“Starbucks” Oat Fudge Bars

So back in 2012 my mother was diagnosed with stage 4 brain cancer. She went into hospital at the beginning of Summer and never came home again. One of her fave things, while she could still chew and swallow was the Oat Fudge Bars from Starbucks downstairs!
I started making them in 2016. Four years after her passing.

Now my husband quite enjoys them! Can’t say I blame him, they are super delish!

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 Oat Layers
1 cup Sugar
1 cup Brown Sugar
1 cup Butter
2 Eggs
2 cups Flour
1 teaspoon Baking Soda
3 cups Rolled Oats – I use Quick Oats
Fudgy Layer
1 can Sweetened Condensed Milk
2 cups Chocolate Chips – I use a combination of Semi-Sweet, Milk Choc0late and Dark Chocolate
1/2 cup Butter
1 teaspoon Vanilla

Fudgy Layer
In a small saucepan, gently heat together butter and sweetened condensed milk; stir in chocolate chips and vanilla;  stir until chocolate chips have melted. Remove from heat and let cool slightly while you make the oat mixture.

Oat Mixture
In a large bowl cream together butter, sugar and eggs.
Mix flour, soda and oats; add slowly to creamed mixture.
Spread 3/4 of the oat mixture into a 9×13 lined with parchment paper.
Spread fudge layer over the pressed down oat mixture.
Crumble the remaining oat mixture over the fudgy layer.

Bake in preheated 350F oven for 25 minutes.

Fluffy Vegan Pancakes

Sometimes you find yourself without eggs, and milk, and vanilla, and vinegar, and well, a whole lot of ingredients but you need to pull together a breakfast!
I have found myself in this exact position not once but twice in the past two weeks. Seriously, NOTE TO SELF: BRING VANILLA, VINEGARS, EMERGENCY POWDERED EGGS, POWDERED MILK

In the meantime, I pulled these Vegan Pancakes off and they were actually really good! I would suggest letting the batter sit for about 15 minutes before cooking. I used my electric griddle which made them turn out beautifully! I just can’t seem to get the hang of cooking pancakes in a cast iron frying pan…nor a cast iron griddle! All good, the sun was shining when I wanted to make these for breakfast AND the wind was ripping through here so the wind turbine was generating extra power too!

Without further ado….

Fluffy Vegan Pancakes

2 cups Flour
4 Tbsp Coconut Sugar
2 Tbsp Baking Powder
1 tsp Salt
2 cups Almond Milk
1 Tbsp Apple Cider Vinegar
2 tsp Vanilla

Maple Syrup, to serve
Whipped Cream, to serve

In medium mixing bowl combine flour, sugar, baking powder, and salt.
In small mixing bowl, combine almond milk, apple cider vinegar and vanilla, stirring well.
Pour liquid ingredients into dry ingredients and whisk just until combined. Do not over mix to avoid rubbery pancakes.
Let batter rest for about 15 minutes.
Preheat your electric griddle or non-stick pan, or cast iron pan on stovetop; pour about 1/3 cup of batter for each pancake –  my griddle accommodates cooking six at a time.
When the top begins to bubble, flip the pancake and cook second side until lovely and golden.
Serve warm with Maple Syrup, Fresh Fruit and Whipped Cream.

Store leftovers in an airtight container in the refrigerator for up to five days: reheat in the toaster or enjoy cold with a nut butter and jam, jelly or honey.

No eggs? No worries! Delicious egg free, dairy free pancakes. 

Levain Bakery Gluten Free Sugar Free Oatmeal Raisin Cookies

1 cup (8 oz) cold Butter, cut into cubes
1/2 c + 1Tbsp (4 oz) [Truvia]Brown Sugar Blend
1/4 c (1 oz) Monk Fruit Sweetener
2 Eggs, large
2 1/2  cups (11.8oz) Gluten Free Flour Blend
1 1/2 cups (4.76 oz) Gluten Free Rolled Oats
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1 1/2 cups (8.4 oz) Raisins
1 cup (4.1 oz) Walnuts, chopped

And you know I am going to add a splash of Vanilla and prolly a splash of Rum!

Preheat oven to 410F (210C)
In a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes.
Add eggs, one at a time, mixing well after each addition.
Add flour, oats, cornstarch, baking soda, salt and cinnamon; stir until combined.
Stir in raisins and chopped walnuts.
Chill dough for 15 minutes.
Portion dough into 4.5 oz – 6 oz balls, depending on your preference but keeping all cookie dough portions as close to equal as you can, and place on parchment lined cookie sheet; about 4 – 6 cookies per sheet, giving them room to spread
Bake for 9 – 11 minutes or until golden brown on the top.
Let them rest for at least 15minutes to set on cookie sheet before moving to wire cooling rack to cool completely

 

Gluten Free Copycat Levain Chocolate Chip Cookies

Gluten Free Levain Carob Chip Cookies

When asked, hubs will ALWAYS ask for Chocolate Chip Cookies! They are loaded with sugars and chocolate and are sinfully delicious!
For him to stay on track with his lifestyle changes I have adapted @wellfedbaker’s recipe to be sugar free as well as gluten free.

