Hence the spatula and caffeine/sugar high expression!
But yes, all is done and now I will officially be on bake break until Christmas eve. Well I say that now, but you know how that goes.
Anyway, lets talk about it. My brain works best when doing 2 things….running (outside with no iPod) or while cooking dinner and sipping on some wine. Ya, two extremes, but that’s where my mind starts twirling around recipes, workouts, “growth opportunities”, etc. Its like a filter mechanism for all my thoughts.
Sometimes all these filtered thoughts start to collide and I end up scribbling them down for future use. Well, this weekend I put those scribbles to the test......
SCRIBBLE:
-Make holiday treats for clients, friends, family, etc.
-Use a combo of this recipe and this recipe
- “Cotterize” a few ingredients and steps.
Gluten Free Coconut Pecan Truffle Bars
First things first. Make your chocolate mix (notes in red are for the “healthified” version.
Ingredients:
- ⅔ cups Pecans, Finely Chopped
- 1/2 cups condensed Milk and 1/3 cup almond milk combined -melted coconut butter and almond milk if you want the healthy version.
- ⅓ cups brown Sugar (or NuNaturals sugar)
- 2-1/2 cups Chocolate Chips (milk or dark chocolate)
- 2 teaspoons Vanilla Extract
- 1/4-1/3 cup shredded unsweetened coconut.
Preparation Instructions:
Toast the pecans for 3 minutes in a 325 degree oven. Then chop finely. Set aside. Combine milk and sugar in a small heavy-duty saucepan. Bring to a full rolling boil over medium-low heat, and boil stirring constantly for 3 minutes. Remove from heat. Stir in chocolate chips. Stir until mixture is smooth. Then stir in vanilla extract. Then, roll chocolate out on parchment paper and sprinkle the pecan and coconut mixture on top. Refrigerate for 1 to 2 hours.
Now you are ready to make the base.
Ingredients:
- 1/2 Cup butter (or smart balance or earth balance)
- 1 Cup packed brown sugar 1large egg (or 1/4 cup egg whites or 2 tbsp flax for vegans)
- 1 tsp. real vanilla
- 1 1/2 Cups all-purpose gluten free flour (you can use spelt, WW, or regular)
- 1 tsp. baking soda
- * 1 cups rolled oats
- * 1 cup gluten free pretzels
Directions:
Set aside 2 Tbs. the butter. Beat the butter with mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and vanilla. In another large bowl stir together flour and baking soda; stir in oat/pretzel. Gradually stir dry mixture into beaten mixture. Set aside.
Press two-thirds of the oat/pretzel flour mix into the bottom of an ungreased baking pan (I used a 8x8). Take cooled chocolate mix and peel it off the parchment paper with the pecan/coconut mix facing down over the oat mixture. You might need to spread it more into the corners. SECRET INGREDIENT- if you want more chocolate filing, spread 1-2 tbsp of NUTELLA over that. My trick! Using your fingers, dot remaining oat mixture over the chocolate.
Bake in a 350 degree F oven about 25-30 minutes or until lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Let it cool then cut into 2×2 inch inch bars. Makes about 16 bars.
Gift them up! By first, save some for you!
Well I was going to post about my Tabata/Strength “Collision” workout but I think I’ll save that for later. Maybe that will bribe you into coming back, eh?
Quick, what the best THOUGHT COLLISION that’s been successful?
Cheers,
LC
p.s.
no more sweet recipes this week but I do have one that will “squash” some time and taste great. Geeze, its only Monday and my inner corniness has emerged. Uh oh!
