Archive for Wednesday, August 21, 2013

Baked goodness: Award-winning recipes from the 2013 Douglas County Fair

August 21, 2013

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Some of the county’s best home cooks — youths and veterans alike — competed in a number of categories for purple ribbons at this year’s Douglas County Fair.

The Journal-World is sharing recipes for the top baked goods, as submitted by the Douglas County K-State Research and Extension office. Below, find recipes for the winners in the open class, plus 4-H grand champions, reserve grand champions and class winners.

Open Class Foods Champion

Peach Pie

Winner: Mary Ann Tindell

2 cans (29 ounce) peach pieces in light syrup, drained

1/4 cup quick cooking tapioca

1 cup sugar

1 or 2 tablespoons lemon juice

1/2 teaspoon cinnamon

1/8 teaspoon almond extract

2 tablespoons butter

For the crust:

2 cups flour

3/4 cup butter flavored Crisco

Dash of salt

6-8 tablespoons ice water (it has to feel right)

Drain the peaches, and add the lemon juice, tapioca, sugar, cinnamon and almond extract. This should set in about 20 minutes. During that time you can make the crust. Put the above mixture in the crust and dot with the 2 tablespoons of butter, cut in small pieces. Put on the top crust and bake in 400-degree oven for 45-50 minutes or until juices form bubbles that burst slowly.

Open Class Foods Reserve Champion

Whole Wheat Bread

Winner: Tom Sloan

Note: This recipe makes 6-7 loaves but can be reduced.

3 eggs

1 1/2 cups scalded milk

1 1/2 sticks melted butter

1/2 cup honey, plus 1/4 cup honey

Zest from 4 large lemons

2 cups sunflower seeds

Pinch of salt

3 or 4 cups whole wheat flour

10-12 cups white flour

Mix 6-7 tablespoons of yeast with 1/4 cup honey and 3/4 cup warm water.

In a large bowl, to slightly cooled scalded milk, add salt, butter, 1/2 cup honey, beaten eggs, sunflower seeds, lemon zest, and whole wheat flour. Mix ingredients. When yeast has risen, mix into the ingredients.

Gradually add and mix white flour into the other ingredients and knead dough. When sufficient flour has been added to make dough non-tacky and smooth, cover with a towel and let rise for one hour or until doubled in size.

Grease 6-7 baking pans. Preheat oven to 350 degrees.

When dough has risen, punch down, roll out into loaves, and place in pans. Allow to rise again for one hour or until doubled in size.

Bake loaves for 35 minutes. I cover them after 10 minutes because the honey in the bread will burn more than sugar. Remove from oven and cool.

Grand Champion, Non-Perishable Food

Fruit Hand Pies

Winner: Colton Horne, 15- to 18-year-olds, Non-Perishable Food Product, Champion

1/2 cup butter, cut into 1/2 inch pats

1/2 cup shortening, cut into 1/2 inch pats

1/2 cup sour cream

2 egg yolks, lightly beaten

2 teaspoons lemon juice

2 3/4 cup all-purpose flour

2 tablespoons sugar

1/2 teaspoon salt

1/4 teaspoon baking powder

1 egg, lightly beaten

1 tablespoon water

Fruit filling:

2 tablespoons coarse sugar

Place butter and shortening on a baking sheet lined with wax paper; freeze for 30 minutes. In a small bowl, combine sour cream, egg yolks and lemon juice; chill.

In a food processor fitted with the blade attachment, combine flour, sugar, salt and baking powder. Add butter and shortening. Pulse until butter bits are pea size. Drop spoonfuls of the sour cream mixture over the flour mixture. Pulse until the pastry comes together but is still crumbly with visible butter bits.

Transfer dough to a large bowl and gently knead into a ball using floured hands. Divide dough into four portions; pat each into a 4-inch square and wrap in plastic wrap; chill 45 minutes or overnight.

When pastry has chilled, combine egg and water in a small bowl for egg wash.

On a lightly floured surface, roll a dough portion to 1/8 inch thickness, leaving the rest in the refrigerator. Cut four circles using a 4-inch cookie cutter.

