So I’m performing a juice & food cleanse right now. I’m SUPER excited about it because as you may already know I freakin’ like doing them. It isn’t that I believe they’re great in as soon as, it’s that I really like how Personally i think afterwards. The benefits? How obvious my skin looks, just how much great rest I get and how differently I find yourself thinking about food.
I’ll have improvements for you for the cleanse shortly; in the meantime I’ve been staring at these pubs in the counter most of last night. I produced them last week for Tony because he’s all like I need to get in shape for baseball period – that is as he continues to eat chocolate protected doughnuts for breakfast. I believe he could consume just about anything and still look good. No laughing matter.
Anyway these pubs are everything I’ve wanted to make for a long time. My granola bar obsession peaked when my pal Maegan and I journeyed around Kansas City We had probably the most amazing coconut granola pub at Kaldi’s espresso and ever since then I’ve been dying to make my own.
The wonderful part about granola bars is that you can fundamentally add anything to them that you’d like. This one is fairly simple. The bottom comprises of oats, honey and a nut butter. The rest? Your decision! You can fundamentally sub almost any nut for the cashews and whatever kind of dried out fruit you would like for the cranberries. Personally, I think cherries will be fantastic. Or if you want to get real delicious, then add mini chocolate chips. GOD THAT Noises GOOD. EVERYTHING SOUNDS SO GOOD.
Sorry about this caps. Do I talk about I’m writing this late at night and thinking about my typical midnight snack of peanut butter, banana and delicious chocolate chips? Also, remember the juice/meals cleanse. Forgive me for just about any spelling errors. I really like you.
And… I hope you love these bars! They’re FILLING, nutritious and wholesome. If you make them be sure to tag #ambitiouskitchen on Instagram therefore i can check ’em out. xoxo.
5.0 from 1 reviews
3/4 cup unsweetened coconut flakes
1 cup unsalted cashew halves
1 tablespoon chia seeds (optional)
1/2 cup dried out cranberries, coarsely chopped
1/2 cup honey (brownish grain syrup if vegan)
1/2 cup unsalted creamy almond butter
2 teaspoons coconut oil
Range a 9-inches square skillet with parchment paper. In a big dish combine oats, cashews, coconut, chia seed products and dried out cranberries.
Place moderate saucepan over moderate low warmth and add honey, almond butter, coconut oil, sodium, cinnamon, and vanilla; mix until warm and coconut oil is certainly melted with almond butter. Add damp ingredients to dry ingredients and stir well to mix and coating the oat/cashew/coconut mixture. Transfer combination to prepared skillet and press firmly right down to pack pubs tightly and ensure they stay jointly. The harder you press, the more they will stay together – so press them in very firmly!
Place pan in fridge for 1-2 hours or until firm. If you’d like to speed up the procedure, place the pan in the refrigerator for ten minutes. Cut into 16 bars. Bars could keep at room temperature for weekly, or longer within the fridge. I like to separately wrap my pubs in plastic cover for grab and go snack foods during the week – or keep a few in my car for post workout routines.
You can also bake these if you want crunchy pubs: Bake for 10-15 mins or until firm then remove from oven and keep at area temperature to cool. Don’t bake longer or they’ll become very difficult.
Feel absolve to sub another nut instead of cashews and make use of any type of nut butter you’d like instead of the almond butter. These granola bars are very adjustable! Try dried out cherries or apricots rather than cranberries!
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If I’d replace the almond butter with peanut butter, will I need to replace the coconut flakes as well? Can peanut and coconut coexist within the same formula? What can you suggest?
I replaced the cranberries with raisins and will use less honey next time as the pubs were too special for a treat or breakfast.
Extremely filling and mouth watering though.
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