I tend to do a lot of baking this time of year. In an effort to keep temptations down and as many of the holiday sweets accessible to me as possible, I started looking around for naturally gluten-free recipes. I have apps for that.
A recipe called “Yum Yum Nut Sweets” got my attention, and I honestly decided to make it based solely on the name. Lucky for me, there’s a chocolate variation, and the recipe doesn’t call for any gluten containing ingredients. I made the recipe as printed except for using pasteurized egg whites instead of taking the time to separate eggs. I think must have used the wrong amount or something, because these came out really crunchy, and I only baked them an hour. They still tasted good, but after a few days they were just too hard to eat.
For chocolate yum yums:
nonstick cooking spray
1 cup whole roasted unsalted almonds
1 cup whole walnuts
1/3 cup sugar
2 egg whites (looks like I used 1/4 cup pasteurized egg whites)
2 1/2 ounces dark chocolate (I used 60%), melted
Preheat the oven to 300 degrees. Spray an 8-inch square baking pan with nonstick cooking spray. Place the nuts in a food processor and chop until they look like coarse sand. Move them to mixing bowl.
Add in the melted chocolate, and press mixture into prepared pan.
The recipe says to bake 1 hour for soft cookies, and 1 1/2 hours for crisp cookies. I only baked mine for an hour because I was going for something brownie-like.
Instead, it was more nutty granola bar, only the hard, crunchy kind, not the soft and chewy ones. Like I said, these were still yummy, but I think they’re supposed to be less crunchy than mine. I just need to make sure I get the egg white amount right next time.