1 C coarsely chopped almonds, toasted
4 oz bittersweet chocolate, chunked
6 T canola oil
¼ C almond flour
¼ C oat flour
3 T baking cocoa
¼ t salt
½ C egg beaters or 2 eggs
6 T sugar
2 T golden cane syrup
¾ t vanilla
Thoroughly spray a 9 inch pie plate. Sprinkle the toasted almonds in the bottom. Combine chocolate and oil in a glass bowl and microwave until melted.
Measure and mix dry ingredients. In a mixing bowl, mix eggs at medium speed for 2 minutes. Gradually add sugar, beating on med for another 2 minutes. Add cane syrup and vanilla, beat at low speed 1 minute, add chocolate mixture, beat 1 minute, add flour and mix until combined. Pour batter over nuts. Bake at 350 for 20 minutes or until it passes a toothpick test. Cool for 20 minutes before turning out onto a serving plate.
This recipe is brought to you from the kitchen of the Latigo Dude Ranch.