I'm getting a head start on Spring. I'm seeing yellow and green everywhere. I bought a few lemons last week and yesterday when I looked into the fridge, somehow the lemons had reproduced or undergone some sort of mitosis and literally spread everywhere. It was time to use them. And use them I did.
I am not a big fan of lemon squares, especially traditional ones, but I really like these lemon crumb squares. My husband loves lemon squares (with a big L). He also loves lemon pie, lemon loaf, lemon cake, and lemon anything really. Give him a lemon pie, set him in a corner and he'll be in bliss for eternity. When I make lemon squares, usually they're gone before the sun sets. If they last till supper it would be a miracle. Typically, I have to steal a few squares and hide them in the freezer so I can have them the next day.
These lemon crumb squares will be a hit at your next bbq. Oh and they are absolutely divine when frozen - almost like lemon crumb ice cream. Yumm!
Here's how you make them...
Okay, I know that you've probably noticed the tofu pack in the photo and right about now you're thinking that you will not touch this stuff with a ten foot pole and you will most likely never make those lemon bars at home. Let me assure you that THERE IS NO TOFU TASTE in these squares. In fact, most of my recipes that contain tofu, have no tofu flavour. My husband is one of the fussiest eaters on the planet, and he won't come near tofu. He'd rather eat a bullet. Yet, he does not taste tofu in these squares or in any of my other baked goods.
I'll talk about tofu in a minute, but don't dismiss this recipe yet. Just keep reading... everything will turn out fine and the world will be a happy place.
Dump the entire contents of the tofu pack into the bowl. Add the honey. If you want to make this recipe vegan, use maple syrup instead of honey, or even corn syrup. Use a hand blender to mix. Keep blending until it's smooth and airy. It should have the consistency of thin pudding and coat the back of a spoon. Set it aside for a bit while we chat.
Now, let's talk about tofu. For this recipe, you need silken tofu. Often people use the wrong type of tofu and blame the recipe when it flops. If I had to use a baking analogy, I'd say that using tofu is pretty much like using flour. There are many types of flour. Some are interchangeable; some are not. For example, you can generally switch all purpose flour for whole wheat without much trouble. However, if you use bread flour instead of pastry flour in a cake, you will greatly alter the recipe and the results will be disastrous. You will most likely end up with a very tough cake, that did not cook properly and has a chewy texture, because bread flour is specifically designed for breads and yeast doughs that require kneading. Pastry flour is specifically designed for pastry and cakes that require tender crumbs and a soft fluffy interior. Tofu is similar. Generally, there are two types: Silken Tofu and Dry Tofu.
Silken tofu, also known as Japanese tofu, has a consistency like that of pudding. Think creme caramel. It falls apart easily when touched with a fork or spoon. Silken tofu is great for salad dressings, sauces and replacing eggs in dense cakes and other baked goods. It's usually packaged in aseptic boxes and does not require refrigeration. It's generally found in the whole foods/organic section of the grocery store, on the shelf with other tetra pack containers. The firmness of silken tofu depends on the recipe it's going in. You can buy silken tofu in soft, medium, firm and extra firm consistencies. They are processed slightly differently, and are not interchangeable in a recipe. For the lemon squares, I prefer firm or extra firm silken tofu. For brownies or pound cakes I prefer soft silken tofu.
Dry tofu, also known as Chinese tofu, has a consistency that resembles cottage cheese or ricotta. It's firm and bounces back when pressed. It needs to stay refrigerated and will often be found in the produce or deli section of the grocery store. It's great in stir fries and other dishes that emulate chicken. It holds it's shape very well and can even be used as a substitute for scrambled eggs. It's not very good in baked goods because it does not have the same smooth texture of silken tofu.
So remember, for baked goods, you almost always will need the silken tofu variety. Here's a picture of both types to give you an idea of what they look like. | Silken Tofu
(from wikipedia) | Dry Tofu
(from wikipedia) |
Okay, class dismissed.
Now that you have all the knowledge about tofu and it's in the bowl along with the honey, start preparing the lemons. Take the zest of all the lemons along with the juice. One lemon usually yields about 1/4 cup of juice.
Add the sugar and custard to the lemon juice and the zest. Then dump them all into the tofu mixture and stir. Add the applesauce. Or if you're like me and have a single white female lemon pudding lurking in the fridge and threatening to self destruct unless eaten, use that instead. Applesauce, lemon pudding, vanilla pudding, whatever... it's all good.
