Gluten Free Low Glycemic Apple Cinnamon Granola Bars

¾ cup unsweetened Applesauce
¾ cup raw Almonds, sliced
1 cup Walnuts, chopped
½ cup Coconut, shredded
½ cup Raisins
½ cup Ghiradelli Dark Chocolate Chips
½ cup Fructose or Xylitol
2 Eggs, free range
1 Tb Vanilla, McCormick brand
¼ cup ground Flaxseed
1/8 tsp. ground Cloves McCormick brand
1½ Tb ground Cinnamon, McCormick brand
extra cinnamon to sprinkle on top

Preheat oven to 350 degrees.
In a large mixing bowl stir together the applesauce, eggs, vanilla,
cinnamon, cloves, and fructose. Add in the almonds, walnuts, coconut,
and flax meal. Stir well to combine. Stir in the chocolate chips and
raisins. Spray 9 x 13 baking pan with oil. Spread applesauce mixture
in pan using a spatula or knife. Generously sprinkle cinnamon on top.
Bake uncovered 20 to 25 minutes. Bars are done when edges begin
to turn brown. Remove from oven. Cut when cool. Makes 12-16 bars

Grain Free Gluten Free Pizza

2 ½ tsp. Yeast
1 tsp Honey
1 cup Warm Water (110°-115° F)
1 tsp. Salt
2 1/4 cup Almond Flour  
1 3/4 cup Tapioca or Arrowroot Flour
2 Tb Organic ground Flaxmeal (optional)
3 Tb Olive Oil
¼ cup Grated Parmesan Cheese - I use Kraft (optional)
Pizza toppings of your choice –

Directions:
Directions: Preheat oven to 450°F.
To the warm water add honey and yeast. Let sit for 5 minutes to proof.
In a separate bowl, mix together salt, flours, and flaxmeal.
Pour oil into mixing bowl then add proofed yeast mixture. Turn mixer on low speed, gradually pour in
flour mixture. Mix to incorporate then turn mixer to medium speed and mix for 2 minutes scraping down the sides of the bowl. Dough will be very moist and sticky, almost like a thick cake batter.
Oil a 9 x 13 inch baking pan or a round pizza pan. Drop dough onto pan, and gently smooth out with spatula or with hands to fill the pan. Sprinkle with parmesan cheese. Cover pan with a kitchen towel and let dough rise for 10 minutes.
Bake uncovered for 10 minutes.
Remove from oven and spread with your favorite gluten free pizza sauce and topping. Here are the topping I like to use:
1. Gluten free pizza sauce that I make from scratch
2. Sprinkle with ¼ cup Tillamook Italian shredded cheese, or Tillamook part skim mozzarella
cheese 3. Top with Hormel 70% reduced fat turkey pepperoni, Hormel Canadian bacon, olives, and pineapple. 4. Top with ¼ cup Tillamook Italian shredded cheese or Tillamook part skim mozzarella cheese.
5. Place in oven for 15 minutes or until edges begin to turn brown. Remove from oven and
cut. Makes: One 9 x 13 inch or One 10 inch round

Low Glycemic Gluten Free Rasberry Brownies

Black Bean Brownie Recipe:

1 1/2 cups Ghiradelli 60% Cocoa Chocolate Chips or 2 - Ghirardelli 60% Cocoa Bittersweet Chocolate bars (I will also use Enjoy Life - gluten free,corn free, soy free chocolate chips)
2 Tb Water
1 Tb Dutch Cocoa- I use Saco brand
1 15 oz can S&W Black Beans, drained & rinsed
4 Eggs
*1 tsp. Baking powder (See note below for corn free)
3/4 cup Xylitol - Emerald Forest brand – It is made from a birch tree not from corn
½ tsp Rasberry - McCormick is gluten free
1 tsp Vanilla extract 

* For corn free omit baking powder. Use ½ tsp. Baking soda and 1 tsp cream of tartar

Directions:

Preheat oven 350 degrees

Heat the chocolate chips or bars, water, and cocoa in the microwave stirring until melted. Place eggs then beans in a food processor, blender or magic bullet. Pulsate until mixture is smooth. Add Xylitol, and either the cream of tartar and baking soda or the baking powder and process until mixed well. Add the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and blend until smooth, scraping down the sides to make sure chocolate is well incorporated. Bake 15 to 20 minutes on a greased cookie sheet. Cool in pan for 15 minutes.

Turn oven to 375 degrees. Cut cooled brownies into squares. Firmly press each square onto the bottom and 1 inch up the sides of a greased 9 inch springform pan to form the crust. Bake for 7 minutes. Let cool while preparing the filling.