WHOA. And I'm back. After a 7-month hiatus from food-blogging, it may be something I want to start doing again! (Time permitting).
Essentially, the short explanation for my disappearance from this blog is that 1) I live in Mexico City now; 2) I keep really busy with work and travelling (as can be seen at my other blog, Aventuras en D.F. ); 3) I have a tiny kitchen and the stove doesn't even have temperature labels; and 4) I have fallen off the vegan train. Oops! You see, living in Mexico, being vegan is much more difficult than it is in the states, for numerous reasons. However, the big reason for me was that pretty much all Mexican food includes cheese, sour cream, and/or milk. Aaand, vegan substitutions are non-existent around here. If I lived in Mexico, and never ate Mexican food, I would feel like I'm missing out on a big part of the culture here! So, I've added dairy back in to my diet. (Organic and family-farm raised, whenever possible, of course). To tell you my really dirty secret, I've even added shrimp back in to my diet. Forgive me, die-hard vegans.
SO...What does this mean for the blog? Really, nothing. If I have cheese in a recipe, it can just as easily be substituted with vegan cheese. Same thing goes for milk / almond milk, cream / coconut cream, sour cream / tofu sour cream, etc.. So, without further ado, let me give you a fully-vegan recipe that I made for lunch today: Mexican Rice. (How fitting).
Ingredients:
1 cup rice
2 cups veggie broth
1/3 cup tomato paste
1 tsp-tbsp (depending on how much you want) garlic powder
1/2 tsp cumin
~1/3 medium onion (you can use more if you wish, but I don't recommend using the whole thing)
1 cup peas (I used frozen)
Olive oil
Directions:
Heat a large frying pan over a medium-high flame, and generously coat the pan with olive oil. Toss in the rice, and mix with a spatula until all the rice is coated in oil. Sprinkle the cumin and garlic salt over the rice, and mix again. Allow the rice to toast until golden (being careful not to burn!). In the meantime, roughly chop your 1/3 onion, and mix that in as well. Stir-fry for about 2 minutes.
Now, mix the veggie broth and tomato paste into the pan as well. Crank the flame up to high heat and allow to boil out. For me, this couldn't have taken more than 15 minutes, just be sure to stir/fluff the rice every couple minutes. When the soupy-ness goes away, you'll be left with a reddish-orange rice. Reduce the heat back to medium-low and toss in the cup of green peas. Stir-fry for another 3-5 minutes, or until the peas are soft. (Or in my case, unfrozen). Store in an air-tight container in the fridge for up to 4 days. Enjoy!!
Showing posts with label Snack. Show all posts
Showing posts with label Snack. Show all posts
Sunday, September 8, 2013
Monday, February 11, 2013
PB-Banana Protein Bars
I'm in love with granola bars. Head-over-heels. They are so yummy! Luna bars, Clif Bars, and Larabars are all super-delicious, but can be expensive. Homemade granola bars, on the other hand, are quite inexpensive, and you know exactly what goes into them and what they come in contact with before you eat them. (Particularly useful for strict vegans and those who are gluten-intolerant). The homemade granola bars I made the other day are vegan (of course), gluten-free, about 160 calories each while packing in 12 whole grams of protein per bar! Guaranteed delicious and healthy. I added a vegan protein powder supplement to these bars, which I highly recommend. The brand I use is called MLO Vegetable Protein Powder, to buy it online, click here. Otherwise you can probably find it in the health-food section of your grocery store. Really good stuff to have around to mix into smoothies, granola bars, etc. But enough of raving about my protein powder (you're welcome for the free advertising, MLO), now it's time for the actual recipe!
Ingredients
1 cup rolled oats
1/2 cup vegan protein powder
1/2 cup chopped almonds
1 ripe banana
6 whole dates
1/2 cup peanut butter
3 tablespoons agave nectar
1/4 cup almond milk
Directions
Chop the banana and dates in to very small pieces.
In a saucepan on the stovetop over medium-low heat, melt the peanut butter, and stir in the agave nectar, and almond milk.
Slowly mix in the protein powder, almonds, oats, chopped banana and dates. Mix together very well--the mixture will be very thick, but keep at it until it's all mixed evenly.
Transfer the mixture to an ungreased 8 x 8 pan, and press it down into the pan using your (clean) hands. You may need to wait for a minute or two for the mixture to be cool enough to touch. Once everything is even in the pan, set the pan in the refrigerator for at least 2 hours for the bars to set.