Place two pastry circles on a parchment-lined baking sheet. Spoon 1 1/2 tablespoons fruit filling onto center of each circle, leaving a 3/4 inch border. Brush border with egg wash. Prick remaining circles with fork or design of your choice. Place pastry tops over filling; crimp edges with fork to seal.

Repeat with remaining dough to make eight round pies. Brush pies with egg wash and sprinkle with coarse sugar.

Bake in a 375-degree oven for 16-18 minutes until golden brown, rotating sheets once.

Strawberry-Rhubarb Filling

3 cups strawberries

2 cups rhubarb

1 cup sugar

1/4 cup corn starch

Fruit should be cut into like-size pieces and then lightly tossed with other filling ingredients.

Note: Can substitute sliced frozen rhubarb, thawed and well-drained.

This makes enough filling for the hand pies and an additional 8-inch pie.

Grand Champion, 100% Whole Grain Non-Perishable Food

Cinnamon Swirl Whole Wheat Bread

Winner: Ashton Temple, 15- to 18-year-olds, 100% Whole Grain Non-Perishable Food Product, Champion

1/3 cup honey

1/3 cup oil

2 1/2 cups warm water (110 degrees)

1 1/2 tablespoons SAF instant yeast

2 1/2 teaspoons salt

6-7 cups whole wheat flour

1 1/2 tablespoons dough enhancer (optional)

1/3 cup vital wheat gluten (optional)

Cinnamon Filling

2 tablespoons butter, melted

1/3 cup sugar

1 tablespoon ground cinnamon

Combine warm water, 2 cups whole wheat flour and yeast in a large mixing bowl. Allow to sponge for 15 minutes. Add honey, oil, dough enhancer, salt and 4-5 cups additional flour until the dough begins to clean the sides of mixing bowl. Knead the dough 7-10 minutes or until smooth, elastic and small bubbles or blisters appear beneath the surface of the dough. Place dough onto a lightly floured surface and divide in half. Roll each portion into a rectangle (approximately 10 by 8 inches) and brush with butter. In a separate dish, combine sugar and cinnamon and sprinkle evenly over dough. Form dough into two loaves by tightly rolling up “jelly roll” style from the short side. Gently seal ends and place seam side down into greased bread pans. Allow the dough to rise in a slightly warm oven or other warm place until doubled in size, about 30-60 minutes. Bake the loaves for 25-30 minutes at 350 degrees. Bread is done when the top, sides, and bottom are nicely browned in color, or 180 degrees to 200 degrees is reached on an instant-read thermometer.

Yield: 2 loaves

Grand Champion, Modified Non-Perishable Food

Red “Velbeet” Cupcakes

Winner: Tristan Kramar

Ingredients:

1 1/4 cups sorghum flour

1 cup granulated sugar

3 tablespoons cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

1 cup beets, canned or cooked

1/3 cup canola or grapeseed oil

2 tablespoons lemon juice

1 teaspoon vanilla extract

1/4 cup water

Preheat oven to 350 degrees.

Sift flour, sugar, cocoa powder, baking powder and salt together in a large bowl.

Pour the beets into a food processor and process until the beets look like red applesauce. Add in the oil, lemon juice and vanilla extract and continue to process until everything is incorporated. Do not overmix in order to retain the consistency of the beets.

Add the processed ingredients to the dry ingredients and stir with a spoon until dry ingredients are no longer visible.

Distribute the vegan red velvet batter throughout the cupcake tins using an ice cream scooper to ensure equal size.

Start testing for doneness after baking the cupcakes for about 20 minutes. Because of the natural moistness of the beets and lightness of the sorghum flour, they may take longer to bake than other cupcakes. They will not rise very much. To check for doneness, insert a toothpick in the center of a cupcake. If it comes out without moisture or sticky crumbs, then the cupcakes are done.

Allow the vegan red “velbeet” cupcakes to cool to room temperature. This recipe is also gluten-free.

