By Susan Arruda
Batter doubles for bars or muffins
COOKIE YIELD: 24
BARS YIELD: 32 squares
MUFFIN YIELD: 18
1 cup instant skim milk powder or vanilla flavoured protein powder; approx. 2 scoops
1-1/2 cups rolled oats
1 cup spelt flour
1/2 cup flax
1/2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1 pkg. silken tofu (I used lite) – 12.3 oz/Net wt. 349 g (approx. 350 mL)
2 eggs, preferably free run or free range
1/2 cup natural peanut butter
1/2 cup Greek yogurt
1/2 cup brown sugar
1/4 cup agave nectar, honey or maple syrup
Options: Add 1-2 cups chopped dark chocolate (pictured with chocolate covered blueberries), chocolate covered espresso beans, dried fruit of choice (bars pictured with dried figs and papaya), chopped nuts, or combination.
To bake as cookies:
Combine dry ingredients and wet ingredients in separate bowls. Use a mixer/beater to blend and combine the tofu, eggs, peanut butter, greek yogurt,
brown sugar and agave nectar.
Add the dry ingredients to the wet and stir to combine using a large mixing spoon.
Mix in the dried fruit, chocolate or additions of choice.
Drop by spoonfuls onto nonstick baking sheet or baking sheet lined with parchment paper, placing dough evenly spaced apart.
Bake at 350 oF for approx. 12-15 minutes for cookies.
To bake as bars:
Line a 9”x13 pan with parchment paper allowing the paper to overlap on sides (the overlap will serve for easy removal after baking).
Bake at 350oF for approx. 22-25 minutes or until a toothpick inserted in the center comes out clean.
For muffins, line with baking cups, use nonstick tins or lightly grease the tins to prepare.
Drop the batter by large spoonfuls (approx. 2-3 tbsp.)
Bake for 15-20 minutes, or until a toothpick or wooden skewer inserted in the center comes out clean.
Nutritional calorie information for cookies, without added fruit, chocolate, or nuts: 136 calories
Nutritional calorie information for cookies, with 1 cup dried fruit: 148 calories
Nutritional calorie information for bars with 1 cup dried fruit: 111 calories