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Posts Tagged ‘shredded coconut’

Julia has been really interested in helping me cook lately. She loves to crack eggs, add ingredients to the bowl or pot, and mix everything. It is fun cooking and baking with her!

I have been thinking about these coconut date bars that I have found while browsing the Isa Does It cookbook. The recipe is simple… it requires smooth peanut butter, maple syrup, brown rice syrup, coconut oil, vanilla, a bit of salt, oats, crisp rice cereal, unsweetened coconut, and dates.

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After looking at the ingredients, I realized that I did not have any crisp rice cereal and brown rice syrup. Purchasing the crisp rice cereal was easy enough. The brown rice syrup on the other hand was not. After visiting the grocery store several times with no luck, I finally asked someone about it. Apparently, Lundberg brown rice syrup, which is the only brown rice syrup that I have ever found around my area, had a factory malfunction, so they have been out of commission.

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The woman at the grocery store mentioned that it was probably going to be out until the summer. So much for my bars! But she also mentioned that a substitute exists… Lyle’s Golden Syrup. Luckily I was able to locate it in the grocery store, so I was now ready to bake the bars.

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I asked Julia if she wanted to help me make them and she agreed.

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We mixed everything together and added the batter to a lined baking pan. I pressed it pretty firmly per the recipe and placed it in the oven.

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The bars were pretty good! I did find them a bit sweet. I wondered if it was due to my brown rice syrup substitute. The recipe required 1/3 cup of brown rice syrup and 1/3 cup of maple syrup. I will have to try them again once I can find the brown rice syrup. Or I wonder if I can cut the sugar a bit… maybe to a 1/4 cup each.

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I also found the bars to be flaky. For some reason I was expecting them to be firmer, similar to a rice crispy bar but maybe not quite as firm. The coconut flakes that I used were not finely shredded… I wonder if that was the culprit. Although, the recipe does not require finely shredded, so maybe not.

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Lastly, I think that next time I will add a bit more peanut butter. I did not taste it too much and I think that it will be a good change.

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Nevertheless, we enjoyed the bars!

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While browsing through the current issue of the Whole Living magazine, I came across an article about snacks. Avocado with Black Bean Salsa, Sharp Cheddar, Hummus, and Sprouts, Dry-Roasted Edamame with Cranberries, Chocolate Apricot Nut Bars… I don’t know if I was hungry at that particular time, but all of them sounded super tasty. No?!? I decided to make the Chocolate Apricot Nut Bars.

The recipe is super simple. You pulse 1½ cups of apricots with ½ cup toasted almonds, 2 teaspoons of toasted coconut flakes (I used a lot more since I had shredded coconut), and a pinch of salt until finely ground. You then add the mixture into a dish lined with parchment paper, and spread it pressing firmly to form it into a block.

Lastly, you remove the formed bar from the dish, drizzle it with 2 ounces of melted chocolate (I used unsweetened chocolate), and sprinkle it with a bit of toasted coconut flakes. Before cutting it into bars, refrigerate it until firm, about 15 minutes. That’s it! So simple, but so delicious!

As I was making the bars, I thought of other different dried fruits that I can experiment with. Dates, figs, raisins… the possibilities are endless!

If you are looking for a good snack, I highly recommend these bars. I look forward to eating them throughout the week. (Except that Joel informed me that they will be gone in 2 days. HA!)

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