Gluten-free Pear-Chocolate Chip Muffins

With my first post of the season, I would like to officially welcome everyone to fall! I feel like I should have said that back in August, since that is when all of the Halloween and fall merchandise hit the stores. For those who live in areas where the temperatures drop in early September, I suppose it’s not a big deal to have fall flavors pop up early. Here in the sunshine state, however, it still feels too much like summer, even into mid-October.

Thankfully, temperatures have finally gotten a little cooler lately, especially at night, helping boost those fall vibes. Even on the warmest days, I still couldn’t resist switching my protein coffee into fall mode the moment the pumpkin spice almond milk hit the shelves. Slowly but surely, the spirit of fall is sinking in, thus my transition into fall mode with my sweets.

This is my first fall-inspired sweet of the season. I know it does not use either of the traditional fall favorites, apples and pumpkins, but I did still choose a fall harvested fruit, the pear. I’m not big on eating pears raw because of my issue with their texture, but I love baking them into food for their flavor. These muffins showcase the pear flavor perfectly and when paired with dark chocolate chips….need I say more? Even better, these muffins are gluten-free and only cost 155 calories, making them a great on-the-go breakfast or healthy snack when a sweets craving strikes. I urge you to give them a try, especially when you begin to grow tired of everything pumpkin and apple this season!

Gluten-free Pear-Chocolate Chip Muffins

(Yield: 16 Muffins)

Ingredients:

  • 3 cups Old-fashioned Rolled Oats; divided
  • 2 ¼ tsp. Ground Cinnamon; divided
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ¼ tsp. Sea Salt
  • 1 large Egg
  • 1 ¼ cups Whole Buttermilk
  • 5 tbsp. Pure Maple Syrup
  • 1 ½ tbsp. Olive Oil
  • 2 Pears; finely chopped
  • 5 tbsp. Dark Chocolate Chips (70% or higher)
  • ¼ cup chopped Pecans; unsalted
  • 2 tsp. Sucanat

Preparation:

  1. Preheat oven to 375°. Line two standard size muffin tins with paper liners (16 total). Fill remaining empty cups with 2 tbsp. water to prevent the tin from warping. Set aside.
  2. In a blender, pulverize 2½ cups oats into a fine flour. Transfer oat flour to a large bowl and add remaining ½ cup oats, 2 tsp. cinnamon, baking powder, baking soda, and salt. Set aside.
  3. In a small bowl, whisk egg. Add in the buttermilk, maple syrup, and oil. Add the egg mixture to the flour mixture, stirring until just combined. Fold in pears, chocolate chips, and pecans. Scoop batter into prepared muffin tin, filling each liner three-quarters full. Set aside.
  4. In another small bowl, toss together Sucanat and the remaining ¼ tsp. cinnamon. Sprinkle 1/8 tsp. Sucanat mixture over batter in each liner. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
  5. Allow muffins to cool in the tin for 10 minutes before removing and placing on a wire rack to cool completely. Store in an airtight container for 3 days or freeze and defrost when needed.

Nutrients Per Serving: 1 Muffin

Calories: 155, Protein: 4 g.,

Total Fat: 6 g., Sat. Fat: 2 g.,

Fiber: 3 g., Sodium: 130 mg.,

Sugars: 9 g., Carbs: 22 g.,

Cholesterol: 14 mg

RECIPE ADAPTED FROM: H. BAINBRIDGE
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019

Carrot Cake Oatmeal Cookies

The past few weeks have been a whirlwind of chaos. I feel like summer just started, yet here we are, about to officially welcome fall. Time seemed to pass by in the blink of an eye because the past several weeks have been busier than usual for me. A few weeks ago my oldest daughter returned to school (first grade) and my youngest daughter started her first year of school (pre-K). Next up was the return of Hellenic Dance practice for my oldest and then we had family come to visit. Directly after that we spent several days bracing for a hurricane that thankfully avoided us almost entirely. The kids were off school for a few days so once they went back and schedules resumed normal operation, I quickly began work on building new workout routines/meal plans for my fitness groups, which happened to include coming up with this delicious, healthy cookie recipe.

