Cooking while Justin Timberlake, Sam Tsui, The Weeknd, Zayn, Queen B and Jay Sean reverberate around the kitchen and casual living area in the house is the best form of relaxation. God bless acoustics and my love for food.
Last night I was bored. It was hot and yet I decided to bake. This is sort of cheat baking because the food is in the oven for 7.5 minutes. But I’ll consider it baking. I made this recipe up on the spot and I’m really happy with how it turned out (:
Bliss ball muesli bars (I really don’t know what to call these badboys. The method of making was similar to making a bliss ball, so yeh. I’ll figure out a name later.)
These muesli bars are vegan. They’re low GI and have protein, good sugars and the necessary healthy fats from the nuts.
A while ago, I went grocery shopping with mum and we found a product where medjool dates are pitted, grinded together into a dough like consistency and then packed like a cake. It’s basically a date paste. And it’s the best thing I’ve ever seen in terms of making cooking easy.
These muesli bars contain the date paste, amaranth seeds, chia seeds, pumpkin seeds, sunflower seeds, flaxseed, cranberries, pecans and almonds. And the prep time was about 10 minutes. Plus 7.5 minutes in the oven. I didn’t make this according to a recipe or with any measurements. I don’t know. I don’t really use recipes/measurements unless I’m making a specific thing like a cake or biscuits. With these snacks, it sort of comes naturally to me. If I were to guess, I’d say I used 150grams of the date paste, 3/4 cup of almonds, 3/4 cup pecan nuts, a generous handful of each seed, half a cup of cranberries and 3/4 of amaranth.
This is the date paste cake slab cut into small pieces just so they would heat more evenly and become more consistent to make the mixing easier.
With the pecans and almonds, I used a high quality food processor to roughly chop them up, just so I would save manpower and not worry about almond pieces flying around the kitchen when I attempted to roughly chop them
In a large mixing bowl, I added in the warm date paste, the nuts, cranberries, seeds and amaranth and then combined until the mixture could told on its own and felt like a textured dough.
From there, I flattened the mixture into a wax paper lined rectangular baking tray, baked it at 180 degrees for 7.5 minutes, and then cut into 1 inch squares and put them into cupcake holders just to make them easier to store (:
These do have to go into the fridge because of the date paste, but they are chewy and not too sweet (: