A few months ago I had to start eating Gluten Free. I thought I was past the point of discovering new allergies that easily succumbed to Claritan or Allergra. Nope. Not so. Thanks to lots of great new cookbooks, the transition has at least been manageable. And what I'm looking for in food hasn't really changed: fun to make without going crazy and piles of good taste. This recipe meets and exceeds all those expectations.
A recipe that could please everyone is rare. Gluten-free, vegan, tasty, and more. Provided you're not allergic to nuts, I highly recommend diving into the fab offering from The Sexy Vegan. Go check out the review--or simply go order the cookbook. it's amazing as demonstrated by...
The Almond Brothers Breakfast Bar
Makes 12 bars
1 cup roughly chopped raw almonds
1 cup raw shelled sunflower seeds
1/4 cup roasted pepitas
1 cup rolled oats
8 ounces dried cherries
1 cup almond butter
1/4 cup maple syrup
2 ripe bananas, mashed or passed through a potato ricer
Salt
Light oil or vegan margarine for greasing pan
Reheat the oven to 300 F. In a large bowl, combine the almonds, sunflower seeds, pepitas, oats, cherries, almond butter, maple syrup, bananas, and a pinch of salt, and stir until well mixed. Lube up a 9-by-13-inch baking dish with the oil, and pour in the nut mixture. Press the nut mixture all the way out to the edges, making sure it's in an even layer. Bake for 25 minutes, or until the edges are slightly brown. Remove from the oven, and let cool on the counter for at least 1 hour. Cut into bars by cutting crosswise into quarters, then lengthwise into thirds. Store the breakfast bars in a zip-top bag in the fridge for up to one week.
--The Sexy Vegan, page 56
All Rights Reserved. Published by New World Libary.
A recipe that could please everyone is rare. Gluten-free, vegan, tasty, and more. Provided you're not allergic to nuts, I highly recommend diving into the fab offering from The Sexy Vegan. Go check out the review--or simply go order the cookbook. it's amazing as demonstrated by...
The Almond Brothers Breakfast Bar
Makes 12 bars
1 cup roughly chopped raw almonds
1 cup raw shelled sunflower seeds
1/4 cup roasted pepitas
1 cup rolled oats
8 ounces dried cherries
1 cup almond butter
1/4 cup maple syrup
2 ripe bananas, mashed or passed through a potato ricer
Salt
Light oil or vegan margarine for greasing pan
Reheat the oven to 300 F. In a large bowl, combine the almonds, sunflower seeds, pepitas, oats, cherries, almond butter, maple syrup, bananas, and a pinch of salt, and stir until well mixed. Lube up a 9-by-13-inch baking dish with the oil, and pour in the nut mixture. Press the nut mixture all the way out to the edges, making sure it's in an even layer. Bake for 25 minutes, or until the edges are slightly brown. Remove from the oven, and let cool on the counter for at least 1 hour. Cut into bars by cutting crosswise into quarters, then lengthwise into thirds. Store the breakfast bars in a zip-top bag in the fridge for up to one week.
--The Sexy Vegan, page 56
All Rights Reserved. Published by New World Libary.