After the frenzy that was the holiday season, we have been laying low and taking stock. 2012 was an amazing year for us! We made so many new friends, participated in some great local events, and -- most importantly -- we had a whole lot of fun doing it. Thank you for all the support and inspiration!
Craft rooms have been cleaned out and we are gearing up for a new year of creativity. But, before any great endeavor, it is always advisable to fuel up with some healthy and tasty food!
These breakfast bars were simple to make and really fill you up! Boil your dates until they are soft and can be blended into a smooth paste. To this, simply add 1/4 cup each of cashews, almonds, walnuts, coconut, and dried cherries (I used sour cherries for an extra twist), some cinnamon, some vanilla, and a touch of nutmeg. Mix until well combined and spread into a pan lined with parchment paper. Set in the fridge to set! Voila-- these ooey-gooey bars are tops with a hot mug of tea before heading out to work.
This Nut-Bread is the very same bread recipe that I have posted time and time again, but to it I have added an additional *light* 1/4 cup of tapioca starch and 3/4 cups of mixed chopped nuts. Dense, chewy, and nutty-good, this bread is the BEST breakast toast I have had since going gluten-free.
Until next time,
Enjoy xx
Ms. Bumble
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Craft rooms have been cleaned out and we are gearing up for a new year of creativity. But, before any great endeavor, it is always advisable to fuel up with some healthy and tasty food!
These breakfast bars were simple to make and really fill you up! Boil your dates until they are soft and can be blended into a smooth paste. To this, simply add 1/4 cup each of cashews, almonds, walnuts, coconut, and dried cherries (I used sour cherries for an extra twist), some cinnamon, some vanilla, and a touch of nutmeg. Mix until well combined and spread into a pan lined with parchment paper. Set in the fridge to set! Voila-- these ooey-gooey bars are tops with a hot mug of tea before heading out to work.
This Nut-Bread is the very same bread recipe that I have posted time and time again, but to it I have added an additional *light* 1/4 cup of tapioca starch and 3/4 cups of mixed chopped nuts. Dense, chewy, and nutty-good, this bread is the BEST breakast toast I have had since going gluten-free.
Until next time,
Enjoy xx
Ms. Bumble
Mrs. Bumble, I'm loving these and passing along to my daughter. Thank you
ReplyDeleteWhy, thank you dear friend! We love to share the buzzzzzz
ReplyDelete