Cookie bars. What can I say? I like to simplify my life. I'm a cheater. Cookie bars take a lot of work out of baking cookies. Instead of having to scoop batter onto a baking sheet over and over and shape it and flatten it, I just scoop it into 2 square silicone pans, smooth it down, and bake. After baking, let cool for a few minute, then use a dull edge -- like a stainless steel spatula or a butter knife -- to cut it into bars.
A perfect way to use up ripe bananas, and they go well in lunch boxes.
2 square pans -- I like silicone
baking sheet to put the pans on
mixing bowl
measuring cups
measuring spoons
mixing spoon (I also like to use a whisk)
possibly a hand blender to puree banana
oven
ingredients:
a)
1 1/2 cups pureed banana (useful tip -- puree over ripe bananas when you have them, and freeze them in mason jars in 1 or 1 1/2 cup quantities)
1 cup water
1/4 cup coconut oil
2 tbsp apple cider vinegar
b)
1/2 cup coconut sugar
1/2 cup date sugar
1/2 tsp sea salt
1/4 tsp tonka bean powder or 1 tsp vanilla extract
c)
1/2 cup tapioca starch
1 cup oat bran
2 cup shredded coconut
2 cup large flake oatmeal
d)
1 cup chocolate chips
directions:
preheat the oven
1. combine the ingredients in part a)
2. whisk in the ingredients from part b)
3. stir in the ingredients from part c)
4. finally add the chocolate chips (d) and mix well
5. divide the batter between 2 square pans
6. smooth it to make it look even and nice
7. bake at 345 for 30 minutes
8. allow to cool a little then cut into bars with a blunt edge so as not to damage your pan
9. when fully cool, store in an airtight container in the fridge
bake 345 for 30 minutes
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