This is what it looks like after...
Thick enough to coat the back of a spoon, but still runny. Don't worry, it will firm up once cooked.
Next, melt the dairy free margarine in a large bowl and add all the dry ingredients to it. Mix them to create a crumble.
The crumble should look like this...
Take half that crumble and dump it in a prepared dish. I use a 9x13 inch baking dish and line it with foil, leaving enough of an overhang so I can lift up the squares later and cut easily. Gently press with your hand to create a base layer. Make sure it's even.
Pour the lemon tofu. Lick the spoon clean when you're done...
Spread it gently until it's all even and level. Don't fret if it's not level enough. Don't be like me. I've got some OCD going on and a highly dysfunctional brain - more like a labyrinth really.
Anyway... this is as level as I could make it without going insane and being institutionalized.
Sprinkle the rest of the crumble on top. Again, don't panic if it's not all uniform. This is not Martha Stewart's kitchen; this is Allergy Mom's kitchen, where things just happen and we roll with them. Then we fret about them later and lose lots of sleep over the tiny little piece of parsley stuck at the tip of the drain.
Bake it and wait for the smell to waft up to the top floor. Run down to the kitchen when the oven starts yelling at you to hurry up and take it out before it burns. Resist the temptation to dig into it while warm. It will crumble (pun intended) and ooze everywhere.
If you want a clean slice, it's best to chill it for in the freezer for 30 minutes then take it out, remove from the tray using the foil overhang and slice into squares. If you're a freak like me, slice them so that they're all equal in size. That way the moon will not fall from the sky and the sun will not implode.
Don't ask...
And here they are... the little morsels of heaven.
Lemon Crumb Squares (Dairy, Egg & Nut Free)
Yields 24 squares
1 1/2 cup silken tofu, firm (or one 12 oz pack)
1/2 cup honey
1/2 cup unsweetened applesauce
1/2 cup lemon juice (about 2 lemons)
3 Tbsp dairy & egg free custard powder (such as Bird's Custard Powder)
2 Tbsp granulated sugar
1 Tbsp lemon zest (from 2 lemons)
1/2 cup dairy free margarine melted
1 1/2 cup unbleached all purpose flour
1 cup quick cooking oats
1 cup brown sugar, firmly packed
1 tsp baking powder
1/4 tsp salt
Preheat oven to 350 degrees. Line a 9x13 inch baking dish with foil or parchment paper, leaving an overhang at the sides to be able to lift the squares after baking. Set aside.
In a large bowl, combine silken tofu and honey. Beat with a hand blender until smooth and creamy. Stir in applesauce and lemon juice. In a small bowl, combine custard powder and sugar. Add to tofu mixture along with lemon zest. Stir with a rubber spatula until thoroughly mixed. Set aside.
In a separate bowl, combine melted margarine, flour, oats, brown sugar, baking powder and salt. Stir until mixture resembles coarse crumbs. Pour half the mixture into prepared tray. Press with hands to create an even layer. Pour tofu mixture on top and spread evenly. Sprinkle remainder of crumb mixture on top. Bake for 25 to 30 minutes or until crumbs are light golden. Let cool completely before slicing. For a clean edge cut, chill in freezer for 30 minutes before slicing.
Nutritional Info (Per square)
Calories 162.7, Total Fat 4.47g, Cholesterol 0mg, Sodium 100.75mg, Potassium 75.05mg, Total Carbohydrates 29.28g, Fiber 1g, Sugar 16.59g, Protein 2.37g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
I have a will and sometimes it is strong. Other times it's a disgrace. My resolve does not stand a chance against those granola bars. I love granola bars and I have trouble staying away when I bake them. They are relatively healthy, but like anything, eat too much of it and it ceases to be good for you. These chewy granola bars are tastier than store bought ones. They are loved by children and adults in my family, and also by dysfunctional people like myself.
Did I mention that I love granola bars?
I make them in all sorts of variations. This recipe is very forgiving too. I make a lower sugar version of them by decreasing the honey and replacing sugar with Splenda Brown Sugar Blend. When I want them high in protein I add a bit more Sunbutter. I also sometimes omit the rice cereal and use my favorite cereal, which is higher in protein and fibre. Sometimes I add chocolate chips, or marshmallows, or both. Other times I replace the oats with wheat cereal. Mini Wheats cereal work very well too. I've played around with the recipe and it has worked every time. You can add your favorite dried fruit to them. They're equally delicious with dried cranberries.