Since my gears are still currently in the process of switching from summer to fall, I wasn’t quite ready to nose dive into everything fall flavored. I wanted to make something that used the warm spices of fall, such as cinnamon, nutmeg, and allspice, but did not make apple and pumpkin the star of the show. I had a jar of organic pureed carrots that I wanted to use up before it expired so that became my starting point. This quickly led me to a craving for carrot cake, but I certainly had no ambition to make a cake with everything going on. The kids were begging for cookies so I thought, why not try making a carrot cake cookie.

To keep things plant-based and gluten-free, I started with a base of mashed bananas and oats. Rich and sweet, ripe bananas are a great source of fiber, vitamins, and minerals, like potassium. Bananas also lend a creamy texture while binding the dough together, thus avoiding the need for eggs. To add more moisture and nutrients to the dough, I used a jar of organic pureed carrots. Although you could certainly use finely shredded carrots, I prefer to use pureed. Not only does it save a step during prep and clean-up, but it also blends more smoothly into the cookie batter, which improves the texture of the final product while preventing kids and/or husbands from detecting its presence. The best part is it doesn’t even take much of the orange root veggies to add a significant nutrition boost. The relatively small amount of pureed carrots provides numerous antioxidants and nutrients, with soaring amounts of beneficial beta carotene and vitamin A.

Therefore, if you love sweets and need a clean cookie that will fit into your meal plan/macros, this recipe is for you. When consumed as part of a nutritionally balanced diet, these cookies are a treat you can feel good about eating!

Carrot Cake Oatmeal Cookies

(Yield: 12 Cookies)

Ingredients:

  • 2 Ripe Bananas
  • 2 cups Old-Fashioned Rolled Oats
  • 4 oz. Jar Organic Pureed Carrots
  • 3 tbsp. Dried Unsweetened Cranberries
  • 3 tbsp. Chopped Unsalted Walnuts
  • 2 tbsp. Unsweetened Coconut Flakes
  • 1½ tsp. Ground Cinnamon
  • 1¼ tsp. Pure Vanilla Extract
  • ¼ Pumpkin Pie Spice

Preparation:

  1. Preheat oven to 350°. Line a large baking sheet with parchment paper. Set aside.
  2. In a large bowl, mash the bananas. Add oats, carrots, cranberries, walnuts, coconut flakes, cinnamon, vanilla, and pumpkin pie spice. Mix well to combine.
  3. Wet fingers and scoop ¼ cup of mixture into your hands. Form into a ball and place onto prepared baking sheet. Gently flatten with hand. Continue with remaining batter.
  4. Bake cookies for 18 to 20 minutes, or until golden brown. Place baking sheet on a rack to cool. Store in an airtight container in the refrigerator for up to 3 days. Extras can be frozen in freezer bags until ready to serve. Enjoy!

Nutrients Per Serving: 1 Cookie

Calories: 91, Protein: 2 g.,

Total Fat: 2 g., Sat. Fat: 0.5 g.,

Fiber: 3 g., Sodium: 3 mg.,

Sugars: 3 g., Carbs: 15 g.,

Cholesterol: 0 mg

RECIPE ADAPTED FROM: A. VALPONE
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019

Skinny Coconut Lime Bars

20190610_161750Welcome to summertime! A period of the year when the sun’s out longer, temperatures seem to get hotter by the day, kids have finished school, and a taste for the tropics spreads throughout the country. Although the official start of summer is still over a week away, summer vibes are already in full swing.

20190610_161621As many hit the roads or hop on planes to make the most out of their summer vacations, my family will be having fun locally this year. After all, we already live in a tourist mecca that gives us much to see and explore in our own backyard so why not utilize it. We will be frequenting Walt Disney World and the beaches voted best in the U.S., so nothing to complain about. We do plan to vacation next year so I have a year to daydream of all the fun places I want to explore next.

20190610_161422If you’ll be like me, dreaming of destinations rather than experiencing it first hand, try venturing out to places unknown with your taste buds. A great way to experience other places in the world without traveling is through a culture’s food.

For example, if getting whisked away to the islands is your dream, then try making these skinny coconut lime bars. Enjoy the flavors of the tropics, zesty lime and creamy coconut, all without wrecking your hard-earned summer bod. So kick back, put the lime in the coconut, and whisk it all up into a delicious, sweet summer treat!

