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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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I'm surprised and delighted by the number of sweets and desserts that I have been able to come up with sans flour and dairy. With this one I had help. Our good friend Dr. Nersessiana very good cookcame up with the first version of this to give me a dessert without the bad things. I have fiddled with it a bit. It has been a great success with all who have tasted it. A chocolate version follows. Ingredients:
1/2 teaspoon safflower oil |
1 cup whole roasted unsalted almonds |
1 cup whole walnuts |
1/3 cup sugar |
2 egg whites |
Directions:
1. Preheat the oven to 300°F. Grease a 7- or 8-inch square baking pan with the oil. Set aside. Place the nuts in a food processor and chop until the mixture resembles coarse sand. Put the contents into a small mixing bowl. Stir in the sugar and egg whites. With a spatula, scrape the contents of the bowl into the oiled pan and press into an even layer. Bake for 1 hour for soft cookies or 1 1/2 hours for crisp cookies. Remove from the oven. Allow to cool. Cut into 1 3/4- or 2-inch squares.
2. Variation: Chocolate Yum Yums Even though these are simply a chocolate version of the Yum Yums, everyone seems to think that they are brownies. Yum. Melt 2 1/2 ounces of 70% darknot milkchocolate in a double boiler. Add to the mixing bowl after the sugar and egg whites. Proceed as directed.
3. Excerpted from The Intolerant Gourmet: Glorious Food without Gluten & Lactose by Barbara Kafka (Artisan Books). Copyright © 2011. Photographs by Johnny Miller.
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