Category Archives: bar cookies

Celebration Blueberry Oat Bar

blueberry oat bar

celebration blueberry oat bar

Today is the celebration of Independence Day in America. Befitting the red, white and blue color scheme that accompanies the holiday, I chose to bake a blueberry bar and top it with whipped cream and strawberries. Because I was sharing the bar with friends that have selective eating habits, I opted for dairy free, egg free, soy free, refined sugar free, gluten free, and nut free. Or, as my husband calls it, the BFF Bar – Blueberry Free From Bar.

To bump up the health factor on the bar recipe I found, I used whole oats to add fiber and texture. I also chose maple syrup and dark brown sugar for their added health benefits. After I realized I didn’t have enough fresh blueberries, I discovered that frozen works as well as long as they are fully drained. For a garnish I used vegan whipped cream and sliced strawberries even though the blueberries turned dark when baked. It became red, white and black, but I like it anyways.

Celebration Blueberry Oat Bar adapted from the GoDairyFree website
1 1/2 cups gluten-free whole oats
1/2 cup gluten-free flour
1/2 cup organic dark brown sugar, firmly packed
1/4 tsp baking soda
1/8 tsp salt
6 TBS soy-free Earth Balance margarine, melted
1 1/2 cups blueberries, fresh or frozen, rinsed and drained
3 TBS maple syrup
2 tsp arrowroot
1 tsp lemon juice
vegan whipped cream from a tub or can, for garnish
sliced strawberries, for garnish
Preheat oven to 350ºF and grease an 8×8” baking pan. In a bowl, whisk together oats, flour, brown sugar, baking soda and salt. Add melted margarine and stir with a fork until evenly combined. Save ½ cup crumb mixture for topping. Press remaining mixture evenly and firmly into bottom of prepared pan. Bake for 12 minutes to set crust.

While that is baking, combine blueberries, maple syrup, arrowroot and lemon juice in a small saucepan, whisking until arrowroot dissolves. Heat over medium heat until mixture comes to a simmer. Simmer, stirring occasionally, until juices are no longer cloudy, about 2 minutes. Spoon filling over baked crust and evenly spread reserved crumb mixture over top. Bake for 30 minutes. Let cool completely in pan. Cut into squares and garnish with whipped cream and strawberries before serving.

Until next time, happy baking!

Quick Brownie Bites

quick brownie bites

quick brownie bites

I wanted chocolate and I wanted it now. That meant something fast and decadent, so I decided on brownie bites. This recipe gave me a quick fix.

The original recipe I had was gluten-free so I could play with it for my gluten-free friends. The problem was I didn’t feel like hassling with my baking that much. So, the first change was to un-gluten-free it. I know, sounds backwards. Ah, well. I then added flour and a little milk for high altitude, as well as reducing the baking powder. There you have it – a quick chocolate fix.

Quick Brownie Bites adapted from a recipe by Erin McKenna
vegan shortening
1/2 cup + 3 TBS all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/2 cup applesauce
1/4 cup canola oil
1 tsp pure vanilla extract
1/4 tsp non-dairy milk
1/2 cup vegan mini chocolate chips
Preheat oven to 325F. Grease a 24 mini muffin pan with shortening. In a bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk applesauce, oil, vanilla, and milk. Stir wet ingredients into dry ingredients. Stir in chocolate chips. Spoon batter into muffin pans, filling them three-quarters full. Bake for 15-16 minutes, or until set. Let brownies cool in the pans for 15 minutes, then turn out onto a rack to cool completely.

Until next time, happy baking!

Peanut Butter Chocolate Chip Pan Cookie

Peanut Butter Chocolate Chip Pan Cookie

Peanut Butter Chocolate Chip Pan Cookie

Have you ever wanted to make cookies but didn’t want to deal with pulling cookie sheets in and out of the oven? I was craving cookies but was too lazy to babysit cookie sheets, so I made a pan cookie. It’s basically a cookie in a baking pan that makes one big cookie with less work than baking up a few dozen. It’s instant cookie gratification.

There was a recipe that made a version of a pan cookie, but I made a few changes. I didn’t have the pan size called for so I reduced the ingredients to fit in the pan I had. (It’s times like this that make me glad I am a math person.) Then I changed the egg substitute to my new favorite – aquafaba. I also found the amount of salt to be what I deemed a typo – the first try made extraordinarily salty cookies – so I changed it accordingly. I also added flour and reduced baking soda to account for high altitude.

