MAKES ABOUT 20
The dog ate my blog post.
Ok, so it wasn’t the dog, it was %&*@# wordpress. But the result’s the same: an hour’s worth of work evaporated. And, sorry readers, but it’s 82 degrees outside and the sun is blazing through my window and curly little buds are unfurling on the trees and the window boxes are practically demanding that I go dig around in them — so, I won’t be rewriting that damn post today.
Instead, I’ll leave you with this recipe. A work in progress, really — but an appealing and versatile one. I threw it together yesterday when I was itching for a quasi-healthy after-school snack. (Wait. I don’t go to school any more, or even an office, so maybe I should call it an after coffee-but-before-wine-with-my-laptop snack?) Whatever you call them, though — sticky with peanut butter, studded with chopped almonds, and stuffed with a grab bag of whole grains — just one is enough to satisfy a late-afternoon sweet tooth and power through those pesky emails.
1 cup creamy natural peanut butter
3/4 cup honey
1/2 cup agave syrup
1 cup grape nuts cereal (or similar)
2 1/2 cups quick cook oats
2/3 cup uncooked red quinoa
1 cup chopped raw almonds
1/4 cup cocoa powder
1 teaspoon cinnamon
1 tablespoon coarse sea salt
Combine peanut butter, honey, and agave syrup in a medium saucepan over medium flame. Bring to a simmer, stirring until smooth. In a large bowl, mix together remaining dry ingredients. Pour melted peanut butter mixture into the bowl, and stir until well incorporated. Line a 8 x 8 baking pan with parchment paper (or a bigger baking pan if you prefer thinner bars). Spoon mixture into the pan, pressing it down and into the corners, until the pan is full and the surface is flat. Cover and refrigerate for 30 minutes to 1 hour, or until the mixture is very firm. Remove block from pan and slice into approximately 20 large bars.