Cut the bars in to 10 pieces, and serve cold. The only "downside" is that the bars need to be kept in the fridge, but they pop out of the pan really easily and make a great snack or pre/post workout fuel. Enjoy!
Ingredients
1 cup rolled oats
1/2 cup vegan protein powder
1/2 cup chopped almonds
1 ripe banana
6 whole dates
1/2 cup peanut butter
3 tablespoons agave nectar
1/4 cup almond milk
Directions
Chop the banana and dates in to very small pieces.
In a saucepan on the stovetop over medium-low heat, melt the peanut butter, and stir in the agave nectar, and almond milk.
Slowly mix in the protein powder, almonds, oats, chopped banana and dates. Mix together very well--the mixture will be very thick, but keep at it until it's all mixed evenly.
Transfer the mixture to an ungreased 8 x 8 pan, and press it down into the pan using your (clean) hands. You may need to wait for a minute or two for the mixture to be cool enough to touch. Once everything is even in the pan, set the pan in the refrigerator for at least 2 hours for the bars to set.
Cut the bars in to 10 pieces, and serve cold. The only "downside" is that the bars need to be kept in the fridge, but they pop out of the pan really easily and make a great snack or pre/post workout fuel. Enjoy!
Monday, December 10, 2012
Roasted Asparagus
Sometimes, veggies can be comfort food. I know some people would initially disagree--comfort foods include chocolate things, ice cream, and hot and calorie-rich meals laden with not-the-healthiest-but-delicious ingredients. Right? Okay, right, those are some comfort foods. But, when veggies are prepared a certain way, they can have a comforting, yummy, just-like-mom-used-to-make appeal. Instant cure for homesickness. Or a really bad cold. (Seriously, self, of all the times to get miserably sick...) Cue roasted asparagus. As a kid, I really didn't like the taste of it, but now, I can't get enough of it! Maybe it's this recipe. Even if asparagus isn't your favorite, just try one spear prepared this way: it might change your mind about this veggie :) Because, there are so many wonderful things in asparagus--Vitamins A, C, E, K, chromium, folate, glutahione, lots of antioxidants, and fiber. Helps prevent cancer, has anti-aging properties (who doesn't want to look young longer?), and helps prevent cognitive decline. Read more about why asparagus is so good for you here. So, at least give it a try! Here's a recipe to make a delicious roasted asparagus lunch or snack:
Ingredients:
Asparagus spears, washed and dried, with the tough bottoms broken off
Olive oil
Juice from half a lemon
Garlic salt
Black pepper
Optional: shredded veg-mozzarella cheese (Daiya brand is awesome), or regular mozzarella, if you're a non-veg
Directions:
Preheat the oven to a little more than 400 fahrenheit. (Maybe 415-425ish? The ovens here are in Celsius, and I turned that up to a little past 200)
Lay asparagus spears side-by-side in a shallow dish (I used a pizza pan)
Lightly drizzle olive oil over the spears, just enough to cover them in a very very thin layer. Roll the spears back and forth with your hands to coat all sides.
Squeeze the juice from the lemon half over the spears, as evenly as possible.
Sprinkle garlic salt and black pepper over the spears. A little goes a long way--these aren't so good if they're too salty!
I highly recommend adding a small handful of mozzarella cheese (vegan or non, whatever your preference). Works really well if you are trying to get kids to eat their greens! Again, not much is needed to give a huge flavor boost, so a small handfull sprinkled sparingly will to the trick.
Place in the oven and allow to roast for 15 minutes. Remove, and allow to cool for a minute or two. Serve hot, and enjoy!
Ingredients:
Asparagus spears, washed and dried, with the tough bottoms broken off
Olive oil
Juice from half a lemon
Garlic salt
Black pepper
Optional: shredded veg-mozzarella cheese (Daiya brand is awesome), or regular mozzarella, if you're a non-veg
Directions:
Preheat the oven to a little more than 400 fahrenheit. (Maybe 415-425ish? The ovens here are in Celsius, and I turned that up to a little past 200)
Lay asparagus spears side-by-side in a shallow dish (I used a pizza pan)
Lightly drizzle olive oil over the spears, just enough to cover them in a very very thin layer. Roll the spears back and forth with your hands to coat all sides.
Squeeze the juice from the lemon half over the spears, as evenly as possible.
Sprinkle garlic salt and black pepper over the spears. A little goes a long way--these aren't so good if they're too salty!
