Chef, cookbook author and television personality Giada De Laurentiis is joining today to share lightened up versions of two of her favorite comfort foods. She shows us how to make gluten-free crispy chicken cutlets and chocolaty almond flour skillet brownies.
Sure, this recipe is a bit of a treat, but rice flour and gluten-free panko make it a little lighter and easier on the stomach. I serve it the way they do in Italy, topped with an arugula salad dressed with lemon and salt, or without the salad and just a squeeze of lemon juice.
This recipe is just as delicious and decadent as a normal brownie, but a tad better for you because it doesn't use refined sugars or all-purpose flour. Also, the almond flour adds even more delicious flavor and texture — it's a win-win!
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