I've settled on this as my quick "bar cookie/cake" recipe:
Mix these dry ingredients:
3 c. rolled oats, ground to a coarse flour in a blender
1 c. raw sugar
2 tsp. baking powder
1 tsp. salt
spices of your choice (cinnamon, ginger, cloves, etc.)
any other dry flavoring (cocoa, tea, coffee)
In a separate bowl, mix these wet ingredients:
1/4 c. ground flax seeds, whisked with 1/2 c. water (this is the egg replacer)
3 bananas, or about 1 and 1/2 cups fruit or veggie puree (apple, squash, pumpkin, etc.)
1/4 c. oil
1 tsp. flavor extract (vanilla, almond, mint, etc.)
Possible add-ins:
dairy-free chocolate chips, dried or chopped fruit, coconut
nuts
citrus zest
grated vegetable (carrot, zucchini)
Pour into pan (9x13" or a bit smaller) and bake at 350 degrees F for 30 minutes.
Cool on a wire rack, and cut into rectangles.
Mix these dry ingredients:
3 c. rolled oats, ground to a coarse flour in a blender
1 c. raw sugar
2 tsp. baking powder
1 tsp. salt
spices of your choice (cinnamon, ginger, cloves, etc.)
any other dry flavoring (cocoa, tea, coffee)
In a separate bowl, mix these wet ingredients:
1/4 c. ground flax seeds, whisked with 1/2 c. water (this is the egg replacer)
3 bananas, or about 1 and 1/2 cups fruit or veggie puree (apple, squash, pumpkin, etc.)
1/4 c. oil
1 tsp. flavor extract (vanilla, almond, mint, etc.)
Possible add-ins:
dairy-free chocolate chips, dried or chopped fruit, coconut
nuts
citrus zest
grated vegetable (carrot, zucchini)
Pour into pan (9x13" or a bit smaller) and bake at 350 degrees F for 30 minutes.
Cool on a wire rack, and cut into rectangles.
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