Since summer began, I
enjoyed having a lot of free time to exercise more. I missed sport so much
during the school year that my body is somehow pushing me to grab any occasion
to exercise. Since we are lucky enough to
have a pool, I have spent hours swimming, enjoying each second in the water as
if it was the last one – we never know when a storm will come.
Indeed this summer is
not a real summer. At least, not in Southern France. We usually have very hot
days with few storms but no rain at all. The grass often grows dried and we are
under water restrictions most times. Well, this year, we have a couple sunny
days and then long, sad and rainy days. And even when
the sun is out there shinning, the temperatures do not really go high. I am not
about to complain about that last fact. I truly enjoy those sunny days because
they are not too hot. We feel like it’s spring. Or autumn. But definitely not
summer.
Anyways, I just wanted
to tell you about these bars. I discovered a blog lately (better late than
never) which is about healthy vegetarian and gluten free recipes. Just what I
needed. When I like a blog, it means that I found gorgeous pictures and recipes
to inspire me; recipes which I want to try. This blog has both of them and
really nice stories around each recipes.
Without further ado,
here is the link.
The bars I’m talking
to you about right now have been created by David Frenkiel and Luise Vindahl: the
authors of this wonderful blog. They are full of energy since the main
ingredient is dates and full of proteins as well since they are loaded with
seeds. They are also yummy since they have a bit of cacao powder. I came up
with my recipe. I simply changed some of the grains and replaced coconut oil by
apricot oil. But anyways, they invented the original recipe and I want to give
them a big thank you!
I hope you enjoy them
as much as I do.
Recipe – make 15 to 20
bars
· 20 dates, pitted
· 100 g pumpkin seeds
· 50 g flax seeds
· 50 g almond flour or grounded almonds
· 50 g soy proteins
· 50 g sunflower seeds
· 4 TbS apricot oil (you can replace it by any
oil though)
· 1 TbS cacao powder (un sweetened – optional)
1.
In a food
processor or blender, pulse the dry ingredients quickly. Do not
over-process, you want it a little crunchy. Place the mixture in a bowl and set
aside.
2.
Add all
wet ingredients to the food processor or high speed blender and run until
smooth. This might take some time, and if your blender isn’t strong enough
you might have to help out by stirring around a few times with a fork or add a
dash of water.
3.
Pour the
wet ingredients over the dry ingredients and stir until well combined.
4.
Cover a
baking trail with parchment paper.
5.
Spread the
batter evenly onto the baking trail and make sure it becomes quite compact.
6.
Place in
the fridge for about 30 minutes. Cut into bars. Wrap them in paper and store in
an air-tight container. Will keep around a week in the fridge.
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