Following the holidays, our older son has started school and once again, I face the fun-but-somewhat-daunting challenge of coming up with exciting snacks to pack in his lunch bag. Like their parents, both our children have a sweet tooth. I always look for new, healthy recipes for treats. And so, I turned once again to Gwyneth Paltrow’s book It’s All Good. I shared another recipe from the book in the past, for gluten-free sweet potato spice muffins.
This time, I decided to try the Bummer Bars recipe from the book. And we were very impressed. This is a quick and simple recipe to which I will return over and over again.
As with most other recipes, I encourage you to play and substitute the original ingredients to find your own favourite variation of the bars. That is exactly what I did. Here is the original recipe from the book, with my substitutions listed in brackets:
Gwyneth Paltrow’s Bummer Bars
1 1/2 cups quinoa flakes (I used rolled oats)
1/2 cup ground flaxseeds
A pinch of fine sea salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp ground ginger
1/4 cup extra virgin olive oil
1/4 cup good-quality maple syrup
2 tbsp brown rice syrup (I omitted this altogether)
1/2 cup chopped prunes or apricots (I used both prunes and apricots and also added raisins)
1/2 cup chopped pecans or walnuts (I used walnuts, but next time will omit the nuts in order to be able to pack the bars for my son to take to school, as per the school board’s policy)
Preheat the oven to 350F. Line a brownie pan with parchment paper. Note: I used a 8 X 11 inch pan. Combine all the ingredients in a large bowl and pour the mixture into the pan. Pack the mixture down with a rubber spatula. Bake for 1/2 hour, or until the bars have firmed up and are golden brown. Let cool before removing from the pan.
You can lift the bars out of the pan using the parchment paper. Cut into rectangles and serve right away, or store in an airtight container.
XO Katia (Dharma Wanderlust)