|From March 2009 Recipes, Reviews and Other Photos|
I love the blog eat me, delicious. The recipes are fantastic, the photos are gorgeous, and the writing is clear and humorous. So, go visit! Especially, go visit this recipe to see the original of what I made above/below.
These are very tasty bar cookies. I've rearranged the title of the cookie a bit because they are much more coconutty than oatmeally, but ever-so-yummy nonetheless. I think when I make these again, I'll add a bit more agave nectar and use a little less coconut. It might make the pecans a little more pronounced. Another thing I considered was slivers of dried apricots. How fantastic would that be?
For my vegan friends, these are very easily veganized. Just use flaxmeal and non-dairy milk for the egg and 4 tablespoons of your favorite oil instead of the butter. In fact, next time I make these, it will be veganized as well.
OK, here's the recipe as I made it most recently.
Coconut Oatmeal Carob Peanut Squares
3 oz agave nectar
4 teaspoons melted butter
1 teaspoon vanilla
1 cup rolled oats (not quick oats)
1/2 cup whole wheat flour
1/2 cup unsweetened carob chips
1/2 cup unsweetened coconut
1/2 cup chopped pecans
1/4 teaspoon baking powder
pinch of salt
1. Oil an 8 by 8 in. baking pan. (I used a glass one.) Heat your oven to 325 degrees F.
2. Beat together the agave nectar, butter, egg, and vanilla until completely combined.
3. In a large bowl, mix together the remaining ingredients until well combined.
4. Add the wet ingredients to the dry mixture and mix well.
5. Spread the batter into the prepared baking dish and bake for 30 minutes until just golden brown.
6. Let cool completely before cutting into squares.