Ingredients
1/2 cup Otto’s Cassava Flour
10 tablespoons coconut oil (unrefined!)
or butter
1 ¼ cups sugar of choice
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs
Preparation
Mix oil, sugar, cocoa and salt in
saucepan. Heat on low and stir
constantly till no lumps are seen. Add
vanilla and eggs and incorporate fully
with a hand mixer. Mix in flour
completely. Pour into greased and
floured 8x8" pan and bake in preheated
oven on 325 for approximately 30 minutes
or until a toothpick comes out with dry
crumbs. This recipe is actually much
better the next day. For an alternate
brownie recipe please see the Planks
Love and Guacamole Brownies also
featured on this site.
Lee's Eggplant
with a kick!
This recipe is a family pleaser!
A friend asked for my
eggplant recipe. She remembered how much her husband had enjoyed
it at a holiday party. Even her children ate every bite not
knowing it was eggplant!
Recipe: Easy Eggplant Parmesan
Servings: 4
Preparation Time: 15 min.
Cooking Time: 40 min.
Ingredients:
1 large eggplant, peeled and cut into 1/4 inch slices
2-3 eggs
1-2 cups Italian seasoned breadcrumbs
1/2 cup olive oil
3 cups spaghetti sauce
6-12 leaves fresh basil chopped
1/2 Lbs. shredded mozzarella cheese
1 cup – small container- low fat ricotta cheese
1/3 cup grated Parmesan cheese
Cooking Directions:
Arrange a layer of eggplant slices in a bowl. Sprinkle
generously with salt. Continue layering and salting all eggplant
slices. Let stand 30 minutes. Rinse and pat dry. Dip each
eggplant slice in beaten egg, and dredge with breadcrumbs. Heat
oil in a heavy skillet over medium high heat. Fry eggplant in
hot oil about 2 minutes per side until golden. Drain on
absorbent paper. Preheat oven to 350° F. Arrange half the
eggplant slices in the bottom of a lightly oiled baking dish.
Spread half the sauce over top. Sprinkle with half the basil,
half the mozzarella and half the Parmesan and half the ricotta
cheese. Repeat layers. Bake 20-25 minutes or until mixture is
bubbly and crispy on edges.
Per Serving: calories 665, fat 31.7g, calories from fat 51%,
protein 27.4g, cholesterol 82.6mg, dietary fiber 9.1g
Nutrients Exchanges
Calories 665 Milk Exchanges 0.0
Protein 27.4g Vegetable Exchanges 2.5
Carbohydrates 45.9g Fruit Exchanges 0.0
Dietary Fiber 9.1g Bread Exchanges 1.0
Sugar 9.8g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 31.7g Lean Meat Exchanges 2.8
Saturated Fat 11.0g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 15.9g Fat Exchanges 3.7
Poly-unsaturated Fat 4.9g
% Calories from Fat 51%
Cholesterol 82.6mg
Sodium 1000.0mg
Vitamins Minerals
Vitamin A 229.2IU Calcium 581.3mg
Thiamin (B1) 2.3mg Copper 1.6mg
Riboflavin (B2) 1.8mg Iron 3.0mg
Niacin (B3) 4.0mg Magnesium 88.6mg
Vitamin B6 2.4mg Manganese 1.0mg
Vitamin B12 0.8mcg Phosphorus 501.0mg
Vitamin C 18.6mg Potassium 1000.0mg
Vitamin E 7.6IU Selenium 22.3mcg
Folate 73.6mcg Sodium 1000.0mg
Pantothenic Acid 1.8mg Zinc 3.0mg
