Epic Peanut Butter Granola Bars for renegades and rebel bakers

Anyone who doesn't understand the importance of salt to bring sweetness to life will probably hate everything I make. I hold nothing against you, if salt in a sweet food just isn't your jam. I know that you are out there -- and judging by the desserts I've had at high end restaurants that were bland and simply sweet and flavourless to my palate, I may indeed be the renegade that nobody speaks about in polite company.  

The right salt makes all the difference. That is to say, refined 'table salt' doesn't do your body any good, and doesn't do flavour much good. Himalayan salt, or any other simple earth salt will usually do the trick. I don't get fancy with it. Remember when we all used to be all about the sea salt? Unfortunately, because of the high concentration of minute plastic particulate in the oceans, sea salt has become a bit of a  risky proposition. 

This is my long winded way of saying that these granola bars are absolutely epic, but inadequate salt will be their downfall. In my opinion, any dessert or snack that involves peanut or almond butter will absolutely beg for a little salt. 

I grew up in a house that eschewed salt under the umbrella of health-consciousness. I was once made to feel like a sinner for attempting to sprinkle a couple grains of table salt on a slice of cucumber. However, rest assured, renegade bakers, earth salt will not cause you the problems associated with refined salt. I do urge you to use it as an enhancer, not as a flavour on its own, but I don't think you need to be shy. Other things also bump up flavour -- a shot of acid (in this case, apple cider vinegar) some other layers of mystery and nuance (hello, tonka bean powder, vanilla, cinnamon). But without our old friend NACL, even these tricks will fall flat. 

Toasting the oats, and then the coconut, before combining ingredients will elevate these little bars, and the combination of ingredients give them a bit of a caramel hit. My partner is a pretty big fan, and finds them to be a very satisfying snack when he needs something to keep him going. 

Finally, use the highest quality raw ingredients you can -- these will still be loads more economical than any box of granola bars you can buy.

equipment needed:

whisk

mixing spoon

mixing bowls

scraper

measuring spoons

measuring cups

square silicone pan or glass/metal pan lined with baking parchment

a square of baking parchment (used when pressing the concoction into the pan)

microwave (or use a double boiler on the stove if you prefer)

microwave safe bowl (I use a pyrex measuring cup)

spatula or other dull edge

ingredients:

A)

1/2 cup coconut nectar

1/2 cup natural peanut butter (I used crunchy, the organic one made by Nuts To You because it's awesome)

1 tbsp molasses

1 tsp vanilla extract

1 tbsp apple cider vinegar

20 g cocoa butter (I have cocoa butter pastilles that I can melt to use in baking and confection. Pastilles or chips will be easier to use than large chunks just fyi)

B)

1 1/4 cup oat flakes

1 1/4 cup fine desiccated coconut (unsweetened)

2 tbsp date powder

1/2 tsp himalayan salt

1/2 tsp tonka bean powder

C)

1/2 cup dry roasted, salted peanuts (I buy blanched organic peanuts,  toss them with water and himalayan salt, and then oven roast them on a low temperature, often further dehydrating them overnight on the lowest temperature in the oven)

directions:

1. in a large skillet on the stove, dry toast the oat flakes until lightly browned, and then remove to a large bowl.

2. dry toast the coconut in the skillet until lightly brown. This will happen very quickly so don't take your eyes off it. Add to the large bowl

3. add the date powder and salt, mix well, and set aside.

4. In a microwave safe dish, combine the ingredients from part A, and heat them in the microwave until they can be easily whisked together. Mix really well.

5. pour the part A concoction over the part B melange in the big bowl, and mix well.

6. finally, add the roasted peanuts, and stir them in.

7. press the resulting mixture into your square pan -- I use silicone because it's very easy to work with. If you prefer pyrex or metal, please make sure you remember to like it with baking parchment!!

8. cover the mixture in the pan with a piece of parchment so you can press it down really well. I sometimes also use an extra silicone mat for this step. That works too.

9. once the mixture has been pressed down and looks tidy and flat, you can score bars using a dull edge like a spatula. You don't want to cut through the parchment or cut the silicone mat.

10. allow to fully cool, then chill (i flash chill in the freezer)

11. when chilled, remove from pan and break apart along score lines. Store in an airtight container in the fridge.