After the cookie was done and cooled, I used a star cookie cutter to make pretty cookies. Then I could pretend that I slaved over rolling and cutting dough to make cookies. It’ll be our little secret.

Peanut Butter Chocolate Chip Pan Cookie adapted from Chocolate Peanut Butter Cookie Cake
1 1/2 cups + 2 TBS whole wheat flour
3/4 tsp baking soda
1/4 tsp sea salt
1/2 cup vegan margarine, softened, plus extra to grease pan
3/4 cup sucanat sugar
3 TBS aquafaba
1 TBS almond milk
1 1/2 tsp vanilla extract
1/3 cup peanut butter, unsalted
3/4 cup vegan chocolate chips
Preheat oven to 375 F. Grease an 8 x 8” pan with vegan margarine. In a medium bowl, whisk together flour, baking soda, and salt. In the bowl of an electric mixer, cream together vegan margarine and sugar on low-medium speed until light and fluffy. Add aquafaba, milk, vanilla and peanut butter to sugar mixture and beat well. Slowly add dry flour mixture and beat on low speed until just combined. Using a spatula, fold in chocolate chips until combined. Add batter to prepared pan and smooth out the top. Bake until cookie is lightly browned on the outside, but still slightly under-cooked in the center, for 15-16 minutes. Allow to cool on a wire rack.

Until next time, happy baking!

Nanaimo Bites

nanaimo bitesWhile exploring gluten-free recipes, I came across Bob’s Red Mill Everyday Gluten-Free Cookbook. The listing of gluten-free grains sounded mysterious and exciting. I especially liked the idea of cooking with amaranth because years ago I enjoyed a cereal with that grain in flaked form. The book mentioned popping amaranth like popcorn, and I was hooked.

There were many tasty sounding recipes, but the one that caught my eye was a take on the Canadian Nanaimo bar. It had chocolate; it had almond butter; it had popped amaranth. But what it didn’t have was the need to turn on an oven. Therefore, technically, the recipe was not baked. I mulled over whether or not it fell within the realm of this blog. Then I decided I was trying a gluten-free treat so I deserved to stretch the rules.

So, this has no high altitude changes because it’s not a baked treat. It is also based on a recipe that is vegan so there are no necessary substitutions. I made a couple of minor tweaks based on my tastes leaving the recipe with few changes. But it was fun and it is decadent. And my gluten-free friends can eat it.

Nanaimo Bites adapted from Bob’s Red Mill Everyday Gluten-Free Cookbook
Bottom Layer
1/4 cup coconut oil
1/3 cup unsweetened cocoa powder
1/4 cup maple syrup
1 tsp vanilla extract
1 3/4 cups popped amaranth (see instructions below)
1/2 cup chopped nuts
Middle Layer
1 cup almond butter
1/4 cup almond milk
1 TBS coconut oil
1 tsp vanilla extract
Top Layer
2/3 cup semisweet chocolate chips
2 tsp coconut oil
Pop amaranth by heating a large dry skillet over medium-high heat. Add 1 TBS amaranth and vigorously shake pan for 12-18 seconds or until seeds have popped (they should begin to pop within 1 to 2 seconds after being added to pan); watch closely, as the amaranth will burn quickly once it has finished popping. Immediately transfer popped seeds to a medium bowl to cool. Continue popping until desired amount is reached.
Prepare an 8×8” baking pan by lining it with parchment paper, leaving an overhang.
Bottom Layer: In a medium saucepan, melt coconut oil over low heat. Whisk in cocoa powder and maple syrup until blended and smooth. Remove from heat and whisk in vanilla. Stir in popped amaranth and chopped nuts until well coated. Press firmly into prepared pan. Cover and refrigerate for 30 minutes, or until firm.
Middle Layer: In a saucepan over low heat, melt together almond butter, almond milk, coconut oil, and vanilla. Stir until smooth and spreadable. Spread over chilled bottom layer. Cover and refrigerate for 1 hour, or until firm.
Top Layer: In a heatproof bowl set over a saucepan of simmering water, melt chocolate chips and coconut oil, stirring until melted and smooth. Spread over chilled middle layer. Refrigerate for 10-15 minutes, or until chocolate is set.
Using parchment paper overhang, lift from pan and cut into squares. Store in an airtight container in refrigerator for up to 1 week.

