Bready or Not

Bready or Not recipe blog

Bready or Not Original: Chickpea Almond Butter Blondies

Posted by on Mar 13, 2019 in Blog, blondies, Bready or Not, cookies, healthier | 0 comments

No one will be able to tell that chickpeas form the base of these healthified blondies, but the truth is right there in the name.

Bready or Not Original: Chickpea Almond Butter Blondies

A food processor is necessary for this recipe as the chickpeas (aka garbanzo beans) must be utterly pulverized. Weirdly enough, a lot of health cookbooks and blogs have discovered chickpeas end up eerily like bland cookie dough once they are mashed up.

Bready or Not Original: Chickpea Almond Butter Blondies

I know, it sounds crazy, but I’ve tried out a few recipes like this and it’s the truth. And these blondies WORK. They taste good. The sweetness is just right, not hardcore, but it doesn’t taste at all like ‘health food.’

Bready or Not Original: Chickpea Almond Butter Blondies

I found the base recipe in an issue of Cooking Light and significantly modified it into something new. The original had tahini (which I do not like, so I subbed almond butter) and dark brown sugar (which I usually don’t have).

Bready or Not Original: Chickpea Almond Butter Blondies

The pecans add a wonderful texture to these blondies. If you don’t like pecans, I would suggest still using some kind of nut or seed for a mild crunch.

Bready or Not Original: Chickpea Almond Butter Blondies

 

Bready or Not Original: Chickpea Almond Butter Blondies

Bready or Not Original: Chickpea Almond Butter Blondies

These lightened-up blondies use chickpeas as a base, but trust me, you can’t tell they are there. These are just sweet enough with an additional crunch from pecans.

  • 3 Tablespoons unsalted butter
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 15-oz can unsalted chickpeas (garbanzo beans), rinsed and drained
  • 3 Tablespoons almond butter
  • 2 Tablespoons half & half or milk
  • 1/3 cup white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/3 cup chopped pecans

Preheat oven at 350-degrees. Line an 8x8 or 9x9 pan with aluminum foil and apply nonstick spray or butter.

Using a small saucepan, brown the butter, stirring often. Transfer to a bowl to cool for 15 minutes. Whisk in brown sugar, eggs, and vanilla.

Place chickpeas, almond butter, and milk in a food processor, and mix until smooth, scraping down the sides often. Stir the chickpea mixture into the butter mixture.

Combine the flour, baking powder, and salt in another bowl and whisk together. Stir dry mix into the chickpeas. Fold in the pecans.

Pour batter into ready pan. Bake for 25 to 27 minutes, until it passes the toothpick test in the middle.

Cool in pan for hour or two. Use foil to lift blondies onto cutting board to slice into pieces. Store in a sealed container, with waxed paper between layers, at room temperature or in the fridge for up to 3 days. Bars also can be frozen for later enjoyment.

OM NOM NOM!

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Bready or Not: Chewy Coffee Cookies

Posted by on Mar 6, 2019 in Blog, Bready or Not, cookies | 0 comments

Eat your coffee in these Chewy Coffee Cookies, and get your day off to the right start.

Bready or Not: Chewy Coffee Cookies

These cookies are chewy with a slight crunch, with the outside pleasantly crusted with turbinado sugar and coarsely-ground coffee.

Bready or Not: Chewy Coffee Cookies

My husband’s work lives on coffee. It probably runs through people’s veins. Needless to say, they liked these cookies.

Bready or Not: Chewy Coffee Cookies

These are the sorts of cookies that are good for breakfast, snack, or a party spread. Just maybe an event early in the day because, you know, caffeine.

Bready or Not: Chewy Coffee Cookies

I am told these cookies also taste good with coffee. Who knew?

Bready or Not: Chewy Coffee Cookies

Modified from Food network Magazine December 2017.

Bready or Not: Chewy Coffee Cookies

Bready or Not: Chewy Coffee Cookies

These chewy, slightly crunchy goodies are perfect for the coffee lover!

