As if I don’t bake enough at work, I’m in my kitchen calculating ingredients and whipping up recipes on days off. This was not the case when I was home full-time, but the projects I do at the bakery inspired me to dust off my old recipe books. I noticed that my old notes are stained and, in some cases, the pen ink is fading. It’s time to get organized, rewrite (or type) recipes and re-test a few to make sure they’re worth keeping.
Whole-Grain Chunky Chocolate Bars (Vegan)
Yields 16 squares from an 8×8 inch pan
2 Tablespoons freshly ground flax seed
6 Tablespoons warm water
1 1/4 cup rolled oats
1 cup whole-wheat flour
1/2 teaspoon sea salt
3/4 teaspoon baking powder
1/2 cup canola oil, or melted coconut oil
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon pure vanilla extract
2 ounces melted semi-sweet chocolate
5.5 ounces semi-sweet chocolate bar, roughly chopped (about 1 cup)
3/4 cup chopped walnuts or pecans
4-5 ounces chocolate for dipping (optional)
Preheat oven to 350°F. Line an 8×8 inch square pan with parchment.
Whisk together ground flaxseed and water in a small bowl. Set aside.
In a blender or food processor, blend oats until they become a flour. Place in a medium bowl and whisk in whole wheat flour, salt and baking powder.
In another bowl, mix together oil and sugars, then flax mixture, vanilla and melted chocolate until thick and sticky. Fold in dry ingredients slowly until just fully incorporated. Fold in chocolate pieces and nuts.
Press into parchment lined pan. Bake about 30 minutes.
Allow time to cool. Pull whole cookie out of the pan by the parchment. Cut into 16 squares. Once all the squares have fully cooled, melt the chocolate and dip the tops.