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Clues Followed
Sep. 17th, 2010 04:35 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
herlander_refugeeSeeing a friend list this community, I thought I'd join!
Even with many food allergies and dealing with family likes and health issues, I do occasionally still enjoy cooking! So, how about I share the newly created recipe I made up for a "Cooking as an Art" entry in my personal journal's 100 artworks in 100 days challenge? Six dozen of these has already proved to be a totally insufficient quantity! Half the sugar of usual cookies and a better unprocessed carb profile and a good dose of protein and fiber. It will murder ONLY your sweets cravings!
Mr. Good-Carb-Bar
1 c butter
1/2 c grapeseed or canola oil
1 c brown sugar (packed)
1/2 c molasses
3 eggs
1 T. vanilla
1 T. orange zest, grated
1/2 c. whole grain flour
1 1/4 c. flaxseed meal
3/4 c powdered peanut butter (it is called PB2 and is a marvel!)
3/4 cup ground pumpkin seeds (or other nut of your choice---to shreds, not to paste)
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3 c rolled flaked rye, wheat, or oats (I use rye)
3 c dried unsweetened coconut
Blend butter and sugar until fluffy, add oil and then molasses. Beat in eggs, vanilla and orange zest. Add flour and baking soda and powder, blend in flaxseed, PB2 and nut meal. Add coconut and rolled grains and blend well.
Divide dough in three equal sections, roll each into a log about 10" long and 2" across and 1- 11/2 " tall....a rectangle; wrap in wax paper and refrigerate until firm. When you want cookies...slice so that each log makes about 24 even slices. Bake on lightly oiled baking sheets at 375 degrees for 9 -10 minutes...checking often to make up for oven variances.
Remove from oven and cool briefly on sheets as these are extremely soft and fragile when hot. Remove to cooling racks. Prepare for addiction.
( I hope I didn't already violate some protocol for posting here!)
Even with many food allergies and dealing with family likes and health issues, I do occasionally still enjoy cooking! So, how about I share the newly created recipe I made up for a "Cooking as an Art" entry in my personal journal's 100 artworks in 100 days challenge? Six dozen of these has already proved to be a totally insufficient quantity! Half the sugar of usual cookies and a better unprocessed carb profile and a good dose of protein and fiber. It will murder ONLY your sweets cravings!
Mr. Good-Carb-Bar
1 c butter
1/2 c grapeseed or canola oil
1 c brown sugar (packed)
1/2 c molasses
3 eggs
1 T. vanilla
1 T. orange zest, grated
1/2 c. whole grain flour
1 1/4 c. flaxseed meal
3/4 c powdered peanut butter (it is called PB2 and is a marvel!)
3/4 cup ground pumpkin seeds (or other nut of your choice---to shreds, not to paste)
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3 c rolled flaked rye, wheat, or oats (I use rye)
3 c dried unsweetened coconut
Blend butter and sugar until fluffy, add oil and then molasses. Beat in eggs, vanilla and orange zest. Add flour and baking soda and powder, blend in flaxseed, PB2 and nut meal. Add coconut and rolled grains and blend well.
Divide dough in three equal sections, roll each into a log about 10" long and 2" across and 1- 11/2 " tall....a rectangle; wrap in wax paper and refrigerate until firm. When you want cookies...slice so that each log makes about 24 even slices. Bake on lightly oiled baking sheets at 375 degrees for 9 -10 minutes...checking often to make up for oven variances.
Remove from oven and cool briefly on sheets as these are extremely soft and fragile when hot. Remove to cooling racks. Prepare for addiction.
( I hope I didn't already violate some protocol for posting here!)