I highly recommend adding a small handful of mozzarella cheese (vegan or non, whatever your preference). Works really well if you are trying to get kids to eat their greens! Again, not much is needed to give a huge flavor boost, so a small handfull sprinkled sparingly will to the trick.
Place in the oven and allow to roast for 15 minutes. Remove, and allow to cool for a minute or two. Serve hot, and enjoy!
Tuesday, October 9, 2012
Apple-Date Cakes
What is happening to the Autumn in Iowa?!? Last week it was absolutely beautiful, not too cold, and all sorts of reds, oranges, and golds in the trees. And this week? So far, it's cold, windy and grey. The leaves are almost gone, and I have a feeling that the snow might come too early...In order to take my mind off of the impending winter (it's only October, Iowa, please don't do this), I've been baking some more Autumn-themed goodies! Today's creation, is, I've gotta say, to-die-for. OMG, these apple-date cakes. They're slightly chewy, and somewhere between cake and bread in the texture. I love the texture, but can't seem to find the best way to describe it! Guess you'll have to try making them and report back your opinions, darn ;) The flavor is rich, mildly spicy, and sweet (but not overly-sweet). These have to be the perfect fall dessert. They have everything going for them: they're healthy, low-cal, oil-free, gluten-free, super easy to make, and absolutely decadent. Here's the recipe:
Ingredients:
3/4 cup chopped dates
1 finely diced green apple, peeled before dicing
1 cup water
1.5 cups quick oats
1 cup Splenda (or sugar)
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Directions:
Preheat the oven to 375.
Peel and dice the green apple very finely.
In a small saucepan over the stovetop, bring the water to a boil. In the meantime, collect the diced apple and chopped dates and place them in a small glass or metal (just not plastic!) bowl. Something that will hold 2 cups of water will be large enough. Pour the boiling water over the apple and dates and stir a couple times. Now, set that bowl aside and let it cool off a little.
Pulse the quick oats a few times in a blender or food processor, until they form a flour. Transfer this flour to a mixing bowl and add in the Splenda (or sugar), cinnamon, baking soda, baking powder, and salt.
Pour the wet mixture over the dry and stir together very well.
Lightly grease an 8x8 pan, and pour the entire contents of the mixing bowl in to it. Sprinkle the top with extra cinnamon, if you like.
Place in the oven and bake for 24 minutes, remove and allow to cool for 10 minutes before trying to cut. Then, cut into 9 pieces, serve, and enjoy!! (Yummm!)
Notes:
Makes 9 servings at right about 100 calories each.
Ingredients:
3/4 cup chopped dates
1 finely diced green apple, peeled before dicing
1 cup water
1.5 cups quick oats
1 cup Splenda (or sugar)
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Directions:
Preheat the oven to 375.
Peel and dice the green apple very finely.
In a small saucepan over the stovetop, bring the water to a boil. In the meantime, collect the diced apple and chopped dates and place them in a small glass or metal (just not plastic!) bowl. Something that will hold 2 cups of water will be large enough. Pour the boiling water over the apple and dates and stir a couple times. Now, set that bowl aside and let it cool off a little.
Pulse the quick oats a few times in a blender or food processor, until they form a flour. Transfer this flour to a mixing bowl and add in the Splenda (or sugar), cinnamon, baking soda, baking powder, and salt.
Pour the wet mixture over the dry and stir together very well.
Lightly grease an 8x8 pan, and pour the entire contents of the mixing bowl in to it. Sprinkle the top with extra cinnamon, if you like.
Place in the oven and bake for 24 minutes, remove and allow to cool for 10 minutes before trying to cut. Then, cut into 9 pieces, serve, and enjoy!! (Yummm!)
Notes:
Makes 9 servings at right about 100 calories each.
Sunday, September 30, 2012
Stuffed Mushrooms
Good afternoon! Hope everybody's having a lovely Sunday :) It's certainly beautiful here in central Iowa, a perfect day to get a little sunshine, exercise, eat some good food...Mhm, a great Sunday indeed! After making some scrambled tofu for breakfast, I had some leftover peppers that I wanted to eat today. I also had some baby bella mushrooms and tofutti sitting in the fridge--which gave me the idea to make some stuffed mushrooms! I haven't had those in ages and ages, and decided it was high time to make a vegan version. Tofutti is super yummy and swaps out perfectly for dairy cream cheese, though I noticed it does take a couple minutes longer to cook. The recipe:
Ingredients:
8 ounces baby bella mushrooms, stems removed
1/2 cup finely diced bell peppers, red/orange/yellow/green--any of these work
1 teaspoon - 1 tablespoon finely diced onion
1 teaspoon parsley flakes
3/4 teaspoon garlic powder
2-3 tablespoons Tofutti brand "cream cheese" (I used French Onion flavored Tofutti)
Directions:
Preheat the oven to 350.