Until next time, happy baking?

Chocolate Phyllo Crispies

chocolate phyllo crispiesWhen I first spotted vegan phyllo dough at the market I was very excited. The odd thing is that I’ve never made anything with phyllo or had a desire to use it. My mom made baklava when I was a kid and it seemed way too labor intensive. But, I do love a good vegan baking challenge so I bought a package. After scouring recipes using phyllo, I chose one that sounded relatively simple and looked like a nice snack.

For this recipe I didn’t need to veganize or high altitude it. I figured the experimenting would be the phyllo dough itself as the difficulty would be the correct and quick handling of the dough. The most important thing I learned was to have a partner handy to brush the sheets with oil while you assemble the dish. The dough is finicky and dries out quickly, but having help made it go more smoothly. It also made preparation more fun.

The treat is messy to eat because the phyllo wants to crumble when you take a bite. The best part of this experiment was watching my husband take an entire piece and shove it in his mouth in order to be neater. I wish the illustrating photo could have been of that moment but I was too busy laughing.

Until next time, happy baking!

chocolate almond phyllo crispies
Print Recipe

Chocolate Almond Phyllo Crispies

When I first spotted vegan phyllo dough at the market I was very excited. The odd thing is that I’ve never made anything with phyllo. But, I do love a good baking challenge so I bought a package. After scouring recipes using phyllo, I decided on one that sounded relatively simple.
Course: Snack
Cuisine: Vegan
Keyword: Baking, Chocolate, High Altitude, Phyllo, Recipe
Servings: 12
Author: The Decadent Vegan Baker

Equipment

  • 9x13-inch pan
  • Blender

Ingredients

  • 6 ounces bittersweet chocolate
  • 2 ounces dark chocolate
  • 1/2 cup vegan sugar
  • 1 1/2 cups almonds roasted and ground
  • zest of 1/2 an orange
  • 1/4 cup canola oil
  • 12 sheets phyllo dough defrosted per package directions

Instructions

  • Preheat oven to 350F. Chop chocolate into 1/2” pieces and mix in blender with sugar. Combine chocolate mixture in a bowl with almonds and orange zest. Brush bottom of a 9x13” pan with oil. Cut phyllo sheets to fit the pan.
  • Place a sheet of phyllo brushed with oil in the pan. Sprinkle chocolate-almond mixture lightly over top. Alternate phyllo sheet (with brushed oil), then chocolate, until all phyllo and mixture are used. Cut into squares or triangles with a sharp knife. Bake for 20 minutes or until golden brown and crispy.

Notes

Adapted from Native Foods Celebration Cookbook

Chewy Vegan Brownies

chewy vegan browniesI have to say, I tried making brownies many times at 7000 feet and then at 5000 feet. From a mix. From scratch. Classic baking. Modern style. Still brownies always eluded me. I tried to veganize so many recipes but all I did was waste some quality chocolate. Then, I finally achieved success by using an already vegan recipe.

I decided, after about the fifth attempt, that altitude wasn’t my problem. Making a non-vegan recipe into a vegan one was the issue. Vegan butter substitute doesn’t act anything like milk butter. It’s made from oil and water and doesn’t hold a recipe together when melted as classic recipes dictated. My pan came out of the oven looking like it was filled with boiling toffee. So I tried unmelted vegan butter and still I failed.

The next problem, I reasoned, was using melted chocolate. My attempts were more like fudge than brownies. So I finally abandoned the classic brownie recipe I was trying to recreate. Instead I used a modern vegan version with cocoa powder instead of melted unsweetened chocolate. Success was mine.

So, what did I learn? You need eggs and butter to complete a brownie recipe that call for melting the chocolate and butter. And, sometimes it’s easier to adapt a vegan recipe to high altitude than it is to veganize an altitude-friendly recipe. Oh, and success tastes so good.