Peanut Butter and Chocolate Granola Bars

Granola bars are one of those things I hate buying. The reasons are three: 1) the ingredients that are put into commercial granola bars 2) the cost of commercial granola bars 3) how easy it is to make them at home. I'd rather buy things that I can't easily make myself. The truth is, granola bars are dead easy to make, and when you do make them, you can choose the ingredients you wish to include. 

This recipe that I came up with  calls for peanut butter and chocolate -- which is not school friendly. I have made them with coconut butter instead of peanut butter, and they were well received. But here's that classic pb and c flavour combo, and since chocolate is way too melty in the summer heat, I definitely think of these as an enjoy at home snack, anyway. Definitely not for school.

I've made these without the chocolate mix in, and with coconut butter and hemp hearts instead of peanut butter, with chocolate drizzled on top. yummy. What I'm trying to say, don't be afraid to customize, if that's your jam. 

I toast the oats and coconut before mixing the ingredients together. This is because I prefer both the taste and texture of toasted oats and coconut in the this particular context. However, if you prefer raw, you do you.

The recipe calls for an entire cup of high quality dark chocolate, and makes 24 bars. Chocolate is laden with minerals, protein, fibre, and fat, as well as epic deliciousness. Thanks to the peanut butter, coconut oil, and shredded coconut, these bars are a good source of snack-worthy fat and protein, and are definitely a very satisfying nibble when you need one.

equipment needed:

frying pan

stove

spoon

mixing bowls

mixing spoon

measuring cups

measuring spoons

9x9 inch silicone pan (or a glass one lined with parchment)

metal or plastic spatula with fine edge for cutting the bars

ingredients:

A)

1 cup small flake oats 

1 cup fine coconut flakes or desiccated coconut

B)

5 tbsp natural peanut butter (we used crunchy)

5 tbsp coconut nectar

1 tbsp coconut oil

C)

1 tsp vanilla

1/4 tsp mountain salt (if your PB is unsalted, you may want to add an extra pinch)

D)

2 tbsp date sugar

E)

1 cup chocolate chips (dark, fair trade) (or if you have something bigger like chunks or morsels, you can also chop ‘em up roughly with a knife)

directions:

1. toast the ingredients from part A. For this, I use a dry frying pan on a moderate heat, stirring frequently and paying close attention because I don't want it to get too brown. You could also toast in the oven or toaster oven, but watch it carefully to make sure it's not getting over done. I highly recommend toasting them separately, because oats take much much longer than coconut to toast.

2. I use a glass measuring cup for this next part: combine the ingredients from B) and heat them until they can be mixed easily with a fork. I use the microwave for this. (Don't over heat). If you want to use a double boiler or a pot on the stove, that would work too. Don't let it burn and don't over-heat. You don't want your PB to seize. If you don't know what I mean by that, trust me, you don't want it to happen.

3. when B) is mixed well, add C) and stir well.

4. In a mixing bowl, combine the toasted ingredients from A) wth D). This is best when the ingredients are still warm. Stir well.

5. pour the mixture  of B and C over the toasted ingredients and stir well (I like doing this with a fork)

6. when fully combine, and whilst it is still slightly warm, stir in E). Because it is warm, the chocolate will partially melt. Do not worry. This is a good good thing.

7. When fully combine, press the mixture into your 9x9 silicone pan. (or a glass 9x9 pan lined with parchment. Trust me on the parchment). Flatten and smooth it into the pan using a silicone scraper or by covering it with a piece of parchment and pressing with your hands. 

8. When flattened and pressed, use the edge of a plastic spatula (or blunt metal edge) to cut the mixture into bars. I did 8x3, resulting in 24 bars. Put the pan into the fridge (or freezer if you are impatient) to chill.)

9. When fully chilled, remove from the pan, fully separate the bars, and store them in an airtight container in the fridge. 

The Lunch Box Cookie -- a plant based, nutrient dense, DELICIOUS fuel source

Kids can be picky, right? Sometimes it can be challenging to provide them with food that they will enjoy while they are at school, that will also fuel them the way you want them to be fuelled. Sometimes mine won't eat because he feels stressed at school, and then he'll be that really adorable combination of stressed, hangry, surly, and explosive. #fml.

