PB & J energy bars

As I’m in the process of changing career, last week I had some exams to be an English teacher.  By association: teaching, school, etc, this made me crave a peanut butter and jelly (jam) sandwich. So to turn that craving into a healthy snack I decided to make an energy bar which will bring me the same taste.

 

Ingredients

  • 190 grams (2cups) oatmeal
  • 110 grams (1/2cup) homemade  roasted peanut butter
  • 150 grams (1/3 cup) jam (apricot, strawberry, whatever you like)
  • 150 grams (1 1/2 cup) pitted dates
  • 50 grams (1/2 cup) almond meal
  • 10 grams (2 tsp) sunflower oil

 

Preparation

  1. Soak the dates in warm water for 15 minutes, and drain. OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA
  2. Place dates, almond meal, jam, peanut butter, and oatmeal in a food processor and blend until combined well. Slowly add oil while it is still mixing. OLYMPUS DIGITAL CAMERA
  3. Scoop mixture into a square baking pan, and firmly press down to make an even layer. OLYMPUS DIGITAL CAMERA
  4. Place in the freezer for 30 minutes to set, then cut into 8 rectangle bars. OLYMPUS DIGITAL CAMERA
  5. Store in the freezer or fridge.
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Cornbread

I’ve been scratching my head for a while now trying to get a salty snack I can bring on rides with me. And yesterday it hit me: cornbread! It is simple, quick to bake and can easily be made dairy-free and gluten-free.

Ingredients

  • 235ml (1 cup) Rice milk or other non-dairy milk
  • 2 eggs
  • 15gr (3 tablespoons) sunflower oil
  • 175gr (1 cup) medium-grind yellow cornmeal
  • 75gr (½ cup) corn flour
  • 35gr (¼ cup) sweet rice flour
  • 15gr (1 tablespoon) cane sugar
  • 3 pinches (½ teaspoon) salt
  • 11gr (3 teaspoons) baking powder
  • Coarse salt and fresh rosemary

Direction

  1. Preheat oven to 250C.
  2. In a small bowl, whisk together milk, eggs and oil.
  3. In a medium bowl, stir together cornmeal, corn flour, sweet rice flour, sugar, salt, and baking powder.
  4. Add wet ingredients to dry ingredients and whisk until combined.
  5. Pour into lightly greased 9 inch square pan.
  6. Bake for 20 minutes, or until knive comes out clean. After 12 minutes of cooking sprinkle some coarse salt and fresh rosemary on top if you want some extra salty flavor.

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Cornbread is versatile and can be paired with sweet (jam, honey cashew butter…) or salty (eggs, bacon, goat cheese…) food.