  • Cookies
  • 3 Tablespoons coarsely ground coffee beans
  • 1/3 cup turbinado sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 1 cup brown sugar, packed
  • 1 large egg
  • Glaze
  • 1 1/3 cup confectioners' sugar
  • 3+ teaspoons milk or water

Preheat oven at 350-degrees. Line baking sheet with parchment paper.

In a small bowl, combine 1 Tablespoon of ground coffee with the turbinado sugar. Set aside.

In another bowl, mix the rest of the coffee with the flour, salt, baking powder, and cinnamon.

In a big bowl, beat together the butter and brown sugar until light and fluffy; using beaters, about 3 minutes. Add the egg. Gradually stir in the flour mixture.

Drop a teaspoon of dough into the coffee and raw sugar, and roll to cover. Place on parchment with two inches of space to allow for spread.

Bake for 12 to 15 minutes, until set but still soft. Let cool on pane for 5 minutes, then transfer to a rack to fully cool.

Once all of the cookies are baked, make the glaze. Stir together the confectioners' sugar and liquid of choice until the glaze is thick but spreadable. Use the back of a spoon to glaze each cookie. Let set about 15 minutes before packing in sealable containers, wax paper between the stacked layers.

OM NOM NOM!

 

Bready or Not: Chewy Coffee Cookies

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Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

Posted by on Feb 27, 2019 in Blog, Bready or Not, breakfast, chocolate, gluten-free, healthier, no-bake dessert | 0 comments

I’m here to set you up with a breakfast or snack bar that is delicious and mostly healthy. Plus, these No Bake Chocolate Almond Bars can be tweaked for several dietary needs!

Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

If you need gluten-free, use GF rolled oats. If you need dairy-free, use different chocolate chips. If you have nut allergies… well, you could probably use all-purpose flour and a different nut butter or even Biscoff spread, but I haven’t tested that mod myself.

Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

Though I did test this recipe. A lot. Because it kept coming out tasty, but still a bit off.

Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

The first try, I used milk chocolate chips, which is always my preference in cookies. To my surprise, I found the end result to be too sweet.

Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

The second try, I became quite frustrated when pressing the base layer into the pan. It was a big sticky mess.

Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

Therefore, by the third try, I knew what to do. Use semisweet chips. Chill the oat mixture from the time it is mixed. I also found that these bars were fantastic to freeze; just use waxed paper between the stacked bars.

 

Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

Bready or Not Original: No Bake Chocolate Almond Oatmeal Bars [Gluten Free]

Tweak this recipe to be gluten-free by using GF rolled oats–and it can even be dairy-free by using select chocolate chips! Plan to assemble this recipe over a few hours as you must chill the ingredients between each step. Also, best to avoid milk chocolate this time around, or the bars will be excessively sweet. Use semisweet or dark chocolate instead.

  • Crust
  • 3 cups rolled (old fashioned) oats
  • 1/2 cup almond flour
  • 3 Tablespoons coconut oil, melted
  • 1/2 cup + 2 Tablespoons pure maple syrup
  • 3/4 cup almond butter
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Filling
  • 3/4 cup semisweet or dark chocolate chips
  • 1/4 cup almond butter

In a large bowl, mix together all of the crust ingredients. The mixture should be sticky and clump together. If it's not cohesive, add more almond butter; if it's too wet, add some more oats and/or almond flour. Chill bowl in fridge for an least an hour.

Line an 8x8 or 9x9-inch pan with aluminum foil and apply nonstick spray.

Press half of the crust mix evenly into the bottom of the pan. A piece of waxed paper or parchment and a heavy glass make it easier to compress as much as possible. Place pan and bowl in fridge for another 30 minutes.

In the microwave or in a pan on the stovetop, melt together the chocolate chips and remaining almond butter. When they become creamy and smooth, remove from heat. Pour the chocolate to completely cover the oat layer. Chill for another hour.

Dollop the remaining oat mixture atop the hardened chocolate. Again, compress contents into pan as much as possible. Chill another 30 minutes.

