If you love to dip pastry in your coffee, I challenge you to try out this recipe, which I've not only adapted for the food desert, but also adapted to make in your toaster oven (provided you have a good one that comes with a thermostat - I linked ours below, we're happy with it.) It's far, far healthier than a doughnut, but still satisfying. While you can make this recipe in a standard metal loaf pan (don't use pyrex here) or I suppose double it and use a small jelly roll pan, I discovered that the perfect pan for the recipe is a brownie pan I have that's designed for the toaster oven that is 9 1/2" x 6 1/4," just a tidge wider than your average loaf pan. A good serrated knife is also crucial to the success of this recipe; it will be impossible to cut with a straight blade.
My original recipe called for white flour, but I realized that it isn't crucial for success - so why not use whole wheat and get a bit of extra fiber? Nutrition for this recipe will vary depending on which trail mix you use - this time I used a nuts, seeds, and raisins mix I picked up in a single-serve pack at the Aldi, and a single-serve pack of Welch's Berry Mix. You can even use the packages that have chocolate chips - but before cutting, you'll want to cool your loaf in the refrigerator. I recommend against trail mixes with candy-coated chocolate, as the colored candy tends to melt, bleed, and stain your cookie (which may not bother you)
Makes 18 cookies - Nutritional information
2/3 cup sugar
3/4 cup whole wheat flour
1/2 tsp baking powder
1/3 cup (2 ounces, or 2 single-serve packages) trail mix of your choice, large chunks diced
1/2 teaspoon vanilla (or just use vanilla sugar)
Other than baking these twice, this is a pretty simple recipe:
VERY IMPORTANT: Line the entire inside of your pan with aluminum foil or parchment. Leave no gaps, as this stuff has the tenacity of a limpet. Really, I mean it - you might never use that pan again, even if it's non-stick.
Add the sugar and continue to beat until the meringue is stiff and glossy.
Bake at 350 degrees for 25 to 30 minutes, until golden brown and springy on top.
Using a gentle sawing motion, slice your loaf into 1/8 thick slices,
Return to a 300 degree oven and bake until golden brown and crisp, about 20 minutes. Enjoy.