APPLESAUCE-BANANA-WALNUT WHOLE WHEAT BOWNIES & CHOCOLATE FROSTING RECIPE

THESE ARE TERRIFIC AND DENSE, BECAUSE OF THE 2-3 CUPS OF FRUIT THEY MANAGE TO STAY SQUIDGY (SHOULD BE A WORD) AND MOIST.


BROWNIE RECIPE

THIS MAKES A 13 X 9 X 2 INCH PAN


1 cup shortening or butter
2 cups sugar
4 large eggs beaten
1 1/2 cups applesauce
3 very ripe bananas ( approx. 1 1/2 cups mashed)
2tsp vanilla extract
5 tbsp unsweetened cocoa
2 tbsp instant coffee powder
1 cup all purpose flour
1 cup whole wheat flour
1 cup semi sweet chocolate chips
2tsp baking powder
1 tsp sea salt
1 cup chopped walnuts


1 cup chocolate frosting OR  1/2 cup powdered sugar and cocoa icing made with milk


Method:

PREHEAT OVEN 350F MIDDLE SHELF


Cream the shortening with the sugar until sugar is dissolved.
Beat in the eggs, coffee and cocoa.
Add the applesauce, vanilla and mashed bananas, mix very well.
Fold in the flours, baking powder and salt.
Then stir in the walnuts and chocolate chips.
Mix very well then pour into the well greased pan.
Bake 35-45 mins or until toothpick inserted comes out clean.

Cool on wire rack in the pan.
When cold frost and then slice

CHOCOLATE FROSTING:
4tbsp butter
4tbsp milk or cream
1/2 cup semi sweet chocolate chips
2 cups  powdered sugar
pinch sea salt

In a Medium* saucepan slowly heat the milk and butter, remove form heat and add the chocolate chips, and stir until melted.

Gradually beat in the the powdered sugar.
*If using a small pan the powdered sugar tends to fly everywhere at this stage.
Also add some more milk to make a smooth frosting if necessary. Use the frosting at ROOM Temp.


Variations:

I also topped mine with chocolate frosting & raw cacao nibs, this is also great topped with crushed sweetened banana chips, coconut,or roasted  peanuts.

For anyone with nut allergies substitute puffed rice cereal.

COOKIE PIE..BUTTERY, PEANUTTY, FRUITY, TART AND CHOCOLATEY..AND YOU CUT THE SLICES!! GREAT vegan-vegetarian RECIPE

This is something different in many ways.
Instead of baking bar cookies in a 13 x 9 pan I have used a 9 inch pie plate...the results are tremendous.
This makes a great dinner party dessert or just to treat yourself special..serve as a pie  with cream, yogurt, custard, ice cream or as cookies with a cup of "joe" or milk!

It is best served cold from the fridge..cuts easier and tastes wonderful


This makes 1x 9 inch pie


1 1/2 cup quick cooks oatmeal (not instant)
1/2 cup all purpose flour
1/2 cup 100% whole wheat flour 
1/4 cup  raw wheatgerm
1 cup cane sugar
1tsp baking powder
1 tsp sea salt
1/2 cup butter/margarine
1/2 cup roasted nut butter (I used peanut butter)
1 cup apricot preserves
1/4 cup Fresh  lemon syrup (cook 1 cup sugar, with 1 cup water  and 2 whole lemons chopped up..bring to boil then slowly simmer, skimming off any scum, to simple syrup stage...remove from heat and allow to cool then use the whole ..best made at least a week before so the flavors mellow and mature).
1/4 cup broken & chopped dark chocolate (optional may replace with chopped roasted nuts).

Method

PREHEAT OVEN 350F MIDDLE SHELF


In a food processor:
Blend the flours, wheat germ & oatmeal with the salt, baking powder and sugar.
Add the butters and pulse to mix..the mix will be very soft, and cannot be rolled.

Press half the mix into the bottom of an ungreased pie pan, pressing down with back of fingers..do not bother with the sides of the pan
Bake 'blind" in oven for 8 mins.
Remove from oven.
Heat the preserves & lemon syrup in either a small pan or in microwave, to pourable stage.
Pour the hot preserve over the  pie base, and spread  to cover using the back of a tablespoon.

Dot this with the chocolate pieces and cover by sprinkling the remainder of the pie crust.

Bake on a lined cookie sheet for 30-40 mins until golden brown and bubbling.

Remove from the oven and when cool enough remove from cookie sheet and allow to cool in pan on wire rack.
Cut into pieces while it is warm (run a knife around the rim to loosen.. it will appear gooey but will set up in fridge)..then chill in fridge overnight.
Serve cold from pan.

 Adding sea salt keeps the pie creamy and rich flavored without being bitter or salty.