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How to Make Easy 3-Ingredient Energy Bars at Home Cooking Lessons from The Kitchn

How to Make Easy 3-Ingredient Energy Bars at Home Cooking Lessons from The Kitchn
Power bars! Make them at home with only three ingredients and a food processor. Prepare for your mind to be blown. Ready? Homemade energy bars. I am a huge fan of chewy, nutty, fruit-filled energy bars of the sort made by Lärabar. I tinkered with ratios a bit, but in the end, I decided to take the most straight-forward path: equal parts dried fruits, nuts, and pitted dates. My favorite is still cherries, almonds, and dates (which are pictured here), but you can swap out the cherries and almonds for any dried fruit or nut. You can also play around with adding other ingredients into the mix: a few tablespoons of chia seeds, a handful of coconut, even some chocolate chips. Making energy bars really is that simple. Makes 8 large bars or 16 small square-shaped bars What You Need Ingredients 1 cup nuts 1 cup (12-15 whole) pitted dried dates, preferably Medjool Equipment Food processor Plastic wrap or wax paper Sharp knife Instructions Roast the nuts (optional). Additional Notes: Related:  cookiesNoBake

Homemade Peanut Butter Once you make peanut butter at home, it will be very difficult to get excited about storebought peanut butter ever again. Not that eating peanut butter of any kind would ever be a chore because I love it so, but homemade peanut butter is a delicacy. And a nearly effortless delicacy at that. It’s akin to savoring a piece of high-end dark chocolate that’s rich and pure, uncomplicated by fillers, additives, or ingredients that have no place being in chocolate; and then grabbing a milk chocolate bar in the checkout line at the grocery store, which is likely a combination of tasteless, grainy, and waxy. Apples and oranges. Once you have something amazing, it’s hard to get excited about any less than. That’s this peanut butter. Sure, all peanut butter is good, and some is better than others, but this is in its own league. It’s similar in taste to store-bought varieties of “natural” peanut butter. Honestly, there’s not that much to store. And it calls my name. Find a food processor and a spoon. Print

Amaretti – włoskie ciasteczka migdałowe | Facet i Kuchnia 2 małe białka albo jedno duże szczypta soli 1/3 szklanki cukru pudru 125 g tartych migdałów 1/4 łyżeczki ekstraktu migdałowego Amaretti – włoskie ciasteczka migdałowe. Amaretti to słynne włoskie ciasteczka migdałowe. Każdy je uwielbia, ale nie każdy jest skłonny piec je samodzielnie w domu. Tymczasem domowe amaretti są najsmaczniejsze, a te, na które przepis podaję poniżej, po prostu uzależniają. Jak na włoską recepturę przystało, przepis jest banalnie prosty i bazuje na dosłownie kilku składnikach. Dodatkowa uwaga: migdały na potrzeby tego przepisu nie powinny być zmielone zbyt drobno, dlatego najlepiej użyć tartych migdałów (można kupić gotowe) zamiast mąki migdałowej (zwykle o konsystencji miału). Ciastka są dość spore, podobnie jak amarettes z Durke. Sprawdź też –> inne przepisy na doskonałe BEZGLUTENOWE CIASTKA PRZEPIS na 12 ciasteczek: Amaretti pieczone krótko, max. 10 minut – tak jak w tym przepisie – są lekko ciągnące i miękkie w środku, a chrupkie na zewnątrz.

Apricot & Grapefruit Toffee © 2012 Green Kitchen Stories As you read this we’ll be on a plane to Copenhagen. We are spending the weekend there with a whole bunch of family. Before we left I prepared these treats. The flavors came out exactly as I hoped. Before we leave you with these indulgent snacks, we just want to say THANK YOU to all of you who have downloaded our app Green Kitchen. We will be back next week with some photos from a (hopefully) sunny Copenhagen. Apricot & Grapefruit ToffeeMakes around 40 bite-sized bars or 12 larger You can of course swap the almonds for other nuts and the grapefruit juice for any other citrus juice. 1 1/2 cup (250 g) dried apricots 1 cup grapefruit juice (approx. 1 grapefruit) 1/2 cup (100 g) roasted almonds 2 tbsp dried shredded coconut (unsweetened) 1.

Bacon-Jalapeño Cheese Ball I’ve been blogging for nearly 5 years, and though I’ve said it a million times before, I think it bears repeating that one of my favorite parts of the experience has been the wonderful people I’ve been lucky enough to meet. One of my first blogging buddies was Jessica of My Baking Heart. We both joined the Tuesdays with Dorie group back in April of 2008, and continued baking together every week for the next three and a half years! Jessica always stopped by and left kind comments and words of encouragement for me, she’s a real sweetheart and I’m happy to call her a friend Later this month Jessica is getting married, and today we’re celebrating with a virtual bridal shower organized by Nikki of Pennies on a Platter. Congratulations Jessica, can’t wait to hear all about your big day and see the pics! I volunteered to make an appetizer for the shower as soon as I received the invite, but it took me forever to actually decide on a recipe. While the bacon is cooking, preheat oven to 350 F.

