Clues Followed

[herlander_refugee]

Seeing 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!)

Comments

[libitina]

That sounds delicious.

Tell me more about this powdered peanut butter? I've never heard of it, but it that what makes reese's peanut butter cups that slightly grainy texture?

[herlander_refugee]

No, I don't think so. If you click on the name "PB2" it will leap via hyperlink to a page that tells you all about the nutritional info. It is literally powdered and most of the fat removed---you can use it dry in recipes like this (or imagine the intensity of a Thai peanut sauce made with this!) or mix it with liquid of choice to spread.

[brigid]

Oh, wow. Those sound really, really good but are full of ingredients I'm not likely to have on hand.

I'm memorying this for future reference.

[herlander_refugee]

You can also substitute some things....as I said, any finely shredded nut will do, and any rolled grain. They are surprisingly delicious and yes, very addictive.

[darkemeralds]

This strikes me as the kind of recipe that would adapt well to gluten-free flour (with gluten-free rolled oats, too) since the flour is a minor ingredient and doesn't look like the structural backbone.

These sound just yummy! And healthy, as such things go, with all the flaxseed meal in them. Thank you for sharing.

[killing_rose]

Okay, I'm intrigued. You can handle gluten-free oats? (And what type of flour would you think would work in here? I'm way too tired and fried to play match-the-flour this morning.)

[darkemeralds]

I'm don't actually have celiac, just a wheat intolerance, so I have no problem with un-certified oats, but Shawna Ahern, the Gluten-Free Girl, who is celiac, uses the certified gluten-free oats, so I assume they're okay--of course, nobody should take my word for anything so potentially damaging if I'm wrong!

And I just make up and use her gluten-free all-purpose flour mix, which seems to work well in the cookies and cakes I've tried so far.

[herlander_refugee]

Somewhat similarly, I don't have a gluten intolerance but react to barley.
So I have to avoid most all-purpose flours since they contain barley flour.

I think this recipe would lend itself beautifully to a gluten-free version!