These little cookies pack a nutritional punch, and provide excellent energy, and are super dense with all kinds of goodness. Believe it or not, each one of these is about 3 g of protein, in addition to superb fats, and slow carbs. The protein content and slow burning fat are great mood and energy stabilizers. Plus, dark chocolate is actually a mood elevator. 

equipment needed:

kettle

measuring cups

measuring spoons

whisk

mixing spoons

mixing bowls

2 tbsp scoop (optional) 

small bowl or cup of water and fork (to flatten cookies prior to baking)

baking trays line with silicone mats or with parchment paper

ingredients:

A)

1 cup warm water

1/2 cup coconut butter

2 tbsp molasses

1 tbsp apple cider vinegar

1 tsp vanilla extract

B)

1 cup coconut sugar

1/2 cup date sugar

C)

1 tsp xanthan gum

1/2 tsp sea salt

D)

1/4 cup cacao 

1/4 cup white bean flour (or chickpea flour)

1/4 cup pea protein powder

1/4 cup soy milk powder 

1/4 cup tapioca starch

E)

1 cup shredded coconut

1 cup large oatmeal flakes

1 tsp baking soda

1 tsp cream of tartar

F)

1 1/2 cups chocolate chips

directions:

1. preheat the oven to 345
2. combine the ingredients in A) in a bowl, and let the coconut butter melt. Add in B), and whisk until everything is combined, melted, and homogenous.
3. In a separate bowl, combine C) and D), and E) and mix really well.
4. Combine the contents of the two bowls, adding the dry ingredients to the wet ingredients, not the other way around. Mix well with a spoon. 
5. finally, when the mixture is combine to perfection, add your mix-ins from F) and stir well
6. on your lined baking sheets, put 12 x 2 tbsps of cookie dough per baking sheet. Flatten the mounds with a fork dipped in water. These cookies will not spread as they bake. At all. 
7. Bake for approximately 30 minutes at 345
8. makes about 36 cookies
9. store in an airtight container in the fridge

baker’s notes:

-if you don’t feel like chocolate cookies, skip the cacao and add 2-4 tbsp extra oatmeal flakes

-instead of oatmeal flakes, try quinoa flakes for an added protein punch

-instead of chocolate chips, you can try pumpkin seeds, raisins, or sunflower seeds. Dried cranberries? Why not!

-if they aren’t for school, why not try almond butter instead of coconut butter, for fun. 

-These are a nutritionally dense snack that are high in protein, and packed full of micro-nutrients to keep you going for the rest of the day. 

-fat, such as the fat in coconuts, almonds, peanuts, etc is amazing for you, and provides great, high quality fuel

The Bake Sale Cookie -- an Oatmeal and Chocolate Chunk masterpiece that will rock your world whether you are gluten-free and vegan or not

The thing about chocolate chip oatmeal cookies is this: almost everybody loves them. And these ones, my friend, elevate the basic treat to decadent and irresistible.

I came up with the recipe when I wanted a cookie for our regular school council coffee morning at my kid's public school. 

Every time we have these cookies out, someone asks for there recipe.

These are a nut free, plant based treat that are naughty and delicious little sugar bombs, but without any processed ingredients or unpleasant additives. Load them down with fair trade dark chocolate, and enjoy  a thoroughly satisfying treat with a cup of coffee or tea.  There is nothing virtuous about these little delights. But sometimes, that's exactly what any of us wants. Something completely naughty without any talk-back.

equipment needed:

kettle (to heat the water)

measuring cups

measuring spoons

whisk

mixing bowls (at least 2)

mixing spoons

cookie dough scoops (optional -- you can also use spoons)

baking sheets and silicone mats or parchment paper

cooling racks

oven

fork for flattening the cookies just a little

ingredients:

A)

1/2 cup warm water

1/2 cup extra virgin coconut oil

B)

1/2 cup brown sugar

6 tbsp organic cane sugar

1 tbsp molasses

1 tsp vanilla extract

1 tbsp apple cider vinegar

C)

1/2 tsp xanthan gum

3/8 tsp sea salt

1/4 tsp tonka bean powder (optional)

1/2 tsp ceylon cinnamon

D)

1/2 cup tapioca starch

1 cup (gluten free) scotch oats (or grind up rolled oats a little in the food processor)

1/2 cup finely shredded (unsweetened) coconut

E)

