Chewy Sexy BarsPosted: October 22, 2010
I’m handing over the keyboard to Phil now, since he made these delectable snack bars and therefore is in a good position to guest post. I hope you enjoy!
Hello people! Don’t worry, there’ll be no acceptance speech intro from me. It’s about time I got a chance to introduce myself (I was recently referred to as ‘the vegetarian fiance’ in an email to Ms Particular).
So I’ve been trying to eat a lot more healthily since… well, the beginning of September. I over-indulged in the summer and put on some weight. So we (Molly and I) stopped drinking alcohol for a while (you know that) and I started drinking herbal tea instead of sweet english breakfast in the mornings. This spread to me cutting out most of the caffeine and non-fruit sugars in my diet. Which went well. But I missed desserts. I have such a sweet tooth, it’s a bit ridiculous. I’m always the first to have biscuits at break time at school, and i just love cheesecake, flapjack, creme brulee, cake… anything and everything with sugar, really.
So what if I’ve told myself I can’t have them? What if going to the gym makes me want to continue the good work rather than spoil it? If i’m going to indulge, whatever it is needs to be worth the calories.
Unless you make healthy dessert! Honey’s good for you, right? Better than other sugar, yeah. And nuts? And fruit? And cereal? Yes, yes, YES! Then there’s only one thing for it: chewy sexy bars.
You’re probably wondering what’s sexy about them. Well, what isn’t? They’re fun to make, taste amazing, and don’t give you a double chin. And you can add to them whatever you like. I adapted a recipe to include coconut and currants, just to add a little extra ‘chew’.
Here’s a bar on a particularly nice plate: delish!
Chewy Sexy Bars
Makes 16-20 snack bars, depending on size; recipe based on mark bittman’s apricot-almond granola bars
- 1/2 cup almond butter
- 1/2 cup honey
- 1 1/4 cup brown rice krispies
- 1/2 cup cashews, chopped
- 1/3 cup dried apricots, chopped
- 1/3 cup currants
- 1/3 cup granola
- 1/3 cup shredded coconut
- 1/4 tsp salt
- Heat up the almond butter and honey in a small saucepan for 2-3 minutes until melted and mixed.
- Combine all the ingredients in a bowl and mix together with your hands. (Sexy)
- Line a rectangular baking dish (whatever size you have in your kitchen) with enough plastic wrap (chewy) to line the bottom and sides and excess on either side to wrap back across the top. Spoon the mixture into the baking dish and spread out in an even layer. Fold the plastic wrap over the top so it is fully covered and place in the fridge overnight.
- When completely cooled, cut into bars – you pick the size – and enjoy!
So whilst I go and undo all my good work by eating all 16 bars for one dessert, I’ll leave you by thanking Molly for letting me be the first guest on her awesome blog. Bye!