Friday, August 10, 2007

Chunky Chunks

Yep, straight to the hips... :)
I wanted something that could easily be dumped into one pan and therefore decided to try this recipe I found on Cookie Madness' blog. Although mine didn't look exactly like hers, they still tasted really really yummy. I reduced the sugar and it was still a little too sweet for me. Instead of AP flour, I used a combo of quinoa, oat, & brown rice + arrowroot...this resulted in a chunky crumb dessert instead of bars (brown rice & oat = crumbly results). I added about 1/8 teaspoon baking powder, but will consider omitting this next time
(rise & density was not an issue) unless using spelt. As a fun experiment, I want to continue playing around with different types of flours...maybe spelt next time. The edges were a crispy but chewy texture & the center was moist & rich with slightly flaky crisp tops...yummy! The ingredient combo in this recipe yielded a dessert that reminded me of peanut butter cookies & rich pecan pie...not sure if that's an accurate description. With reduced sugar, this would taste really good with vanilla ice cream, the molasses in the brown sugar + the rich flavorful butter reminds me of caramel - dulce de leche? The coconut was definitely an enjoyable bonus feature. My boyfriend & I want to give this another round using different filling combos.
Chunky Chunks
3/8 cup toasted pecans, roughly chopped
1/4 cup unsweetened flaked coconut

1 ener-g egg replacer (little less than 1 1/2 tsp, lil' less than 2 tblspn warm H2O)
3/8 cup brown sugar
(2/8 cup)
4 tblspn butter, melted & cooled (3 1/2 tblspn)
1 tsp vanilla extract (lil' less)

3/8 cup flour (2/8 oat & quinoa, 2 tsp arrowroot + 7 tsp brown rice)
1/4 tsp baking soda
1/8 tsp baking powder
1/8 tsp salt

1/2 cup white chocolate chips
  • Preheat oven to 325F. Prepare small square/rectangle pan by lining with parchment paper (I used my 6X9 glass pan).
  • Toast pecans and halfway through add coconut. Done when coconut has slightly brown edges and pecans smell fragrant. About 5 - 10 minutes total. Allow to cool completely.
  • In a medium bowl, whisk together "egg" & brown sugar. Add butter & vanilla, mix well.
  • In separate bowl, combine flour, soda, powder, salt & whisk together; stir into wet ingredients.
  • Incorporate pecans, coconut & chocolate chips into batter.
  • Spread evenly in pan & bake for about 30 minutes, till toothpick comes out with moist crumbs. Allow to cool completely on wire rack.
  • Makes 4 large squares/rectangles.


Archibald Leach said...

I tried these last night, and wow were they tasty!

After eating a couple of bites, I got addicted to the combination of the buttery flaky crust, the sweet crunchy nutty filling, and the accent of shredded coconut texture and flavor.

I finished off the whole batch and it went straight to my hips. *Sigh*

Joe said...

I love how you are incorporating all sorts of different flours into baked good - I've yet to experiment with quinoa or brown rice flours, but they are on my list of things to try after we get settled from the move!

Debra said...

Thanks for your comment, playing with different flours is a risky thing, but I'm hoping to get it right after multiple tries. Cooking is especially fun when we take a risk & experiment with new things.
Happy Moving! :)