Unsweetened baking chocolate is usually available in our grocery stores or health food stores.

For baking chocolate (diff. to the chocolate chips):
(One ounce (1 square) of unsweetened baking chocolate = 3 tablespoons cocoa plus 1 tablespoon butter). You could probably substitute this in many recipes.