Rinse and dry the mushrooms, and set aside.
In a cup or small mixing bowl, mix together the peppers, onion, parsley, and garlic powder.
Scoop that mix into the mushroom caps, filling them about 3/4 of the way full.
Spread a generous amount of tofutti over the tops of the mushrooms, covering them completely.
Place in the preheated oven and cook for 18-20 minutes, or until the tofutti starts to crack a little on the top. Let cool for at least 5 minutes before serving, and really enjoy!!
Ingredients:
8 ounces baby bella mushrooms, stems removed
1/2 cup finely diced bell peppers, red/orange/yellow/green--any of these work
1 teaspoon - 1 tablespoon finely diced onion
1 teaspoon parsley flakes
3/4 teaspoon garlic powder
2-3 tablespoons Tofutti brand "cream cheese" (I used French Onion flavored Tofutti)
Directions:
Preheat the oven to 350.
Rinse and dry the mushrooms, and set aside.
In a cup or small mixing bowl, mix together the peppers, onion, parsley, and garlic powder.
Scoop that mix into the mushroom caps, filling them about 3/4 of the way full.
Spread a generous amount of tofutti over the tops of the mushrooms, covering them completely.
Place in the preheated oven and cook for 18-20 minutes, or until the tofutti starts to crack a little on the top. Let cool for at least 5 minutes before serving, and really enjoy!!
Sunday, September 23, 2012
Quinoa and Hummus Salad
As the end of September rolls in, I find myself desperately trying to fit in those last few "summer-y" things before the cold sets in. For me, that means lots of hiking, bonfires, boat rides, and super-fresh foods. Foods like this Quinoa and Hummus Salad. It's kind of similar to a pasta salad, only subtract the pasta and add the quinoa :) Plus, the sauteed veggies give a great boost to the immunity system, which we can all use as the cold weather starts to set in! This is a salad that is good the first day, but GREAT the second and third days, when the flavors absorb a little better. (Think back, think waaaay back to your first school dance. 8pm, starts off awkward, no one's talking, boys on one side of the room, girls on the other. But, as time goes on, people get chatting, enjoying the music a little more, people start dancing--eventually everything works out and everybody has a great time.) Okay, maybe a bad comparison, I know, but that's what I envision happens when I store this salad in the fridge overnight. The quinoa, hummus, and veggies all get very friendly and cozy, and this salad is magically twice as delicious the next day! But enough with bad junior-high-dance comparisons and such, here is the recipe for your Quinoa and Hummus Salad:
Ingredients:
1/2 cup uncooked quinoa
1/2 cup hummus (I used garlic hummus--yum!)
1 red bell pepper
1 green bell pepper
1 yellow or orange bell pepper
1 medium yellow onion
1 cup fresh sliced mushrooms
1 tbsp minced garlic
Spices, depending on your taste, but I used the following:
Directions:
Start to cook the quinoa over the stovetop according to box directions (usually it's one part quinoa to two parts water).
Dice your peppers and onion, and chop the mushrooms into smaller pieces. Sautee these all in a medium pan that has been lightly coated with cooking spray, over medium heat for about 8 minutes, stirring/flipping often so as not to burn. In the last minute or two, add in the minced garlic.
Remove sauteed veggies from the heat and set aside.
Transfer the quinoa to a serving bowl, and stir/mix in the hummus. Now mix in about 3/4 - 1 cup of your sauteed veggies, and lastly add the spices.
Mix everything together very well, and store in the fridge until cool, or preferably overnight.
Enjoy as a side, snack, or entree! (Also great fuel for pre/post-workout)
Notes:
You'll have leftover sauteed veggies, but not to worry! There's lots of ways to use them, one of my favorite being adding them into a Southwestern Style Scrambled Tofu. Or, if you're like me, you may just gobble them up just as they are :) They'll keep for at least 3 days in the fridge, possibly longer, but they've never lasted that long in my house!
This dish serves 2 as an entree, or 3-4 as a side or snack. The entire thing will have maximum 500 calories, so 250 for one serving as an entree, I'd call that a pretty healthy low-cal meal :) Happy munching!
