In response to a post by Vox, here are a couple of recipes, totally unrelated to TSCB beyond Kwon cooking lots of strange things, and these are often viewed as strange. Enjoy!
1 cup brown sugar
1 cup granulated sugar
1 cup butter
2 heaping cups thinly sliced rhubarb
2 beaten eggs
2 teaspoons vanilla extract
1 cup finely chopped walnuts
4 1/2 cups sifted flour*
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
Cream together sugars and butter.
Mix in rhubarb, walnuts, and eggs.
Mix salt, soda, and baking powder into first cup of flour.
Sift in flour a cup at a time, mixing well but not whipping (you want small rhubarb chunks to remain).
Note: it will seem like a pretty dry cookie dough; that’s ok.
Drop onto cookie sheet in tablespoon-sized glops.
Cook at 400 degrees for 12-15 minutes.
Cool on rack.
*I usually use half whole-wheat and half white flour, and you can easily substitute in a half cup of wheat germ or oat bran for a half cup of flour.
2 c wheat flour
1tsp baking powder
1 1/2 tsp cinnamon
1 c sugar (brown for chewy, white for crispy)
3/4 cup of apple sauce
2 Tbs ground flax
2 tsp vanilla extract
1 1/2 c lentil puree (recipe to follow)
1 c rolled oats
1 c dried fruit
1 c dried coconut (or sub nuts,seeds, more fruit, morsels)
Lentil Puree: 3/4 c lentils, 2 c water. Simmer for 40 minutes and puree.
Yield: 1 1/2 c lentil puree
Combine flour, baking powder, cinnamon, and salt in medium bowl.
In separate bowl, mix apple sauce and sugar.
Add the flax. Combine.
Add vanilla and lentil puree. Mix to combine
Add in flour mixture in thirds and combine.
Stir in oats, fruit, coconut, and morsels.
Drop in 1 inch balls and bake for 15-17 minutes at 375 degrees F.