CHOCOLATE CHIP COOKIES FROM NATURALLY SWEET

Does the universe need another recipe for Chocolate Chip Cookies?  

Let me think about that for a second….

The answer is obviously YES!

A few months ago I ordered the book Naturally Sweet from America’s Test Kitchen. “Bake all your classics with 30 to 50% less sugar.”  I do trust them to develop recipes that do not lack in taste. They definitely test all variables tirelessly, and I’ve never had a bad outcome. Yes, sometimes every single pot and pan in the kitchen gets dirty, but… if you don’t mind doing dishes – I definitely do not – it’s not that big a deal.   My first adventure with the book, a real American classic: chocolate chip cookies. And no, you won’t dirty a ton of dishes. Surprisingly enough, it is a one-bowl adventure.

 

OVERVIEW OF THE RECIPE

Butter is creamed with sucanat, a type of sugar that I mentioned recently in my In My Kitchen post. As you open the bag, the smell is enough to make you dream. Think brown sugar with benefits. The texture is different from any other sugar I’ve played with. Coarse, a bit harsh-looking. It will not cream the same way white or brown sugar will, it offers a bit more resistance to the blade of the mixer. Do not worry about it, just keep beating for 3 minutes or so.

One egg and one egg yolk are added, then the other regular suspects, flour, leavening agents, vanilla, and finally Ghirardelli 60% cocoa in pieces, not too small, you need to go for those assertive pieces as you bite into these babies.

America’s Test Kitchen is quite reluctant to give permission to share recipes online, and I gave up on that waiting game.  If you don’t have the book, the recipe is available online here.  By the way, Sally’s site is a must-visit, and her cookbooks great too.

 

Comments: I really like these cookies. Phil defined them pretty well:

They have this texture that at first you think it’s crunchy, then you think it’s chewy,
and then you realize it’s in a perfect spot in between…

Got it?  Well, I think the cookies will please both camps, although I am partial to the Chewy Cheerleading Team. The sucanat gives a very nice sweetness, reminding me of some cookies that call for brown butter to be incorporated in the dough. That type of added complexity.  It makes about 16 cookies (I actually managed to get 17).  I don’t think it’s a good idea to try and make them smaller, they will have the perfect texture baked exactly as ATK suggests. Indeed, those guys test their formulas. Extensively. And we all profit from their work. I took them to the department and was considering grabbing one mid-morning, but found the empty platter staring at me. It was 9:48am. That is the sign of a good batch of cookies.

ONE YEAR AGO: Little Bites of Paradise

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FIVE YEARS AGO: Brown Butter Tomato Salad

SIX YEARS AGO:  Spelt and Cornmeal Rolls

SEVEN YEARS AGO: Roasted Potato and Olive Focaccia

EIGHT YEARS AGO: Multigrain Bread Extraordinaire

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HERMIT COOKIES

If you expect me to stick with the usual type of posts published by most food bloggers in January, I shall now disappoint you. I have a cookie post to share. And a great one. The recipe comes from Geoffrey Zakarian, which pretty much means it is going to be awesome. If there is one chef I’d like to sit down and chat with, is GZ. He seems like a nice person, and extremely knowledgeable about food. This is one of his favorite cookies, by the way, which shows we have at least a couple of things in common: a passion for spice cookies, and allowing our hair to go totally gray. HA!

Hermit Cookies

HERMIT COOKIES
(from Geoffrey Zakarian)

Yield: about 18 cookies

for the cookies:
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground allspice
1/8 teaspoon ground ginger
8 tablespoons unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/2 cup unsulfured molasses
1 teaspoon pure vanilla extract
2 large eggs
Zest of 1 orange
1/2 cup semisweet chocolate chips

 for the glaze:
2 cups confectioners’ sugar
2 large egg whites
1 vanilla bean, split and seeds scraped out

Whisk together the flour, cinnamon, baking soda, salt, allspice and ginger in a medium bowl and set aside.

Beat the butter, brown sugar and molasses together in a stand mixer fitted with a paddle attachment until light and fluffy, about 2 minutes. Beat in the vanilla, eggs and orange zest. Scrape down the sides of the bowl and mix until incorporated. Add the spiced flour mixture and beat until the dough just comes together. Fold in the chocolate chips.

