I had the slightest bite of these since I’m on my leaning out diet right now and avoiding all sugars. Mark had a bite and couldn’t compare them to my favorite recipe I have created, Chocolate Zucchini Muffins. He said they are both so different from one another but both our top two favorite Recipes that may be used in MODERATION!!! Since both have some sugar in them, I would not recommend incorporating them into a “healthy snack” of your day, but rather, eating them when you feel you need a sweet fix or are wanting to take something healthier to a party.
Also, these are best cold. The center will be a little doughy in texture when you take them out of the oven, but they are best this way~ it’s just the ingredients not baking since there is not much flour.
1 cup Oat Flour
1/3 cup Unsweetened Applesauce
1/2 cup Light Brown Sugar (this is the best I could do! without no flavor)
1 egg (or 2 egg whites is fine)
4 ounces Mascarpone Cheese
1 Tbsp. Vanilla
2 Tbsp. Lemon Juice
2 1/2 Tsp. Lemon Zest (really important!)
1/2 Tsp. Baking Powder
1/8 Tsp. Baking Soda
1/8 Tsp. Amaranth or Xanthan Gum
350 degrees Preheat Oven.
Whisk Sugar and Applesauce together. Add Egg, Vanilla and Mascarpone Cheese~ whisk.
In separate bowl, whisk Flour, Baking Soda, Baking Powder, Xantham Gum.
Add dry ingredients slowly to wet ingredients with whisk.
Add in Lemon Juice and zest carefully, folding in to mixture.
Pour into 8×8 pan and bake for 40 minutes. Watch to make sure it doesn’t brown too much on the outside edges, as everyone’s oven differs. Ultimately, you want to be able to stick a toothpick in it and just a little of the center sticks to toothpick. It will not bake all the way through….this is just part of the personality of the bar!
Let cool 15 minutes, cut and place in fridge! Makes 12 squares.
NUTRITIONAL BREAKDOWN PER BAR:
*I am going to experiment with 1/2 brown sugar and 1/2 Stevia and see how that tastes. so we can knock out some sugar grams. This will help to add sweetness still but not affect your blood glucose as much. Working on that!