You know that saying, “best laid plans?” Well, that’s how things have been going around here lately. It’s December 5th and I haven’t made a single Christmas cookie.
Well, strike that. I made a raw cranberry almond pinwheel cookie. Um….no.
Anyway, this was going to be my post for the Secret Recipe Club. My reveal day isn’t for another 2 weeks. I was ahead of the game! I let the kiddo pick what he wanted us to make, and we got to baking. I let him make all the choices. And, by the end, we had something totally delicious. And totally, completely, unlike the original recipe, which was supposed to be a blondie.
Oops. Best laid plans….
These turned out dense and chewy and a whole lot like those date nut bars I remember from when I was a kid – the ones where you throw in a little of this and a little of that and come out with a chocolately, nutty, scrumptious thing.
Except this one doesn’t have any dates.
Anyway, it means I get to post this completely not holiday-esque, completely not Secret Recipe Club recipe today, instead of making you all wait 2 weeks.
That’s a bright side, right?
Grain-Free Vegan Magic Bars
1/2 cup (96 g.) palm shortening
1 cup palm sugar
1/3 cup boiling water
1 T. ground flax seed
1 T. psyllium husk powder
2 t. vanilla
1 1/4 cups (150 g.) almond meal
1/4 cup (28 g.) sifted coconut flour
1/4 cup (30 g.) arrowroot starch
1 t. baking powder
1/2 t. salt
1 cup mini chocolate chips
1/2 cup chocolate chips
3/4 cup salted cashews
1/4 cup unsalted almonds
Grease a 9 x 13 pan. Preheat oven to 350°.
In a large bowl, beat the shortening and sugar with a hand mixer until creamy. Mix the boiling water with the flax seed and psyllium powder. It will be very thick. Add it to the shortening and sugar and beat until smooth. Add vanilla and beat until incorporated. Add the almond meal, coconut flour, arrowroot starch, baking powder and salt. Mix well. Stir in the chocolate chips and cashews.
Spread the mixture into the greased pan. Press the almonds into the top of the dough.
Bake for 25 minutes, or until edges are golden brown. Cool completely before cutting. (It will be very crumbly while warm and will become quite solid and chewy after cooling.)
Try this with whatever mix-ins you like. Coconut, other nuts, white chocolate, craisins, etc.
This may be more than slightly indulgent, but ’tis the season, right? Check out Slightly Indulgent Tuesdays.