Until next time, happy baking!

chewy vegan brownies
Print Recipe

Chewy Vegan Brownies

I tried making brownies many times at high altitude. From a mix. From scratch. Classic baking. Modern style. Still brownies eluded me. I tried to veganize so many recipes but all I did was waste some quality chocolate. Then, I finally achieved success by using an already vegan recipe.
Course: Dessert
Cuisine: Vegan
Keyword: Baking, Bar Cookies, Brownies, Chocolate, High Altitude, Recipe
Servings: 16
Author: The Decadent Vegan Baker

Equipment

  • 8 x 8-inch baking pan

Ingredients

  • 1 cup + 1 tablespoon all purpose flour
  • 3/4 cup organic sugar
  • 1/2 cup unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1/4 cup + 1 teaspoon almond milk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup vegan semisweet chocolate chips

Instructions

  • Heat oven to 350F. Line an 8 x 8" baking pan with parchment paper and set aside.
  • Place flour, sugar, cocoa powder, baking powder, and salt in a medium bowl and whisk to combine. Place applesauce, maple syrup, milk, oil, and vanilla in a large bowl and whisk to combine. Add wet mixture to dry and fold in with a rubber spatula until just combined. Fold in chocolate chips.
  • Scrape batter into the prepared baking dish. Bake until a toothpick inserted into the center comes out clean, for 32-34 minutes. Place pan on a wire rack to cool before serving. Store at room temperature.

Notes

Adapted from Chowhound.com

Custom Granola Bars

granola barsI know granola bars aren’t a decadent baked treat, but now that I have made them I can say I won’t be buying them in the store. They are like rice krispy treats – you melt some stuff, add some stuff to it, and put it in a pan. You do have to actually bake granola bars, but the oven really does that work. And once you’ve made rice treats you would (probably) never buy them. You know yours are better. Same with granola bars.

Admittedly, my first attempt was more granola than granola bar, but it tasted great over yogurt. Then I realized that I needed more of a ‘spackle’ so I tweaked a few things and got a bar that held together. There are no tips for baking at altitude because it wasn’t a factor; the only consideration was the lack of humidity requiring spackle because the mix was a bit dry. But the best part – I used ingredients I had on hand. I chose the nuts and fruit I like, with added chocolate, and I didn’t include yucky things like high fructose corn syrup. Here comes breakfast.

Until next time, happy baking!

custom granola bars
Print Recipe

Custom Granola Bars

I know granola bars aren't a decadent baked treat, but now that I've made them I can say I won't be buying them again. They are like rice krispy treats, and once you've made rice treats you would (probably) never buy them. You know yours are better. Same with granola bars.
Course: Snack
Cuisine: Vegan
Keyword: Baking, Bar Cookies, Granola, High Altitude, Recipe
Servings: 8
Author: The Decadent Vegan Baker

Equipment

  • 8 x 8-inch baking pan

Ingredients

  • 2 tablespoons agave syrup
  • 4 tablespoons refined coconut oil
  • 3 tablespoons almond butter
  • 1/2 teaspoon cinnamon powder
  • 3 tablespoons flax seeds ground
  • 2 cups rolled oats
  • 1 tablespoon pumpkin seeds
  • 2 tablespoons chopped dried cherries
  • 2 tablespoons chopped dates
  • 2 tablespoons chocolate chips

Instructions

  • Heat oven to 350F. Lightly grease an 8 x 8" pan and set aside.
  • Melt agave syrup, coconut oil, almond butter and cinnamon together over gentle heat in a pan. Remove from heat and add flax seeds.
  • Combine oats, pumpkin seeds, cherries, dates, and chocolate chips in a bowl. Pour almond butter mixture over the dry ingredients and stir to form a sticky mixture. Press mixture firmly into the prepared pan.
  • Bake for 15-17 minutes. Let cool completely before cutting into bars. Will keep for up to a week when stored in an airtight container.

Notes

Adapted from The Medicinal Chef by Dale Pinnock

Brunch for a Month

brunch

Image courtesy of ccharmon on flickr.com

I collect cookbooks and recipes. It’s a bit of an obsession. Lately, as I pour through my recipe collection, I’ve been drawn to morning treats. My latest post was already a muffin recipe, so I thought I would devote the rest of the month of August to baking for brunch. If you’re being less fancy, feel free to enjoy these baked goods at breakfast – with or without the mimosas.