Ingredients:
1/2 cup uncooked quinoa
1/2 cup hummus (I used garlic hummus--yum!)
1 red bell pepper
1 green bell pepper
1 yellow or orange bell pepper
1 medium yellow onion
1 cup fresh sliced mushrooms
1 tbsp minced garlic
Spices, depending on your taste, but I used the following:
- Salt
- Pepper
- Fresh German Thyme
- Garlic Powder
- Parsley Flakes
- Spike Brand Gourmet Natural Seasoning
Directions:
Start to cook the quinoa over the stovetop according to box directions (usually it's one part quinoa to two parts water).
Dice your peppers and onion, and chop the mushrooms into smaller pieces. Sautee these all in a medium pan that has been lightly coated with cooking spray, over medium heat for about 8 minutes, stirring/flipping often so as not to burn. In the last minute or two, add in the minced garlic.
Remove sauteed veggies from the heat and set aside.
Transfer the quinoa to a serving bowl, and stir/mix in the hummus. Now mix in about 3/4 - 1 cup of your sauteed veggies, and lastly add the spices.
Mix everything together very well, and store in the fridge until cool, or preferably overnight.
Enjoy as a side, snack, or entree! (Also great fuel for pre/post-workout)
Notes:
You'll have leftover sauteed veggies, but not to worry! There's lots of ways to use them, one of my favorite being adding them into a Southwestern Style Scrambled Tofu. Or, if you're like me, you may just gobble them up just as they are :) They'll keep for at least 3 days in the fridge, possibly longer, but they've never lasted that long in my house!
This dish serves 2 as an entree, or 3-4 as a side or snack. The entire thing will have maximum 500 calories, so 250 for one serving as an entree, I'd call that a pretty healthy low-cal meal :) Happy munching!
Monday, September 17, 2012
Olive-Topped Crackers
In my last post, I mentioned that I was at a wedding this weekend. Weddings are so fun, aren't they? :) The one I was at had a LOT of yummy food that I'm planning to attempt to recreate--so this is a week for experimenting in the kitchen! One of my favorite hors d'oeuvres was an olive-spread-topped cracker. I've never had anything like it before, but ever since trying them, I have been craving them like mad! So today I decided to see what I could do about that...Here's what I came up with:
Ingredients:
1 can ripe pitted california black olives
1.5 tablespoons olive oil
1/2 teaspoon garlic powder, or more to taste
1/2 teaspoon onion powder, or more to taste
Some crackers, I used Ritz
Directions:
Drain the can of olives and rinse under very hot water for about a minute. Immediately put the olives in a blender or food processor along with the olive oil, and puree. You may need to stir the mix a little and blend some more, the goal is to get at least 80% of the olives pureed. (A few tiny olive chunks are perfectly fine and nice, even).
Transfer the olive and oil mixture to a small bowl, and stir in the garlic and onion powders.
If you want to use this as just a dip, you're done--just scoop up the dip with some crackers, and enjoy!
However, you might be wanting to get a little fancier...If that's the case (and let's hope it is, this option is my preference!), then: preheat your oven to 350, and spread the dip on top of your crackers. Place the crackers on a baking sheet, and bake for 8-10 minutes. Remove from oven and let cool slightly, and serve. Great as an appetizer or snack, this'll be an awesome and healthy football season snack too!
Ingredients:
1 can ripe pitted california black olives
1.5 tablespoons olive oil
1/2 teaspoon garlic powder, or more to taste
1/2 teaspoon onion powder, or more to taste
Some crackers, I used Ritz
Directions:
Drain the can of olives and rinse under very hot water for about a minute. Immediately put the olives in a blender or food processor along with the olive oil, and puree. You may need to stir the mix a little and blend some more, the goal is to get at least 80% of the olives pureed. (A few tiny olive chunks are perfectly fine and nice, even).
Transfer the olive and oil mixture to a small bowl, and stir in the garlic and onion powders.
If you want to use this as just a dip, you're done--just scoop up the dip with some crackers, and enjoy!
However, you might be wanting to get a little fancier...If that's the case (and let's hope it is, this option is my preference!), then: preheat your oven to 350, and spread the dip on top of your crackers. Place the crackers on a baking sheet, and bake for 8-10 minutes. Remove from oven and let cool slightly, and serve. Great as an appetizer or snack, this'll be an awesome and healthy football season snack too!
