Bit by the Baking Bug

It’s not raining this weekend, but it’s really hot & humid. And smoke from the annual crop burning in Mexico is streaming directly over Austin and making it difficult for me to spend much time outdoors. So I’ve been keeping myself busy in the kitchen. I’ve made two test recipes for Happy Herbivore’s much anticipated cookbook.

PB&J Cookies



These are fantastic! I’m so lucky to be a tester. Another fantastic creation is her Banana Bread.

Well, I haven’t actually tasted it yet because it’s still cooling, but it smelled wonderful while baking. And it looks good, right?


Sugar Free Oatmeal Cookies (also gluten free if you use gf oats)

I found this recipe I had saved for years. It is on a handout from Whole Foods back when it was merely my neighborhood market (1980 something). I thought the recipe was really interesting, not to mention quick and easy. I added vanilla and cinnamon and some better instructions.

Makes 18 cookies

2 cups oats, measured, then ground
½ cup walnuts, measured, then ground
1/3 cup apple cider (or juice)
2 T. oil
½ t. sea salt
2 t. cinnamon
1 t. vanilla

Mix the apple cider, oil, salt, cinnamon, and vanilla in your mixer. Stir in oats and walnuts. The dough will be stiff, but not sticky. Roll into 1-inch balls and place on oiled or parchment lined cookie sheet and flatten. Bake at 375 for 10 minutes. Remove immediately to wire rack to cool completely.

I love these unsweet cookies. To me they taste like a bowl of oatmeal. This would be a great recipe to add stevia for those needing a sweet cookie but still wanting to keep it sugar free. The texture is soft, but firm. Really, really nice.

Gluten Free Fudge Brownie Pie

I made this with black cocoa powder. Looks wicked, huh? The crust is crispy and the inside is fudgy, but it’s a little too oily for my liking. Let me work on it before sharing the recipe.

Gluten Free Coconut Bars

These, on the other hand, turned out terrific. (Remember, if you don’t want to make gluten free bars, substitute AP flour for the gluten free, and omit the xantham gum.)

Bars:
½ cup packed brown sugar
¼ cup Earth Balance stick
¼ cup applesauce
2 Ener-G eggs
1 teaspoon vanilla
1 teaspoon coconut extract
½ cup gluten free flour (I use Bob’s Red Mill)
1 cup quick oats
½ t. xantham gum
7 T. custard powder (OR a 3.4 ounce package Jello vanilla pudding mix OR coconut flavor and omit the coconut extract)

Topping:
1 cup powdered sugar
2 T. milk
½ cup toasted sweetened coconut flakes

Heat oven to 350 degrees.

Mix brown sugar, EB, and applesauce in your mixer. Beat until smooth. Add in egg replacer, vanilla, and coconut extract and mix well. Add in flour, oats, xantham gum, and custard powder. Pour into a greased 8 x 8 metal pan and spread evenly. Bake for 23 minutes or until tester comes out clean. Cool completely in the pan.

Whisk together the powdered sugar and milk and pour over cooled bars. Top immediately with coconut. Let set a few minutes. Cut into bars and serve.


See you later in the week with Memorial Day food.