Good Morning Sunshine Bars I have some really exciting news, folks. Set your TiVos to “awesome”, because I am going be on Anderson Cooper Live on Thursday, February 28th! Three competitors were chosen to face off in Anderson’s Chocolate Chip Cookie Challenge, where I will be force feeding Mr. Cooper cookie after cookie. It’ll be just like that episode of The Simpsons where Homer goes to hell for eating the Forbidden Doughnut, and they hook him up to that machine that feeds him a million doughnuts and he still asks for more. And I have even more exciting news to share! Now, these bars come from my other favorite bakery, Baked in Brooklyn (they have an awesome book). Baking with Christina Tosi at the Milkbar HQ. Melt together your corn syrup and sugar, whisk in your peanut butter and vanilla, then toss with your cereal and peanuts. That’s the stuff. Press everything into a parchment lined pan (be sure to grease that parchment, too). Then melt your chocolate. And drizzle it over your bars. Good Morning Sunshine Bars

Torebki Papierowe | Producent Torebek Papierowych | Torebki Z Wentylem Jako, że jesteśmy bardzo elastyczni w dziedzinie, którą się zajmujemy, by zapewnić najszerszy asortyment dla naszych klientów, ciągle dążymy i staramy się wyprzedzać wszelkie potrzeby. W ofercie mamy również opakowania, które są wykorzystywane przez producentów żywności ekologicznej. Konsumenci, zwracający uwagę na pochodzenie produktów spożywczych, często nie ograniczają się jedynie do sposobu uprawy. Dla osób dbających o środowisko naturalne niezwykle ważne jest opakowanie, które powinno być przyjazne dla środowiska, najlepiej biodegradalne, nadające się do przetworzenia. Torebki papierowe o wiele lepiej nadają się do pakowania produktów spożywczych pochodzenia organicznego niż kolorowe plastikowe saszetki. Raw Carrot Cake Cookies | fig I fully embrace my sweet tooth. I have accepted that it is a part of me. A fabulous part of me! Most of what you see on our blog is healthy. I used to eat two huge bowls of fat-free ice cream at night and STILL want more. Apparently Nobs isn’t too sure about the carrots, but we’re working on him. This cookie was the product of a need for something sweet, healthy-ish, fast to throw together and satisfying. Raw Carrot Cake Cookies{gluten-free, raw, vegan} Makes about 2 dozen 1 cup dates 1 large carrot 2 cups walnuts 1/4 cup unsweetened shredded coconut 1 tablespoon ground flaxseed 1/2 teaspoon vanilla 1 1/2 teaspoons cinnamon 1/4 teaspoon salt Puree dates in a food processor, then remove and place in a large bowl. Add the remaining ingredients to the bowl and use your hands to combine the ingredients or dump it all back into the food processor to blend it a little more quickly.

The Crepes of Wrath ANZAC biscuits bezglutenowe i wegańskie | Facet i Kuchnia Składniki: 100 g bezglutenowej mąki owsianej 100 g bezglutenowych płatków owsianych 100 g wiórków kokosowych 30 g cukru palmowego (kokosowego) sok z 1 cytryny 100 g nierafinowanego bio oleju kokosowego (Kokonati) 1 łyżka syropu daktylowego 1 łyżeczka sody oczyszczonej 2 łyżki wrzącej wody ANZAC biscuits – owsiano-kokosowe ciastka, bezglutenowe i wegańskie. ANZAC biscuits to australijskie owsiano-kokosowe ciastka, których nazwa wzięła się od akronimu ANZAC, określającego Australian and New Zealand Army Corps (upraszczając – Korpus Sił Zbrojnych Antypodów). Ponoć podczas I Wojny Światowej takie właśnie ciastka piekły australijskie kobiety dla swoich mężczyzn, walczących w szeregach ANZAC. Zgodnie z przyjętym założeniem przepis miał być prosty, a ciastka wytrzymałe, nadające się do transportu na duże odległości i z możliwie długim terminem przydatności do spożycia. Moja wersja zawiera kilka zmian względem oryginalnej receptury. Ciacha mają fantastyczny kokosowy aromat i są przepyszne. 1. 2.

Hot Date Bars with Crunchy Quinoa Lately we’ve had a silent grocery shopping battle. It started out innocently, both of us offering to pick up groceries for the other. It’s turned into a full-out race to our co-op as soon as one of us needs something. It’s getting a little weird. When I do the grocery shopping, I like to go and get everything on my list. When Matthew goes, he likes to get everything not on my list. But his grocery shopping isn’t all bad. Hot Date Bars with Crunchy Quinoa {gluten-free, raw, vegan} Makes about a dozen small bars 1 cup pitted dates 1/2 cup almonds 1/4 cup walnuts 1/2 cup unsweetened shredded coconut 1 tablespoon cocoa powder (any good cocoa powder will do) 1/4 teaspoon cayenne (optional) 1/4 teaspoon salt 1 tablespoon of raw quinoa, rinsed Add dates to a food processor and blend until they begin to come together and form a ball. Add the coconut, cocoa powder, salt and cayenne (if using) and blend until all ingredients are thoroughly incorporated.

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