Yesterday was Canada Day and a welcomed day away from my office and alter ego as an Accounts Payable Administrator. Val was also with out clients on our national holiday so we thought it was a good day to have what we like to call…”Experimental Kitchen Day”.
Val had recently purchased My New Roots, by Sarah Britton. If you haven’t seen the book, check out her blog. So full of informative and really interesting posts. Sarah is a Holistic Nutritionist and Certified Nutritional Practitioner from Canada who has relocated to Copenhagen, Denmark. Upon arriving there, she was unable to practice as Nutritionist, but decided to pour her heart and knowledge into her blog, which quickly became world known.
Val and I decided that we would pick a couple of Sarah’s recipes (it was very hard to just pick a few, there are so many good ones!) and try them out.
Our first pick for the experimental day was to try Sarah’s Fully Loaded Breakfast Bars on page 81 of My New Roots.
Preheat the oven to 350F and line a baking sheet with parchment paper and set aside. Or in our case we decided to do a bar version so we lightly greased a square cake pan.
Combine 1 tablespoon of Chia seeds with 3 tablespoons of water in a small bowl and set aside for 15 minutes to allow the Chia to gel.
Pulse 1 1/4 cups of rolled oats in a food processor until they resemble a very rough flour. Transfer the flour to a large mixing bowl and whisk the remaining 2 cups of oats, 1 teaspoon of each baking powder and baking soda, 2 teaspoons of cinnamon and 1 teaspoon of fine salt. Put into a large bowl and set aside.
Take 1 1/2 cups of cooked white navy beans and pulse with 1/4 cup of coconut oil, melted in a food processor. Ok, here is where we improvised. We used chick peas instead. Like I said, it is “Experimental Kitchen Day”. Pulse them until creamy. Add 1/4 cup of maple syrup or honey, grated orange zest (of one orange), the Chia gel, 1/4 cup of unsweetened applesauce and 1 teaspoon of vanilla extract. Pulse all together until smooth.
Pour the mixture over dry oat mixture and stir. Add 1/3 chopped dried apricots, 1/4 cup of raisins, and 1/4 cup of pumpkin seeds. Stir it up to combine them all. We found that mixing by hand…I mean use your hands, seemed to combine all the ingredients well.
Sarah shapes these into about 10 balls and flattens them and cooks on a cookie sheet for 15-18 minutes or until golden brown. Val and I were feeling extra experimental and decided to do a bar version instead. We lightly greased a square cake pan and put the mixture into it, flattening with our hands so it was even. Cook about the same amount of time, until the outer edges are brown. Let cool completely before you cut them, or you may end up with granola. 🙂
The verdict from the group of judges we had was an overwhelming thumbs up. They were very addictive. Excellent replacement for boxed granola bars that usually contain a lot of sugar and preservatives. Use for breakfast, snack, or even as a cookie with your tea.
Stay tuned for more updates from our “Experimental Kitchen Day” on Canada Day as we do two more amazing recipes from Sarah Britton’s new book, My New Roots.