My brother who is not allergic to peanut butter has asked for my recipe and now uses it as his favorite granola bar. He uses peanut butter instead of Sunbutter. They are very good but between you and me, they're not as delicious as Sunbutter. Now, let's get started...
You'll need the basics - sugar, flour, sunbutter, applesauce, vanilla, cinnamon, cornstarch, baking powder, oats, wheat bran or wheat germ, craisins and your favorite cereal which I forgot to take a picture of because I'm an airhead. You see Splenda in the picture because I'm trying to keep my thighs from expanding and taking over the world. But I often make them with just brown sugar.
Put your brown sugar (and Splenda if using it) in the bowl along with the velvety smooth Sunbutter... yumm.
Add the applesauce, which we are only using in the low carb version, otherwise skip to the honey and vanilla...
Add honey and vanilla, and forget to adjust your lighting so honey looks more like gravy.
Throw in the flour, baking powder, cornstarch and cinnamon. Now, I like a lot of cinnamon on my bars. In fact, our entire family has some sort of addiction to cinnamon. So we use it in abundance, but if you're not very keen on it, you can decrease it or use a different spice altogether.
Did I tell you about the time I made them with ginger and molasses? Or the time I made them with marshmallows and chocolate chips? Oh my...
Did I mention that I love granola bars?
Mix them until they are combined. The batter is going to be thick, almost like cookie dough, but will not hold its shape. That is the consistency you want.
Now, do not use the mixer for this portion or it's going to pulverize the oats. We want texture so we are going to add the oats, craisins and wheat bran and stir with a silicone spatula. It requires a bit of force. This is the reason why I'm contemplating resistance exercises to strengthen my arms. All in the name of food...
Add the rice cereal or your favorite cereal. I prefer to use my Kashi cereal which has a lot of fiber and protein to make those granola bars even healthier. And mix again with a spatula. I know it takes effort. Consider it your exercise for the day and you're all set.
Now, here is where you get to test it. If it looks like it is too sticky and comes together in one big ball, then it needs more oats or cereal. If it feels sticky but comes apart easily and crumbles then it is perfect and ready to put in your pan.
Pat down gently on it to spread it evenly. Sometimes I need to spray a bit of oil on my hands before I press it so that it does not stick. Sometime it doesn't need it. It all depends on the weather and temperature. Don't trust the weather man though. I did that once and ended up with 10 inches of snow instead of 2. I'm just saying, they could be wrong sometimes.
Anyway, stick them in the oven and wait. Start watching them at 10 minutes. Mine typically take 12 minutes. The key to making chewy granola bars is not to over bake them. As soon as the edges are golden, they are done. The middle will look wet but that's okay, it will firm up as it cools. I made the mistake of letting them go for 15 minutes one time, because the middle looked too wet. They were still good, but I ended up with crunchy granola bars not chewy.
Okay, so this is after they came out and cooled for 15 minutes in the tray. Then I lifted the whole thing using the extra foil on the sides, and I cut them like you see in the picture.
These puppies do not like to be disturbed while they are cooling. Once you cut them, you have to, no, you MUST leave them alone. I know it's tempting to pick them up and snuggle and cuddle with them, but they will crumble and fall apart completely. I let them cool completely for about 2 to 3 hours. If you leave them for longer they will be very easy to remove and will hold their shape perfectly.
Here's what they look like after cooling completely. Anyway, enough talking... here's the recipe.
ENJOY!
Sunbutter Granola Bars (Dairy, Egg & Nut Free)
Makes 24 bars
1/2 cup brown sugar, firmly packed
1/2 cup Sunbutter
3/4 cup honey
1 tsp vanilla extract
1 cup unbleached all purpose flour
1 tsp baking powder
1 tsp cornstarch
1 tablespoon ground cinnamon
1 1/4 cups quick cooking oats
1 cup crispy rice cereal
1 cup raisins
1/4 cup wheat germ or wheat bran
Preheat oven to 350 degrees. Grease a 15x10 inch sheet pan with dairy free cooking spray. Set aside.
In the bowl of a stand mixer, combine sugar and Sunbutter. Beat until light and fluffy. Add honey and vanilla. Mix thoroughly until combined. Mixture will be sticky and very gooey.
