Sesame Peanut Chewy Bars

Sesame Peanut Chewy BarsI bought puffed buckwheat and quinoa recently to eat as a cereal for breakfast. I don’t know if any of you have tried this stuff, but it pretty much tastes like air. Out of frustration of wasting money on these products I decided to incorporate them into a granola-type bar.Just in this case, I swapped the ‘granola’ for puffed buckwheat- and I’m so glad I did. These bars make a perfect breakfast or snack as they aren’t overly sweet but leave you satisfied. The addition of sesame and ginger play on the savoury side of things so I highly recommend these to those absolutely crazy ‘non-dessert’ people out there. These come together super quick and stay nicely in the fridge or freezer. Hope you love them!

Sesame Peanut Chewy BarsSesame Peanut Chewy Bars
Sesame Peanut Chewy Bars

Ingredients:

• 1/2 cup pitted dates
• 2 tbsp honey or maple syrup
• 2 tbsp coconut oil
• 3/4 cup creamy peanut butter (all natural)
• 1/2 cup water (or more) to thin out peanut butter mixture
•1 tsp freshly grated ginger (optional)
• 2 cups puffed buckwheat (or your favourite gluten free cereal)
• 1/2 cup chopped peanuts
• 1/2 cup toasted sesame seeds
• 1/2 cup unsweetened shredded coconut
• 1/2 cup 70% dairy free chocolate, melted
• pinch of sea salt

Directions:

1. Line an 8 x 10 inch or 5 x 20 cm baking dish with parchment paper.

2. Process dates in a food processor until a paste forms.

3. Melt coconut oil, peanut butter, sweetener of choice, and ginger in a sauce pan over medium heat. Whisk until combined.

4. Once combined, whisk in your date paste. Use hot water as needed to thin out the mixture. It should almost look like caramel.

5. Remove from heat. Fold in your peanuts, puffed cereal, sesame seeds and coconut.

6. Press your mixture into baking dish and allow to firm up in the fridge or freezer for at least an hour. Remove from the cold, and drizzle on melted chocolate then sprinkle with sea salt. ENJOY!

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Sesame Peanut Chewy Bars

Salted Caramelized Chocolate Matzoh

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With a clean diet, holidays can be a little tricky and also terrifying. I think it is important to remember that holidays only come around a few days a year, so a little refined sugar won’t kill anyone once in a while. Neither will a little butter, chocolate, or an extra helping of pasta. However for myself and all those other gluten/lactose intolerant people out there, those indulgences (even if rare) can lead to miserable, uncomfortable and utterly painful feelings that really make the whole thing not worth it. But I also don’t want to feel deprived, or have FOMO (fear of missing out) so I feel it is my duty to help all of you out there with digestive issues and/or allergies. I not only want you to feel included, but to also feel that you may be even having something better than all those gluten/dairy lovers (it will be our little secret).

Once a year for about a week, Jewish people all over the world are unable to eat bread or anything leavened. The two ritual seders often result in dry tasteless cakes, and crumbly constipating cookies. Chic? I think not. You would think that with their awful texture and flavours that maybe, just maybe, you were eating something healthy. Well, sorry to break it with you, but even with no bread, you are eating blood sugar spiking, fibre-less flour mixed with water. That is what matzoh is. The desserts still contain modified oils and flour. Oh and loads of refined sugars without really tasting so great. Like I said, life is short so go for it if it truly satisfies your passover sweet tooth. But why settle? Luckily, Ive been able to transform the my favourite caramelized chocolate matzoh (aka maztoh brittle) into a perfectly CEG (Clean Eating Goddess) treat. Free of refined sugars, gluten and dairy, those of you trying to get a little healthier will be satisfied by this treats new makeover. The “salted caramel” is made of dates, vanilla and coconut milk. The chocolate glaze is used with 70% cocoa and the toppings are endless. I used coconut, hazelnut and chopped peanuts*** but anything goes! Full of antioxidants, fiber and healthy fats this dessert or snack will satisfy any sweet tooth and make you forget all your passover woes.I hope you enjoy!

***peanuts are a legumes and are not kosher for passover for some. If your making this for guests please double check!

Cook note: It is best to make these closer to the time of serving because they can tend to get slightly soggy. If you can’t make these so close to serving time, then please store in the fridge!

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Serves 5-8

Ingredients:

• 10-12 dates (pitted)
• boiling water
• 1 tsp vanilla extract
• good pinch of sea salt
• 1 tsp fresh squeezed lemon juice
• 6-10 pieces of gluten free matzo
• roasted chopped hazelnuts
• roasted chopped peanuts
• roasted coconut flakes
• 12 ounces of 70% cocoa (I like Purelife chocolate chips that are gluten and dairy free)

Directions:

1. Cover dates in boiling water until submerged for 15-20 minutes. (keep water)

2. Remove pits (if your dates are not pitted) and place in the food processor. Add lemon, vanilla, and a pinch of salt and blend. Add the water from the dates until reached desired consistency. Store in a jar in the fridge until needed.

3.Toast nuts in a dry pan or oven for 10 minutes or until golden. Keep a close eye or they will burn!

4. Melt chocolate in a double boiler or microwave.

5. Line a cookie sheet with parchment paper and lay out your gluten free matzoh. Using a butter knife, spread on as much caramel as you’d like to each piece.

6. Using a small spoon, spoon the chocolate and drizzle from high distance. Sprinkle sea salt and add toppings of choice.

7. Break matzo in pieces and serve ASAP.
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