[Post #4 for 365 days of Vegan, Gluten-Free, Portable Power Pucks]
Oh, hello there savory power bar. OK, savory power puck. Sure you’re round, but you’re still the savory power bar I’ve been craving for the past decade.
I am confident you will feel the same once you make these. Here’s a quick roundup of features:
(1) Texture: Crispy edges and a tender interior. Yes and yes.
(2) Flavor: Pucking delicious. Toasted nuts, umami cheesiness (despite having no cheese; it’s all due to the nutritional yeast), plus the fresh complement of chopped basil.
(3) Portability: Perfection. No crumbling, thanks to my favorite egg replacer, psyllium eggs, and no refrigeration required.
(4) Ease: Mere minutes to prepare. A bit of mixing, followed by some smooshing (patty-shaping) and a quick bake.
(5) Nutrition: Terrific. High in protein, with a balance of healthy fats from the almonds and olive oil, plus, almost no sugar.
The mixture is more of a dough than a batter, hence the patty-shaping step. It will literally take about 3 minutes max to accomplish. It looks like this:
Vary the flavors any which way you like–different herbs, dried herbs, no herbs, spices, mix-ins, you name it. Have fun and here’s to power pucks!
- psyllium egg:
- ¼ cup water
- 1-1/2 teaspoons whole psyllium husks
- 1 teaspoon vegetable oil
- 1-1/2 cups almond flour/almond meal
- 2 tablespoons nutritional yeast (see note for cheese option)
- 1-1/2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 6 tablespoons nondairy millk (see note)
- 1-1/2 tablespoons olive oil
- ¼ cup packed fresh basil leaves, chopped (see note)
- Preheat oven to 350F. Greasy or spray 9 cups in a standard muffin tin.
- Psyllium egg: In a small bowl or cup, combine water, psyllium, and 1 teaspoon oil; let stand 5 minutes to thicken.
- In a medium bowl, whisk together flour, yeast, baking powder and salt; stir in the milk, olive oil, psyllium egg and basil until blended.
- Divide mixture into 9 portions (about 3 tablespoons each) and shape into a patty about the size of the muffin cup. Place patties in prepared muffin cups.
- Bake in preheated oven for 22 to 25 minutes until just set at center. Transfer to rack and let cool in tin 10 minutes. Remove pucks from cups. Serve warm, room temp, or chilled.
Cheese: If you are not avoiding dairy, an equal amount of grated Parmesan cheese can be used in place of the nutritional yeast.
Egg: If you eat eggs, feel free to use 1 large egg in place of the psyllium egg. I do not know how other plant-based "eggs" will work in this recipe (you will need to experiment).
Additional Nutrition Highlights:[br]
*Very low in cholesterol/Low in sugar/High in dietary fiber/Very high in phosphorus/High in riboflavin/High in vitamin E.
Storage: Store in an airtight container in the refrigerator for up to 5 days or freezer for up to 2 months.