peanut butter breakfast bars recipe
Jun. 15th, 2019 02:38 pmI futzed this together from a recipe I found online, which I'm not linking to because 'vegan & gluten-free is healthier FOR EVERYONE ALWAYS' annoys the crap outa me. That said, it's pretty easy to make this vegan & gluten-free again if that's what your body/ethics want.
It's really useful for me to have easy-to-eat food around, Because Food Is Hard. I keep these by the bed, because eating just a bit a couple times a night keeps my blood sugar from tanking by morning.
preheat oven to 350F
whisk together dry ingredients in a largish bowl:
line an 8x8 square baking pan with parchment paper or greased aluminum foil
pour in the stuff, you might need to smush it around some with a rubber scraper
bake 20-30 minutes, until the top is golden-brown
pull out the pan & let sit on a cooling rack for an hour or so, or until it's more-or-less cooled
turn out (or pull out by the foil, is what I do) & cut into 16 pieces
the original recipe says to keep it in the fridge & I guess if you're gonna be keeping it around a while, sure, but so far I've always eaten a batch in about a week & it's lasted that long Just Fine.
(please let me know if anything in this doesn't make sense, I tend to shortcut recipes because I know what I mean)
It's really useful for me to have easy-to-eat food around, Because Food Is Hard. I keep these by the bed, because eating just a bit a couple times a night keeps my blood sugar from tanking by morning.
preheat oven to 350F
whisk together dry ingredients in a largish bowl:
- 3/4 c nuts/seeds/hemp hearts (I've been using sunflower seeds cos they're cheap, but whatever you like/have around)
- 1/2 c powdered milk (the original recipe used coconut flakes)
- 1/4 c whole wheat flour (the original recipe used oat flour)
- 1 tsp cinnamon
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2/3 c chocolate chips
- 3 tbsp canola oil
- 3/8 c peanut butter
- 1/4 c honey (I think the original used coconut sugar?)
- 1/2 tsp vanilla extract
- 2 eggs
line an 8x8 square baking pan with parchment paper or greased aluminum foil
pour in the stuff, you might need to smush it around some with a rubber scraper
bake 20-30 minutes, until the top is golden-brown
pull out the pan & let sit on a cooling rack for an hour or so, or until it's more-or-less cooled
turn out (or pull out by the foil, is what I do) & cut into 16 pieces
the original recipe says to keep it in the fridge & I guess if you're gonna be keeping it around a while, sure, but so far I've always eaten a batch in about a week & it's lasted that long Just Fine.
(please let me know if anything in this doesn't make sense, I tend to shortcut recipes because I know what I mean)