Scoop the dough into large balls (about 1.5 inches in diameter) and refrigerate on a baking sheet lined with parchment paper until firm, about 1 hour. Meanwhile, heat the oven to 325 degrees F. Bake the cookies until the tops of the hermits are no longer glossy and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes and then transfer to a rack to cool completely.

For the glaze: While the cookies cool, mix the confectioners’ sugar, egg whites and vanilla seeds in a stand mixer fitted with a paddle attachment until smooth and shiny. Transfer the glaze to a piping bag or zip lock bag with a corner cut, and pipe stripes onto the cooled hermits. Store at room temperature in an airtight container for up to 3 days.

ENJOY!

to print the recipe, click here

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Comments:  Let me share what GZ has to say about these babies: “This is my favorite holiday cookie, because it blends two of my favorites: soft chocolate chip cookies and spicy gingerbread — the best of both worlds.”  I totally agree.

Did you know that Hermit cookies have been around since 1877? Amazing!  The name is a big mystery, actually.  They were also known as tea cakes, made traditionally as little squares. You can read all about them here. Hermit cookies are soft the way I like, spicy, sweet, and the glaze goes perfectly with them, although I am sure the glaze is a modern take on the original recipe. I normally like a plain cookie, but must admit the extra work for the glaze pays off in this recipe.

Hermit Cookies2

The holiday season is over, but I see absolutely nothing wrong with baking a batch of spice cookies when the mood strikes… You?

😉

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CANDY CANE COOKIES

Candy Cane Cookies 2

Before the holiday season is over, I must share with you these adorable little cookies I made for a Holiday Dessert Party hosted by a colleague from our department. The idea is a get-together mid-afternoon in which everyone brings something sweet. It can be a cake, a pie, cookies, bars, preferably home-made, but no one will be mad if you bring store-bought stuff. The important is to join the party and have fun.  When I got the invitation, I quickly assembled a list of possibilities, but decided that it would be hard to top these babies, recently blogged by Chris, from The Café Sucre Farine. They are simply PERFECT for the season, and a lot of fun to make. Too bad Greenlee is a bit too young and way too far away. Still, I know one day I’ll be making a batch with her help. Can hardly wait.

Candy Cane Cookie

CANDY CANE COOKIES
(from The Café Sucre Farine)

1 cup salted butter, softened
⅔ cup sugar
½ teaspoon vanilla extract
2 cups all-purpose flour
½ cup color nonpareil sprinkles
1 10-ounce bag Hershey’s Holiday Candy Cane Kisses

Heat oven to 350°F. Pour sprinkles into shallow bowl. Unwrap Candy Cane Kisses, reserve.

Combine butter, sugar and ½ teaspoon vanilla extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low-speed, scraping bowl often, until well mixed.

Shape dough into small 1-inch balls, then roll balls of dough in sprinkles, patting sprinkles gently onto any areas where sprinkles have not adhered. Place 2 inches apart onto ungreased cookie sheets.

Bake 14-18 minutes or until bottoms are lightly browned. Remove from oven and quickly place a kiss in the center of each cookie, pressing down barely (about ¼ inch or less!) into the cookie.  Let stand 5 minutes on cookie sheets, then carefully remove to cooling rack. Cool completely before moving or touching them. The kisses will take a while to firm up, so be gentle.

ENJOY!

to print the recipe, click here

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Comments: These are the simplest cookies ever as far as the dough goes. A regular shortbread type, no eggs, just butter, sugar and flour. I have very limited experience with shortbread, but when I made a batch of choc chip shortbread cookies there were no issues, and I loved the resulting texture. These are shaped as balls one by one, they don’t spread too much, get all plump instead. I was worried about the cookies hardening too fast, so I left one baking sheet in the oven when they were done baking, and worked as fast as I could on the first sheet.  It turns out you can take your time, get both sheets out of the oven at the same time and move along. However, make sure to have all candies unwrapped and waiting. This batch made 26 cookies, which is about half the bag. I suggest you unwrap 30 just to be on the safe side, and if there are kisses leftover be brave and do the sacrifice expected from a real baker: polish them off.

The thing I loved the most about these cookies (apart from their cuteness) is the way the mint flavor of the candy permeated through the whole cookie. I did not expect that to be the case since the candies are placed after baking. Let’s say it was a very pleasant surprise.

