Food recipes
Maple/Oat Blondies
Maple/Oat Blondies
Ingredients:
2 cups all-purpose flour
1 cup rolled oats (do not use steel-cut or quick-cooking)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
12 tablespoons coconut oil, plus more for greasing
½ cup granulated white sugar
½ cup packed light brown sugar
½ cup tahini
½ cup maple syrup
2 tablespoons vanilla extract
1 cup semisweet or bittersweet chocolate chips
Directions:
1. Position the rack in the center of the oven and heat to 375°F. Melt a little coconut
oil in a small bowl in the microwave on high, then brush it on the sides and bottom of
a 9 x 13-inch baking dish.
2. Whisk the flour, oats, baking soda, cinnamon, and salt in a medium bowl.
3. Use an electric mixer at medium speed to beat the coconut oil and both sugars in a
big bowl until creamy and light, scraping down the inside of the bowl occasionally,
about 4 minutes. Beat in the tahini, maple syrup, and vanilla until smooth. Turn off the
beaters, dump in the flour mixture, and beat at low speed just until combined. Scrape
down and remove the beaters. Stir in the chocolate chips with a wooden spoon.
4. Spread and evenly press the thick batter into the prepared baking dish. Bake until
puffed, browned, set to the touch, if still a little soft, about 25 minutes. Transfer to a
wire rack and cool to room temperature, about 2 hours. Cut the cake into 12 large bars
by making two cuts the long way and three the short way.
• AHEAD
•
Make the blondies a day in advance. Store at room temperature between sheets of wax paper in a sealed,
plastic container. Or store them in the freezer for up to 3 months.
• MORE
If you’re not concerned about the fare being vegan, serve with store-bought premium vanilla ice cream. Or
make your own Vanilla Gelato.
• POUR
A shot of aged Armagnac to complement the tahini
Chocolate/Taleggio Panini, Caramel Dipping Sauce
6 PANINI
Consider these the best grilled cheese sandwiches you’ve ever tasted.
And for dessert, too. They’re gooey with Taleggio and still very
chocolaty. They’re toasted to a crunch, then dipped in a creamy caramel
sauce. In other words, s’mores for adults. Nobody will ever forget them.
SAUCE
Ingredients:
2 cups all-purpose flour
1 cup rolled oats (do not use steel-cut or quick-cooking)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
12 tablespoons coconut oil, plus more for greasing
½ cup granulated white sugar
½ cup packed light brown sugar
½ cup tahini
½ cup maple syrup
2 tablespoons vanilla extract
1 cup semisweet or bittersweet chocolate chips
Directions:
1. Position the rack in the center of the oven and heat to 375°F. Melt a little coconut
oil in a small bowl in the microwave on high, then brush it on the sides and bottom of
a 9 x 13-inch baking dish.
2. Whisk the flour, oats, baking soda, cinnamon, and salt in a medium bowl.
3. Use an electric mixer at medium speed to beat the coconut oil and both sugars in a
big bowl until creamy and light, scraping down the inside of the bowl occasionally,
about 4 minutes. Beat in the tahini, maple syrup, and vanilla until smooth. Turn off the
beaters, dump in the flour mixture, and beat at low speed just until combined. Scrape
down and remove the beaters. Stir in the chocolate chips with a wooden spoon.
4. Spread and evenly press the thick batter into the prepared baking dish. Bake until
puffed, browned, set to the touch, if still a little soft, about 25 minutes. Transfer to a
wire rack and cool to room temperature, about 2 hours. Cut the cake into 12 large bars
by making two cuts the long way and three the short way.
• AHEAD
•
Make the blondies a day in advance. Store at room temperature between sheets of wax paper in a sealed,
plastic container. Or store them in the freezer for up to 3 months.
• MORE
If you’re not concerned about the fare being vegan, serve with store-bought premium vanilla ice cream. Or
make your own Vanilla Gelato.
• POUR
A shot of aged Armagnac to complement the tahini
Chocolate/Taleggio Panini, Caramel Dipping Sauce
6 PANINI
Consider these the best grilled cheese sandwiches you’ve ever tasted.
And for dessert, too. They’re gooey with Taleggio and still very
chocolaty. They’re toasted to a crunch, then dipped in a creamy caramel
sauce. In other words, s’mores for adults. Nobody will ever forget them.
SAUCE
Printed from https://recipe.bluelayer.org/recipe/71607/maple-oat-blondies