| Moist and a healthier version, it’s a baking bonanza ! |
Helloooo everyone !
Now to get you through the working day – or ‘Hump Day’ as everyone seems to have started to call Wednesday – I have a little treat of my own making to share with you. I am very pleased with myself *smug grin* for working all the quantities out myself, and later being surprised when it cooked normally.
(I was a child who used to mix orange juice, flour and basil and wonder why is never cooked – chemistry Lauren, and probably the oven rejected such evil work.)
I call this a ‘Cookie Cake’ because it’s a mix between cake quantities and my ‘Best Vegan Cookies Ever‘ recipe, so it has a moist chewiness to it like a cookie but is thick yet light like a cake. YUM.
This makes 16 small bites to share, or eat yourself, but it’s worth the bake.
Cookie Cake Base – 60g Rolled Oats, 60g Soya Butter, 100g Rice Flour, 3/4-1 Cup Milk (Nut or Rice), 1Tbsp Light Muscavado Sugar, 25g Brown Sugar, 3 Tbsp Soya Yogurt, 2-3 Caps of Vanilla Essence, 1/3 Cup of Mixed Nuts and Dried Fruit
Crunchy Top – 100g Soya Butter, 1/2 Cup Milk, 1 Tbsp Cocoa Powder, 2 Squares of Dark Chocolate 75% or higher, 60g Oats.
1. Pre-heat the oven to 180C. Take a square tray or dish, butter the outside and then take a piece of baking parchment that will fit. Dampen the parchment and squish it into the corners of the tray – I got this tip from another blogger but it was either Tanya Burr or Rosie from The Londoner, I’ve scoured and failed to find it ! But it works, trust me.
2. Measure out all the dry ingredients in one bowl and set aside.
3. Measure out your butter and sugar, creaming together until smooth. Add the milk, yogurt and vanilla and mix.
4. Slowly add the dry ingredients and mix. If the mixture looks too thick add more milk or yogurt, if too think add oats.
5. Transfer the mixture into the tin, spreading evenly. Now for the crunchy goodness !
6. Weigh out the butter and oats, and transfer to heat. Weigh out the cocoa and mix in with some chunks of chocolate. Add milk to make it a thicker consistency like a ganache on a low heat until combined.
7. Once heated and combined, transfer to the cake and spread out until it reaches the edges or has a boarder. Place in the oven on the middle shelf for 25-30 minutes.
8. Once the knife comes out clean, remove from the oven and from the tray and leave to cool. Once cooled to room temperature, transfer it into the fridge to firm up.
9. Once firm (maybe an hour or so, exercise restraint !) cut into 16 squares and serve on cute plates. No need for cream or anything, it’s the right balance of ‘sweet enough to eat 5 in one go’
And that is my yummy Cookie Cake recipe ! All gluten wheat free and as health(ier) as can be with what’s in the cupboard.
I only made this 3 days ago and it’s basically gone, it’s turned out very well ! A baking success.
I joined in my first #fblchat this week which was very interesting and my eyes nearly went cross-eyed from typing out my url 10 times but hey, it’s a great interaction !
Let me know your favourite bakes, and do you use twitter chats like #fblchats ?
Lots of Love,