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This basic recipe could be adapted to so many situations!  All you’ll have to do is change the color of the sprinkles, and the type of kiss candy in the center. I can visualize a batch for Valentine’s Day, for Halloween, 4th of July, or to match the colors of your favorite team or school.

Thank you Chris for a great recipe, and super helpful advice!

 

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This will be my last post for the year, so I wish all my readers a wonderful New Year’s Eve! We are heading to Colorado for a week. I intend to face the ski slopes with the bravery of someone born and raised in the Austrian Alps.
(I am laughing so hard now I’ll need to dry my eyes)

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ONE YEAR AGO: Macarons: Much better with a friend

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THREE YEARS AGO: The Ultimate Cranberry Sauce

FOUR YEARS AGO: Edamame Dip

FIVE YEARS AGO: Gougeres

SIX YEARS AGO: Beef Wellington on a Special Night

 

SECRET RECIPE CLUB: TAILGATING PARTY!

If you are a regular reader of my blog, you will probably be a bit surprised to see another Secret Recipe Club feature just one week after the last one.  Here’s the reason: some months have five Mondays, but there are only four groups of blogs (A through D) in the club. So in some months a Monday would be empty of virtual fun, and that is sad.  The moderators then had this brilliant idea of coming up with a special theme for these extra Mondays in which all groups participate. Since football season is starting, the theme for today’s Reveal Day is “Tailgating“. Now, I must say I’m not too wild about tailgating, probably because I did not grow up in the US. But, nothing makes me miss a party, and I loved coming up with a recipe appropriate for the occasion. I was assigned the blog Dancing Veggies, hosted by Amanda, a member of Group A. One of the things I got a kick out of stalking her blog is the way she chooses pretty creative, unexpected names for her posts.  For instance, what do you think a post called “Heart Racing” would be about? A bowl of chili? a hot Indian curry?  Nah. It’s about Cranberry Oatmeal Cookies!  🙂 How about a post called “Meet me at Midnight?” Caviar on toast and a shot of vodka?  A platter of oysters on the half shell?  No, not really. That one is about German Chocolate Brownies…  For this tailgating event, my contribution is a plate of cookies, and since Fall is knocking at the door (stiff upper lip ON), my cookies include the P word. Talk about someone who dances with the music… that’s me, baby, all the way! And speaking of dancing to the music, Amanda just explained to me the meaning behind her posts titles: they are all song titles, the “dancing” part of her blog, Dancing Veggies.  Too awesome for words!

Pumpkin Choc Chip Cookies2

PUMPKIN CHOCOLATE CHIP COOKIES
(slightly modified from Dancing Veggies)

makes about 30 cookies

1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/4 tsp salt
1/2 tsp vanilla extract
1/2 cup mashed pumpkin
1 + 1/2 cups flour
1 tsp baking soda
1/8 tsp nutmeg
1/2 tsp cinnamon
1/4 to 1/2 cup mini dark choc chips
1/4 to 1/2 cup white choc chips

Heat the oven to 350 F.

Cream the butter and sugar for 5 minutes, until slightly fluffy. Add in the egg, salt, and vanilla extract and beat for a few more minutes before adding in the mashed pumpkin.

In a small bowl stir together the flour, baking soda, and spices. Slowly add to the wet ingredients and beat until just mixed. Spoon the dough onto cookie sheets in walnut sized portions. Bake for 12 to 15 minutes, or until a golden orange shade. Cool on a rack.

ENJOY!

to print the recipe, click here

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Comments:  My main modification of the recipe was to use a mixture of white and dark chocolate chips. I am very fond of white chocolate and had just a little bit left in a bag, so I decided to put them to good use.  I left the amounts pretty flexible in the recipe, because Phil loves a cookie that is loaded with chips, so see how much your dough can take and go for maximal pleasure.  I think dried cranberries would work great too, by the way. The texture of the cookies is on the chewy side due to the pumpkin puree, which by the way, I used canned.  As usual, no one will be able to taste the pumpkin, it just gives them a mysterious flavor.  The nutmeg and cinnamon of course complement it all beautifully.  A perfect Fall cookie (stiff upper lip threatening to fail).

have a cookie

You cannot have summer back, but you can always have a cookie!