2 cups (gluten free) rolled oats

1/2 tsp baking soda

1/2 tsp cream of tartar

F)

1 cup fair trade chocolate chips

(or 1/2 cup mini-chips, 1/2 cup regular size chips)

directions:

1. heat oven to 345

2. combine A, and let melt

3. whisk in B

4. whisk in C

5. stir in D

6. stir in E

7. stir in F

8. line two baking sheets with silicone mats or baking parchment

9. scoop batter by 2 tbsp scoop, 12 per baking sheet, and flatten a little with a wet fork (you can also use the wet fork to fork the cookies into a good shape if they look a little sloppier than you prefer)

10. bake at 345 for 18 to 20 minutes. If you bake 2 pans at a time, you can switch them

halfway through baking. (You can also use a 4 tbsp scoop and do jumbo cookies, baking them 6 per tray so they have room to spread without sticking together)

11. makes about 30 cookies (2 1/2 dozen)

baker's notes:

1. if you want to break the creation of these cookies into stages, you can combine all the dry ingredients in a bowl  (C-E) and mix them really well, and combine all the wet ingredients ingredients (A-B) in a separate bowl. You can set these aside until you are ready for them a couple of hours later. Just mix them together, add the chocolate chips, and then put them on the cookie sheets while the oven is preheating. This is what I do sometimes!!

2. if the cookie dough seems 'runny' at all, add more quick oats. Trust your instincts as a baker on whether or not the cookies have enough integrity to hold together.

dry and wet ingredients combined separately ahead of time for efficient use of time

Cacao and Date Balls

cacao and date balls, rolled in finely shredded dried coconut for a non-sticky taste sensation

I love the idea of combining whole foods to make a delicious taste sensation. We get the nutrition we need, with a taste that can't be beat. I've gone through many evolutions with this recipe and others like it to create a cacao ball that we enduringly enjoy, and this has remained our stead-fast go to for quite a while now.

These little darlings are each a supernova of nutritional intensity. Cacao is a sublime source of many micro nutrients and minerals, as well as fibre and deliciousness. Cacao butter gives you fat that is both fuel, and incredibly beautifying. Oh, and did I mention delicious? Cacao butter and vanilla together? Hello, beautiful. Coconut is one of nature's most perfect foods -- and such an amazing source of energy fuel. Chias, of course, need no introduction, for their reputation for gut healing and health protecting precedes them. The gorgeous proteins and high octane fats in our humble little hemp hearts will make both your body and your brain happy. Even dates, which are so incredibly sweet, and little powerhouses of micronutrients, minerals, and fibre. Even mountain salt brings minerals to the table, as well as elevating what would otherwise be bland into a state of high harmonic resonance and fabulousness.

My words to you: don't fear the fat, and when you eat sugar (like these dates) make sure they are with great sources of fat and protein to keep your blood sugar stable and keep your body happy and your energy sustained.

equipment needed:

food processor

coffee or seed grinder for chia seeds

measuring cups

measuring spoons

bowl for tossing the balls in coconut 

silicone mat for rolling out balls on (not necessary, but I find it helpful -- you can also lay out a sheet of parchment

ingredients:

A)

1/4 cup ground chia seeds

1/4 cup hemp hearts

1 cup shredded coconut, packed and heaping

1/2 cup raw cacao powder

3/8 tsp mountain salt

B)
1/4 cup raw cacao butter
1 tsp vanilla extract

C)
60 to 70 pitted date, check each one to make sure there are no pits (pitted dates that are perfect for this)
D)
finely Shredded coconut (or desiccated coconut)


Directions:

1. Put the ingredients from part A) into a food processor, and run until finely ground
2. Add in the raw cacao butter and vanilla and pulse until combined -- don't run too long
3. With the processor running, add dates through the spout (check for pits before adding). Add enough dates that a sort of ‘dough’ forms, and it no longer looks sandy or crumbly Depending on how soft and how big your dates are, it could be 30 or it could be 60. I think my dates are quite small. This is half a bag of them.
4. Remove the dough from the food processor, and roll into bite sized balls
5. Roll each ball in shredded coconut. I like to place some of the coconut in a bowl, add a few of the rolled balls, and then toss the bowl to get the balls coated in coconut.
6. Store the cacao date balls in the fridge in an airtight container. They will keep in this manner for weeks, unless they are eaten first.