Use the foil to lift contents onto a cutting board. Slice. Keep bars for up to 3 weeks in the fridge, in a sealed container with waxed paper between the layers, or freeze for up to a month.

OM NOM NOM!

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Bready or Not: Oat and Toffee Grahams

Posted by on Feb 20, 2019 in Blog, Bready or Not, chocolate, cookies | 0 comments

These Oat and Toffee Grahams are a delicious, unique kind of fast-fix homemade candy bar.

Bready or Not: Oat and Toffee Grahams

The base consists of graham crackers. (I know, what a shock considering the name of the recipe.)

Bready or Not: Oat and Toffee Grahams

On top of that you mix up a homemade filling with oats, butter, sugar, and a few other things, and it bakes up into a kind of toffee layer.

Bready or Not: Oat and Toffee Grahams

Then you add the chocolate chips on top–bake it a minute, long enough to melt the chips–even out the layer and add some almonds. Ta-da!

Bready or Not: Oat and Toffee Grahams

I expected the end result to be crunchy. To my surprise, the crackers actually softened in the baking process. The end result was delightfully chewy.

Bready or Not: Oat and Toffee Grahams

These are sweet, sublime, and chewy, with crunchiness only from the almonds. They are just a great combination of flavors and textures.

Bready or Not: Oat and Toffee Grahams

Modified from Brownies & Bars Magazine.

 

Bready or Not: Oat and Toffee Grahams

Bready or Not: Oat and Toffee Grahams

This recipe uses graham crackers as a shortcut base for a sheet pan of homemade candy bars! The end result is chocolaty, sweet, and surprisingly chewy.

  • 12 graham cracker rectangles
  • 1 1/2 cups rolled (old fashioned) oats
  • 3/4 cup white sugar
  • 3/4 cup brown sugar, packed
  • 3 Tablespoons all-purpose flour
  • 2/3 cup butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 12-ounce bag semisweet chocolate chips (2 cups)
  • 1/2 sliced or chopped almonds

Preheat oven at 350-degrees. Line a 15x10x1-inch baking pan with foil and apply nonstick spray. Arrange graham crackers in a single layer side by side. They will not cover the entire surface of the pan.

In a large bowl, stir together the oats, white sugar, brown sugar, and flour. Stir in the melted butter, egg, and vanilla until just mixed. Spoon the oat mixture atop the graham crackers, covering them completely.

Bake for 20 to 25 minutes, until top is bubbly. Sprinkle all of the chocolate on top. Bake for another minute. Use an uneven spatula to smooth the softened chocolate to cover the graham crackers. Sprinkle on the almonds.

Cool in pan. If slow to set, place in fridge until firm. Use a knife or--recommended--both hands to break the bars into pieces. Store in a sealed container with parchment or waxed paper between the layers.

OM NOM NOM!

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Bready or Not: Chocolate Crumble Bars

Posted by on Feb 13, 2019 in Blog, blondies, Bready or Not, chocolate | 0 comments

I always like to do a chocolate recipe near Valentine’s Day, and this year I present to you a recipe for easy, delicious Chocolate Crumble Bars.

Bready or Not: Chocolate Crumble Bars

I tend to regard crumble bar recipes with suspicion, because many times they do indeed crumble when cut. I was very happy these bars were cohesive.

Bready or Not: Chocolate Crumble Bars

They are also incredibly good. The shortbread-like base is the perfect complement to semisweet chocolate chips.

Bready or Not: Chocolate Crumble Bars

Plus, there’s just something satisfying about a good, basic crumble topping. But then, I always preferred crumble topping on apple pies rather than a closed crust as well.

Bready or Not: Chocolate Crumble Bars

I suppose I’m just a crumbly person.

Bready or Not: Chocolate Crumble Bars

If you’re also a crumbly person, give these a try! They are easy to make and oh so good.

Bready or Not: Chocolate Crumble Bars

 

Bready or Not: Chocolate Crumble Bars

Bready or Not: Chocolate Crumble Bars

These bars look gorgeous with their marbled-dough tops, but they’re also chewy, chocolaty, and delicious. Plus, they’re easy to make, with basic ingredients!