Amanda, I had a lot of fun browsing your collection of recipes, in fact your zucchini fritters were insistently calling my name, but I thought that maybe those would be hard to enjoy at tailgating with the dipping sauce and all. So I stuck with cookies, easy to grab and run away to the stadium not to miss the kick-off. As usual, everyone can check the collection of tailgating recipes by poking the cute blue frog at the end of the post.

ONE YEAR AGO:  One Million Page Views!

TWO YEARS AGO: Tlayuda, a Mexican Pizza

THREE YEARS AGO: Paradise Revisited

FOUR YEARS AGO: Feijoada, the Ultimate Brazilian Feast

FIVE YEARS AGO: Vegetable Milhojas

SIX YEARS AGO: Italian Bread

FAB CHOCOLATE CHIP COOKIES

These cookies were originally called “Flourless Almond Butter Chocolate Chip Oatmeal Cookies.” If that’s not a mouthful of a name, I don’t know what is…  But doesn’t it sound great? Flourless immediately conveys a soft, melt in your mouth fudgy texture. Almond butter is the grown-up, classy version of peanut butter. Once you add chocolate chips, oats, and a touch of coconut (omitted from the already long name), you can stop searching for the perfect cookie to start the day. Or as a mid-morning snack…

The recipe comes from Zainab’s blog, Blahnik Baker. Zainab is a food blogger who is working hard to finish her PhD in neuroscience. I remember those days (the PhD days, not the neuroscience); they are bittersweet like the best piece of chocolate. Part of you is thrilled by the vision of the finish line approaching, but getting there is never easy. Always harder than you anticipate.  I don’t know a single PhD candidate who at the time of the defense said “I started writing my thesis early enough, it all went smoothly”.  Nope, never. But, one way or another, we all seem to get there, and at some point forget the pain, enjoy the thrill.

Choc Chip Cookies1

FAB CHOCOLATE CHIP COOKIES
(from Blahnik Baker)

⅔ cup old-fashioned rolled
1 teaspoon baking soda
¾ teaspoon salt
1 teaspoon cinnamon
⅓ cup coconut flakes
1 cup almond butter (I used coconut almond butter)
⅔ cup dark brown sugar
2 large eggs
2 teaspoons vanilla extract
⅔ cup dark chocolate chips

Heat oven to 350 degrees F. Line two baking sheets with wax paper.

In a medium bowl, whisk together the oats, baking soda, salt, cinnamon and coconut flakes

In another medium bowl, using a hand mixer or stand mixer, mix the almond butter and sugar until smooth. Add in the eggs, one at a time, and mix until combined. Beat in the vanilla extract.

Reduce speed to low and add in the dry ingredients. Mix until just combined (do not over mix). Using a rubber spatula, fold in the chocolate chips by hand.

Using a medium cookie scoop, scoop 2 tablespoon rounds of dough onto the prepared sheets.

Bake cookies for 9-11 minutes. Let cookies cool on sheet for 2 minutes. Transfer cookies to a cooling rack and let cool completely.

ENJOY!

to print the recipe, click here

CookieDough
I did not grow up eating cookies, they were not part of my family tradition. However, since moving to the US, I developed intense fondness for cookies with rolled oats.  A common American practice is to dunk cookies in milk, but I find that hard to watch. It actually makes me a little queasy, much to the amusement of one of my stepsons, who loved to tease me about it. But, the truth is that even with my anti-American stance on the dunking of a cookie, I suppose that this one would be perfect for such objectionable act.

Cookie Balls

We loved these cookies! If you don’t have coconut almond butter, use the plain type, but don’t omit the coconut flakes, they contribute a nice texture and that tropical flavor that makes these babies special and unique.

cooling

Zainab, thanks for the recipe, and good luck in this final stretch of your research, have a batch of cookies nearby, they do give a lot of energy and will make writing a tad easier. Wishful thinking?

