This week I am taking an exam. No I have not been taking college courses. I don’t plan to do that since I finished my PhD. I have instead been taking courses to become a Certified ADA Coordinator. ADA stands for Americans with Disabilities Act. This certification is important for my job. When I create documents and online training, all of these things need to be ADA compliant. Understanding the ADA through this certification program is very helpful. It’s not just that, it’s also understanding building requirements and others. That’s what I’m doing, but we can all do our part to make sure those with disabilities are able to participate in everyday life. One example is with grocery carts. When you go to the grocery store, there are carts everywhere except the cart corral. Having carts in the parking lot can not only dent cars, but can block people in wheelchairs from getting though. Make sure you take the extra minute to return the carts properly.

This week I am working on a casserole based on S’mores. I love S’mores, but they are packed with carbs and not gluten free. I want to make this meet both requirements. I also miss eating them from time to time.

Here are the original stats:

Here’s what I changed:

• I replaced the graham crackers with a gluten free honey cinnamon cracker to remove the gluten.
• I replaced all of the sugars with their sweetener equivalents to reduce the carbs.
• I replaced the all-purpose flour with almond and coconut flours to reduce the carbs.
• I replaced the milk chocolate bars with a low sugar variety to reduce the carbs.
• I replaced the chocolate chips with a low sugar variety to reduce the carbs.
• I increased the servings from 9 to 16 to lower the calories.

Here are the final stats:

Here is the final recipe:

Lower Carb S’Mores Casserole

Makes 16 servings

• 11 tbsp butter, melted
• ⅓ cup granulated sweetener
• ½ cup brown sweetener
• 2 tsp vanilla extract
• 1 egg
• 1 egg yolk
• 1 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking powder
• pinch salt
• ⅔ cup honey cinnamon cracker crumbs
• 1 cup mini marshmallows, divided
• ½ cup sugar free semi-sweet chocolate chips
• 2 full sized sugar free milk chocolate bars

1. Preheat the oven to 350°F. Melt butter in a glass mixing bowl in 30 second intervals until melted. Add brown sweetener and white sweetener to the bowl and use an electric mixer to beat until everything is well combined.
2. Add in the egg+yolk and vanilla extract. Beat again.
3. Pour the flours, baking powder, salt, and ⅓ cup graham cracker crumbs to the batter. Mix again until cookie dough forms.
4. Add in ½ cup of mini marshmallows, chocolate chips, and fold together.
5. Grease an 8×8 square pan with spray oil or line with parchment paper.
6. Layer ½ of the cookie dough into the bottom of the prepared pan. Break 1 chocolate bar into pieces and spread pieces in an even layer on the dough. Add the remaining ½ cup mini marshmallows and press them into the dough.
7. Add the remaining cookie dough on top of the chocolate/marshmallow layer. Then press the remaining ⅓ of graham crackers into the top.
8. Bake for 22-25 minutes.
9. Remove from the oven and place the remaining chocolate Bar pieces onto the top while it’s still hot.
10. Allow the casserole to cool before cutting into squares.