Oatmeal Almond Protein Bars

On my quest for alternative bakes, I’ve been experimenting with alternative ingredients and not having a lot of luck. However, today I baked up a great batch of Oatmeal Almond Protein Bars and thought it was worth sharing.

For healthier snacks, I’m always on craving a bake and this one I can enjoy without any guilt. It’s packed full of protein and all natural ingredients. It contains no dairy, no gluten and I used vegan chocolate chips! It was easy to prepare, only took about 20 minutes before putting into the over for about 15 minutes.

In the recipe, I use vegetable base protein powder, not whey. I used a whey protein powder in a recipe last week, it wasn’t good. So I did some research and found out that using a vegetable based protein powder will garner better results.

I asked Nicholas, my son, to try a bar, he loved seeing the chips, but after hearing all the healthy ingredients, changed his mind! I’m going to keep trying! LOL

Enjoy the bake and let me know your results.

 

Oatmeal Almond Protein Bars

1 cup almond butter – I used crunchy or you can use creamy

3 oz of vegetable based vanilla protein powder

1/4 cup of coconut oil – solid

2 eggs

1/2 cup pure maple syrup

2 cups gluten-free whole oats

1/2 cup of unsweetened coconut flakes

1 tsp of baking soda

5 oz (half a bag) of vegan chocolate mini chips

In a large bowl, combine with a mixer the almond butter, protein powder, coconut oil and maple syrup until fully combined. Then add eggs. Blend for about a minute.

Add oats, coconut flakes and baking soda to almond butter mixture. Using a large spatula, fold in the dry ingredients until it is fully mixed into a heavy batter.

Using a 9 x 11 inch glass pan, spray with cooking spray and then using a large spoon spread the batter to all the pan edges.

Sprinkle the mini chocolate chips over the top of the batter before placing in a 350 degree over. Bake for about 14 minutes. Don’t over bake.

Enjoy the bake!

Trace

Anzac biscuit cookies

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In my Trace Bake’s group, I asked for favorite cookie recipes, this one was submitted from my mom! Simple, easy and delicious. But when I heard about this cookie, I was skeptical. But it reminded me of a very wise saying, “never judge a book by it’s cover.” They are delicious. So much so, Brad took a few to work and he received so many compliments, so much so, someone asked if they could buy some of these for an upcoming party! That’s saying a lot.

I added a few extras (as I always do) to make them my own. These cookies could easily use organic coconut oil instead of butter, stevia baking sugar substitute and agave syrup to make them a healthier snack.  I added ground cinnamon found in a classic American oatmeal cookie and added yummy pecans.  My mom said that she has added all sorts of things and they are just as delicious each and every time.  She stated, “I have added raisins,almonds, pecans, whatever I had in the cupboard it was always yummy!!!”

Brad thought they should either have a bit more sugar (they only 1/2 cup) or more salt. So that it doesn’t impede on the baking soda, I suggest we try sprinkling a bit of sea salt on top of the dough, just before you place them in the oven. I definitely like them the way they are, but a bit of salt is always delicious atop a sweet cookie.

So what are Anzac biscuits?  Here I what I found on Wikipedia. An Anzac biscuit is a sweet biscuit, popular in Australia and New Zealand, made using rolled oats, flour, sugar, butter (or margarine), golden syrup, baking soda, boiling water, and (optionally) desiccated coconut.[1] Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.

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The biscuits were sent by wives and women’s groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.[2] Today, Anzac biscuits are manufactured commercially for retail sale.

Biscuits issued to soldiers by the Army, referred to as “Anzac tiles” or “Anzac wafers”, differ from the popular Anzac biscuit. Anzac tiles and wafers were hard tack, a bread substitute, which had a long shelf life and were very hard.[3]

Here is the recipe! And as always, Enjoy the Bake!

Trace

Anzac biscuit cookies

1 heaping cup Rolled Oats

1 heaping cup Coconut

1 cup plain flour

1/2 cup sugar

1 tablespoon golden syrup, (I have used molasses)

2 tablespoons hot water

1 teaspoon baking soda dissolved into water

1 stick butter,melted

1/2 tsp ground cinnamon

1 cup of gently crushed pecans

Mix all together and drop by spoon onto greased pan

Bake at 325 for 15 to 20 min. until crisp

Anzac biscuit cookies Nutrition Facts
Servings: 36
Amount per serving
Calories 109
% Daily Value*
Total Fat 7.6g 10%
Saturated Fat 2.9g 15%
Cholesterol 7mg 2%
Sodium 63mg 3%
Total Carbohydrate 9.5g 3%
Dietary Fiber 1.1g 4%
Total Sugars 4.3g
Protein 1.5g
Vitamin D 2mcg 9%
Calcium 7mg 1%
Iron 0mg 2%
Potassium 36mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by

 

Lemon Drop Sugar Cookies

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Lemon Drop Sugar Cookies

I recently asked members of my Private Facebook Group on Trace Bakes for their favorite cookie recipe and the reason they love this cookie so much, it was great to get some wonderful responses that I had to try!