😉

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FIVE YEARS AGO: Watermelon-induced Daze

SECRET RECIPE CLUB: GINGERSNAPS WITH WHITE CHOCOLATE CHIPS

It’s shocking but we are arriving at the end of April. Hard not to use a beaten up expression like “time flies”. It simply does. But, birds are singing, owls are making a ton of noise in the middle of the night, sun is shinning, and I am a happy camper, having stored all my sweaters, coats, and boots far away from my sight. As usual, the last Monday of the month brings with it Reveal Day: a showcase of posts made by food bloggers who participate of The Secret Recipe Club, and are paired in secret.  My assignment was the blog by Julie, Confessions of a Cooking Diva.  Don’t you love that name? Made me wish I had named my blog The Drama Queen Cooks…. Tongue in cheek, of course. As regular readers know, I am a level-headed, composed, unflappable individual. Julie is originally from Idaho but lives in Utah with a cuddly cat and a basset hound, a type of dog I find very cool with its incredibly sharp sense of smell. Julie shares with me a deep fear of baking, but admits that nothing scares her more than spiders. I’d have to settle for cockroaches as my number one fear, but we are basically virtual sisters.  I assembled quite a few recipes on my list of possibilities, like her One Pot Green Chile Mac & Cheese… her Caribbean Jerk Salmon Tacos… her Turkey Sausage….her Black Bean Burgers…. and her Apple-Pecan Cheesecake… But, my love for spices spoke loudly, so here I am to share with you an AMAZING recipe for cookies that marry a traditional gingersnap with chunks of white chocolate. Heaven. Pure heaven in cookie shape.

Gingersnaps White Choc Chips

GINGERSNAPS WITH WHITE CHOCOLATE CHIPS
(from Confessions of a Cooking Diva)

1 cup unsalted butter, room temp
1 cup sugar
1⁄2 cup molasses
2 tbsp. canola oil
1 tsp. pure vanilla extract
2 + 1⁄4 tsp. baking soda
1+1⁄4 tsp. cinnamon
1 tsp. salt
1+1⁄4 tsp. ground cloves
1 tsp. ground ginger
2 eggs
3+1⁄2 cups flour
1⁄2 bag of white chocolate chips (I used 3/4 bag)

Heat oven to 350 degrees. Prepare baking sheets by spraying them with cooking spray or line them with parchment paper.

In a large bowl, cream butter and sugar together. Mix in the molasses, oil, vanilla, baking soda, salt and spices until well combined.

Add eggs, one at a time, and beat until smooth. Slowly add in the flour, half a cup at a time. Mix well. Stir in the white chocolate chips. Scoop the dough into balls and roll them in sugar. Place on cookie sheets about 2 inches apart.

Bake for 10 minutes. Then allow to cool on the cookie sheet for 5 minutes before removing and placing on a cooling rack.

ENJOY!

to print the recipe, click

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Comments: Recently I read a book I’ve had for a long time but stayed sitting on a shelf, patiently waiting for me.  It is called BOUCHON BAKERY, a masterpiece of a pastry book, written by Thomas Keller & Sébastien Rouxel. My only criticism is its coffee table format, not very user-friendly.  But if you don’t mind that, it is well worth getting. The book goes well beyond recipes. In fact, it offers a deeper view of what it takes to start and maintain a bakery of the level of Bouchon. A lot of merit goes for the man in charge, Sébastien Rouxel, and his almost compulsive attention to detail. In Sébastien’s opinion, you cannot be a good pastry baker unless you are neat and organized, to the point that your bench is spotless clean at the end of the day, and as clean as humanly possible while you work.  As he says, being neat and organized doesn’t start when you get to work, it starts when you wake up.  That is quite a statement!  So, let’s say that I was under the spell of the book when I worked on this assignment.  My kitchen looked very professional, all ingredients lined up, detailed prep work.  I am afraid it won’t last, but it felt great…

recipe

As to the cookies, they are FABULOUS. It is important not to over-bake them, so 10 to 11 minutes and you are done. I baked them mid-afternoon on a Sunday and took them to the department next morning. They were still soft, with a bit of moisture and chew, which is the way I like a cookie. If you prefer a more snappy creature, bake longer.  The white chocolate goes very well with all those fragrant spices, that made our kitchen very inviting.  Too inviting, maybe?

BuckBegger

 The ball can wait. I rather fetch a cookie!

 Julie, it was nice to “meet” you through this month’s adventure, our students and colleagues in the department sure appreciate your recipe very much, and so did I!  Have a great Reveal Day! And, if I may offer you a little gift, here it is. Print it and stick it on your fridge in case you need it.

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As usual, my readers are all invited to dive into the collection of delicious recipes featured by my fellow virtual friends from Group D of  The Secret Recipe Club by clicking on the cutest blue frog in the world, right at the end of the post.