In a separate bowl, combine flour, baking powder, cornstarch and cinnamon. Add to the wet ingredients and mix on medium speed until combined. Remove bowl from mixer and stir in oats, rice cereal, raisins and wheat germ with a silicone spatula. Continue stirring until everything comes together. It will look crumbly but that is fine.
Pour the granola dough into prepared sheet. Gently spread and pat down with hands to fill the entire pan. Bake for 10 to 15 minutes or until the edges are golden. Let cool for 20 minutes then slice while in pan but do not remove. Let cool completely in pan before removing.
Store in an air tight container for up to 5 weeks.
IMPORTANT NOTES
- Do not let them over cook. When they are overcooked, they become crispy and crunchy. If you like crunchy granola bars then leave them in the oven for an extra 5 minutes. If you like them chewy then watch them carefully. As soon as the edges start to brown, remove them from the oven promptly and let them cool.
- If you attempt to cut or remove them before cooling they will completely crumble and you will end up with actual granola as opposed to bars. I speak from experience because I've been there. It was heartbreaking. The key to this recipe is to let them cool completely in the tray.
- If you like them chewier and sweeter, add and extra 1/4 of honey. If you like them less sweet reduce it by 1/4 cup. If you prefer chewy but not too sweet then increase Sunbutter by 1/4 cup.
Here's my recipe for the lower carb/sugar version of those:
1/4 cup Splenda Brown Sugar Blend
1/4 cup Splenda Granulated
1/2 cup Sunbutter
2 tablespoons unsweetened applesauce
1/4 cup honey
1 tsp vanilla extract
1/2 cup unbleached all purpose flour
1 tsp baking powder
1 tsp cornstarch
2 tablespoons ground cinnamon
1 cup quick cooking oats
2 cups Kashi cereal (or your favorite cereal)
1/2 cup raisins
1 cup wheat bran or wheat germ
Follow the same instructions for the original recipe and same cooking time and temperature.
Nutritional Info for original recipe (Per bar)
Calories 148.31, Total Fat 3.16g, Cholesterol 0mg, Sodium 52.22mg, Potassium 96.68mg, Total Carbohydrates 28.56g, Fiber 1.73g, Sugar 17.89g, Protein 2.87g
Nutritional Info for lower carb/sugar version (Per bar)
Calories 109.18, Total Fat 3.29g, Cholesterol 0mg, Sodium 50.42mg, Potassium 101.87mg, Total Carbohydrates 18.06g, Fiber 3.36g, Sugar 6.77g, Protein 3.23g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
After the delicious mess I made last night with those cinnamon roll waffles I just had to make something healthy, if nothing else than to justify to myself that I am not a heathen.
Please meet Banana Squares - my all time favourite healthy snack (I also happen to love granola bars for a snack but they cease to be healthy if I can't stop at two bars). These banana squares are low in fat and sugar but are super moist and yummy. They do not have that "hollow" taste you get with store bought fat free stuff but they are full of flavour.
You can make them fat free and sugar free by omitting the chocolate chips... but why do that. Chocolate and banana are a heavenly combination. Look at the nutritional info for both. I'll let you decide if the melty gooey chocolate chips are worth it.
Dairy, Egg & Nut Free Low Fat Banana Squares
Yields 24 two inch squares
1/2 cup soy milk
1/2 Tablespoon vinegar
2 cups whole wheat flour
1/2 cup Splenda granulated
1/4 cup Splenda Brown Sugar Blend
1 Tablespoon baking powder
1 tsp baking soda
3 medium mashed bananas
1 1/2 tsp vanilla extract
1/3 cup unsweetened applesauce
Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan with dairy free cooking spray. In a small cup combine soy milk with vinegar and set aside.
In the bowl of a mixer, combine flour, Splenda sugars, baking powder and baking soda. Add mashed bananas, vanilla, applesauce and soy milk mixture. Beat on low until ingredients come together then increase speed to high for just a few seconds until it looks like cake batter. Stir in chocolate chips, if using.
Pour into prepared pan and gently spread to the edges. Bake for 20 to 25 minutes or until a toothpick inserted into the centre comes out clean. Let cool for ten minutes then invert onto a wire rack to cool completely. Or dig into them while they're warm and devour them.