The brunch recipes will include items I’ve thought about baking for awhile. One is Granola Bars because I am not only too cheap to buy them but I don’t always like the ingredients found in them. Next is the Date Nut Bread from The Ranch House Restaurant in Ojai Valley, CA – one bite of this delectable bread and I was hooked. And, to appease my chocolate cravings, I will try my hand at Baked Chocolate Donuts.

My morning meal can be quite routine, so I look forward to switching it up. I hope you will enjoy exploring the brunch menu as much as I will.

Picking the Right Baking Pan

More pans

Image courtesy of Abbey Hendrickson on flickr.com

When I first moved to high altitude I noticed that baked goods seemed to sink at the center – not just vegan, but all types. I also realized that the larger the baked item (i.e. a cake versus a cupcake) the larger the crater. That made me think that if you removed the center then you could, potentially, remove the crater. The conclusion was that I would have to start baking in different pans to make better looking and more evenly baked goodies.

I started working with bundt pans for a centerless cake. Using a chart for Baking Pan substitutions I took a cake recipe for an 8 x 8” pan and baked it in my bundt pan. I started with a shorter baking time and checked every 5 minutes until it was done. Success! I had a perfectly baked cake with a great look.

Next was applying the same logic to quick breads. If I used mini loaf pans instead of a regular sized loaf pan then I should get a good result. I divided up the batter and greatly reduced the baking time to account for smaller loaves. Checking every so often I found the perfect length of time to bake the breads, and I ended up with tops that didn’t resemble lunar landscapes. For a chart to help calculate changing loaf sizes and corresponding bake times, see Crafty Baking again.

Now I apply this concept to all my high altitude baking except drop cookies; they don’t rise much so they don’t fall and cause craters. After a bit of shopping, I have specially divided pans for bar cookies and smaller pans to bake cakes in. The only problem I have now is that my pans tend to cater to bite-sized eating and my husband misses layer cakes. I guess that’s a project for the future.

Now you know my secret to making beautiful baked goods at high altitude.

Fruit and Oat Bars

fruit and oat barsThis recipe was inspired by a trip to the farmer’s market. I purchased several jars of unusual flavored jams but couldn’t figure out what to do with them. Then I decided that I could incorporate all of them as a distinct filling for oat bars.

I found a recipe that was already vegan, so I only had to add a few modifications. To increase flour for high altitude and give more protein for structure, I swapped out a small amount of flour for almond flour. For health benefits, I used coconut sugar instead of some brown sugar.

Now the fun began – playing with flavor combinations. I used 2 oz each of seedless marionberry, elderberry, wild cactus, and rose petal jams. When I added the marionberry and elderberry jams, I sprinkled only those flavors with chocolate chips. With the wild cactus and rose petal jams, I sprinkled them with cardamom before adding the topping. So grab all of those partially eaten jars of jam from the fridge and get started.

Fruit and Oat Bars adapted from Earth Balance Raspberry Lemon Bars
1 1/2 cups rolled oats
3/4 cups whole wheat pastry flour
3/4 less 2 TBS cup all-purpose flour
2 TBS almond flour
1/4 cup ground flax seed
1/4 cup light brown sugar, packed down
11 TBS vegan margarine, cold
8 oz jam, one or several flavors
1/4 cup sliced almonds
2 TBS coconut sugar
1/8 tsp salt
3 TBS chocolate chips
Toast oats and almonds on separate pans in 350F oven for 8 minutes. Remove from trays to cool. In a food processor, pulse together cooled oats, flours, flax seed, brown sugar and margarine until just mixed and crumbly. Reserve 3/4 cup of crust mixture and press remainder firmly into the bottom of an 8 x 8″ pan that has been lined with non-stick foil. Bake at 350F for 15 minutes.
While the crust is baking, warm jam in a hot water bath made by heating a small amount of water in a large pan and gently warming the jars of jam. When the crust is out of the oven, spread sections of jam across the crust. To make the topping, pulse the toasted almonds in a food processor along with the reserved crust mixture, coconut sugar, and salt. Sprinkle topping and chocolate chips over jam and press to adhere. Bake at 350F for 25 minutes or until filling is bubbling and topping is browned. Place on a rack and cool completely. Use foil to remove from pan and slice into bars. Store in an airtight container.

Until next time, happy baking!