No-bake granola bars: healthy and low sugar

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Inspiration called on me to make a batch of granola bars, or rather, inspiration + a hungry child on an early-morning dog walk. Racking my brain for ingredients, we encountered a yummy bar at our local coffee shop and attempted to replicate it, with no added sugar. Also, this is the first time I’ve ever used cocoa butter in a recipe and it won’t be the last! The result: deliciousness.

Makes about 12 – 1″ pieces

1. In a food processor, process:

1/2c of peanuts (mine happened to be roasted and unsalted)

1/2c of dried cherries

1/4-1/2c of oats

1/4c of:

chia seeds

sesame seeds

2. In a slow drizzle while the processor is on, add:

1/4c of coconut oil

1/4c of cocoa butter (I got wafers from Mountain Rose Herbs)

1/4c of buckwheat flour

3. Pour mix into a medium sized bowl and stir in 1/4-1/2c chocolate chips (67% dark chocolate)

4. Transfer mixture to parchment paper lined dish and refrigerate

5. Remove after hardened and cut into 12 pieces

6. Consume.

 

Reflections: Next time I will probably double the recipe. The sweetness of the bar is unimposing and just enough to satisfy – thanks to the cherries and chocolate chips. No syrup or honey needed!

-Kristin

My Fav Sauce: Chimichuri!

photo-7I love sauces! They really dress up whatever is on your plate! One of the sauces that I just have to have on hand these days is my chimichuri sauce! I love it on grilled veggies, meats and even as a dipping sauce for my homemade sourdough bread. The possibilities are endless. I recently made a quinoa, sauteed veggie bowl and topped it with a poached egg and this chimichuri sauce. The outcome. So good!

Traditional chimichuri sauce recipes use a combination of parsley and cilantro, mixed with olive oil, white wine vinegar and some other spices and sea salt. I prefer to use cilantro without the parsley and really enjoy the flavor of balsamic vinegar. So here is my version of this yummy green sauce! Enjoy! Emma

Ingredients:

1 bunch cilantro
3-4 cloves garlic
1/2 cup olive oil
1 tablespoon balsalmic vinegar
1/2 – 3/4 teaspoon sea salt
freshly ground pepper
a pinch or more of red pepper flakes

Method:

Place cilantro and garlic in food processor and pulse until well chopped. Add sea salt, pepper and red pepper flakes and vinegar. Pulse for a couple of seconds. Add oil and pulse a little more until a sauce forms. Keep in fridge. It won’t last too long though….

-Emma