Chocolateapplesauceflaxseedbars Recipes

CHOCOLATE-APPLESAUCE CAKE

Steps:

• Heat oven to 325 degrees. Brush a 9 1/2-inch kugel-hopf ring mold or Bundt pan with soft butter. Coat with 1/4 cup superfine sugar; tap out excess sugar; set mold aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and remaining 2 cups superfine sugar. Beat on medium speed, scraping down the sides with a rubber spatula, until mixture is light and fluffy, about 5 minutes. Add the eggs, and beat 2 to 3 minutes more. Fold in the applesauce, being careful not to overmix.
• In a large bawl, sift together the flour, cocoa powder, cinnamon, nutmeg, ginger, salt, and baking powder.
• Fold the flour mixture into applesauce mixture. Add the vanilla, Calvados, and chocolate pieces; mix until just combined. Pour batter into prepared pan; use a rubber spatula to clean bowl and smooth top.
• Bake until cake pulls away from sides of pan and is springy to the touch or until a cake tester inserted into center comes out clean, about 2 hours. Transfer to a wire tack to cool slightly; turn out cake; let cool completely.
• Sift confectioners' sugar over cooled cake. Pour cider glaze over top of cake, allowing to drip down sides. Garnish with apple chips and crystallized ginger. Serve cake with whipped cream, if desired.

CHOCOLATE-APPLESAUCE-FLAX SEED BARS

Steps:

• Preheat oven to 375°F.
• Spray a 9x13-inch baking pan with cooking spray.
• Place flour, sugar, Splenda, flax seeds, cocoa and spices in a mixer bowl and mix at low speed to blend well.
• Heat applesauce in a glass bowl in microwave for about 2 minutes until hot. Stir in baking soda. (DO NOT USE COLD APPLESAUCE!).
• Add to dry mix with oil, nuts and raisins. Mix at medium speed until creamy. Spread batter into baking pan.
• Bake 20-25 minutes, or until bars pull away from sides of pan. Cool on wire rack. Cut into 18 bars.
• Exchanges: 1 starch and 1 fat; or 1 carbohydrate choice.

APPLE STREUSEL BARS

Steps:

• Preheat oven to 350°. Mix flour, cracker crumbs, oats, 1/2 cup brown sugar and sugar. Stir in butter. Reserve 1 cup crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. pan. Bake until set, 8-10 minutes. Cool on a wire rack., Mix apples, spices and remaining brown sugar. Spread over crust; sprinkle with reserved topping. Bake until apples are tender, 30-35 minutes. Cool completely in pan on a wire rack., Mix confectioners' sugar and milk; drizzle over top. Cut into bars.

CHOCOLATE-STUFFED FLAPJACK BARS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a 20cm square baking tin with baking parchment. Beat the butter and sugars together in a bowl until pale using an electric whisk.
• Stir the baking powder into the spelt flour, then gradually mix into the sugar and butter. Stir in the oats.
• For the filling, melt the butter, sugar and 80g of the dark chocolate and all of the milk chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water and stirring occasionally. Or, do this in short 20-second bursts in the microwave, stirring between each burst. Remove from the heat, then add the cocoa, spelt flour and baking powder, and mix until well combined.
• Lightly dust a sheet of baking parchment the same size as the tin with flour, then spread half of the flapjack mixture over it. Place another 20cm sheet of parchment on top. Roll the mixture out to the edges of the parchment, then peel off the parchment and place in the lined baking tin.
• Spread the chocolate filling evenly over the top. Repeat step 4 with the other half of the flapjack mix, and place on top of the chocolate layer.
• Bake on the middle shelf for 45-50 mins or until golden brown. Leave to cool completely.
• Melt the reserved 20g chocolate in a heatproof bowl over a pan of simmering water or in 10-second bursts in the microwave. Drizzle over the traybake, leave to set for 10 mins, then cut into squares. Will keep for up to three days in an airtight container.

SPICY CHOCOLATE SEED BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt chocolate until 2/3 chips are melted. Remove from heat; stir until smooth. Stir in 1/4 C raisins, tortilla chips, 2 tablespoons salted pumpkin seeds, 1 tablespoon sesame seeds, cinnamon, ancho chili, and 1/8 teaspoon pepper flakes. Spread into prepared pan; top with remaining ingredients (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

APPLESAUCE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, mix together the butter, brown sugar and egg until smooth. Stir in applesauce. Combine the flour, baking soda, salt and pumpkin pie spice; stir into the applesauce mixture until well blended. Spread evenly into the prepared pan.
• Bake for 25 minutes in the preheated oven, or until edges are golden. Cool in the pan over a wire rack.
• In a small bowl, mix together the confectioners' sugar and margarine. Stir in vanilla and milk until smooth. Spread over cooled bars before cutting into squares.