NOTE: You can also bake these in a muffin tray; just check them at 15 minutes. If you want to make them fat free and sugar free just omit the chocolate chips.
Nutritional Info (Per square)
With Chocolate Chips
Calories 78.5, Total Fat 1.28g, Cholesterol 0mg, Sodium 116.6mg, Potassium 73.17mg, Total Carbohydrates 15.86g, Fiber 0.92g, Sugar 2.05g, Protein 1.52g
Without Chocolate Chips
Calories 61.74, Total Fat 0.23g, Cholesterol 0mg, Sodium 116.2mg, Potassium 73.17mg, Total Carbohydrates 13.64g, Fiber 0.72g, Sugar 2.05g, Protein 1.37g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
I always seem to have an excuse for why I don't post more often. It's not that I'm not baking and concocting; believe me, I'm constantly in the kitchen conspiring with me, myself and I to come up with good eats. It's just that I never get around to posting pictures and recipes but I promise I will try harder. Needless to say, the past few weeks have been really hard on me. I'm not going to bore you with the details but suffice to say that I've been experiencing a recurring and prolonged allergic reaction to something unknown. I am working on trying to figure it out and will update soon. In the meantime, I could not let Valentine's Day go by without doing something for my dear husband. I may not be in the mood for much love when I look like one big swollen hive half the time, but a lot of love went into making those precious hearts.
This dessert was made on a whim and took 30 minutes from start to finish. It's perfect if you're short on time (read: debilitated and functioning at half capacity). Although each bite tastes sinfully decadent this little dessert is almost guilt free. It's very low on calories given that the batter is practically fat free. It may not look like much in the pictures (blame that on the fact that I am sick and can't see straight to save my life right now) but trust me when I tell you - this piece of yummy goodness is so addictive you will not be able to stop. You may be tempted to omit the cereal but it's presence emulates nuts. Try it with the cereal; you will not regret it.
These hearts are best served cold as they do firm up quite a bit when chilled and become very fudgy, almost like a chewy chocolate bar. Try them frozen too. Incredible...
Enjoy!
Rocky Road Hearts
Yields 10x15 inch tray (serves 30)
2 cups granulated sugar
1 3/4 cups unbleached all purpose flour
3/4 cup cocoa powder, sifted
4 tsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract
1 1/2 cups soy yogurt, any flavour
2 cups miniature marshmallows
Topping
1 cup dairy free chocolate chips
1/4 cup sunbutter or other peanut butter alternative
1 tablespoon dairy free margarine
1/2 cup soy milk or rice milk
1 cup crispy rice cereal
Preheat oven to 350 degrees. Grease a 10x15 inch tray with dairy free cooking spray and set aside.
In a medium size bowl, combine sugar, flour, cocoa powder, cornstarch, baking soda and salt. Add vanilla and yogurt. Beat until all ingredients are well incorporated. The batter will be very thick almost like cookie dough. Pour into prepared tray and spread gently to even out. Bake for 15 to 18 minutes.
Remove from oven and sprinkle with marshmallows. Press marshmallows gently into the half cooked batter. Return to oven and bake for an additional 5 minutes or until the marshmallows are light golden. Watch carefully as marshmallows burn easily. Transfer to a wire rack and let cool while you prepare topping.
Combine chocolate chips, sun butter, dairy free margarine and soy milk in a small saucepan. Cook and stir over low heat until well blended. Remove from heat and stir in cereal. Spread over bars immediately. Let cool to room temperature then cut into desired shapes (I used a heart shaped cutter but you can use any shape you want). Chill and serve cold.
Nutritional Info (Per Serving)
Calories 152.21, Total Fat 3.32g, Cholesterol 0mg, Sodium 90.28mg, Potassium 16.12mg, Total Carbohydrates 29.67g, Fiber 0.8g, Sugar 17.16g, Protein 2.21g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
Okay, people. You've got to hold on to your horses once you try this recipe. These things are so good they're evil. That's what my mother in law called them. She's up for a visit and she revealed to me that one of the driving forces behind her visits is my selection of baked goods. I like to treat her when she's here because she doesn't get the chance to visit often. I cook and bake and we enjoy chatting as I run around in the kitchen like a total freak of nature (but that's old news).
I decided to try a chocolate toffee bar recipe that I've had for a while (though I'm not sure where I found it) but I had to adjust a few things to make it allergen friendly. The recipe calls for caramel syrup. I make my own but you can use store bought as well. It's the same syrup used for sundae toppings, just make sure it's dairy, egg and nut free.