 

Skinny Coconut Lime Bars

(Yield: 16 Bars)

 

Ingredients:

  • ½ cup Coconut Flour
  • ½ cup White Whole-Wheat Flour
  • 1¼ cups Pure Maple Flakes; divided
  • ¼ tsp. Sea Salt; divided
  • ¼ cup Coconut Oil; room temperature
  • 4 Large Eggs
  • 1 tbsp. Lime Zest; finely grated
  • ½ cup Fresh Lime Juice (about 5 limes)
  • ¼ cup Unsweetened Shredded Coconut; lightly toasted

 

Preparation:

  1. Preheat oven to 350º. Mist an 8×8 inch baking pan with cooking spray. Line the pan with parchment paper, using a length of paper long enough to partly cover the sides of the pan for easy removal. I recommend not skipping this step as it will be more difficult to get the bars out of the pan.
  2. In a medium bowl, combine coconut flour, white whole-wheat flour, ¼ cup maple flakes, & 1/8 tsp. sea salt. Stir to break up any lumps. Use a pastry cutter to blend in oil until the mixture resembles a coarse crumb. Press evenly into prepared pan. Bake until crust is golden, 8 to 10 minutes.
  3. Meanwhile, in a large bowl, combine eggs, remaining 1 cup of maple flakes, lime zest, lime juice, shredded coconut, & remaining 1/8 tsp. sea salt. Whisk until well combined, about 30 seconds.
  4. Pour egg mixture over baked crust and return to the oven. Bake until filling is set, about 10 to 12 minutes. Remove from oven and place on a wire rack to cool completely.
  5. Once bars have cooled, run a knife around the edges of the pan to loosen. Grab the excess parchment paper and lift the bars out of the pan. Place on a cutting board and cut into 16 squares to serve.

 

Nutrients Per Serving: 1 Bar

Calories: 119 Calories, Protein: 3 g.,

Total Fat: 6 g., Sat. Fat: 4 g.,

Fiber: 2 g., Sodium: 56 mg.,

Sugars: 8 g., Carbs: 14 g.,

Cholesterol: 47 mg

 

RECIPE ADAPTED FROM: M. WREN
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019

Orange Chocolate Veggie Muffins

20190408_130309Muffin or cupcake. Cupcake or muffin. There really isn’t much difference between the two these days in regards to calorie, fat, and sugar content. In order to appease the increasing needs of our modern age sweet tooth, more and more muffins get drizzled with sugary icings or sprinkled with rich, buttery streusels than ever before. To put it simply, most muffins are just cupcakes pretending to be good for you. They have become less like their healthier, quick bread ancestors and more like their calorie bomb, cupcake cousins. The muffins that I’m sharing with you today, however, are not those kind.

20190408_130052As a momma to two picky eaters, I often have to utilize human’s instinctive desire for sweets to my advantage. My kids hate anything veggie on their plates at dinner time, but throw it into a dessert, like these muffins, and they are none the wiser. Even my husband had no idea there were veggies hidden inside when I sent him off to work with one for a quick, on-the-go breakfast. Speaking of breakfast, these high fiber, low calorie, vegetarian-friendly muffins don’t just make for an easy afternoon snack or indulgent dessert, they’re also a nutritious breakfast treat when you’re short on time. Since practically everyone is short on time these days, whether you’re a parent, working professional, student, or all of the above, these muffins can easily be worked into a busy schedule. The recipe is quick to prepare and freezable, allowing you to prep them in advance at your convenience. If you want to add more veggies to you or your child’s diet while enjoying a “treat”, add these muffins into your next weekly meal rotation!

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Orange Chocolate Veggie Muffins

(Yield: 12 Muffins)

 

Ingredients:

  • 1  cup White Whole-Wheat Flour
  • ¾ cup Oat Flour
  • 2 tbsp. Unsweetened Cocoa Powder
  • 1 tsp. Instant Espresso Powder
  • 1 tsp. Baking Powder
  • ¾ tsp. Ground Nutmeg
  • ½ tsp. Ground Cinnamon
  • ½ tsp. Baking Soda
  • ¼ tsp. Sea Salt
  • 1 large Egg
  • ¾ cup Whole Buttermilk
  • 3 tbsp. Raw Honey
  • 2 tbsp. Olive Oil
  • 2 tbsp. Pure Cane Sugar
  • 1 tsp. Pure Vanilla Extract
  • 1 cup shredded Zucchini
  • ½ cup peeled & shredded Carrots
  • 1 tbsp. Orange Zest

