So I'm performing a juice & food cleanse right now. I'm SUPER excited about it because as you may already know I freakin' like doing them. It's not that I think they're great in as soon as, it's just that I really love how I feel afterwards. The benefits? How clear my skin looks, just how much great sleep I get and exactly how in a different way I find yourself thinking about meals.
I'll have improvements for you over the cleanse shortly; in the meantime I've been looking at these pubs for the counter most of last night. I produced them the other day for Tony because he's all like I have to get in shape for baseball season – this is as he continues to consume chocolate protected doughnuts for breakfast time. I think he could eat almost anything and still appear good. No joke.
Anyway these bars are everything I've wanted to make for a long time. My granola bar obsession peaked when my friend Maegan and I traveled around Kansas City We had probably the most incredible coconut granola pub at Kaldi's espresso and ever since then I am dying to make my own.
The beautiful part about granola bars is you could fundamentally add anything to them that you'd like. This one is rather simple. The bottom comprises of oats, honey and a nut butter. The others? Up to you! You can fundamentally sub any kind of nut for the cashews and whatever sort of dried fruit you'd like for the cranberries. Individually, I believe cherries will be fabulous. Or if you wish to get real delicious, add some mini chocolate chips. GOD THAT Noises GOOD. ALL OF IT SOUNDS SO GOOD.
Sorry about this caps. Did I mention I'm composing this late during the night and thinking about my usual late night snack of peanut butter, banana and chocolate chips? Also, keep in mind the juice/food cleanse. Forgive me for any spelling errors. I really like you.
And… I am hoping you love these bars! They are FILLING, healthy and wholesome. In the event that you make them make sure to label #ambitiouskitchen on Instagram so I can check ’em out. xoxo.
5.0 from 1 reviews
3/4 cup unsweetened coconut flakes
1 cup unsalted cashew halves
1 tablespoon chia seed products (optional)
1/2 cup dried out cranberries, coarsely chopped
1/2 cup honey (dark brown rice syrup if vegan)
1/2 cup unsalted creamy almond butter
2 teaspoons coconut oil
Series a 9-in . square pan with parchment paper. In a big dish combine oats, cashews, coconut, chia seed products and dried out cranberries.
Place medium saucepan over medium low warmth and add honey, almond butter, coconut essential oil, sodium, cinnamon, and vanilla; mix until warm and coconut oil is certainly melted with almond butter. Add wet ingredients to dry ingredients and stir well to combine and layer the oat/cashew/coconut mix. Transfer mix to prepared pan and press securely right down to pack bars tightly and ensure they stick together. The harder you press, the greater they will stick together – therefore press them in very firmly!
Place skillet in fridge for 1-2 hours or until firm. If you want to speed up the process, place the skillet in the freezer for ten minutes. Cut into 16 pubs. Bars could keep at space temperature for a week, or longer within the fridge. I love to individually wrap my pubs in plastic wrap for grab and go snacks during the week – or maintain a few in my own car for post workouts.
You can even bake these if you want crunchy bars: Bake for 10-15 mins or until firm then remove from range and keep at area temperature to cool. Don't bake longer or they will become very hard.
Feel absolve to sub another nut rather than cashews and make use of any kind of nut butter you'd like instead of the almond butter. These granola bars are very adaptable! Try dried cherries or apricots rather than cranberries!
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If I'd replace the almond butter with peanut butter, will I need to replace the coconut flakes as well? Can peanut and coconut coexist within the same formula? What can you suggest?
We replaced the cranberries with raisins and will use less honey next time as the pubs were too special for a snack or breakfast.
Very filling and great tasting though.
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