I woke up yesterday in the mood for a fancy homemade breakfast. I wanted something that was more on the sweet side than the savory side. I rummaged through the pantry looking for baking flour; I thought muffins sounded good. Not sure which kind but something exciting.
I was all out of flour though! So I grabbed almonds, gluten-free oats, GO RAW sprouted buckwheat groats {your pantry should always have this item stocked on hand} and dried cherries.
I processed all of these ingredients in the food processor to make a healthy no-bake breakfast bar. And wow, what a great combo it was...healthy, hearty and sweet! These Ginger Cherry Breakfast Bars were born! The best part of it all - I didn't even have to even bake them!
Unfortunately, I didn't plan to blog about this recipe which resulted in not so wonderful photos. But at least you can get an idea. Right?
These Ginger Cherry No-bake bars were devoured by the husband and kids (I only got one, darn it).
Just to make things even more wonderful - I smothered some of them in chocolate.
I mean why not?
I wish I had a su-chef here to help me with the dishes, but other than that, It was the perfect way to spend my morning. In fact, I was thinking "man, I could sell these bad boys"! But then I remembered I have already been-there-done-that! {wink}
I highly recommend you try these bars. They are so wonderful to have around - just a quick snack or meal to grab on the go! BEWARE - in addition to being healthy, they are tasty and addicting.
REMEMBER - the chocolate coating is optional. My kids thought it was the "best thing I've ever made" but I prefer it without the chocolate.
No-Bake Ginger Cherry Bars Recipe {with chocolate coating}
yields 10-12 bars
DRY INGREDIENTS
- 1 cup gluten free oats
- 1 cup almonds, raw
- 1 cup GO RAW sprouted buckwheat/flax mix
- 1 cup dried cherries
WET INGREDIENTS
- ⅓ cup liquid sweetener {agave, honey, maple syrup - I used ginger syrup again}
- ¼ cup vegan butter {room temp}
- 1 teaspoon powdered ginger
- 1 teaspoon grated fresh ginger
- pinch sea salt
CHOCOLATE COATING INGREDIENTS
- 1 dark chocolate bar
- anything else you might want to see on top - coconut, seeds, nuts, goji berries, etc.
DIRECTIONS
- In a food processor combine the nuts and oats. Pulse for about 30 seconds on and off. Add cherries and repeat. Add the buckwheat groats and repeat.
- Go ahead and add the wet ingredients. Be sure butter is at room temp. You don't want it to be cold. Pulse again for a bit longer until everything is well mixed up. See my photo above to get an idea of how chunky it should be.
- Empty mixture onto a glass Pyrex style deep dish pan. Press it down until pan is covered. Lay wax paper over the mixture and press the mixture down using a flat, firm spatula until evenly spread. Remove the paper.
- Refrigerate mixture for at least and hour.
- Meanwhile melt the chocolate in the oven (about 250 degrees F) and while you're waiting for the bars to firm and chocolate to melt, maybe do all the dishes.
- When ready, evenly pour the chocolate over the top of the refrigerated dough {and sprinkle whatever toppings you'd like at this time. I used coconut.}
- Refrigerate again for about an hour.
- Bars can be cut into squares or long bars or even circles.
- Store any leftover bars in an airtight container in the refrigerator. Should last about 1 week.
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