Mom's kitchen and a recipe, begins this journey of compiling, mixing and baking. This is Carol's kitchen, designed by her and my Dad, the engineer. Among the new modern machines like blenders, pull out drawers and gadgets, lie the remnants of times past. There are milk bottles that used to be collected off the back porch. The towel is cross-stitched "Carol's Kitchen", by my mother. The recipe box and bowl in the image are from her mother. Great Grandma's sifter sits on the shelf, as does the butter churn. My task at hand is to meld the old, ie: natural ingredients with the new, ie: protein powers, quinoa, and chia seeds in a way that is really not new at all. It just takes time. And our priorities for using time have shifted away from baking to buying. I'm finding that so many of the new ways of eating have not served us well. As my body has aged, it is less likely to tolerate certain foods namely: almonds, soy, milk, sugar and eggs. This limits my ability to purchase packaged foods. However, with Pinterest to the rescue and a bit of persistence and determination, I have made a refined recipe to my liking. Each time I make it I change the fruit or nuts so I have never lost interest in making or eating these Power Bars for breakfast. I present the most recent edition of my recipe below and a picture of how I brought that recipe from my home (on Google Drive), 800 miles away to make it in Mom's kitchen.
Power Bars by Sandy Gates, adapted from Camilla @powerhungry.com
1/4 c. quinoa into 1 cup of water: bring to boil, reduce heat to medium and cook on the stove for 12 minutes
While the quinoa cooks combine the items below into a large bowl:
1/3 c. chopped nuts, choose any you like. I use walnuts, and/or pecans
1/3 c. more nuts, same or different
1/4 c. rolled or steel oats
1/4 c. protein power, your choice. I use pea protein, vanilla (some brands have sugar, so check ingredients)
1/4 c. coconut flour, unsweetened
1/4 c. chia seeds *see note below
By the time you have put all the ingredients in a bowl, the quinoa should be cooked. Turn off the heat. To this pot on the stove add:
2 Tbs. coconut oil
1/2 tsp. salt
(* you can add the chia seeds to the quinoa mixture if you like a dough like power bar; I really like to do this.)
Optional: add raisins and let them plump up before you cool down the mixture with the milk below.
1 c. unsweetened milk, I like coconut or hemp; after the milk is added, (almond milk is fine here for those who want/can) it will be cooled enough to add the following ingredients that are heat sensitive and can be damaged by high heat. A little warmth is okay.
2 Tbs. raw honey, or agave if you want to keep the recipe all plant based
1 tsp. vanilla
1 tsp. cinnamon
Other options: dates, cocoa bits; etc.
350 degree oven, 20-25 minutes; After cool, cut into 10 bars
Bars will keep 4 days at room temp., 1-2 week in refrigerator, 4 months in freezer. I usually keep a few out to each fresh. I then put the cut bars on an aluminum pie pan and put them directly in the freezer for awhile. I take them off the pie pan and put them into a plastic bag. Now that they are individually frozen I can take them out as needed. I keep one bar in the refrigerator in a container, ready to eat for breakfast. In the morning I put the power bar in the toaster oven. I then replace the container in the refrigerator with one from the freezer. By the next morning it is ready to be eaten. And the circle continues. Yum.
To save time, make a double batch, using a 9x13" pan. This makes 20 bars.
Photography composition inspired by Kim Klaussen.com online photography class.
Macros: protein 11.61, fat 18.2 (walnuts = 10 of the 18), carbs. 26.97, calories 357.9