Tags Posts tagged with "breakfast"

Tag: breakfast

Cashew Date Bars

I’m not a huge fan of eating on the go. I like to spend time with my food, which should be fairly obvious by the mere existence of this blog. All too often, however, I find myself grabbing and going, eating on the run or at best, shoving something down in front of the computer screen. Not one to comporomise on quality and taste – at least when I can help it – I’ve found some solid solutions to my eating-on-the-go habit. Sullivan Street Bakery makes a terrific zucchini and gruyere flatbread, and luckily we live in a city where a great slice of pizza is never more than a few blocks away, especially if you know where to look.

For a healthier option, fruit stands are a dime a dozen in this city, and make great use of the loose change in your purse or pocket. For a little more change, and a super-packed boost of vitamins, you can grab a freshly made fruit or vegetable juice. I’m also a big fan of bars – Luna, Kashi, Kind, you name it – but I know that the laundry list of ingredients in most energy bars makes them look an awful lot like candy bars and makes me wonder how processed is too processed.

So last week I tried making my own bars, for a healthy, on-the-go snack based on one of my favorite brands: Lara Bars. Whatever the flavor, Lara Bars all have very few ingredients – and all ones I can pronounce. One of my favorites is their Cashew Cookie, which is simply dates and cashews. It seems like I’m running with a trend here on my two ingredient recipes, and after making these bars, I can confidently say that two is not too few; it’s just right.

Making the bars was simple: I combined one cup of dates with one cup of cashews and a tablespoon of water in a food processor, and pulsed until the mixture was chunky. I had to give the mixture a little stir to get things going again, and when I did so, I decided to remove about 1/4 of the mix and set it aside. I then pulsed what was left until smooth, and combined the two parts with my hands, rolling everything into a ball. Next I flattened out the mixture into a long rectangle, smoothing it on the top and on the sides with a knife. I molded this into a loaf pan – although any square or rectangular pan will do here – and put it in the refrigerator to cool. After about 30 minutes, I cut the cashew-date mix into bars, and kept them in the fridge until I was ready to eat. They tasted great and made me feel much better about eating breakfast or a snack on the go all week!

Homemade Granola

Homemade granola is one of those things that takes very little time and effort, but yields very worthwhile results. Making granola can be as simple as combining ingredients in a bowl, and then baking them on a baking sheet. The fun part comes when you get creative – or in my household, precise – with the ingredients you choose: any combination of oats, nuts, fruits, seeds, oils and sweeteners.

I started making granola because I was finding it very difficult to please a certain somebody with the granola I was buying at the store. It was either too sweet, too fruity, or contained too many ingredients. After disappointing Goldilocks too many times, I decided to try my hand at my own granola. It needed to have nuts (but not too many), only have a hint of sweetness, it could maybe have some dried fruit (but preferably not raisins) and seeds were ok, so long as they weren’t too small. And if I used cinnamon, it would have to be subtle, not overwhelming.

I ended up with a very quick, but very rewarding granola, made of rolled oats, chopped almonds, sunflower seeds, a hint of cinnamon, a larger pinch of ginger, dried cranberries, all tied together with honey. All it took was mixing all of ingredients, except for the cranberries, in a bowl, spreading the mixture out on a baking sheet, and baking it at 350 degrees for about 30 minutes. I like trying various combinations, but this simple one seems to please every time.

For my latest batch, I used extra ginger powder and molasses instead of honey, for a somewhat winter-seasonal granola. I also added a handful of pecans and extra sunflower seeds, which I roasted separately, coated in more ginger, so that those clusters would be particularly zingy, but so that the whole granola wouldn’t be overwhelmed with ginger. It’s going fast!

For the recipe and other granola variations