I think I’ve made it through the jet lag. It took me about a week. I won’t be doing any travelling for a few months. I am glad for that. I love to travel, but I didn’t like how the vacation went. Travel woes happen. I have had many trips that didn’t go as planned. None had failed as spectacularly as the last vacation.

Since the vacation fell short, I did some things with the remaining vacation time to do some things I wanted to do. One of them was to see the new Dune Part 2 movie. I loved the books, including the prequels that many didn’t like. I wanted to see how the new director finished off the first book. It did not disappoint. I’m not going to spoil it for the rest of you, but I will say to be prepared for a long movie. Two hours and 48 minutes. It’s long enough that there should be an intermission. Still worth seeing.

This week I am working on a recipe from Taste of Home for Honey Cinnamon Bars. I picked this recipe because it was simple. One thing that will be changed is the pan size. I only have a half sheet pan and the recipe calls for an odd size. We’ll see how that works.

Here are the original stats:

Here’s what I changed:

• I replaced the all purpose flour with almond and coconut flours to reduce the carbs.
• I replaced the sugars with their sweetener equivalents to reduce the carbs.
• I replaced the honey with a sugar free variety to reduce the carbs.

Here are the final stats:

Here is the final recipe:

Low Sugar Honey Cinnamon Bars

Makes 24 Bars

• 1 cup granulated sweetener
• 3/4 cup canola oil
• 1/4 cup sugar free honey
• 1 large egg, room temperature
• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup chopped walnuts, toasted

Glaze

• 1 cup confectioners’ sweetener
• 2 tablespoons mayonnaise
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons water

1. Preheat oven to 350°. In a large bowl, beat sugar, oil, honey and egg until well blended. In another bowl, whisk flours, baking soda, cinnamon and salt; gradually beat into sugar mixture. Stir in 1 cup walnuts.
2. Spread into a greased 1/2 sheet pan. Bake until golden brown (edges will puff up), 10-12 minutes. Cool completely on a wire rack.
3. For glaze, in a small bowl, mix confectioners’ sweetener, mayonnaise, vanilla and enough water to reach desired consistency; spread over top. If desired, sprinkle with additional walnuts. Let stand until set. Cut into bars. Refrigerate leftovers.