Yield: 1 dozen cupcakes

Reserve Grand Champion, Non-Perishable Food

Croissants

Callie Enick, 15- to 18-year-olds, Non-Perishable Food Product, Reserve Champion

1 1/2 cups butter

1/3 cup flour

2 pkgs yeast

1/2 cup warm water (110-115 degrees)

3/4 cup milk

1/4 cup sugar

1 teaspoon salt

1 egg

3 3/4 to 4 1/4 cups flour

1 egg yolk

1 tablespoon milk

Cream butter with 1/3 cup flour. Roll butter mixture between two sheets of waxed paper into a 12-by-6-inch rectangle. Chill at least 1 hour. Soften yeast in warm water. Heat 3/4 cup milk, sugar, and salt until sugar dissolves. Cool to lukewarm; turn milk mixture into a large mixing bowl. Add softened yeast and 1 egg; beat well. Stir in 2 cups of the flour; beat well. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Let rest 10 minutes. Roll into a 14-inch square. Place chilled butter mixture on one half of dough; fold over other half and seal edges. Roll into a 21-by-12-inch rectangle. Seal edges. Fold into thirds. Roll into a 21-by-12 inch rectangle. Fold and roll twice more; seal edges. Chill after each rolling. Fold into thirds to 12-by-7 inches. Cover; chill several hours or overnight. Cut dough crosswise into fourths. Roll each fourth into a 12-inch circle. Cut each circle into 12 wedges. Roll up each wedge loosely, starting from the side opposite the point. Place on ungreased baking sheets, point down; curve ends. Cover; let rise until double (30-45 minutes). Beat egg yolk with 1 tablespoon milk; brush on rolls. Bake in a 375-degree oven for 12-15 minutes. Remove from baking sheets.

Yields: 48

Reserve Grand Champion, 100% Whole Grain Non-Perishable Food

White Whole Wheat Muffins

Winner: Amanda Miller, 15- to 18-year-olds, 100% Whole Grain Non-Perishable Food Product Reserve Champion

1/2 cup margarine or butter

1/2 cup granulated sugar

1/2 cup light brown sugar

1 teaspoon baking soda

1 egg

1/4 teaspoon vanilla

1 cup milk, 2%

2 cups whole wheat flour

Preheat oven to 400 degrees. Have ingredients at room temperature.

Line the muffin tin using paper baking cups or use cooking spray to coat the bottom of the muffin tin.

With an electric mixer, cream margarine, granulated sugar, brown sugar and baking soda together, scraping bowl with spatula.

In a small bowl, using a fork, beat together the egg and vanilla; add to creamed mixture. Beat until light and fluffy. Add the milk to the creamed mixture. Gradually add the whole wheat flour and lightly stir the ingredients together so dry ingredients are barely moistened. Over-mixing will make the muffins tough with tunnels.

Fill muffin tins 2/3 full and bake 15-17 minutes or until browned and done. Remove from muffin tin and cool on wire rack.

Reserve Grand Champion, Modified Non-Perishable Food

No-Bake Chocolate Peanut Butter Bars

Winner: Macey Frost

Modified Recipe

Ingredients:

2 cups PB2, divided

3/4 cup butter, softened

2 cups powdered sugar, divided

3 cups graham cracker crumbs (2 pkgs.)

1 (12 ounce) pkg. semi-sweet chocolate mini morsels, divided

Grease 9-by-13 inch pan. Beat 1 1/4 cup peanut butter and butter in large mixing bowl until creamy. Gradually beat in 1 cup powdered sugar. With stand mixer, hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup chocolate chips. Press evenly into prepared pan.

Melt remaining peanut butter and remaining morsels in medium saucepan over low heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm; cut into bars.

Store in refrigerator.

4-H Class Champions and Reserve Champions

Cheese Bread

Winner: Joshua Fortner, 7- to 8-year-olds, Non-Perishable Food Product, Champion

1 egg

1 1/2 cups milk

3 3/4 cups Biscuit mix

1 1/2 teaspoons salt

1 cup finely shredded cheddar cheese

1 tablespoon instant minced onion

Pre-heat oven to 350 degrees

Grease the bottom of a loaf pan (9-by-5-by-3) with oil or spray.

Place egg and milk in mixing bowl and beat until blended.

Add all other ingredients. Stir to blend and beat vigorously for 1 minute.

Pour batter into baking pan.

Bake for 50-60 minutes or until the top of the loaf springs back when touched with finger.

