Golden Blond Cookie Bread with Chocolate Nut Fudge and Sauce

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It’s hilarious cos I was meant to bake a cake with the first set of ingredients, and make some fudge balls in the second, but then when the cake thing turned out SO DELICIOUSLY CRUNCHY and awesome, I was like, “screw that, I’m changing the recipe”, haha!

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OMG, I can’t believe how much this is like a cookie, but also a bread, it’s like got the crunchiness of a cookie for the crust, and feels like bread on the inside. I LOVE it when I unintentionally come up with stuff like this.

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Having nut fudge on top of something like this just really felt like it was the right thing to do! Though with all the heavy ingredients, I would suggest not to have too much of this!

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For the nut fudge, I used macadamia nuts as I just happened to buy a really awesome roasted, unsalted packet at Trader Joe’s. I understand it may be hard to find this, so you can use any nut butter for the fudge, and for the cookie bread, you may need to stick to a lighter coloured nut butter if you really can’t use macadamias.

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Golden Blond Cookie Bread with Chocolate Nut Fudge and Sauce

Cookie Bread
3/4 cup all purpose flour
1/4 cup whole wheat pastry flour
2 tablespoons tapioca starch
1 tablespoon potato starch
1/4 cup & 1 tablespoon white grape juice
2 tablespoons cup cashew/almond meal
2 tablespoons homemade macadamia nut butter
2 tablespoons unsweetened coconut milk
2 tablespoons canola oil
1 tablespoon pure maple syrup
1 tablespoon extra light olive oil
1 1/2 teaspoon baking powder
1 teaspoon virgin coconut oil
1 teaspoons pure vanilla extract
1 teaspoon pure stevia
1/2 teaspoon rice vinegar

Chocolate Nut Fudge
2 tablespoons nut butter (I used homemade macadamia nut butter)
1 1/2 teaspoons finely shredded coconut
1 1/2 teaspoons cacao powder
1 teaspoon coconut sugar
1 tablespoon oat flour
freeze for 30 mins until hardened, roll into balls, put on plate, freeze another 20 mins

Chocolate topping
1 tablespoon virgin coconut oil, melted
1 teaspoon cacao powder
1/2 teaspoon pure maple syrup

Preheat oven to 350°F (176°C).

Add the all purpose flour, whole wheat pastry flour, tapioca starch and potato starch in a sifter, with a bowl underneath to catch the flour. Sift the four ingredients 2 times, then place it in a bowl.

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If you haven’t made the macadamia nut butter, you can add a packet of macadamia nuts into the blender/food processor and grind until the oils release and that the nuts become buttery and liquidy.

In the large bowl with the sifted flour, add the grape juice, cashew/almond meal (finely ground up cashews or almonds), macadamia nut butter, coconut milk, canola oil, maple syrup, olive oil, baking powder, coconut oil, vanilla extract, stevia and rice vinegar. Stir until it’s well mixed.

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Spray some non-stick cooking oil on a baking tray (I used a 9×13 inch) and spoon the batter on. With mine, I had it thinner, spread out on one side of the pan.

Bake in the oven for 50-55 minutes.

To make the Nut Fudge: Add 2 tablespoons of any preferred nut butter in a bowl with the coconut, cacao powder, coconut sugar and oat flour. Stir until it’s very well mixed and even.

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Once the cookie bread finishes baking, spread it on top with a butter knife.

To make the Chocolate topping: Combine all the ingredients in a small bowl, then drizzle it over the cookie bread.

Cut it into small slices and serve.

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Golden Blond Cookie Bread with Chocolate Nut Fudge and Sauce
Serves: 2
 

Ingredients
Cookie Bread
  • ¾ cup all purpose flour
  • ¼ cup whole wheat pastry flour
  • 2 tablespoons tapioca starch
  • 1 tablespoon potato starch
  • ¼ cup & 1 tablespoon white grape juice
  • 2 tablespoons cup cashew/almond meal
  • 2 tablespoons homemade macadamia nut butter
  • 2 tablespoons unsweetened coconut milk
  • 2 tablespoons canola oil
  • 1 tablespoon pure maple syrup
  • 1 tablespoon extra light olive oil
  • 1½ teaspoon baking powder
  • 1 teaspoon virgin coconut oil
  • 1 teaspoons pure vanilla extract
  • 1 teaspoon pure stevia
  • ½ teaspoon rice vinegar
Chocolate Nut Fudge
  • 2 tablespoons nut butter (I used homemade macadamia nut butter)
  • 1½ teaspoons finely shredded coconut
  • 1½ teaspoons cacao powder
  • 1 teaspoon coconut sugar
  • 1 tablespoon oat flour
  • freeze for 30 mins until hardened, roll into balls, put on plate, freeze another 20 mins
Chocolate topping
  • 1 tablespoon virgin coconut oil, melted
  • 1 teaspoon cacao powder
  • ½ teaspoon pure maple syrup

Instructions
  1. Preheat oven to 350°F (176°C).
  2. Add the all purpose flour, whole wheat pastry flour, tapioca starch and potato starch in a sifter, with a bowl underneath to catch the flour. Sift the four ingredients 2 times, then place it in a bowl.
  3. If you haven’t made the macadamia nut butter, you can add a packet of macadamia nuts into the blender/food processor and grind until the oils release and that the nuts become buttery and liquidy.
  4. In the large bowl with the sifted flour, add the grape juice, cashew/almond meal (finely ground up cashews or almonds), macadamia nut butter, coconut milk, canola oil, maple syrup, olive oil, baking powder, coconut oil, vanilla extract, stevia and rice vinegar. Stir until it’s well mixed.
  5. Spray some non-stick cooking oil on a baking tray (I used a 9×13 inch) and spoon the batter on. With mine, I had it thinner, spread out on one side of the pan.
  6. Bake in the oven for 50-55 minutes.
  7. To make the Nut Fudge: Add 2 tablespoons of any preferred nut butter in a bowl with the coconut, cacao powder, coconut sugar and oat flour. Stir until it’s very well mixed and even.
  8. Once the cookie bread finishes baking, spread it on top with a butter knife.
  9. To make the Chocolate topping: Combine all the ingredients in a small bowl, then drizzle it over the cookie bread.
  10. Cut it into small slices and serve.


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