FLOURLESS SUGAR-FREE BROWNIES

 Ingredients

• 12 ounces unsweetened chocolate
• 1 cup butter
• 1 1/2 cups Splenda or Stevia granulated
• 4 eggs, large
• 4 egg yolks, large
• 1 tablespoons vanilla
• 1/4 cup unsweetened cocoa

Directions

1. Preheat the oven to 350 degrees.
2. Melt the chocolate and butter together on stovetop or in microwave.
3. In large bowl add the chocolate/butter mixture, Splenda, eggs, egg yolks, vanilla and cocoa, stirring until well blended.
4. Pour into a 9 X 13 inch pan (spray with vegetable spray and dust with cocoa).
5. Bake at 350 degrees for 30 minutes.

Yield: 36 Brownies

Per brownie: Calories 110, Carbs 3.5 g, Protein 2.4 g

Note: Recipe and picture from Diabetic Connect

HOW TO MAKE GLUTEN-FREE ALL-PURPOSE FLOUR

4 cups finely ground or stone-ground white-rice flour

2 cups stone-ground brown-rice flour

2 cups tapioca flour or tapioca starch

1 cup potato starch (not potato flour)

In an extra-large bowl, combine all ingredients; whisk together until thoroughly blended.

Using a large spoon bring the flour from the bottom up to the top and whisk again to be sure mixture is thoroughly. Repeat the process a few times to be sure the ingredients are evenly distributed through the mixture.

Store your flour mixture in an airtight container or a zip-top storage (I prefer freezer) bag. Flour may be store this way for up to one month. If you need to store for a longer period of time, place in the refrigerator or freezer. Bring to room temperature before using.

Stir flour mixture lightly before using. Spoon lightly into measuring cup and use the straight back of a knife or other straight utensil to level off.

Yield: Approximately 9 cups

file photo