Author: email@example.com | Category: Bars, Breakfast, Chickpeas, Recipes | Tags: breakfast, chickpeas, dessert, Easy, gluten-free, high fiber, low-fat, plant-based, Vegan, Vegetarian, Whole Food
Bruce told me about this dream he had the other night. In his dream he and a childhood friend were eating Butterscotch Krimpets. He thought it odd to dream about Butterscotch Krimpets because he hasn’t had one in decades. I remember that one of my best friends loved Butterscotch Krimpets and would have one every day after school. It’s funny how certain foods can kindle happy memories and make for sweet dreams, so I wanted to come up with a recipe to hold onto a piece of our childhood. I looked at a few vegan recipes for Krimpets, but they were nightmarishly loaded with a lot of refined sugar, refined flour and non-dairy butter. Yes, these were vegan, but too far off from being whole food that they were definitely off the table for us. I still wanted to pursue a butterscotch treat and decided to take a different approach. I wanted to come up with a bar that had some flavor worth dreaming about yet not too complex to eat first thing in the morning. I used my Chickpea Blondie recipe as a starting point. The main flavor components in butterscotch are butter and brown sugar, so I turned to macadamia butter and maple syrup instead. To compensate for the extra liquid from the syrup I increased the amount of oat flour in the recipe. There were no add-ins like chocolate chips or nuts, so it’s a pretty scaled-down recipe. The Butterscotch Breakfast Bars came out tender, not too sweet with a “buttery” mouth-feel. These are things that dreams are made of. Sweet dreams and thanks for being Vegi-curious.
Butterscotch Breakfast Bars
Makes one 8″ square pan
- 1 can chickpeas, drained
- ½ cup macadamia butter
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ cup old fashioned oats, processed into flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon nutmeg
- ¼ teaspoon salt
Preheat oven to 350F. Lightly grease 8×8” baking pan with coconut oil. Line bottom of pan with parchment paper.
In bowl of food processor or in container of high-speed blender, process chickpeas, macadamia butter, maple syrup and vanilla until smooth.
In a large bowl, whisk together oat flour, baking powder, baking soda, nutmeg and salt. Add liquid ingredients and stir to combine. Spread into prepared pan. Bake for 30 to 35 minutes until the sides start to pull away from the pan and the bars look firm. Cool completely before cutting.
28 Apr 2016