OK, the link for the recipe is below. My notes are as follows:
* oat flour is expensive…..unless you put the quick oats (rolled oats) or steel cut oats from your cupboard into your blender until it becomes the consistency of flour. 1 cup steel cut oats = 1.5 cups oat flour
* recipe calls for baby food applesauce, I’m not sure why it would need to be baby food. I just bought one of those packs of unsweetened snack cups and used one
* I did not use yogurt
* I did not use “Ideal” which is granulated sugar alcohol xylitol. After some research and talking to my protein powder guy, the chemical is not something I want to be eating. I used 1/4 cup of raw granulated sugar for the batter and slightly more than that for the sprinkling.
* I did not bake mine for long enough. It said 24-28 minutes. Mine was pretty goopy in the middle so next time I would do the toothpick test rather than rely on the recipe bake time.
Here’s the picture again…..and you’ll see it looks pretty similar to the one on the original recipe.
It’s so delicious I can’t stay out of it. Even underbaked! My calorie/carb count is a a little higher because of the sugar.
Makes 16 squares (serving is one square)
Made with “Ideal” ~ 55 calories, 1 g fat, 8 g carbs, 5 g protein
Made with sugar (1/2 cup total) ~ 68 calories, 1g fat, 11g carbs, 5g protein
Looks tasty! I started perusing the site you linked to for the recipe and I came across this:
“Lesson No. 4: Turns Out Baby Food Isn’t Off-limits To Adults
Weird I know. Imagine how I felt when we started perusing the baby food aisle. As I watched Jamie frantically look for baby applesauce, I thought to myself, “Jamie is trying to steal food from our nation’s youngsters. This cannot stand!”
However, her justification made enough sense. Most baby foods don’t contain as many additives and syrup as the regular pureed brands for adults, and they are conveniently portioned for baking. Touché, Jamie. Touché.”
I assume buying the unsweetened version like you did is perfectly fine, though. Just thought you might be interested! Thank you for posting the recipe, and your notes.