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.