A tender Bundt cake recipe with oats, chocolate chips and peanut butter, made gluten-free, just like the new-this-year Trio Girl Scout cookies.
I’ve had a long and happy relationship with the Girl Scouts for many, many years so I was delighted when this month’s Bundt Bakers host Kelly from Passion Kneaded suggested the theme of Girl Scout cookies, using either the actual cookies or the flavors for inspiration.
As I wrote here, joining a Girl Scout troop was one of the main reasons I solidified friendships and settled in at a new school, in a new country that was ostensibly my own. That supportive environment allowed me to grow and explore in a safe and creative way. I was a Girl Scout through elementary school and into high school and my fellow scouts have remained my lifelong friends.
My first real job after I graduated from university was at the Girl Scouts and I worked with a woman who taught me grace under pressure, how to cooperate with and motivate volunteers and how to comport and express myself articulately in meetings with financial backers. Among other valuable lessons. She gave me scary big responsibilities and made sure I had the support to fulfill them. She reminded me, in fact, very much of my former troop leader in that regard.
Our volunteers and area coordinators came from every race, every socio-economic group, every religion. What they had in common was a staunch belief in the innate ability of girls to succeed, to grow, to become responsible, contributing members of society - a society that would be made greater by the educated and creative influence those girls would have, as the strong and capable women they would become, through participation in the Girl Scout program.
Years passed and I was blessed with girls of my own. At the first opportunity, I made sure they were able join Girl Scout troops and took turns being troop leader for one of the other throughout the years they were involved in scouting. I saw them learn resilience and perseverance, both leadership skills and how to be a supportive team member, and I saw their natural curiosity and creativity enriched by being part of the Girl Scouts.
Girl Scout cookies come in some wonderful flavor combinations, many new since I was involved with the program. My absolute favorite is the Thin Mint, closely followed by the peanut butter cookies, called either Do-Si-Do or Peanut Butter Sandwich cookies, depending on the bakery and region, but I decided, in the spirit of a true Girl Scout, to explore the new and base my cookie on the latest addition, called the Trio.
It tickled me to bake my Trio Bundt in a Nordic Ware Duet pan (<Amazon affiliate link) which has a 5-cup capacity but you can use a six-cup pan if you prefer. Or even full size pan but the Bundt will just be shorter.
Ingredients
3/4 cup or 70g five-minute oats (These are the step between quick cooked and rolled oats.)
1 1/4 cups or 125g gluten-free bread flour mix (I like this one from Dove Farm. <Amazon affiliate link)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup or 140g creamy peanut butter
1/2 cup 100g packed brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup or 120ml milk
3/4 cup or 150g semi-sweet chocolate chips
Optional for serving: A good sprinkling of powdered sugar
Method
Preheat oven to 350°F or 180°C. Grease and flour your Bundt pans or pan or use a gluten-free baking spray.
In a medium sized mixing bowl, combine the oatmeal, flour, baking powder and salt.
In large bowl, beat the brown sugar and peanut butter with your electric mixer on medium speed until light and fluffy, scraping the bowl down occasionally. Beat in the vanilla and the two eggs.
Beat in flour mixture and then pour in the milk as it mixes till well blended, scraping the bowl occasionally.
Fold in the chocolate chips.
Pour the batter evenly in your prepared pans or pan and smooth out the top.
Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
Leave the Bundts to cool for about 10 minutes and then turn them out on a wire rack to cool
completely.
Sprinkle with a little icing sugar before serving, if desired. Of course, Trio cookies don’t have icing sugar but I’m taking poetic license here because it looks pretty.
Enjoy!
Were you a Scout growing up? What's your favorite cookie? Perhaps it's been recreated as a Bundt cake in this fabulous list of Girl Scout Cookie inspired Bundts! Many thanks to Kelly from Passion Kneaded, our host this month's Bundt Bakers for this great theme.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send me an email with your blog URL to foodlustpeoplelove@gmail.com.
Years passed and I was blessed with girls of my own. At the first opportunity, I made sure they were able join Girl Scout troops and took turns being troop leader for one of the other throughout the years they were involved in scouting. I saw them learn resilience and perseverance, both leadership skills and how to be a supportive team member, and I saw their natural curiosity and creativity enriched by being part of the Girl Scouts.
Girl Scout cookies come in some wonderful flavor combinations, many new since I was involved with the program. My absolute favorite is the Thin Mint, closely followed by the peanut butter cookies, called either Do-Si-Do or Peanut Butter Sandwich cookies, depending on the bakery and region, but I decided, in the spirit of a true Girl Scout, to explore the new and base my cookie on the latest addition, called the Trio.