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups all-purpose flour
  • 1 cup white sugar
  • 1/4 teaspoon kosher salt
  • 2 cups semisweet chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 1 teaspoon vanilla extract

Preheat oven at 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray.

In a big mixing bowl, beat butter until creamy, followed by the flour, sugar, and salt. Mix until it turns crumbly, scraping the bowl as needed. Place 2 cups of the crumbs in the pan. Use floured fingers or a piece of waxed paper and a heavy glass to compress the crumbs evenly.

Bake pan 11 to 15 minutes, until edges of base layer are turning golden brown.

Place 1 cup of the chocolate chips and the sweetened condensed milk in a large microwave safe bowl [or, alternately, do this on the stovetop]. Zap about 30 seconds, stir well, then try another 15 seconds--watch very carefully! It can turn molten, fast. Once it can be stirred smooth, add vanilla extract. Spread over the hot crust.

Stir remaining cup of chocolate chips into the reserved crumb mixture. Sprinkle this over the top of the chocolate layer.

Bake for another 25 to 30 minutes, until center is set. Cool completely in pan.

Use the foil to lift contents onto cutting board. Slice. Store bars in a covered container, waxed paper or parchment between the layers, at room temperature.

OM NOM NOM!

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Bready or Not Original: Bacon Chocolate Chip Cookie Bars

Posted by on Feb 6, 2019 in bacon, Blog, blondies, Bready or Not, chocolate, pork | 0 comments

These soft, chewy blondies are savory, sweet, and amazing–and my original creation.

Bready or Not Original: Bacon Chocolate Chip Bars

The year 2018 was awful in a lot of ways, but it offered one bonus: frequent sales on bacon at my regular grocery stores around Phoenix. I developed quite a strategic stockpile.

Bready or Not Original: Bacon Chocolate Chip Bars

I then realized, hey, I should try baking bacon into more sweets. After all, my bacon fat chocolate chip cookies are among my most popular recipes.

Bready or Not Original: Bacon Chocolate Chip Bars

I didn’t have a lot of free time, though. I wanted something to bake up fast, without a lot of fuss. Therefore, cookies were out. I wanted bars.

Bready or Not Original: Bacon Chocolate Chip Bars

To my surprise, I couldn’t find an existing recipe that appealed to me. I decided that if I wanted soft, chewy bacon and chocolate chip bars, I needed to develop my own recipe.

Bready or Not Original: Bacon Chocolate Chip Bars

That’s exactly what I did.

Bready or Not Original: Bacon Chocolate Chip Bars

This is a recipe that utilizes sweet and savory together, and it’s a must-bake for any bacon lovers.

 

Bready or Not Original: Bacon Chocolate Chip Cookie Bars

Bready or Not Original: Bacon Chocolate Chip Bars

These soft, chewy bars combine sweet and savory by using bacon and bacon fat along with loads of butter and chocolate chips.

  • 14 Tablespoons unsalted butter, softened
  • 2 Tablespoons bacon fat
  • 1 cup light brown sugar, packed
  • 3/4 cup white sugar
  • 2 teaspoons vanilla extract
  • 2 eggs, room temperature
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 1/4 cup milk chocolate chips, divided
  • 4 slices thick-cut cooked bacon, chopped

Preheat oven at 350-degrees. Line a 13x9 pan with foil and grease with butter or nonstick spray.

Cream together the butter and bacon fat. Mix in the sugars until pale and fluffy, then add the vanilla and eggs.

In a separate bowl, sift together the flour, salt, and baking soda. Gradually mix the dry ingredients into the wet, until just combined. Fold in 1 cup of the chocolate chips along with the chopped bacon.

Press dough into prepared pan. Sprinkle the remaining chocolate chips over the top.

Bake for 22 to 25 minutes, until the middle passes the toothpick test. Cool until room temperature. Use foil to lift contents onto cutting board for easy slicing. Keep stored in sealed containers at room temperature or in the fridge.

OM NOM NOM!

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