Gluten Free Sugar Free Levain Carob Chip Cookies

1/2 (4 oz) cup Butter, room temperature
1/3 (2.5 oz) cup [Truvia] Brown Sugar Blend
1/4 (1.75 oz) cup Monk Fruit Sweetener
OR
1/4 (2 ounces) cup Coconut Palm Sugar

2 Large Eggs + 1 Egg Yolk
1 Tablespoon Vanilla

2 (10.4 oz) cups + 3 Tablespoons Gluten Free Flour Blend
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt

1 1/2 ( 4.1 oz) cups Walnuts, roughly chopped
2 (12 oz) cups Carob Chips *

Combine the gluten free flour, baking powder, baking soda and salt in a medium sized bowl; stir until well mixed and set aside.
Place butter to the bowl of an electric mixer and beat on medium speed for 1-2 minutes, until smooth; scrape down the bowl.
Add brown and white sugars, beat on medium speed 2-3 minutes, until light and fluffy; scrape down bowl.
Add eggs, one at a time, beating about 60 seconds between each addition.
Add vanilla
Turn mixer to lowest speed and slowly add the dry ingredients.
Once all the flour mixture is incorporated, add nuts and carob chips.
Continue to stir until well mixed.
Remove bowl from mixer and cover with plastic wrap; refrigerate for a minimum two hours or overnight.
Remove dough from refrigerator.
Line two cookie sheets with parchment paper; preheat oven to 375F (190C)
Scoop chilled dough into balls about 6 ounces each (2/3c); do not pack the balls together, just pile the dough onto the cookie sheet.
The tops of the baked cookie are not supposed to be smooth.
Only place 4 doughs balls per sheet so there is enough room for the cookies to expand.
Bake in preheated oven for 6.5 minutes; rotate pans and bake another 6.5 minutes then remove from oven and cool on the baking sheet for 15 minutes before eating.
Store leftover cookies in an airtight container.
Reheat at 350F (175C) for 5-7 minutes to remelt the inside

*Carob Chips – we are using Carob Chips, which are naturally quite sweet on their own,  instead of White and Milk or Dark Chocolate Chips

Gluten Free Bread

I have not yet converted to weights….
Important to note, when measuring this flour, scoop GF flour into measuring cup and level off with a small metal spatula or other straight edged utensil. DO NOT SCOOP THE GF FLOUR INTO THE CUP.gluten free bread, rice flour, potato starch flour, tapioca flour, gluten free

This bread is wonderful toasted!

3 cups FL Flour Mix*
1/4 cup Monkfruit Sweetener**
3 1/2 teaspoons Xanthan Gum
2/3 cup Dry Milk Powder
1 1/2 teaspoons Salt

2 teaspoons Monkfruit Sweetener**
1/2 cup Warm Water (110F)
1 1/2 Tablespoons Yeast

1/4 cup Butter
1 1/4 cups Water

1 teaspoon Vinegar
3 Eggs

Combine flour, sweetener, xanthan gum, milk powder, and salt in bowl of heavy duty mixer using paddle attachment.

Dissolved the 2 teaspoons of sweetener in the 1/2 cup of lukewarm water and mix in the yeast. Set aside while you combine the butter and 1.25 cups of water in small saucepan and heat until butter melts, just; it’s okay if a few small clumps of butter remain.

Crack eggs into a small bowl and whisk; set aside.
Turn mixer on to lowest setting to blend dry ingredients and slowly add butter/water mixture along with the vinegar. Blend, then add eggs. This mixture should feel slightly warm.

Pour the yeast mixture into the ingredients in the bowl and beat at highest speed for 2 minutes.

Place mixing covered ( I use a @Norwex cover)  mixing bowl in a warm place;  cover with a clean tea towel, and let the dough rise for about 1 – 1 1/2 hours or until doubled.
(In civi I put in the oven with the light on; out in the bush I put it into my propane oven where the pilot light keeps it toasty warm)

Return bowl with dough to mixer and beat on high for 3 minutes.

Spoon the dough into a 9″X5″ loaf pan lined with parchment paper; lightly spray lined pan with veg oil spray.
~ I always make  two additional small “loaves” in my mini cheesecake pans; lightly sprayed with veg oil.

Let rise until the dough is slightly above the top of the loaf pan. Bake in preheated 400F oven for 10 minutes. Lightly place sheet of foil over bread(s) and bake small loaves an additional 15 minutes – remove from oven. Rotate the large loaf pan and recover with foil and bake anther 25 minutes.
Remove from oven and let cool, in pan(s) for at least 15 minutes before turning out onto wire rack to cool completely.
Store in an airtight container in a cool place but not the fridge – fridge dries it out! I store mine in the Cold Room.

Gluten Free BreadThis GF Bread freezes well.
For added convenience, slice bread once cooled, and freeze.

Notes
*GF Flour Mix
11 oz White or Brown Rice Flour
7   oz Potato Starch Flour
3 oz Tapioca Starch
Whisk together well; store in an airtight container in a cool place

**Monkfruit Sweetener
I use Monkfruit Sweetener because you don’t get that nasty after taste often associated with artificial sweeteners.

I sub in Coconut Palm Sugar if I am out of Monkfruit Sweetener

Original recipe calls for granulated sugar

Original Authour’s note on pans:
“Spoon the dough into 3 small (2 1/2″x5”) greased loaf pans or 1 large one. Use muffin tins and bake any remainder as small rolls. Or make all rolls (approx 18)

 

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