Sunday, February 21, 2016

My Kind of Bar



There are several wonderful things about Sundays. One is having time to cook a few things for the week. The other is The Good Wife, a show that ensnared me with its legalese and fantastic supporting cast. Elsbeth Tascoini! Meryl Streep's doppleganger daughter! That dude who ended up on Downton Abbey! Eli Farking Gold! They resurrected Denny from Shondaland to smile his Denny smile at Alicia and Kalinda made thigh high boots workplace appropriate. The only possible upside of the series coming to an end is that Logan Huntzberger will be have time off to visit Stars Hollow.

Anyhoo, during the week I have to be very organized in order to eat and cook well, and so Sundays usually involve a fair amount of gathering and prepping. I've been trying to eat smaller meals  - and more of them. Since I cannot possible prepare that many meals in day I wind up turning to the Kind bar 1-2 times a week to fill in as a mini meal.  I'm a big fan of the Kind bar, especially their line of 5g of sugar ones. But I had a sneaking suspicion I could create my own without too much effort. So today I did.

I used the recipe creator at Livestrong to try and get the bars to be in line with the nutrition on a standard Kind bar and got pretty close. In my sophomore effort I intend to try to boost the protein. You can add other ingredients as you like. I think pumpkin seeds would be a nice addition.

Here's that recipe:

Pinch Bar
Print recipe only here

INGREDIENTS
1 1/2 cups Rolled Oats
3/4 cup whole raw almonds
1/4 cup raw sunflower seeds
1/4 cup unsweetened flake coconut
1/4 cup dried sour cherries, chopped
2 T bittersweet chocolate chips, chopped
4 T natural peanut butter
3 T honey

METHOD
Preheat over to 350. Line an 8-inch square baking pan with parchment paper, leaving several inches overhanging on the sides.

On one baking pan, place the almonds and toast for about 5 minutes. Remove from oven and reserve until cooled.

On a separate pan, toss the oats, coconut, and sunflower seeds for about 15 minutes. Remove from oven and cool.

In a small saucepan over low heat, stir the peanut butter and honey together until it softens and is smooth.

Roughly chop the sour cherries and chocolate chips and transfer to a medium sized mixing bowl.
Roughly chop the almonds, leaving them mostly whole. Add all dry ingredients to the mixing bowl and toss to combine. Add the peanut butter mixture and stir well to combine. Press the mixture into the prepared pan, using a glass or bottom of a measuring cup to pack it down well. Refrigerate about 15-30 minutes. Remove from fridge and cut into 16 bars. Store covered in fridge for several weeks.

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