It tickled me to bake my Trio Bundt in a Nordic Ware Duet pan (<Amazon affiliate link) which has a 5-cup capacity but you can use a six-cup pan if you prefer. Or even full size pan but the Bundt will just be shorter.
Ingredients
3/4 cup or 70g five-minute oats (These are the step between quick cooked and rolled oats.)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup or 140g creamy peanut butter
1/2 cup 100g packed brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup or 120ml milk
3/4 cup or 150g semi-sweet chocolate chips
Optional for serving: A good sprinkling of powdered sugar
Method
Preheat oven to 350°F or 180°C. Grease and flour your Bundt pans or pan or use a gluten-free baking spray.
In a medium sized mixing bowl, combine the oatmeal, flour, baking powder and salt.
In large bowl, beat the brown sugar and peanut butter with your electric mixer on medium speed until light and fluffy, scraping the bowl down occasionally. Beat in the vanilla and the two eggs.
Beat in flour mixture and then pour in the milk as it mixes till well blended, scraping the bowl occasionally.
Fold in the chocolate chips.
Pour the batter evenly in your prepared pans or pan and smooth out the top.
Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
Leave the Bundts to cool for about 10 minutes and then turn them out on a wire rack to cool
completely.
Sprinkle with a little icing sugar before serving, if desired. Of course, Trio cookies don’t have icing sugar but I’m taking poetic license here because it looks pretty.
Enjoy!
Were you a Scout growing up? What's your favorite cookie? Perhaps it's been recreated as a Bundt cake in this fabulous list of Girl Scout Cookie inspired Bundts! Many thanks to Kelly from Passion Kneaded, our host this month's Bundt Bakers for this great theme.
- Brown Sugar Coconut Bundt Cake with Dark Chocolate Ganache from Tux at Brooklyn Homemaker
- Chocolate Dipped Vanilla Mini Bundt Cakes from Renee at Magnolia Days
- Chocolate Mint Bundt Cake from Teri at The Freshman Cook
- Coconut Caramel Samoas Bundt Cake from Anshie at Spice Roots
- Cranberry Lemon Bundt Cake from Jelena at A Kingdom for a Cake
- Do Si Do Mini Bundts from Anne at From My Sweet Heart
- Double Glazed Peanut Butter & Chocolate Fudge Bundt from Laura at Baking in Pyjamas
- Golden Nut Bundt (Juliettes Bundt) from Tammy at Living the Gourmet
- Lemon Bundt Cake with Lemonade Frosting from Anna at Media Racion Doble, Por Favor
- Lemon Yogurt Bundt Cake with Limoncello Glaze from Pam at Sidewalk Shoes
- Lemonade Bundt from Jane at Jane's Adventures in Dinner
- Lemonade Bundt Cake from Esti at Mummy & Cute
- Marbled Samoa Bundt Cake from Patricia at Patty's Cake
- Mini Samoa Bundt Cakes from Andrea at Adventures in All Things Food
- Mini Vanilla Bundt Cakes with Lemon Drizzle from Kathya at Basic N Delicious
- Mint Chocolate Chip Bundt Cake from Sarah at The Chef Next Door
- Mint Filled Coconut Vanilla Bundt from Shilpi at Simply Veggies
- Peanut Butter Tagalong Bundt Cake from Mary Ellen at That's My Home
- Peppermint & Chocolate Marble Bundt Cake from Lara at Tartacadabra
- Samoa Bundt Cake from Bea and Mara at I Love Bundt Cakes
- Samoa Bundt Cake from Jana at Jenny and Sweets
- Samoas Bundt Cake from Aisha at La Cocina de Aisha
- "Savannah Smiles" Lemony Bundt Cake from Samantha at Un Mordisco Un Pecado
- Spiked Lemonade Bundt from Kelly at Passion Kneaded
- Tagalong Bundt Cake from Wendy at A Day in the Life on the Farm
- Tagalong Cookie Core Bundt from Julie at Eat, Drink, Be Mighty
- Thin Mint Chocolate Bundt Cake from Rebekah at Making Miracles
- Toffee-tastic Bundt Cake from Linda at Brunch with Joy
- Trios (Peanut Butter-Chocolate Chip-Oat) Bundt from Stacy at Food Lust People Love
- Whole Grain Oats Bundt {Rah-Rah Raisins} from Rocío at KidsandChic
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send me an email with your blog URL to foodlustpeoplelove@gmail.com.
