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Logan Bread

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Logan Bread

Post by wingnut » Sat Mar 16, 2019 9:30 pm

Energy Logan Bread/Brownie

There are hundreds of Logan bread (an early energy bar) recipes, here is mine. My ingredients were chosen for their complex carbohydrates and fats for energy in cold weather. There is also plenty of fiber and a caffeine kicker.


1/2 cup steel cut oats
1 cup orange juice
1 pound (about 3 1/4 cups) whole grain flour except for corn (wheat or oat are common)

I like a mix of flours - for a total of 1 measured pound (especially for the wheat intolerant):
~2 cups whole grain oat flour
~3/4 cup whole grain brown rice flour
~1/2 cup rye flour

1/2 cup brown sugar (packed) or sucanat
1/4 cup powdered milk*
2/3 cup corn meal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup of your favorite dried fruit mix, chopped, packed
1 cup total unsalted roasted sunflower and/or pumpkin seeds shelled or your favorite nut, chopped
2 tablespoons flax seed or wheat germ
2 tablespoons instant coffee (optional, more if you want)
1/4 cup peanut butter or almond butter
1/4 cup veggie oil
1/4 cup water*
3 eggs
1 cup total of - honey, maple syrup, molasses and/or sorghum syrup (your choice on proportion)
1 cup unsweetened applesauce

* Can substitute 1/3 cup of coconut or almond milk for the lactose/whey intolerant.


Pre-heat the oven to 300 F.

Part 1-

In a bowl, mix the cut oats with the orange juice, let soak for 15-20 minutes.

Put all other “dry” ingredients in a large mixing bowl (un-compress the fruit while putting it in the bowl.), stir.

Part 2 –

In another bowl, whisk together the “wet” ingredients; the peanut butter or almond butter, veggie oil, water and eggs. Then add and stir in the oats and orange juice, applesauce and syrup.

Pour the contents of the second (wet ingredients) bowl into the mixing (dry ingredients) bowl. Mix until the batter is smooth and creamy. Pour the batter into a 10 x 15 x 2 baking pan with the bottom lined with parchment paper, bake for 1 hour. Rotate the pan 180 degrees after 30 minutes. Turn the oven off and let cool for an hour with the bread inside. Then remove the pan from the oven; run a knife around the edge to release the sides, flip the bread upside down on a cookie sheet. Remove the paper. Cut into 2-3 inch squares or rectangles and place on a cooling rack to further cool and dry for 8-12 hours. Then wrap the individual rectangles in plastic wrap or put them in an air tight container(s). The bread should last several weeks if stored in a cool dry place otherwise refrigerate (lasts several months) or freeze (lasts years).
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Re: Logan Bread

Post by Henry88 » Sun Mar 17, 2019 12:18 am

wingnut thanks for taking the time to post that (soon to be thumbs up) :D
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