This recipe was submitted by John and he loves them! Thanks John for the inspiration bake!

The recipe is from the 1963 Betty Crocker’s COOK BOOK. He substituted the vanilla extract with pure lemon extract. I used self-rising flour, after my heavy baking weekend, that’s all I had anyhow. And, I substituted the vegetable oil with 1/2 cup of organic coconut oil. Super easy to make and I decided to take it one step further!
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1963 Betty Crocker Cook Book Recipe
I decided that they needed just a bit more sweet and I make a lemon flavored Royal Icing. Just the trick to add a bit more of a sugar kick, but not too sweet like a buttercream would be. I added lemon extract and yellow food coloring.
The boys in the house mostly eat chocolate and peanut butter, they don’t like the orange cookies, sorry Aunt Linda, but once they had a bite of these yummy lemon cookies, they were gone faster than I could ice them!
Now, I have to get back to an art project and math presentation board that is due tomorrow, wish me, I mean Nicholas, luck on these projects for school.
Enjoy the bake!
Trace
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For February, I’m hosting a baking challenge. Be sure to tune into FACEBOOK LIVE EVENT February 1 at 3 pm on Trace Bakes Facebook Page for details where I’ll uncover February’s Baking Challenge!

Aunt Linda’s Orange Cookies

IMG_0068I recently asked the Trace Bakes private group on FACEBOOK; What is your favorite cookie and why?  I’d like to share my answer to the question on my blog.

For me, a favorite is not only something that tastes fantastic, but is something that triggers an emotional response as well. A flavor that just takes you back to a happy place; back in time that you can forever remember as something truly yours. For me, it’s Aunt Linda’s Orange Cookies.

My Great Grandmother Boerger made orange cookies from what I’ve been told, as I was very young when she passed away. (And I have the recipe too.) My understanding is Aunt Linda carried on her tradition (her grandmother) to family get togethers. But I do like her recipe over great grandmother’s. The cookie itself isn’t over sweet and it helps to balance the orange icing. It’s easy to make and it just a fun recipe to bake.

When baking these cookies, I remember sitting in the back seat of my mom and step-dad’s Rambler, probably not buckle up, because we didn’t do that back then, but maybe?? Anyhow, headed to Granny and Grandpa’s house for Christmas Eve dinner and celebration. With not a care in the world about anything but wondering what I would open up under the tree, we would arrive anxiously awaiting the festivities of opening presents. But first, we must eat!

And eat we did, yummy ham, turkey, all of the fixings and of course desserts! But what I remember most about all of the food was Orange Cookies. I’m not sure if Aunt Linda made them at that time, but I do remember enjoying them with my brother Rick…so soft, sweet and delicious. The type of cookie that you can’t eat just one!

Today, I adore these cookies. It takes me back to a simpler time and makes me smile as I labor over creating the creamy batter that turns into pure baking heaven. Then while icing the cookies, I think of how much time I was so fortunate to have with my Aunt Linda and Uncle Dan. Always welcomed, for me, it was great place to “hang out” and be myself!

So for me, this cookie is a representation of family and love, while not necessarily ever spoken, I felt loved by my family and today I still feel that love when I make these cookies. So this is why it makes these my favorite cookie (right next to my mom’s Snickerdoodles)!  Below is the recipe, and I added my own little touch to make them extra flavorful and soft.  Enjoy the bake!

Trace

Aunt Linda’s Orange Cookies

1 cup margarine

2 eggs

2 cups sugar

1 cup sour cream

Grate orange peel and juice from one orange – about 1/4 cup of juice

1/2 tsp orange extract

4 cups of flour, plus 2 tbs

1 tsp baking powder

1 tsp baking soda

Beat together butter, eggs, sugar, sour cream, zest, orange juice and orange extract until well combine. Add flour mixture two large heaping serving spoonfuls until fully mixed into wet mixture, making for a lovely silky batter.

Bake at 350 degrees for 11-12 minutes.

After completely cooling, ice.

Orange Buttercream Icing

1 lb of powdered sugar

1/4 lb of margarine

Grate orange peel and juice from one orange – about 1/4 cup of juice

Beat margin until smooth, add juice and zest and slowly mix in powdered sugar until smooth icing.

Orange Cookies with Icing – Nutrition Facts
Servings: 42
Amount per serving
Calories 196
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1.9g 9%
Cholesterol 10mg 3%
Sodium 113mg 5%
Total Carbohydrate 30.1g 11%
Dietary Fiber 0.4g 1%
Total Sugars 20.5g
Protein 1.8g
Vitamin D 1mcg 4%
Calcium 18mg 1%
Iron 1mg 3%
Potassium 45mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by