No-Bake Fruit n' Nut Breakfast Bars

It's Wednesday.

You know what that means? We're half way to the weekend, so Happy hump day!

If you've ever made snack bars at home, you're aware that most of the store-bought one's don't have much in comparison. Larabar's and Vega are awesome though, and no I was not paid to say that.

You've also most likely noticed just how many additives and un-natural ingredients most have. Added preservatives, fillers, colourings, high-fructose corn syrup and other fake processed sugars like maltodextrin...these things are NOT clean. Anything with palm oil is also a no-no. It turns off our natural appetite suppressors grehmlin and leptin.

I usually vote for a sweet breakfast over a savory one. That's what make these the perfect eat clean grab-and-go meal on those days when there's no time to throw breakfast together. We all have those days now and then.

Of course they also double up nicely as a sweet ending to a meal.

These bars will serve you well on day hikes, long drives, and early mornings.

Using toasty nuts in this recipe really add to the flavour of these bars.

They are grain-free and gluten free, and perfectly chewy, with a bit of crunch from the toasted nuts. If you prefer to use all the same nut instead of a variety feel free.

Adapted from: Eat Clean Diet Cookbook.

No-Bake Fruit n' Nut Breakfast Bars  gluten-free, vegan option Yield: 9 bars

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Ingredients:

• 1/2 cup raw, unsalted slivered almonds
• 1/2 cup pecans
• 1/4 cup coconut butter
• 1/2 cup natural smooth almond butter
• 2 tbsp blackstrap molasses
• 1 tsp honey, or maple syrup
• pinch sea salt
  
• 1 tsp pure vanilla extract
• 1 1/2 tsp matcha green tea powder
• 1/4 cup sesame seeds
• 1/2 cup dried cranberries
• 1/2 cup chopped dried apple

Directions:

1. Toast the nuts: place almonds and pecans in a large frying pan, set on stove top at medium-high heat. Do not add any oil or cooking spray - the nuts have enough oils on their own to cook. Frequently stir or give them a shake until they turn a golden brown and become fragrant. Don't overcook. Remove from burner and let cool for several minutes.
2. Transfer nuts to a cutting board or food processor to give them a coarse chop. Set aside.
3. In a large mixing bowl, combine coconut butter, almond butter, molasses, honey and sea salt. Heat this mixture over a double broiler just enough to soften the ingredients. Mix well. Remove from heat.
4. Add vanilla, matcha green tea, chopped nuts and sesame seeds to butter mixture. Combine well.
5. Stir in dried cranberries and chopped dried apple.
6. Press into a 8"x4" baking pan.
7. Let the dough set in the refrigerator for half an hour.
8. Cut into bars. Store in an airtight container or place bars in individual zip-bags so they are ready to go when you are. Keep refrigerated.

Biscotti with Lavender & Orange

Seeing as I was a little quiet around here on the blog last week with no recipe to share, I thought I would offer you something sweet to make up for it. Perhaps something that goes well with an afternoon or after-dinner cup of tea or coffee?

Ahh yes. The crunchy Italian cookie...biscotti.

Twice Baked.

Perfect for dipping.

So crunchy and light.

You'll want to fill your cookie jar with this Italian favourite for a sophisticated treat.

In this recipe I paired dried lavender with fresh orange zest. Lovely lavender is one of my favourite flowers/herbs, and is a unique ingredient to use in baking. The first time I tried lavender was a few years ago in a dessert made of fresh seasonal berries that was topped off with a lavender whipped cream. It was so delicate. I could not believe it when I was told that it was made with real fresh lavender.

I love the smell of the lavender mingly with the orange while the bake in the oven. It fills the house with the smell of cookies and fragrant lavender at the same time.

Now if you've never made biscotti before, fear not, it's not as difficult as you may think. Its actually quite simple.

First mix together the sugar, butter, lavender, orange zest, and vanilla until well blended. Beat in the egg whites, one at a time.

Next you'll combine the flour, baking powder, and salt in a separate bowl. Gradually add this to the sugar mix until blended and stir in the currants.

For the next part you want to shape the dough with lightly floured hands to form a log that's about 10 inches long and 1 inch tall. Flatten the dough and place it on the cookie sheet like you can see I've done here. Now it bakes for a good 30 minutes and cools for 5-10 minutes. So grab a good book and put your feet up while the smells fill your house.

After Baking...

Once the cookie has cooled enough for you to handle it, cut the roll diagonally into 1/2 inch cookies. I find it's best to use a very long serrated knife for this. A good bread knife works well. Now put the biscotti back on the cookie sheet standing upright to bake for a second time.

These are definitely worth the time it takes to make them.

They store very well so feel free to make a double batch.

Lavender Orange Biscotti (makes 12)

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Ingredients:

• 1/2 cup natural cane sugar
• 3 tbsp butter
• 1 tbsp dried lavender
• zest of 1 orange
• 1 tsp vanilla
• 2 egg whites
• 1 1/2 cups red fife flour
• 3/4 tsp baking powder
• 1/8 tsp sea salt
• 2 tbsp dried currants

Directions:

1. Preheat oven to 325˚F. Line a baking sheet with parchment paper and set aside.
2. Beat together sugar, butter, lavender, orange zest, and vanilla until well blended. Beat in egg whites, one at a time.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the sugar mixture, beating until combined.
4. Turn the dough out onto prepared baking sheet. Lightly sprinkle your hands and the dough with flour. Shape the dough into a 10-inch-long roll; flatten the roll of dough to a 1-inch thickness. Set sheet in the oven and bake at 325˚F for 30 minutes until golden brown on top. Remove baking sheet from oven and place on wire rack to cool for 5-10 minutes.
5. Using a spatula transfer the roll to a cutting board. Slice diagonally with a serrated knife and cut into 1/2 inch slices. Place the slices upright back on the baking sheet. Bake the biscotti slices at 325˚F for 15 minutes until golden brown on each side once again.
6. Remove from baking sheet and transfer to wire rack to cool completely. Store in an air-tight container; they will last for up to a month.

{Notes}

• You may also want to use a rolling pin to help with flattening the dough.
• The biscotti can also be frozen to last for several months. Make sure they are in an air-tight container or freezer bag.