I cannot describe to you how delicious those squares are. Suffice to say that it is probably a good idea to bake them, have a few, and then ship them off to a place far far away. Do not just give them to your neighbor or you will end up living in that neighbor's house for the next two days only to get your hands on those toffee gems. Don't say I didn't warn you.
Dairy, Egg & Nut Free Chocolate Toffee Squares
Yields 8x8 inch pan
3/4 cup unbleached all purpose flour
3/4 cup quick cooking oats
1/2 cup brown sugar, firmly packed
1/4 tsp baking soda
1/8 tsp salt
1/2 cup dairy free margarine, melted
1/2 cup dairy free chocolate chips
3/4 cup Rice Krispies (make sure they are dairy & nut free)
1 cup caramel syrup
Preheat oven to 350 degrees. Grease a 8x8 inch glass baking dish with dairy free cooking spray. Set aside.
In a medium size bowl, combine flour, oats, brown sugar, baking soda and salt. Add melted margarine and stir to combine until the mixture becomes crumbly. Put half of the mixture in the prepared pan and pat down to create a smooth and even surface. Place in oven and bake for 10 minutes.
Remove from oven and immediately sprinkle chocolate chips and Rice Krispies all over. Drizzle caramel syrup on top then sprinkle the remainder of the oat mixture onto the caramel. Return to oven and bake for 18 to 25 minutes or until top is golden brown and bubbly. Remove from oven and cool completely before slicing.
Serve at room temperature and spend the rest of the day exercising extreme caution every time you pass by them in the kitchen. Then repeat after me: my body is more important than toffee squares; that size 4 summer dress I bought last month is more important than toffee squares; my thighs are going to file a union grievance if I don't stop eating toffee squares...
To make your own caramel syrup (based on Michael Smith's Caramel Sauce recipe)
Yeilds 2 cups
1/2 cup water
1 cup granulated sugar
1 cup Nutriwhip or any dairy free heavy whipping cream
1 tablespoon vanilla extract
Place water in a heavy bottom sauce pot. Add sugar in one pile. DO NOT STIR. Place on medium to high heat and bring to a boil without stirring until sugar turns amber in color but not burned. Remove from heat and add Nutriwhip in a very slow and steady stream while whisking rapidly. Be careful not to add liquid too quickly or sugar will boil over. Once it stops bubbling and becomes smooth and shiny, add vanilla and stir. Set aside to cool then place in a glass jar and store in fridge overnight to set.Nutritional Info (per square, 1/16)
Calories 189.61, Total Fat 9.44g, Cholesterol 0mg, Sodium 136.64mg, Potassium 33.67mg, Total Carbohydrates 25.64g, Fiber 0.86g, Sugar 14.22g, Protein 1.48g Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
This recipe is an offspring of a brownie and a brown sugar chewy. My usual recipe of blondies includes eggs. This variation is allergen free. It's inspired by Kelly Rudnicki's Chocolate Chip Brownie recipe with some alterations of my own. These are very sinful and decadent. They are especially good the next day. Enjoy!
Dairy Free, Egg Free, Nut Free Cinnamon Blondies
Yields single 8x8 square pan (Serves 16)
1/2 cup dairy free shortening
1/4 cup granulated sugar
3/4 cup brown sugar
1/2 cup silken tofu
1 teaspoon vanilla
2/3 cup unbleached all purpose flour
1/2 cup quick cooking oats
1 teaspoon cinnamon (you can omit the cinnamon if you simply want brown sugar chewies)
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees and coat an 8 inch square baking pan with with dairy free cooking spray.
In the bowl of a mixer combine the shortening, sugars, and vanilla thoroughly. Add tofu and mix until batter is smooth. In a separate bowl combine the flour, cinnamon, baking powder and salt. Add to the batter and mix until just combined. Do not overmix.
Spread batter into 8x8 baking pan and bake for 30 minutes or until cake tester comes out clean. Cool completely before cutting.Nutritional Info (Per Serving)Calories 139.14, Total Fat 6.7g, Cholesterol 0mg, Sodium 54.89mg, Potassium 34.36mg, Total Carbohydrates 19.21g, Fiber 0.49g, Sugar 13.24g, Protein 1.02g Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
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