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Ancient Grain Fig Date Bars

Ancient Grain Date Fig Bars

Since granola is typically a breakfast item in our house, I try especially hard to stay away from processed refined sugars when making or buying it.  This is probably the main reason I’ve steered away from most grocery-store granolas, but last year I discovered Purely Elizabeth Granolas and it’s one of the few store-bought granolas that I buy with enthusiasm.  Purely Elizabeth Granolas are full of nutrient-rich oats, amaranth, quinoa, sunflower seeds, chia seeds, coconut oil, and naturally sweetened with coconut sugar.  I’ve tried to recreate this granola at home, but so far have been unable to successfully replicate it so I treat myself to this store-bought version every once in a while.  Recently Purely Elizabeth announced a recipe contest using their line of Hot Ancient Grain Oatmeal Cereals and I thought it would it be a fun challenge.  I came up with these Ancient Grain Fig Date Bars and I’m so excited to share these with you.  These chewy crunchy little energy bars are made with wholesome ingredients such as almonds, oats, buckwheat, millet, amaranth, flax, quinoa, chia seeds, hemp seeds, and are bound together with softened figs and dates.  Using Purely Elizabeth Ancient 6-grain Cereal adds such a variety of whole grains and seeds and the bonus is that there’s no need to buy and store separate little bags since they are all included in the cereal.  Besides a touch of maple syrup, no other sweeteners are added, but they are plenty sweet thanks to the natural sweetness of the figs and dates.

This recipe was selected as one of the top 15 favorites and the next round is determined by voting.  If you could take a minute and stop by here to vote for these bars, it would make my day.  Thanks to all of you who support me- I wish I could give each of you a big personal hug right now!

Ancient Grain Date Fig Bars

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Ancient Grain Fig Date Bars
 
Ingredients
  • 1 cup Purely Elizabeth Organic 6 Grain Hot Cereal
  • 1 cup raw almonds, chopped
  • ½ cup calimyra figs, about 6 figs
  • ½ cup medjool dates, about 8-9 dates
  • 2 tablespoons maple syrup
  • ½ teaspoon kosher salt
Instructions
  1. Preheat oven to 325. Line an 8x8 baking pan with parchment paper.
  2. Spread hot cereal and almonds evenly on a large rimmed baking sheet. Bake for 8-10 minutes, until toasty and fragrant. Set aside.
  3. While toasting the cereal and almonds, place figs and dates in a small bowl. Pour enough boiling water over the fruit to just cover. Soak for 20 minutes and then drain over a strainer. Do not squeeze water out from figs and dates.
  4. In the bowl of a food processor, add the figs, dates, maple syrup and salt. Process mixture until smooth.
  5. In a large mixing bowl, combine the toasted cereal and almonds with the processed fruit mixture. Mix together with a wooden spoon until thoroughly combined. Transfer mixture to prepared baking pan and press firmly with the back of rubber spatula.
  6. Bake for 17-20 minutes, until top is no longer sticky. Cool completely before cutting into bars.
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Chewy Almond Butter Bars

Chewy Almond Butter Bars

Let’s start 2015 off with a wholesome, satisfying, sweet-but-not-too-sweet, dense, and chewy energy bar.   I have always been a perpetual snacker- I purposely leave room at mealtimes just so that I have room to snack.  Healthy treats with various whole grains, nuts, seeds, and natural sweeteners are my usual preferred snacks and these slightly adapted chewy almond butter bars from Maria Speck’s Ancient Grains for Modern Meals fit the bill for my ideal snack.  These delightful bars are comprised of oats, brown rice crisps, hazelnuts, sunflower seeds, sesame seeds, dried fruit, and bound together with a blend of almond butter and honey.  They are mostly no-bake (oven is used at the beginning just to toast the oats and seeds) and come together in minutes.  Happy New Year!

Chewy Almond Butter Bars

Chewy Almond Butter Bars

Chewy Almond Butter Bars

Chewy Almond Butter Bars

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Chewy Almond Butter Bars
Serves: 12 2 x 2½-inch bars
 
Ingredients
  • 1 cup old-fashioned rolled oats
  • ¼ cup chopped hazelnuts
  • ¼ cup sunflower seeds
  • 1 tablespoon white sesame seeds
  • 1 tablespoon ground flax seeds
  • 1 cup brown rice crisps cereal
  • ¼ cup currants
  • ¼ cup chopped dried apricots
  • ¼ golden raisins
  • ¼ cup creamy almond butter
  • 1 tablespoon coconut sugar
  • ¼ cup honey
  • ¼ teaspoon fine sea salt
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350. Line an 8-inch square baking pan with parchment paper.
  2. On a large rimmed baking sheet, evenly spread oats, hazelnuts, sunflower seeds, and sesame seeds. Bake for 8-10 minutes, stirring once or twice, until mixture is toasty and fragrant. Transfer to a large mixing bowl. Add the flax seeds, cereal, currents, apricots, and raisins. Stir with a wooden spoon until combined.
  3. In a small saucepan, stir the the almond butter, coconut sugar, honey, and sea salt together over medium-low heat until sugar and salt are dissolved, about 5 minutes. Turn off heat and stir in vanilla.
  4. Working quickly, pour the almond butter mixture over the oat mixture and mix together until thoroughly combined. Use the back of a rubber spatula or lightly oiled hands to press the mixture firmly into prepared pan. Chill until firm, about 30 minutes, before cutting into bars. Store in the refrigerator or at room temperature in an air-tight container.
Notes
adapted from Ancient Grains for Modern Meals
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Banana Sushi with Strawberry Chia Jam and Almond Butter

Banana Sushi with Strawberry Chia Jam and Almond Butter

Last week the kids’ back to school packets came in the mail.  Is summer really almost over?!  As much as I love food and cooking, one thing I have come to dread with the school year is packing lunches.  I have no creativity when it comes to making fun lunches for the kids.  I know there are tons of ideas floating around on pinterest, but it’s overwhelming to look at all of that cute stuff and feel like there’s no time and/or energy to make any of it.  “Banana sushi” is one fun lunch that I can handle though.  Here’s one of our favorite spins on banana sushi and it’s totally easy and do-able even on rushed weekday mornings.

Ever since trying this raspberry chia jam from A House in the Hills, I’ve been trying all sorts of variations of chia jams.  They are gorgeous and tasty.  I used strawberry chia jam this time, but almost any fruit chia jam (or store-bought jam) will work wonderfully.  Be sure to make the jam ahead of time and then everything can be assembled quickly in the morning.  Here’s to easy and fun kids lunches!

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Banana Sushi with Strawberry Chia Jam and Almond Butter
 
Ingredients
For the strawberry chia jam:
  • 1 cup fresh or frozen strawberries, halved
  • 1 tablespoon honey
  • 1 teaspoon lemon juice
  • 2 tablespoons white chia seeds
For the banana sushi:
  • 1 whole wheat or whole grain tortilla
  • 1 banana
  • 1 tablespoon almond butter (or sunbutter to make nut-free)
  • 1 tablespoon strawberry chia jam
Instructions
For the strawberry chia jam:
  1. In a small saucepan, combine the strawberries, honey, and lemon juice. Soften the strawberries on medium-low heat, mashing the berries with a wooden spoon or whisk.
  2. Stir in the chia seeds and transfer to a small jar. Refrigerate for at least 1 hour to allow the jam to set.
For the banana sushi:
  1. Spread a thin layer of almond butter on the tortilla and then spread a layer of strawberry chia-jam on top.
  2. Lay the banana across the bottom third of the tortilla and roll up tightly. Cut into one-inch pieces and serve.
Notes
strawberry chia jam adapted from A House in the Hills

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