I was on
the prowl for a snack that was low-glycemic, jam packed with nutritious
ingredients, relatively easy to make and contained one of my most
favorite superfoods; Goji berries (I discussed the benefits of these amazing red gems in an earlier post). Low and behold I came across this
fantastic recipe by Sarah Betts. It's super tasty AND can last up to
4-months if frozen.
Food writer Sarah Betts focuses on the impact of nutritous sustainable foods on the health and well-being of you and your world. She serves up everything from delicious wholesome recipes to in-depth analysis of our intricate food system.
Enjoy!
Ingredients
- ¼ cup coconut oil
- 1 cup dates, pits removed
- 1/3 cup hazelnut milk (or other nut milk)
- 1 large banana
- 2 tbsp chia seeds, ground
- 3 Tbsp maca powder
- 1 ½ cups gluten-free rolled oats
- ½ cup coconut flour
- 1 tsp baking powder
- ½ cup cacao nibs
- ½ cup goji berries
- ½ cup raw almonds, chopped
Puttin' it Together
- Preheat oven to 350 degrees.
- Generously grease a 8 x 8 inch baking dish and set aside
- Melt the coconut oil in a small pan over low heat. When melted, pour into a blender with the dates, nut milk, banana, chia and maca powder and blend until smooth
- In a separate bowl combine the oats, coconut flour and baking powder
- Pour the date puree over the oat mixture and stir well to combine
- Add the cacao nibs, goji berries and chopped almonds and stir to incorporate
- Scrape the mixture into the greased baking dish and distribute evenly, smoothing so it lays in an even thickness throughout the dish
- Bake for 30-35 minutes or until lightly golden-brown in color
- Let cool for at least 10 minutes before cutting into bars or squares. Let cool completely before wrapping
- Store in an airtight container or wrapped individually for up to 2 weeks. Can be frozen and stored for up to 4 months
- Yeild: 12-16 bars