Place on a rack to cool for 5-10 minutes before removing from pan.

Slice and serve warm. Leftover bread is extra good sliced and toasted.

Brickle Bars

Winner: Jonathan Wren, 7- to 8-year-olds, Non-Perishable Food Product, Reserve Champion

1/2 cup margarine or butter

1 cup sugar

1 teaspoon vanilla

3/4 cup almond brickle pieces

2 squares unsweetened chocolate

2 eggs

3/4 cup all-purpose flour

1/2 cup mini semisweet chocolate pieces

In a medium saucepan, melt the margarine or butter and chocolate over low heat, stirring frequently. Remove from heat. Add the sugar, eggs, and vanilla. Using a wooden spoon, lightly beat just until combined (don’t overbeat or brownies will rise too high, then fall). Stir in the flour.

Spread batter into a greased 8-by-8-by-2-inch baking pan. Sprinkle with almond brickle pieces and chocolate pieces. Bake in a 350 degree oven for 30 minutes. Cool in pan on a wire rack. Cut into bars.

Yields: 16

Chocolate Chip Pumpkin Cake

Winner: Scout Meyers, 9- to 11-year-olds, Non-Perishable Food Product, Champion

3/4 cup butter, softened

1 1/2 cups sugar

1/2 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 can (15 ounces) solid pack pumpkin

1 cup (6 ounces) semisweet chocolate chips

2 squares (1 ounce each) unsweetened chocolate, melted and cooled

3/4 cup finely chopped pecans, divided

Gather ingredients, prepare cooling area, wash hands. In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, and cinnamon; add to the creamed mixture alternately with pumpkin. Fold in the chocolate chips. Divide batter in half. Stir melted chocolate into one portion. In a well-greased 10-inch fluted tube pan, sprinkle 1/2 cup pecans. Spoon chocolate batter over pecans, top with pumpkin batter. Sprinkle with remaining pecans. Bake at 325 degrees for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.

Yield: 12 servings.

Unbaked Blueberry Pie

Winner: Cade Grosoehme, 9- to 11-year-olds, Non-Perishable Food Product, Reserve Champion

1 prebaked 10 inch cornmeal pie shell (recipe below)

7 cups fresh blueberries washed, well drained, stems removed (6 cups for 9-inch pan)

1 1/4 cups sugar (1 cup for 9-inch pan)

1/4 cup cornstarch (scant 1/4 cup for 9-inch pan)

1 tablespoon lemon juice, freshly squeezed

Prepare the pie shell.

Arrange half the blueberries in the baked pie shell.

In a large non-aluminum saucepan, stir together the sugar and cornstarch.

Stir in the lemon juice and the remaining blueberries.

Bring the berries to a simmer over medium heat. Cook them until they pop and the juices thicken slightly, about 5-6 minutes.

Pour the cooked berries over the raw berries in the shell, spreading them as evenly as possible.

Refrigerate the pie for at least two hours before serving to set up.

Makes one 10-inch single crust pie.

Adapted recipe for 9-inch pan:

Cornmeal Pastry

1 cup plus 5 tablespoons all-purpose flour

3 tablespoons yellow cornmeal

1/4 teaspoon salt

1/2 cup very cold, unsalted butter, cut into small pieces

3-4 tablespoons very cold water

Mix dry ingredients (flour, cornmeal, and salt).

Cut in butter.

Add cold water and stir. Gently pat into ball and flatten into disc.

Wrap in plastic wrap, put into plastic bag, and chill for at least 20 minutes (and up to one hour).

(Note: can roll out on parchment paper, waxed paper, or plastic wrap, but not necessary.) Sprinkle flour on rolling surface and on rolling pin. Roll dough from center out. Turn it every now and then. Can sprinkle flour under dough to prevent it from sticking.

When it measures about 2 inches larger than pie pan, lift and place in pan. Be sure not to pull and stretch dough, or it will shrink as it bakes. Trim dough to 1/2 inch beyond edge of pan. Crimp. Chill again for 20 minutes before baking. Preheat oven to 425 degrees. Line pie crust with parchment paper or aluminum foil, fill with weights (beans or rice) and bake until edges are light tan (about 8 minutes). Remove from oven. Remove paper with weights. Prick bottom and sides of crust with fork.

