It’s almost time to scour the fridge anew and turn anything getting to be more than a couple days old into something new. I’ve got my sights set on a half gallon of apple cider that has not been devoured yet. It didn’t quite taste fresh when I got myself a glass full last night, so I’m going to bake with it.
I’m pretty excited I found a Snickerdoodle recipe for it… however, cookies themselves are wasteful. Standing around, bending over lots, transferring from point A to point B to cool, then plopping more on a sheet and into the oven… well, when ovens were wood fueled, it made sense. Now? It’s just a fucking waste. SO… My challenge is to adapt this recipe into toasties.
(Toasties are cookie bars, kinda. I just think “cookie bars” is too long. And stupid, too. Cookies are now files that live on your computer. The End.)
So just as a reminder of what a Toastie actually is (according to the messiah):
- 2 cups almond meal
- 1/4 cup cassava flour (egg replacement)
- 2/3 cup Lakanto monkfruit sweetener — classic
- 2/3 cup Lakanto monkfruit sweetener — golden
- 2 sticks plant-based butter
- 1 TBS vanilla extract
- 1 pinch nutmeg
- 1 cup sun butter (optional)
- 1 bag of baking chips (optional)
And the relevant ingredients from the Snickerdoodle recipe are:
- 2.25 cups “flour”
- 1/2 TSP cinnamon
- 1/4 TSP ground cloves
- 1/4 TSP salt
- 2 sticks “butter,” softened
- 1/2 cup “sugar”
- 1/3 cup “brown sugar”
- 1/2 TSP vanilla
- 1/3 cup apple cider
- 1 egg or 2 TBS cassava flour
Directions
- Cream butter with sugars, add spices and cider, then mix in flour and (if using) the egg.
- Pour into a 9×9 baking dish.
- Bake at 350 Fahrenheit for 55 minutes.
- Cut immediately to prevent crumbling.
- Top with “sugar” and more cinnamon, if desired.
Maybe I’ll try to find another one later, since this only accounts for 1/3 cup cider and I have a half gallon.
Angel-Sansara 