- March 8, 2017
<img src="http://i811.photobucket.com/albums/zz31/CoconutRecipes/coconutflourbiscuits.jpg" style="max-width:410px;float:left;padding:10px 10px 10px 0px;border:0px;" alt="no bake - coconut balls recipe" title="Coconut Flour Baking Powder Biscuits Recipe (c) CoconutRecipes" />As I currently have some time, I had been looking on the web a few days ago. Looking for new, interesting ideas, inspirational recipes that We have never tested before, to amaze my family with. Hunting for a while but couldn't find any interesting things. Just before I wanted to give up on it, I stumbled on this yummy and simple dessert simply by chance. The dessert looked so fabulous on its pic, that called for prompt actions. It had been not so difficult to imagine just how it's made, how it tastes and how much my hubby might enjoy it. Mind you, it is quite easy to keep happy the guy in terms of desserts. Yes, I am a blessed one. Or maybe he is.Anyway, I got into the site: Ambitiouskitchen and then followed the comprehensive instuctions which were combined with nice shots of the process. It just makes life much simpler. I can suppose it's a slight effort to take snap shots in the middle of cooking in the kitchen because you typically have sticky hands and so i pretty appreciate the time and effort she put in to make this blogpost . With that said I'm empowered to present my own, personal recipe in a similar way. Many thanks for the thought. I was tweaking the main formula create it for the taste of my family. I've got to tell you it absolutely was an incredible outcome. They prized the taste, the consistency and enjoyed getting a sweet such as this during a stressful workweek. They quite simply requested lots more, many more. So the next occasion I am not going to commit the same miscalculation. I'm going to twin the amount . Mmmhmm, you got it. x = oatmeal-raisin cookie bars. These bars are made with the same delectable cookie base as those beloved chocolate chip cookie bars, only they're outfitted in a new wardrobe of cinnamon and raisins. Sweet and spiced and everrrrything nice. They're just as gooey, dense, and sink-your-teeth-in delicious as their chocolaty predecessors, and that sweet cinnamon-raisin touch makes them feel almost breakfast appropriate. Almost" as in I had one for breakfast yesterday. And almost" as in I'm predicting I probably had one for breakfast this morning too, only I'm not 100% certain because I wrote this post yesterday. Fingers crossed that my current self is as fancy free as my former self because if she actually is, my Monday is off to a good start. Because that gooey stack of deliciousness colliding with a Monday can only mean good things. These bars require just 10 ingredients — pinch of salt and cinnamon included — and ten minutes of prep + 25 minutes of baking. To produce them, you'll start by creaming together natural almond butter, coconut sugar, and pure vanilla extract for a complete minute (go on and time it — I certainly do). Then, you'll whisk together oat flour, rolled oats, baking powder, cinnamon, and sea salt until well combined. Add the oat flour mixture to the creamed almond butter mixture, and before you start beating, pour in a bit of unsweetened almond milk. Then, turn your mixer on and beat until combined. Add in a generous scoop of raisins and beat again until the cookie dough is dotted with those wrinkled gems. Scoop the dough into a lined 8×8 baking pan (double-check that your pan is 8×8 because 9×9 will negatively affect the texture and moisture of the bars), and bake until crisp and chewy on the exterior and tender and gooey on the inside. ¼ cup rolled oats 1 teaspoon ground cinnamon ¼ cup + 2 tablespoons unsweetened almond milk Preheat oven to 350F. Line an 8x8-inch square pan with parchment paper (check your pan size, because 9x9-inch will not work because of this recipe). In a large mixing bowl, cream together the coconut sugar, almond butter, and vanilla on high for 1 minute using a stand mixer with paddle attachment. It should pull together into large mounds as it moves around the mixing bowl. Meanwhile, in a small mixing bowl, whisk together the oat flour, rolled oats, baking powder, cinnamon, and sea salt. Place the bowl next to the mixer. With the mixer off, add the oat flour mixture. Then, pour the almond milk over the oat mixture and begin beating on low and increase speed to medium. Beat for 15 seconds or until just incorporated. The dough should pull together into large, moist mounds since it moves around the mixing bowl. If the dough is dry and broken into small crumbles, add more almond milk, 1 tablespoon at a time, and beat until it pulls together until large moist mounds within the mixing bowl. Add the raisins and briefly beat to incorporate. Transfer the dough to the lined pan and use your fingers to press evenly in to the bottom and outwards until it's not exactly touching the sides of the pan. Bake for 25 to 28 minutes or until the edges are golden and crackled and a toothpick inserted into the center comes out mostly clean with a little bit of moist crumb at the tip. Don't overbake. Let cool completely in pan. Grasp the edges of the parchment to gently remove the bar from the pan. Slice into 12 to 16 bars. You can probably tell from the images, but these bars aren't exceptionally oat-y in terms of the total amount of whole, conventional rolled oats they contain. If you want more of an oatmeal-raisin cookie texture, raise the rolled oats to ⅓ cup or ½ cup. Primary Sidebar Thanks for Stopping By!