Happy fresh new week guys! Wow, it does not feel like Monday to me though, does it feel like a Monday to you? The last few days have felt all mashed together.
We’ve been pushing to finish the cabin as fast as we can so we’ll make the deadline for it to be move-in ready. The roof is done and most of the windows are in. Lela and I have been painting the siding for days now and my arms are covered in paint streaks. I probably look like a tattooed biker chick by now. I’m going to need a day or two to wear some girl clothes when we’re done with everything because I’ve been feeling like such a mess recently.
It’s been a bit crazy trying to keep up with making lunches for our little, or sometimes very big, workcrew and be a part of it at the same time. I have to say that I’m getting better though. I haven’t been making the group late in the mornings anymore, so that’s a plus, because I honestly can’t think of anything I hate worse than the feeling of people waiting on me.
It’s also kind of a bummer that I’ve been rushing out the door everyday because I’ve come up with some really fun recipe I want to share. When things slow down I’ll definitely be blogging the biggest hits.
So these bars were something I was trying out that I thought would be a good on-the-go snack grab for the more health-conscious peoples that I feed. I’m not gonna lie, the boys are very satisfied with the cookies/brownies/cupcakes and other goodies that I’ve been making for them, but for the ones who try not to eat all of that I think this is a really yummy alternative. A huge problem with so many homemade protein bar recipes is that they have to be kept cold or they turn into a sticky mess. I was trying to work around that with these. Of course, if you don’t mind them a little on the messy side I’d say try dipping them in the coating from these other bars!
What flavor do you have when there’s not enough cocoa to be considered chocolate but enough not to be overlooked?Cuz I put cocoa in these but I also didn’t want to have to add a lot of extra sweetness to compensate for its natural bitterness so I went really light and the cocoa is more of a side character than the star. I think the sunflower seeds and coconut are what really stand out with these, and of course the nanners. I feel like bananas have kind of become my favorite ingredient for adding moisture or sweetness to healthy baking. I mean, they’ve got it all. They’re really sweet, super healthy, and add great texture. Plus, they’re a fairly cheap ingredient when it comes to healthy options. Yep, bananas and I are having a moment.
I made a few batches to get one that I was happy with because my first batch turned out a little bland. So if you’re looking for an easy snack that is portable and stands up pretty well in different temperatures than this is it. They are also vegan, dairy free, and gluten-free so they should fit into many people’s eating restrictions.
K, I think that’s about it. I’m going to be working more on the site today and I’m hoping to be finished with the painting part, I’ll admit that after so many days it’s starting to get old. We’re almost there. Okay, so have a great week guys, and make some healthy snack bars!
- 1 cup shelled sunflower seeds
- 4 teaspoons coconut oil
- sea salt to taste
- 4 medium ripe bananas
- 1/2 cup flax seed meal
- 1/2 cup unsweetened dried coconut flakes
- 4 cups old-fasioned rolled oats
- 1 cup full fat coconut milk
- 1 tablespoon pure vanilla extract
- 1 tablespoon sea salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/3 cup maple syrup (or honey if not vegan)
- 1/4 cup cocoa powder
- Line a 13x9 inch glass pan with parchment and grease with oil. Preheat oven to 325 degrees F (160 C).
- Melt coconut oil in a small frying pan and add sunflower seeds. Stir constantly until browned and toasty then sprinkle with salt to taste.
- Combine the sunflower seeds and all other ingredients in a food processor or blender and pulse until very well combined. Scrape mixture into prepared pan and spread into a smooth layer with a spatula.
- Bake for 20 to 25 minutes until the edges start to darken and the top looks dry. Remove and cool completely then cut into desired size bars. They are best stored in the fridge but should last for many days at room temperature also. If you plan to eat them over a longer period of time than freezing is probably a good idea.