healthy eating my way (allergy friendly)
I’m back in Norway, no more 80 % humidity and 25 Celcsius, blue sky and sun. We landed, at it was cold, and rainy (of course). But here is some pics to say goodbye to Korea.
This was in our hotel room. I don’t think they got the memo that it is q-tips.
This is a baby seat, that you put your baby in when you go to the toilet. I wish all toilets had this.
My husband love these little sweets. Serve this with some ice cream on the side or on the top, and you are ready to go. This sweet, but so good treat, with the mixture of the apple, coconut and chocolate, melts in your mouth. Who needs a chocolate bar when you have this. I served mine with coconut sherbet. UThe original recipe I found here.
2 cups cracker crumbs ( I used ” Mary’s gone crackers” gluten free)
1/2 cup butter, melted
1/2 pkg (1 1/2 cup) semisweet chocolate morsels
1/2 pkg butterscotch morsels
1 cup sweetened flaked coconut
2 cups peeled and finely chopped apples
1 1/2 cups chopped pecans
1 can sweetened condensed milk*
|SWEETENED CONDENSED MILK SUBSTITUTE|
1 cup cane sugar
1 tsp. vanilla extract
2 tbsp. sorghum flour
1/2 tsp. baking powder
1/4 tsp. salt
Mix all ingredients and use as a substitute for sweetened condensed milk in recipes
1.Preheat oven to 350º.
2.Stir together cracker and butter: Spread it on the bottom of a lightly greased 13- x 9-inch pan. Layer the semisweet chocolate and the remaining ingredients (in order of the ingredient list) ; Pour the condensed milk over the top.
3.Bake for 40 to 45 minutes or until deep golden brown.
4.Cool off (about 1 hour). Cut into bars.