Wednesday, September 12, 2012
Chocolate-Almond-Strawberry Soft Granola Bars
Two completely new, completely delicious recipes created in the same day? What a great first day for EVE! Tonight's recipe was born of the necessity (okay, okay, the want) for granola bars during a long weekend trip. Store-bought granola bars can be really tasty, but sometimes expensive, and tend to have a higher sugar and oil profile than I would like. So, I decided to recreate the granola bar in my own kitchen! Tonight something chocolatey and almondy sounded good. (Does it ever not??) Right before I tossed the batch in the oven, I thought it needed something...something more. Aha! I needed some strawberry in these. Hence, the first batch of C-A-S Soft Granola Bars was made. The recipe:
**UPDATE** Tried adding in 2/3 cup of raspberries, and holy moly...I would never make them without again! Definitely go for it, if you have the raspberries on hand--just add 5 minutes more cooking time, total time of 20 minutes in the oven.
Ingredients:
1 cup quick-cooking oats
1/3 cup sliced almonds
2 tablespoons cocoa powder
1 tablespoon maple syrup
1 tablespoon almond butter
2 tablespoons strawberry jam (I used sugar free)
Scant 3/4 cup almond milk (sweet or unsweet, depending on your taste)
3 Stevia/Splenda packets, or to taste
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2/3 cup raspberries (optional, but trust me--do it!)
Directions:
Preheat oven to 350
Combine first 3 ingredients in a blender or food processor, blend until a flour forms.
Pour mixture from the blender into a mixing bowl, and mix in remaining ingredients with a fork. This can be difficult to mash all together, the mixture should be quite thick. If making the recipe with the raspberries, it's a little softer and easier.
Grease a loaf pan (sizing about 8 x 4, if using 8 x 8 pan you'll need to double the recipe or the bars will be way too thin)
Pat the mixture down into the pan. It will be sticky and a little difficult to spread, but it's worth the effort to get it nice and even.
Bake at 350 for 15 minutes, be sure the top is firm when you take it out. Let cool at least 20 minutes before cutting, top with some strawberry jam just before serving (not necessary if you used the raspberries), and enjoy!
Notes:
The recipe above totals to about 500 calories, and makes 6 good-sized granola bars. If you top each with a tablespoon of sugar-free jam, each bar is still less than 100 calories. Nice way to squash a craving :)
If you're not going to top them with strawberry jam, I would recommend subbing a little more into the recipe, maybe taking out a little almond milk to keep the consistency thick. I don't like my granola bars overly sweet, so definitely add in sweetener to taste if you have a strong sweet-tooth.
**UPDATE** Tried adding in 2/3 cup of raspberries, and holy moly...I would never make them without again! Definitely go for it, if you have the raspberries on hand--just add 5 minutes more cooking time, total time of 20 minutes in the oven.
Ingredients:
1 cup quick-cooking oats
1/3 cup sliced almonds
2 tablespoons cocoa powder
1 tablespoon maple syrup
1 tablespoon almond butter
2 tablespoons strawberry jam (I used sugar free)
Scant 3/4 cup almond milk (sweet or unsweet, depending on your taste)
3 Stevia/Splenda packets, or to taste
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2/3 cup raspberries (optional, but trust me--do it!)
Directions:
Preheat oven to 350
Combine first 3 ingredients in a blender or food processor, blend until a flour forms.
Pour mixture from the blender into a mixing bowl, and mix in remaining ingredients with a fork. This can be difficult to mash all together, the mixture should be quite thick. If making the recipe with the raspberries, it's a little softer and easier.
Grease a loaf pan (sizing about 8 x 4, if using 8 x 8 pan you'll need to double the recipe or the bars will be way too thin)
Pat the mixture down into the pan. It will be sticky and a little difficult to spread, but it's worth the effort to get it nice and even.
Bake at 350 for 15 minutes, be sure the top is firm when you take it out. Let cool at least 20 minutes before cutting, top with some strawberry jam just before serving (not necessary if you used the raspberries), and enjoy!
Notes:
The recipe above totals to about 500 calories, and makes 6 good-sized granola bars. If you top each with a tablespoon of sugar-free jam, each bar is still less than 100 calories. Nice way to squash a craving :)
If you're not going to top them with strawberry jam, I would recommend subbing a little more into the recipe, maybe taking out a little almond milk to keep the consistency thick. I don't like my granola bars overly sweet, so definitely add in sweetener to taste if you have a strong sweet-tooth.
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