Peanut Butter-Maple Cereal Bars

4 Comments

With a hint of maple and a smooth chocolate topping, these cereal bars are a twist on the traditional rice crisp square. Not a fan of peanut butter? Try any natural nut or seed butter, such as hazelnut, almond, or sunflower seed — they all work just as well.

peanut butter cereal bars

Peanut Butter Maple Cereal Bars

3 cups O-shaped cereal (I used Nature’s Path Whole O’s)
3 cups brown rice crisp cereal (I used Nature’s Path Brown Rice Crisps)
3/4 cup salted, dry roasted peanuts, coarsely chopped
1 heaping cup natural peanut butter
1 cup dark pure maple syrup*
1 teaspoon vanilla extract
3/4 teaspoon fine sea salt or pink Himalayan salt
1/2 cup semi-sweet nondairy chocolate chips (I use Enjoy Life)
2 teaspoons coconut oil (I use nonvirgin for these ones)

Line a 9-inch square pan with waxed paper.

Put the cereals and peanuts in a large bowl. Mix to combine.

Put the peanut butter and maple syrup in a saucepan. Bring to medium heat and cook, stirring until the mixture is creamy. Turn to medium-high heat and bring to a boil. Boil for 90 seconds. Remove from heat and stir in the vanilla extract and salt.

Pour the mixture over the cereal mixture. Mix until well-coated. Press the mixture snuggly into the prepared pan (careful, it will be quite warm). Refrigerate or freeze while making the topping.

To make the topping, put the chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30 second intervals on medium-power, stirring between each one, until melted and smooth. (You can also use a double boiler here).

Remove the bars from the refrigerator or freezer and spread the chocolate on top. Refrigerate until it is set. Cut into portions. Eat many. Store “leftovers” in the refrigerator or freezer.

[Note: Any pure maple syrup works, but dark is best for adding that maple flavor. Even better, you can get it locally at White Meadows Farm.]

IMG_7337

Super Simple Snack Bars

Leave a comment

It’s hard to believe what is in these – or rather, what isn’t, notably, any added sugar. These
are a great snack for kids and a breeze to make. They also freeze well, and can use sunflower seeds instead of almonds to make them school-safe.

buckwheat energy bars

Super Simple Snack Bars

1 1/2 cups pitted honey dates, halved (I recommend honey dates over Medjool for best flavor and texture)
1 cup raw almonds
1 cup Creamy Buckwheat Cereal
1 teaspoon ground cinnamon

Preheat the oven to 350F. Line an 8×8-inch pan with parchment paper or aluminum foil.

Put the dates, almonds, cereal, and cinnamon in a heavy-duty food processor. Process until ingredients are mixed well and the dough begins to stick together.

Scrape the mixture into the prepared pan. Press evenly into the pan. Bake on the middle rack of the oven for 15 minutes. Cool 10 minutes before removing from the pan. Use the foil or parchment paper to help lift the bars out of the pan. Cut into bars and enjoy warm, or cool completely. Wrap individually and store leftovers in the refrigerator or freezer for a snacks on-the-go.

Cabbage Chickpea Curry

3 Comments

To me, the ultimate comfort includes cabbage (hey, I’m Polish!) and lots of curry (not-so-Polish). The recipe easily doubles, and freezes well, too. Like most curries, it gets better the next day.

Cabbage and Chickpea Curry

Cabbage Chickpea Curry

  • Servings: 4 (with rice)
  • Print

1 tablespoon extra-virgin olive oil
4 green onions, chopped
1 2-inch piece fresh ginger, peeled and grated
1/2 to 2 teaspoons dried chiles (to taste)
1 (28oz/828mL) can no-salt whole tomatoes
2 teaspoons ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1 large (about 3 pounds/48oz) cabbage, such as Napa or Vietnamese, shredded
Sea or Himalayan salt to taste
1 (28oz/828ml) can no-salt added chickpeas, drained (I like Eden Foods)
1 tablespoon lemon juice

In a large saucepan, heat the oil over medium-high heat. Add the green onion, ginger, and chiles. Cook until the onions are soft and the mixture is fragrant, about 2 minutes.

Add the tomatoes, turmeric, coriander, cumin, and garam masala. Use a spatula to break up the tomatoes. Mix well. Add the cabbage in stages, letting it cook down to create more room in the pan, turning the mixture often so the cabbage on the top gets into the juices and spices on the bottom.

Once all the cabbage is added, cover and lower to medium-low heat, simmering until the cabbage is tender and sweet, about 30 minutes. Season with salt to taste. Add the chickpeas and lemon juice. Bring to medium-heat, uncovered, and let cook until the liquid has mostly absorbed, stirring often.

I love this best served alongside The Best Rice Cooker Brown Rice.