Months, if not a year ago I bought a ton of ingredients to bake with. I bought some vegan baking cook books and thought it would be a piece of cake finding the time to do it. BUT when it came down to it…the recipes were so particular that often I would find myself missing one random never before heard of ingredient but not wanting to order online for just one recipe. The other day my boyfriend's sister inspired me to get back into trying to be better in the health department (thank you Bess!!). She reminded me of the vegan blog Oh She Glows , which in turn reminded me of how much I used to love blogs like Madeleine Shaw's. Luckily enough I realised I had the ingredients to make one of the recipes from Angela Liddon and so finally I got to using some of the specialised ingredients that were sat in my cupboard!
Angela uses the US measurement of cups - I tried as best as I could to convert them into grams and while they may not have been spot on the biscuit/chewy bar concoctions came out really nicely! Here's what I used.
- 1 flax egg - put one tablespoon of flax into a mug and then add 3 tablespoons of water - set aside whilst you prepare the rest of the ingredients and it should turn somewhat more solid but not entirely.
- Around 52 grams of coconut oil - (and an extra 2 tablespoons also)
- 150 grams of coconut sugar - (I used slightly more because I love things to taste sweet!)
- 1 teaspoon of vanilla extract - (natural where possible)
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of fine grain sea salt or pink Himalayan sea salt - (I used regular fine grain Sea Salt)
- 1 teaspoon of cinnamon - (I love the taste so I added a tiny sprinkle more)
- 67.5 grams of gluten free rolled oats ground into flour - (use the nutribullet here on the mill setting if you have one)
- 67.5 grams of gluten free rolled oats
- 67.5 grams of gluten free flour - (the original recipe states to use almond flour but I just tried it with regular gluten free that I had in my cupboard already and it worked out fine)
- Chocolate Chips to add into the mixture and sprinkle on top of the dough once in the tray - (I used dark chocolate and cut it up into chunks for this, but you can use whatever method you want or skip altogether)
- Prehead oven to 170 degrees and line an 8-inch square pan with parchment pale.
- Make your flax egg and set it aside to thicken.
- Take a large mixing gown and beat the coconut oil and sugar with an electric whisk until combined.
- Pour in the flax egg and add the vanilla extract - beat until well combined.
- Then add the baking soda, salt and cinnamon - beat again until well combined
- Add the oat flour you made earlier, the rolled oats and the gluten free flour - add 1/4 of your chocolate chips and beat until well combined.
- Place the dough into the square tray and spread it out until it is reasonably even and smooth. Sprinkle the remaining chocolate chips over at this point.
- Bake for 18- 20 minutes - until golden brown and slightly cracked at the edges
- Place the pan on a cooling rack and allow to cool - lift out of the pan and place the mixture on the cooling rack until they are cool.
** as Angela noted in her original recipe, the bar turns out to be a rather dark colour in comparison to other cakes and biscuits but this is due to the coconut sugar - the taste is amazing so don't worry if it looks a little dark. I also found that it seemed as though the mixture hadnt cooked enough when I went to take it out so I left it in a little too long, however in the cooling process it hardens up and turns out gorgeous so don't be worried if it looks a little gooey at first!