ONE YEAR AGO: Turkey Chili with Almond Butter

TWO YEARS AGO: Secret Recipe Club: Leek and Cheese Tart

THREE YEARS AGO: Secret Recipe Club; Triple Chocolate Brownies

FOUR YEARS AGO: Shaved Asparagus Salad

FIVE YEARS AGO: Indonesian Ginger Chicken

 

 

SECRET RECIPE CLUB: GLUTEN-FREE & VEGAN RASPBERRY BARS

Last Monday of March, a month that makes me happy for several reasons. I was born in March, Phil and I got married 15 years ago in March, and the month also welcomes the beginning of Spring.  Can you fully grasp the unmeasurable joy associated with it? It means I survived another winter, and here I am, alive and kicking to share with you one more adventure as part of The Secret Recipe Club.   You know, that event that pairs two food bloggers in secret, and then the whole group posts about their chosen dish at exactly the same time. My assignment this month was the blog Without Adornment, hosted by Bean. She has a degree in Chemical Engineering, and her hobbies are cooking/baking, and photography, so of course her blog is a perfect venue to showcase her talent.  I was thrilled by this assignment, because Bean is a very accomplished baker who must make exclusively gluten-free recipes. Those of you who have gluten allergies know how tricky it can be to try and mimic the delicious cookies, breads, pies, and muffins that rely on gluten for perfect texture and taste. Browsing her blog really opened my horizons and the list of goodies I wanted to try was extensive.  To name a few, I was inclined to bake a batch of her White Chocolate Oatmeal Cookies with Cranberries,  then almost chose her Gluten-Free Pear Clafoutis, Another amazing option that I will bake soon: Dairy Free Creme Brulée (using coconut milk, how sweet is that?). As usual, savory stuff appeals a lot to me, so I also saved her Vegan Walnut Zucchini Crackers for final consideration. After a little bit of a mental struggle,  I went with her Raspberry Bars, in part because they use quinoa flakes and I had a box sitting in my pantry begging to come out and play.  I could not miss the opportunity…

RasberryBars

GLUTEN FREE VEGAN RASPBERRY SQUARES
(from Without Adornment)

1/2 cup almond flour
1/2 cup brown rice flour
1/4 cup tapioca starch
1/4 cup coconut flour
1 tsp. baking powder
1/4 tsp. salt
1 cup oats
1/2 cup quinoa flakes
3 tbsp. palm sugar
1/2 – 2/3 c. coconut oil
3 cup thawed raspberries, with as much of the liquid drained as you can.
3 – 4 tbsp. honey
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cardamom
1/2 tsp. pure vanilla extract

Heat oven to 350F.

Whisk together flours, baking powder and salt. Add oats, quinoa flakes and palm sugar and mix until evenly distributed. Add in unmelted coconut oil. Using your fingers, work the coconut oil into the flour mixture until there are no lumps remaining and the mixture is crumbly.

In a separate bowl, stir together raspberries, honey and spices. Add more sweetener to reach desired sweetness. Press over half of the crumb mixture into a greased 8″ square pan. Scoop the raspberries onto the pressed bar mixture and distribute evenly. Sprinkle the remaining crumb mixture on top of the raspberries and pat lightly.

Bake for 30 – 40 minutes or until topping is light brown.

Cool completely before cutting into squares.

ENJOY!

to print the recipe, click here

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Comments:  I changed the recipe slightly by using a mixture of raspberries and blueberries, as the price tag on the raspberries was a little high. I don’t think it hurt anything, it just made the color of the filling darker than Bean’s concoction, and also a bit more chunky, as the blueberries retain their shape. The cute box of quinoa flakes was one of those classic impulse buys that I am often a victim of. But I knew the flakes would come in handy, and was glad to be able to use them in this recipe.

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Gluten-free baking is really a huge challenge, because without gluten to provide that nice, elastic structure, baked goods tend to be dry, and much less pleasant to eat. However, using the right mixture of flours and grains, one can get close enough to the “real thing” and these bars are a perfect success story.  I took the squares to the department and did not mention they were gluten-free. Nobody seemed to notice, and they were inhaled in a little over one hour.  I call it a success story indeed.

Bean, I hope you had as much fun with your assignment as I had with mine!  And for those reading my blog, make sure to click on the blue amphibian smiling at you at the very end.  She (or he, who knows?) will take you to a new page showing all the tasty concoctions made by my virtual friends of The Secret Recipe Club.  Enjoy the collection!

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