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Roasted Almond Bark with SUGARLESSe™

2/16/2014

Roasted almonds in chocolate — that is, almond bark — is one of the few confectionery delights that used to be allowed in our house under the guise of “almonds being healthy, thus good for you.”

Problem was that it’d disappear in no time at all, together with all that sweet sugar in it, which finally resulted in its disappearance from my diet for good….

Well, not for good! Thanks for SUGARLESSe™, now I can and do make it again. I’m so happy about it that I’m sharing the recipe with you here:

Ingredients

1 lb raw almonds
3¼ bar (13 oz) unsweetened baking chocolate
⅔ cup SUGARLESSe™
⅓ cup regular or dark agave syrup
2 teaspoon Vanilla powder, Cook’s or similar

Instructions

Roast raw almonds on an aluminum foil covered sheet pan in oven at 275 F for 40 minutes. Let it cool off.

Coat inside of a standard 13” x 9” baking pan with canola or other flavorless cooking spray.

Start heating agave syrup at low setting. Add SUGARLESSe™and vanilla. Blend in until fully dissolved then heat to boil. Turn off heat and let the syrup sit.

Break up and melt the baking chocolate in a quart size glass (Pyrex) measuring cup in a microwave oven. Set it to “cook” for 2½ minutes. Remove from microwave oven and stir with spatula till chocolate is fully melted. Put it back into microwave oven for an additional ¼ minute if there are still unmelted pieces. Stir again with spatula till chocolate is fully melted.

Add the syrup to the melted chocolate. Blend in with spatula till fully dispersed. Pour into baking pan. Add roasted almonds so they are evenly distributed. Turn them over in the chocolate with spatula till they are fully covered. Gently slide the pan sideways back and forth a few times to settle the almonds into the chocolate.

Let it sit till chocolate fully solidifies, which can take 6-12 hours depending on room temperature. When the chocolate loses its surface sheen the bark is ready. Cut into approximately 2” x 2” square pieces and put into an airtight container to keep it fresh.

Preparation time: 40 minutes to roast
20 minutes to make
6-12 hours to solidify

Yield: 24 servings or to taste

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Turkey Roasting the Muppet Way - Happy Thanksgiving to You All!

11/28/2013

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Cranberry Royale for Thanksgiving

11/22/2013

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This mouth-watering cranberry dish is light, bright and refreshing. No one would believe it isn’t made with sugar. SUGARLESSe™ completely neutralizes the inherent sourness of the berries while the spices define and clarify the cranberry flavor.

Sugar-free diabetic cranberry sauce for Thanksgiving

Here is a basic recipe for Cranberry Royale. You will find many uses for it:

1 package (1 lb) of raw cranberries
1 cup SUGARLESSe™
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1 cup water

Combine the water, Sugarlesse, and cranberries in a quart saucepan. Heat to a boil and reduce to a simmer until all the cranberries have popped.

Allow to cool. Serve with whipped cream, rum-saturated raisins or as is.

Yield: 4 servings

Cranberry Royale Parfait

You can make a Cranberry Royale parfait by layering two tablespoons Cranberry Royale with 1 tablespoon rum-soaked raisins and two tablespoons whipped cream. Continue to layer all the way up to the top of the parfait glass. Top with whipped cream.

YUM!!!

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Fragrant Homey Apple Cake with Sugarlesse™

8/4/2013

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Cinnamon, apples, and caramelizing sugar—the aromas swirled through our house, making it a cozy refuge from the world. My new recipe smelled very good, that much I knew. But did taste as amazing as it smelled?

Yes! It did, although I did not use sugar. Instead I opted for Sugarlesse™. I was so happy to see that it browned just as sugar would, with 25% less calories to boot. I had been trying to bake with other sugar substitutes. For example, Stevia. I love stevia for sweetening puddings, sour fruit concoctions, yogurt, etc, but I only need a very small amount. This poses a problem when you want the structure that sugar provides, its satisfying flavor, and its ability to caramelize.

I bit into the fragrant, golden morsel on my fork. Depth of flavor and comfort greeted my tongue. The tender, unsweetened apples sang in chorus with the buttery pastry. The textures were united in one of those rare and fortunate marriages that can stand the test of time.

Another thing I loved about my Apple Cake is that it did not give me gas afterwards. Unfortunately, sugar substitutes like Maltitol creates a warlike scenario in my intestines of explosive proportions. Other sugar substitutes that contain Sorbitol, Xylitol, or other sugar alcohols have been shown to have unwelcome side-effects too. I didn’t feel any discomfort from Sugarlesse™.

This recipe is nutritious, as it contains 5 eggs. Therefore there is enough protein in it to be a meal in itself, with your beverage of choice. I leave the skins on the apples for added texture. They are very tender because you start the recipe by sautéing the apples.

Ingredients

Apple mixture
6-7 apples
3 tablespoons butter
¼ lemon
1 tablespoon cinnamon
1 tablespoon mace or allspice
1 tablespoon vanilla

Batter
1−3/4 cups Sugarlesse™
5 extra large eggs
2 cups sifted unbleached flour.
1 stick of salted butter, soft or semi-liquid

Cake pan
Cooking spray
Fine breadcrumbs

Instructions

Preheat oven to 350⁰F. Coat a 9” x 11” cake pan with cooking spray then lightly dust greased pan with fine breadcrumbs.

Apples
Core 6-7 apples. Cut them into even chunks. Sprinkle with lemon juice, cinnamon, allspice or mace and toss. Melt butter in frying pan and sauté apples until al dente - they will cook more in the oven later, so you don’t want them to turn to mush.

Batter
Blend soft or semi-liquid butter and Sugarlesse™ together until creamed. Add eggs, one at a time, while beating. Add vanilla. Add flour ½ cup at a time and continue to beat at high speed until batter becomes smooth.

Fold sautéed apples into the batter and pour all into cake pan. Lightly cover pan with foil and bake for ½ hour at 350⁰F. Take the foil off and continue to bake for another 45 minutes uncovered.

Preparation time: 25 minutes.
Baking time: 1 and ¼ hours.

Yield: 10 servings

Will we add this recipe to the * Made with Sugarlesse™ * Recipe Collection? What a question? It will go right into the next edition!

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Roasted Almond Bark with SUGARLESSe™

Turkey Roasting the Muppet Way - Happy Thanksgiving to You All!

Cranberry Royale for Thanksgiving

Fragrant Homey Apple Cake with Sugarlesse™

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