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| Oh yah. Keep Reading. |
I am definitely slacking on my blogging. I blame these two for keeping me preoccupied.
It isn't that I havent been baking or cooking or busy, I just seem to find other things to do when it comes time to blog! Then, when I finally sit down to write, everything I wanted to tell you has completely slipped my mind! Maybe I'm getting old...
So last night I decided to make my own Blueberry Lara Bars. I have made the Banana Nut Bread Lara Bars before but I just did not feel up to dehydrating my own bananas. tsk tsk.
They are SUPER easy
Blueberry Muffin Lara Bars
Ingredients
1 cup dried blueberries
1 cup dates, pitted (use Medjools over Deglets – they bind better)
2 cups cashews
1 lemon, grated zest of
1/2 vanilla bean, seeds of
Now, you can do each of these ingredients separately in the food processor or you can do them all together, depending on how good your processor is and how gummy- pastey the dates and blueberries get.
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| Cashews, dates, dried blueberries |
I did them each separately and then combined them again with the lemon zest and vanilla bean in the food processor until they became a giant glob
Then press into an 8 or 9-inch baking pan to about 1/2-inch thickness.
Refrigerate for 30 minutes then turn the square out onto a cutting board.
Slice to desired size and shape. - I made about 8 normal size bars but then cut them in half so I could have little pre workout snacks or a little something to hold me over until lunch.
Tonight I am going out to par-tay but before I did I thought I would make some bread to nom nom on.
That's right. bread.
Brazilian Cheese Bread to be specific.
Yup. Gluten Free and Paleo [if you're into that kind of thing]
Brazilian Cheese Bread
Ingredients:
1 egg, at room temperature
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups tapioca flour (tapioca starch)
1/2 cup packed grated cheese of your choice I used Cheddar
1 heaping teaspoon salt
Method:
Preheat the oven to 400°F. Grease a mini-muffin tin generously. Put all of the ingredients into a blender and pulse until smooth. Use a spatula to scrape down the sides of the blender so that everything gets blended well.
They say, at this point you can store the batter in the refrigerator for up to a week... But why the heck would you do that???
Bake in the oven for 20 minutes, until all puffy and just lightly browned. Remove from the oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later.
