I love discovering new uses for ingredients, and guava paste became my passion last year. It adds an intense fruity flavor and bright holiday red color to these chewy bar cookies.
Yield: 2 dozen
Active time: 15 minutes
Start to finish: 1 hour
10 tablespoons vegetable oil, divided
1/4 cup confectioners’ sugar
11/4 cups whole-wheat pastry flour, divided
Pinch of salt
1 tablespoon egg replacement powder, such as Ener-G
1 (14-ounce) block guava paste, cut into 3/4-inch cubes
2 tablespoons freshly squeezed lemon juice
1/2 cup rolled oats
1/4 cup chopped pecans (optional)
1. Preheat the oven to 350°F, and grease a 9 x 9-inch baking pan.
2. Combine 1/2 cup oil, confectioners’ sugar, 1 cup flour, and salt in a mixing bowl, and mix thoroughly with a wooden spoon. Press mixture into the prepared pan. Bake for 20 minutes, or until set and lightly brown. Remove crust from the oven, and set aside.
3. Mix egg replacement powder with 3 tablespoons cold water, and set aside. Combine egg replacement mixture, guava paste, lemon juice, and 2 tablespoons flour in a food processor fitted with the steel blade or in a blender. Process until smooth.
4. Combine remaining oil, remaining flour, oats, and pecans, if using, in a small mixing bowl. Mix well. Spread topping over crust, and pat on oat mixture. Bake for 20 minutes, or until oats are brown. The custard should still be soft. Cool the pan on a cooling rack, then cut into squares or bars.
Note: The cookies can be refrigerated for up to 1 week, tightly covered.
Variation:
Add 1 teaspoon apple pie spice to the dough for a spicy bar.