Bake for about 8 minutes more, until crust is light golden. (Note: if edges are browning too fast, place foil ring on top.)

Remove from oven and place on rack to cool. Note: while still hot, brush with beaten egg white.

Note: Remember, for flaky pie crust, place hot filling into hot crust or cool filling into cool crust.

Tomato, Basil, and Garlic Filled Pane Bianco

Winner: Ashley Gilges, 12- to 14-year-olds, Non-Perishable Food Product, Champion

1/2 cup warm water (100-110 degrees)

1/4 cup granulated sugar

4 teaspoons Fleischmann’s Active Dry Yeast

1 cup warm low-fat milk (100-110 degrees)

1/3 cup extra-virgin olive oil

2 large eggs

2 teaspoons salt

5-5 1/2 cups King Arthur Unbleached Bread Flour

1 (8.5 ounce) jar oil-packed sun-dried tomatoes, well-drained

3/4 teaspoon granulated garlic or garlic powder

1 1/2 cups shredded Italian blended cheese, divided

2/3 cup chopped fresh basil

In a small bowl, add warm water, sugar and yeast. Stir and let sit 10 minutes. In the bowl of a stand mixer, add milk, oil, yeast mixture, eggs and salt. Mix until well-combined, about 2 minutes.

Stir in enough of the flour to make a soft dough. Knead on a lightly floured surface or with a dough hook 6-8 minutes, or until smooth and elastic. Place dough in a greased bowl, turn to grease top. Cover, let rise in a warm place until double, about 45 minutes.

Meanwhile, thoroughly drain sun-dried tomatoes; lay on paper towel to absorb moisture. Using kitchen shears, finely chop tomatoes. Line two large baking sheets with parchment paper.

Punch down dough, divide in half. Roll one piece into a 22-by-8 1/2-inch rectangle. Sprinkle on half of the garlic, cheese, basil and tomatoes. Starting with 22-inch side, roll up (jelly roll fashion) tightly. Pinch edges to seal. Place roll seam-side-down on baking sheet. With scissors, cut lengthwise down center of roll, about 1-inch deep to within 1/2 inch of the ends. Keeping cut-side up, form an “S” shape. Tuck both ends under center of “S” to form a “Figure eight”; pinch ends to seal.

Cover; let rise in a warm place until double, 45-60 minutes. Repeat with the remaining dough.

Bake the first loaf in a preheated 350-degree oven 35 to 40 minutes. Tent loaf with foil after 15-20 minutes to prevent overbrowning. Bake remaining loaf. Remove from pan; cool on wire rack.

Yield: 2 loaves, 20 slices each.

Bread Birds

Winner: Laura Heschmeyer, 12- to 14-year-olds, Non-Perishable Food Product, Reserve Champion

1/2 cup warm milk

1/2 cup warm water

1 pkg. dry yeast

1/4 cup sugar

3-3 1/2 cups flour, divided

1 teaspoon salt

1/4 cup butter or margarine, melted

1 egg

1 teaspoon vanilla

Honey Butter: 1/4 cup softened butter or margarine, 2 tablespoons honey

Slivered almonds

Currants, optional

In large mixing bowl, combine warm water and milk. Sprinkle with yeast and 1 tablespoon of the sugar, and let yeast soften and bubble. Add remaining sugar, salt, and 1 cup of flour. Mix well, then add the melted butter, egg, and vanilla. Beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down, divide into 24 pieces. To shape birds, roll each piece into a 6-8 inch rope, tie into a knot. Place on a greased baking sheet. Cut one end a few times with scissors to form tail feathers. Cover and let rise until almost doubled, about 30 minutes. Bake at 350 degrees for 17-20 minutes or until golden brown. Combine honey butter ingredients; brush over hot rolls. Return to oven for 3 minutes. Remove to cooling racks. When cooled, use a toothpick to make a small hole for the beak and insert a slivered almond. Use a toothpick to make holes for the eyes.

