yumm…

that was my first impression of these bars…

These are “Lara” type bars… great for energy and full of good for you things without the preservatives or the high price.

The following recipe is just a guideline and you can add or substitute anything you wish, that is a great thing….

How about dried apples and cinnamon, cranberries and dark chocolate chips, pumpkin and spices… so many options!

Also, my food processor can handle the 4 cups of dates, but my old one couldn’t have, so you might want to start by halving the recipe to see what your food processor can handle.

This makes 18 good sized bars… and here is what you need:

• 4 cups of pitted dates
• 1/3 cup cashews (I also used puffed millet for a nut free version)
• 1/3 cup sunflower seeds
• 1/3 cup pumpkin seeds
• 1/4 cup shredded unsweetened coconut
• 3 tbsp cocoa powder (unsweetened)
• 1 tsp Vanilla (I use my homemade extract)

Put 2 cups of dates into the food processor and pulse it until it breaks them up a bit.

Add the nuts, puffet millet, seeds, cocoa powder and coconut or whatever dry ingredients you are using

and process until grainy…. add the vanilla…

Add the rest of the dates a handfull at a time and then process until it starts coming together…

Pour the mixture into a pan (I use a 9X9)

and flatten…

Put in the Fridge until cooled and hardened and then using a pizza cutter or sharp knife, cut into 8 bars (6 rows X 3 rows)

Store in a container in the fridge or wrap individually…

If you are counting calories, as is these bars are about 166 cal each, which makes them a great snack…

Have fun making your own!

It might be the beginning of Spring, but this drink tastes like Summer.

I decided to make this on a whim because I had quite a few lemons I needed to use up and some strawberries that were a bit too ripe to be eaten.

this makes a big batch, but feel free to half it…

First mix 1 cup of water and 1 cup of sugar in a small sauce pan and bring to a boil until all the sugar has disolved, turn off heat and set aside.

While the simple syrup (yep, that water and sugar combo is what you just made) is cooling, Juice 6-7 lemons (enough to make 2 cups of lemon juice)

Next, purée the strawberries (I had about 15 strawberries left in my container and it also made about 2 cups)

(please ignore the tape holding my handmixer together…. I think I need a new one soon)

Next, pour the purréed strawberries and the lemon juice into your serving container along with the simple syrup…

Add water to taste… 8 cups was a good amount for us… not to sweet and with a perfect amount of tartness… then Chill and Serve 🙂

(I love this Gallon jar a friend passed onto us at the Winter unschooling gathering)

(Can you believe that the beautiful red colour in this Icing comes from a beet?)

I originally got this recipe a few years ago from here…

I have used it quite a few times and I love them. They are easy to to make, easy to roll out and cut and hold their shape perfectly when baked.

For the Cookies….

• 1 cup softened butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 3 1/4 cups flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

In a large bowl, cream butter and sugar together. Add the eggs one by one and incorporate them well. Add the extracts.

In another bowl, mix flour, salt baking powder and baking soda together and then mix with the butter mixture.

Cover with plastic wrap and chill for at least 2 hours.

When the dough is ready…

Preheat oven to 400.

On a floured surface, roll dough out to about 1/4 inch thick and cut out your favourite shapes…

Place on a parchment paper lined baking sheet and bake for 4-6 min.

Transfer to rack and let cool.

When the cookies have cooled, make the icing…

• 2 cups sifted icing sugar
• 1 tablespoon milk (or any liquid… Today I used the juice from a grated raw beet to get an amazing red/pink colour)
• 1 tablespoon light corn syrup (this is optional but gives the icing a beautiful shine and helps it harden)
• 1/4 teaspoon almond extract (or vanilla… or vanilla bean)

Mix all of the ingredients together. You might need more liquid to get it to the right consistency… you want it thick but spreadable.

Using a pastry brush, ice the Cookies and let the icing harden before storing…

Here is the shredded beet and the beautiful coloured icing that I got from it…

Just grated it finely and squeezed out the juice…

Happy Valentine’s Day!!!