From The Intolerant Gourmet: Glorious Food without Gluten & Lactose
By Barbara Kafka
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. Nersessian - a very good cook - came up with the first version of this to give me a dessert without the bad things. I have fiddle with it a bit. It has been a great success with all who have tasted it. A chocolate version follows.
1/2 teaspoon safflower oil
1 cup whole roasted unsalted almonds
1 cup whole walnuts
1/3 cup sugar
2 egg whites
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.
Yield: Makes 16 squares
Chocolate Yum Yums
Even though these are a simply chocolate version of the Yum Yums, everyone seems to think that they are brownies. Yum.
Melt 2 1/2 ounces of 70% dark-not milk-chocolate in a double boiler. Add to the mixing bowl after the sugar and egg whites.
Recipes: Desserts, Bars, Parve, Gluten-Free, Lactose-Free, Kosher