I'm not really sure what you call it, but I think I baked it. When I made this recipe, I first thought "They shall be called Granookies!" My second thought was "This is how I'm going to make my millions!" One quick google search later and all my hopes were dashed. Somebody granookied me to it. Oh well, they are yummy and worth a share anyway. The recipe below is vegan and gluten free but you could easily substitute if you have no dietary restrictions. The nice thing about making a vegan recipe is that it keeps really well and there are no worries when eating the batter!
The process:
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| "Hi, I'm Flaxseed" |
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| All the dry guys ready for the party |
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| Cinnamon oat meadows with peanut butter mountains and an agave river :) |
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| Lined up like little soldiers |
Meg's Granola Cookie Bar Thingies - Vegan and Gluten Free!
1 3/4 C of Dry Oats (gluten free)
3/4 C Gluten Free Flour (I use Bob's Red Mill most of the time)
1/2 C Vegan and Gluten Free Semisweet Chocolate Chips
1/2 C Sliced Almonds
1 T Cinnamon
1 T Vanilla
1/2 C Salted Peanut Butter
1/2 C Blue Agave Sweetener
2 T Flaxmeal
6 T Warm Water
Total Time: <30 min including bake time!
1. Preheat oven to 350.
2. Mix flaxmeal in warm water and set aside to gel (this makes the equivalent of 2 eggs)
3. Mix dry ingredients: oats, flour, chocolate chips, almonds and cinnamon together
4. Add wet ingredients: vanilla, peanut butter, sweetener and flaxmeal/water and mix well
5. Spread onto 9x9 cookie sheet
6. Bake at 350 for 15 minutes
And, since I like to know that I'm not putting crapola in my body...
Makes: 14 servings
Nutrition Information per Serving:
Calories - 220
Fat - 9.9 g
Sugar - 13.4 g
Fiber - 3.6 g
Protein - 6.5 g
In running life news, I ran the Trolley Run yesterday. I'll post a complete running update later this week, but I completed my goal of running 4mi in under 40 with no hip pain. I feel really good; so, now it's time to get down to business!
As always, I hope you are having a stellar week!
-M
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