I wrote this cookbook to assist other families in creating quick and mostly nutritious meals for families. Cooking and eating at home is a way to slow down the hectic pace, to relax, and to reconnect with those we love. While going to restaurants can be a great experience, making satisfying and uncomplicated meals can also be a satisfying journey. After a rare restaurant journey my kids would say: "that was almost as good as home!" This was the ultimate accolade.

Certainly, I would love to. Here is something I just made. It is a variation on my brownie recipe and I use coconut palm sugar. The recipe is gluten free!! Almond flour and unsweetened coconut take the place of flour. By the way, these are delicious. They won't be around for long.

Flourless Brownies with Coconut Palm Sugar
Ingredients:
4 ounces unsweetened chocolate
3/4 C butter
1 C coconut palm sugar
1/2 C (scant) refined sugar
3 eggs
1 teaspoon vanilla
3/4 C almond meal or almond flour
1/4 C unsweetened coconut
3/4 C chopped walnuts (optional)

1) Melt butter with chocolate in a double boiler or in a microwave oven. In a microwave, put chocolate and butter in a glass bowl. Start with 20 seconds, stop oven, then stir, and continue with 10 second intervals until melted.
2) In a separate bowl, whisk vanilla, eggs and sugars together.
3) When chocolate/butter mixture is slightly cooled, combine with vanilla, eggs and sugars. Do not over mix.
4) Add almond meal/flour and coconut.
5) Pour batter into a 9X13 inch baking pan which has been coated with a thin film of butter. Bake in a preheated oven at 350 degrees for 25-30 minutes or when tested with a toothpick it comes out clean. Slice.

Yield: Approximately 24 brownies