Sprouts and Cookie BarsPosted: January 6, 2013
Today was spent prepping dinner, which was sausage, steak and chicken kabob. They were speared with onions, green peppers and carrots. On the side, I had Brussel sprouts and bacon sticks and a salad heavy with mixed greens, cucumber, onion, carrot, celery and hard-boiled egg. Oil and vinegar for the dressing and I was full before my plate was empty. Therefore, my lunch is already packed for tomorrow: leftover kabob emptied out onto a bed of mixed greens.
I know I’ve mentioned my love of Brussel sprouts and I’m sure you’re all sick of reading about it, but they are my favorite. I love how they grow and every time I pick up a stalk at the grocery, I inevitably have 1 or more strangers ask what it is. Great conversation starter, who knew?! I think I planted brussels last summer just to see that gorgeous stalk in my own back yard. Of course, homegrown taste EVEN MORE delicious. I hope to have success again this summer.
I’m currently awaiting the finished product of a little snack we like to refer to as “Cookie Bars”. It’s like a grainless granola bar without weird ingredients, but more of a protein bar, if you ask me! Plain and simple, it’s a recipe that can be varied in so many ways. Once you make them, it’ll be a go-to treat for the kiddos, if not for yourself.
In a food processor add
- 5-7 Medjool pitted dates and handful of other dried fruit of choice (we used banana tonight)
Process till the dates start breaking down then add
- handful of pecans
- handful of whole almonds
Process till the really big chunks are gone then add
- handful of crushed walnut
- handful of coconut powder
- a big squeeze of honey (probably 1/4 cup)
Pulse till mixed around a bit and add 1/4 cup or less of maple syrup, grade B preferably. Pulse till mixed. Must be sticky enough to lump together, if not add a bit of honey and syrup till satisfied.
Once the mixture is fully combined – sometimes, I put it in a larger bowl and use a spatula to smash it around some more, but did fine with just the processor tonight – line a baking sheet with parchment paper and flatten the mixture to an even thickness of about 1/4 an inch or your likeness. I then sprinkle it with cinnamon.
Bake at 325 for approx 20 minutes. I check on mine every 10. Timing depends on the thickness and for thicker bars, I usually flip the entire thing after 20 minutes and bake it off for 10-20 more.
Once the bar is browned, I add some sort of chocolate to the top. Sometimes a high cacao dark chip, melted in the microwave and spread on but tonight I used Enjoy brand chocolate chips because that is what I had. I sprinkled them lightly across the bar, placed it back in the oven for 1 minute then removed, spread the chocolate in a very thin layer then removed the parchment paper, with the cookie bar on top, from the sheet to cool on a rack.
As it cools, it will harden. Once cooled, I break it apart by attempting to cut it into rectangles. Sometimes it cuts well and other times, it’s more of a break line that I create.
If you use the same recipe, slightly less honey and syrup, you can toss the mixture while roasting and create a delicious cereal to be enjoyed with some milk of you choice. Warm it for an oatmeal like sensation.
My husband couldn’t wait to get his hands on one of these. While I was getting the girls dressed after bath, and before they were cooled entirely, he went ahead and cut them. Warm and delicious! A comfort treat. The girls had one before bedtime tonight. Yet, they are entirely acceptable for breakfast.
Once cool, I store them in Tupperware, with parchment or wax paper between layers in the fridge and the girls help themselves when they wake up or feel a little hungry. I’ll also grab a few and toss into a ziplock bag when we’ll be running around all day. Easy pick-me-up and a delicious treat.
Savings note: Use the ‘candy bins’ at the grocery store to bag your own nuts. It ends up to be more like $2 or less for more than enough compared to $6 for the prepackaged nuts. This is why we always have a variety in our house.