 

Preparation:

  1. Preheat oven to 400°. Line a 12-cup muffin tin with paper liners. Set aside.
  2. In a large bowl, combine white whole-wheat flour, oat flour, cocoa powder, espresso powder, baking powder, ¾ tsp. nutmeg, ½ tsp. cinnamon, baking soda, & sea salt.
  3. In a small bowl, whisk the egg. Stir in the buttermilk, honey, oil, cane sugar, & vanilla. Add the contents of the small bowl to the contents of the large bowl. Stir together until just combined. Fold in the zucchini, carrots, and orange zest.
  4. In prepared muffin tin, fill each cup ¾ full with batter. Bake for about 15 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the tin for 10 minutes before removing to a wire rack to cool completely. Muffins can be stored in an airtight container at room temperature for up to 3 days. Place in a freezer bag and store in the refrigerator up to 1 week or in the freezer for 1 month. Enjoy!

 

Nutrients Per Serving: 1 Muffin

Calories: 134 Calories, Protein: 4 g.,

Total Fat: 4 g., Sat. Fat: 1 g.,

Fiber: 2 g., Sodium: 158 mg.,

Sugars: 8 g., Carbs: 22 g.,

Cholesterol: 17 mg

 

RECIPE ADAPTED FROM: H. BAINBRIDGE
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019

Skinny Frozen Banana Pops

20190326_114118Imagine for a moment that you’re passing through your kitchen and you notice a bunch of bananas becoming overly ripe. What do you do? Do you try to eat as many as you can before they go bad? Do you whip up some banana bread? Do you slice them up and freeze for smoothies? Or would you just simply toss them out? As you can see, there are many options for salvaging bananas, so hopefully your answer was not to just toss them out. I personally love bread and muffins, and if it was still fall or winter I would have made some. However, since we have officially hit spring, I thought it was time for a new way to prevent banana waste that would compliment the warming temperatures. So I did a little research, ran a few tests, & viola, these frozen banana pops were born.

IMG_20190322_170845_932As a foodie that’s doing my best to stay fit, I’m always on the hunt for foods I can give a cleaner, more nutritious makeover to. After a recent visit to the amusement park, I was reminded of my previous love for frozen, chocolate-covered bananas. Instead of giving up on these sweet treats altogether, I thought I’d try to make them healthier. With that said, bananas on their own are a rather healthy snack option. Containing both potassium and manganese, they pack a mineral punch. Potassium is an important nutrient because it helps keep your blood pressure regulated, while manganese is needed for the body to produce collagen. A protein found in skin, bones, tendons, and connective tissue, collagen is most known for improving the health of our skin, hair, and nails. Beyond keeping us youthful, collagen can also help relieve joint pain, prevent bone loss, and boost muscle mass.

20190326_114259With all the benefits a regular banana provides for the body, it honestly doesn’t take much to clean up a frozen banana pop. Therefore, I started my process by stripping the banana back down to its roots, before adding toppings that contain more nutritional value than chocolate alone. Dark chocolate, chopped nuts, and unsweetened shredded coconut all add nutritional value while making the banana feel more decadent. I also refrained from submerging the entire banana in melted chocolate and opted for sprinkles of chopped dark chocolate instead. To make the toppings adhere to the banana while providing a bit of protein and sweetness, I mixed a blend of unsweetened almond milk, all-natural peanut butter, and pure maple syrup. Once assembled, my version is only 169 calories a pop and are without all the harmful processed ingredients you’d find in store-bought frozen bananas.

20190326_114221So the next time you need to keep hunger at bay without ruining your diet, give these nutty and chocolaty frozen banana pops a try. They will satisfy your sweet tooth without feeling any of the guilt!

