Being a child of the sixties, just the name of this recipe was calling my name! The “Flower Power Granola Squares” (page 8) may not be brownies, but they will satisfy your munchies all the same, and it doesn’t take long to put a batch together when the urge hits. :-) Basic ingredients of sunflower seeds, oats, chocolate chips, dried cranberries, and flaked coconut are mixed with soy milk and a small amount of sweetener (just two tablespoons of maple syrup), popped into the oven, and baked until done. The recipe does call for two tablespoons of melted margarine as part of the wet ingredients, but I used peanut butter instead – more flavor, and no hydrogenated fat – in fact, less fat all the way around. I put the milk, maple syrup, and peanut butter in the blender for a fast whirl to make it smooth before adding to the dry ingredients. Despite not being overly sweet, these little nuggets are very rich, and it only takes a couple of bites to satisfy an urge. Here’s a couple of hints:
1) Don’t cut into squares for at least 30 minutes, as they will keep their shape better the cooler they are.
2) Store in the refrigerator for even better sticking-togetherness.
Keeping it “McDougall Friendly” checklist:
- Substitute peanut butter, almond butter, or cashew butter for the margarine.
- Use a non-stick baking dish or line with parchment paper instead of oiling the baking dish.