Yield: 24 rolls

Chocolate Chip Zucchini Cookies

Winner: Lydia Bradley, 7- to 8-year-olds, Modified Non-Perishable Food Product, Champion

Modified Recipe

Ingredients:

3/4 cup butter

1 cup Stevia

1/2 cup brown sugar

1 egg

1 teaspoon vanilla

1 1/2 cups grated zucchini

2 1/2 cups whole wheat flour

2 teaspoons baking powder

1 teaspoon cinnamon

1 cup mini chocolate chips

1/2 cup flax seed

Cream butter, Stevia and brown sugar. Beat in egg and vanilla. Mix in grated zucchini. Stir in whole wheat flour, baking powder and cinnamon. Stir in mini chocolate chips and flax seed. Drop by heaping teaspoons on a greased cookie sheet. Bake at 350 degrees for 15 minutes or until lightly brown. Cool on rack. Yield: 4-5 dozen cookies

Dark Chocolate Cappuccino Popcorn Granola Bars

Winner: Tucker Gabriel, 12- to 14-year-olds, 100% Whole Grain Non-Perishable Food Product, Champion

2 cups rolled oats

1 cup rice crispies

1/4 cup shredded unsweetened coconut

1/4 cup sliced almond

1/4 teaspoon salt

1/2 cup almond butter (you can also sub peanut butter)

1/2 cup honey

1 1/2 teaspoons instant coffee

1 1/2 teaspoons vanilla

3/4 cup dark chocolate chips, melted

Popcorn:

3 1/2 cups popped popcorn (stove pooped works best)

2 tablespoons coconut oil, melted (or you can use butter)

1/2 teaspoon instant coffee

1 teaspoon vanilla

1 ounce white chocolate, melted, for drizzling

Sea salt, for sprinkling (optional)

Line an 8-by-8 inch square Pyrex pan with wax or parchment paper.

In a large bowl combine the oats, rice crispies, coconut, almonds and salt. Mix together.

In a small microwave safe bowl combine the almond butter and honey. Microwave for 30 seconds to 1 minute or until the mixture is hot and pourable. Add the instant coffee and mix until dissolved. Add the vanilla and mix again.

Add the honey mixture to the dry oat mixture and mix until everything is moist and combined. Press the mixture into the prepared pan, and then using the back of a measuring cup press the mixture into the pan until it is tightly packed. Cover and place in the freezer for 30 minutes or the fridge for an hour.

While the bars harden make the popcorn. Place the popcorn in a large bowl. To a small bowl add the coconut oil and white chocolate. Microwave until smooth and melted about 30 seconds. Add the instant coffee and stir to dissolve. Add the vanilla.

Toss the popcorn with the melted white chocolate mixture until the popcorn is completely coated in the white chocolate.

Remove the granola bars from the freezer and cover with the 3/4 cup of melted dark chocolate. Immediately press the popcorn into the melted chocolate. Drizzle on the remaining dark chocolate and if desired sprinkle with sea salt. Return to the fridge for 15 minutes so the chocolate can harden. Cut into bars and eat.

Madison’s Mocha Coconut Brownies

Winner: Madison Kuhle, 9- to 11-year-olds, Modified Non-Perishable Food Product, Champion

3 tablespoons pureed prunes at room temperature or slightly warm (preferably organic baby food)

5 tablespoons cocoa powder (preferably, organic)

3 eggs at room temperature

1/2 cup sugar

1/4 teaspoon vanilla

1/4 cup coconut flour, sifted (such as Let’s Do Organic Coconut Flour)

1/2 cup chocolate chips (such as Enjoy Life Chocolate Chips — gluten/dairy/soy/nut free)

1 teaspoon finely ground dark roast coffee (optional)

1/2 teaspoon cinnamon (optional)

Preheat the oven to 350 degrees.

In a glass measuring cup, mix pureed prunes with the cocoa powder forming a paste. In a separate bowl, mix the eggs, sugar and vanilla. Blend this with the cocoa mixture. Stir in the sifted coconut flour until the batter is no longer lumpy. Add the chocolate chips, coffee and cinnamon. Bake in a parchment lined or greased 9-by-5-inch loaf pan for 20-24 minutes or until desired doneness or preferably 18-20 brownie bites baked in a mini muffin tin that has been well oiled. Let cool in pan before cutting.

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