 

Skinny Frozen Banana Pops

(Yield: 8 Servings)

 

Ingredients:

  • 4 large Bananas; peeled & cut in half crosswise
  • 5 tbsp. Unsweetened Plain Almond Milk
  • ¼ cup Natural Creamy Unsalted Peanut Butter
  • 1 tbsp. Pure Maple Syrup
  • ¼ cup Unsweetened Shredded Coconut
  • ¼ cup Finely Chopped Dark Chocolate
  • ¼ cup Chopped Pecans or Walnuts
  • 8 Wooden Pop Sticks

 

Preparation:

  1. Line a large sheet tray with parchment paper. Pour toppings (coconut, dark chocolate, chopped nuts) onto a large plate. Set aside.
  2. Gently push a wooden stick into the cut end of each banana. Place on prepared sheet tray & set aside.
  3. In a small bowl, combine almond milk, peanut butter, and maple syrup until smooth. Holding one banana pop over the bowl, spoon peanut butter mixture over the banana, making sure to cover all sides. Allow excess to drip back into the bowl.
  4. Over the plate of toppings, hold the covered banana and evenly sprinkle with shredded coconut, dark chocolate, and nuts. Lay the completed banana pop on the prepared baking sheet. Repeat process with remaining bananas.
  5. Cover prepared bananas and freeze until firm, or at least 4 hours. Transfer to a zip-top freezer bag or container and store for up to 2 months.

 

Nutrients Per Serving: 1 Banana Pop

Calories: 169 Calories, Protein: 4 g.,

Total Fat: 9 g., Sat. Fat: 3 g.,

Fiber: 3 g., Sodium: 11 mg.,

Sugars: 12 g., Carbs: 21 g.,

Cholesterol: 0 mg

 

RECIPE ADAPTED FROM: C. LYONS
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019

 

 

Cherry Breakfast Muffins

20180605_111234When morning hits, do you rush to the kitchen for something to eat or are you just rushing to get out the door? I admit there was a time I would always be rushing to get out the door, never leaving myself any time to eat an adequate breakfast. Although I’m still always rushing, thanks to the snooze button, I now always make sure I never leave without a bite to eat.

The importance of breakfast is highly overlooked, and those who skip it happen to be the ones who need it the most. If you’re always waking up groggy and sluggish, a boost of balanced nutrition first thing in the morning will get your engine going and help you be more productive throughout the day. Additionally, those who opt for breakfast tend to make healthier food choices and eat less overall throughout the day, leading to a healthier weight and life.

20180605_110128Despite knowing all the benefits of breakfast, it happens to be the one meal most people still feel okay skipping. This is largely due to the fact that people do not feel like waking up and cooking a meal. If this describes how you feel, please don’t think there aren’t any options. These cherry breakfast muffins are a perfect example of the many ways you can enjoy a healthy bite to eat without making a mess in the kitchen before the sun rises. Breakfast muffins, overnight oats, yogurt parfaits, pre-made, frozen breakfast sandwiches and burritos are all healthy, easy options for breakfast in a hurry, without having to turn to processed, pricey, and typically unhealthy meal replacement shakes.

What I personally love about these cherry muffins is they provide balanced, natural nutrition that’s easy to eat on the go or pack away as a snack. Healthy ingredients like wheat germ, whole-wheat flour, olive oil, and dried cherries allow each muffin to provide a healthy dose of protein (5 g.) and fiber (3 g.), while remaining relatively low in calories (202) and fat (1 g.) than a typical coffee shop muffin. Without losing the great taste of their full fat cousins, these muffins provide enough protein and fiber to keep you full and satisfied.

20180605_115939For those who happen to be a gym rat or fitness enthusiast, you have the option of doing what I do and spiking this recipe with a scoop of protein powder. The addition boosts each muffin to 20 grams of protein, 8 grams of fiber, and enough essential nutrients to adequately power a more active lifestyle. If you do elect to utilize this method, keep in mind that the nutritional content of each serving will solely depend on the brand you use. The powder I use is a certified organic, plant-based blend (no whey or soy) that is free from questionable chemicals and unnatural ingredients. It contains 15 grams of protein, 5 grams of fiber, and 1 billion CFU of probiotics per serving.

Whether you choose to nutritionally enhance these muffins with your own protein powder or leave them as is, you can expect them to take about 30 minutes to prepare from start to finish, with approximately 10 minutes of hands on time. This recipe will yield 12 muffins, with each serving consisting of 1 muffin. You may store these muffins in an airtight container for 3 days, in the refrigerator for one week, or in the freezer for 3 months. If you elect to give these muffins a try, I promise they will never disappoint as a delicious, quick and easy breakfast, snack, or dessert!

 

Cherry Breakfast Muffins

 

Ingredients:

  • 6.75 ounces (1 ½ cups) White Whole-Wheat Flour
  • 1 cup Dried Cherries
  • ½ cup Toasted Wheat Germ
  • ½ cup packed Light Brown Sugar
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • ½ tsp. Salt
  • ¼ tsp. Ground Allspice
  • 1 cup fat-free Milk
  • ¼ cup light Olive Oil
  • 1 Large Egg

 

Preparation:

  1. Preheat oven to 400°. Line a 12-cup muffin tin with paper liners. Coat liners with cooking spray. Set aside.
  2. In a large bowl, place the flour, cherries, wheat germ, brown sugar, baking powder, baking soda, salt, and allspice. Stir with a whisk until combined, then make a well in the center of the mixture.
  3. In a small bowl, whisk the milk, oil, and egg together. Pour the milk mixture into the well of the flour mixture and stir until all ingredients are just moistened.
  4. Divide batter evenly among the prepared muffin cups. Bake for approximately 15 minutes, or until a toothpick inserted in the center comes out clean. Cool 5 minutes in the pan on a wire rack. Remove muffins from the pan and place on the wire rack to cool completely. Enjoy!

 

RECIPE ADAPTED FROM: MAUREEN CALLAHAN
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2018

Almond Butter Snack Bars

20180511_185312Time. There never seems to be enough of it, and if you’re always on the move or always busy, it’s a guarantee you’ll be looking for something quick to snack on. Don’t settle for unhealthy processed food or overpriced snack bars when you can quickly make your own moist, healthy, and delicious ones at home for less.

20180511_185130It doesn’t matter if you’re a beginning cook or well advanced in the kitchen, these bars are quick and simple to make. Invest a short amount of time preparing them each week and you’ll be rewarded with a week’s worth of healthy snacks, on-the-go breakfasts, or dessert bars at a fraction of the cost you’d pay for processed, pre-made fare. They are only $1.15 per serving if you bake them in a 9×9 inch baking pan, which will yield approximately 16 bars. If you try to compare the quality to anything in the stores, I guarantee you’ll be paying at least $3-5 per serving, making these bars extremely budget-friendly!

20180511_185024If you do elect to give this recipe a go, be sure to store the bars in an airtight container. They will keep in the refrigerator for one month or up to three months in the freezer. Simply leave a bar out at room temperature for a few minutes to warm up before you devour it or give a quick zap in the microwave if you’re short on time. At 9 grams of protein and 6 grams of fiber, these bars will satisfy your hunger, give you energy to keep up with your busy lifestyle, and ensure you’re meeting your nutritional needs. Each bar contains high-quality protein, carbs, and fats, as well as blood-sugar balancing ingredients to keep you in tip top shape. So find some time to unwind and have fun preparing a delicious and good for you treat!

 

Almond Butter Snack Bars

 

Ingredients:

  • ½ cup raw Agave Nectar
  • 2/3 cup Almond Butter
  • 2 tsp. pure Vanilla Extract
  • 1 cup Oat Flour
  • 1 cup Old-Fashioned Oats; whole
  • 1 ¾ cups soaked & dehydrated Buckwheat Groats or Kasha
  • 1/3 cup Chia Seeds
  • 1 tsp. Ground Cinnamon
  • ¼ tsp. Sea Salt

 

Preparation:

  1. Line a 9×9 inch pan with parchment paper, leaving excess hang out two of the ends so the bars can easily be lifted from the pan.
  2. Place the agave, almond butter, and vanilla in a bowl. Stir mixture rapidly until well-combined and creamy.
  3. In a large bowl, combine the oat flour, oats, buckwheat/kasha, chia seeds, cinnamon, and salt. Mix together until just combined.
  4. Pour the almond butter mixture into the bowl with the flour mixture. Mix together until thoroughly combined.
  5. Using your hands (make sure they are super clean or use gloves), press the mixture evenly into the prepared pan. Use a rubber spatula to smooth out and ensure the entire pan has an even surface.
  6. Cover and place the pan in the refrigerator for a minimum of 1 hour to allow the bars to firm up and hold their shape for cutting. Bars can be left at room temperature up to 3 days but are best kept in the refrigerator (1 month) or freezer (3 months). If freezing, be sure to cut bars before storing in freezer.

RECIPE ADAPTED FROM: GINA HUDSON
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2018