Saturday, June 18, 2011

Road Food

In preparation for an upcoming trip to Cape Breton, I'm all about good food, made easy and portable. My good friend and foodie extraordinaire, Alyson at Dates and Quinces made these beauties: Almond Cranberry Oatmeal Bars way back in February and I've never forgotten them. To me, they seemed the perfect road food or quick source of energy to fuel a long hike. Since we intend to do both, I knew a batch of these were in order.

But first. The almond butter suggested in her recipe brings me to the first recipe:

Cinnamon Sunflower Seed Butter
Cinnamon Sunflower Seed Butter
Joy McCarthy, recipe found here at That's Fit

1 cup sunflower seeds, left to soak overnight
2-3 tbsp raw honey
1/2 cup almond oil (I used walnut oil, couldn't find almond oil)
1 tsp pure vanilla
1 tsp cinnamon

1. Soak seeds overnight. The soaking will help make the seeds more digestable.
2. In a food processor, blend seeds until smooth.
3. Add oil, vanilla, honey and cinnamon.

This makes about 3/4 cup of butter and was really delicious. I've been paying an insane amount of money on commercial sunflower butter due to Honey Bear's peanut allergy, but this replacement was perfect and totally reasonable. Plus, it goes really well with...

Sunflower Cranberry Oatmeal Bars
Sunflower Cranberry Oatmeal Bars
Adapted from: Dates and Quinces

1 cup oats
1/2 cup whole "white" flour
1/2 cup brown sugar, loosely packed
1/4 cup dry, sweetened cranberries
1/4 cup unsweetened, flaked coconut
1/4 cup unsalted, roasted sunflower seeds
1/4 tsp baking powder
1/4 tsp salt
5 tbsp Dairy-Free Margarine (like Earth Balance Natural Spread) melted and cooled
3 tbsp sunflower seed butter
1 egg
1 tsp vanilla extract

1. Preheat oven to 350 degrees and prepare an 8x8 pan with a layer of tin foil, made long enough that you can easily lift up your loaf. Lightly grease your tin foil.
2. Combine dry ingredients and stir.
3. Stir to combine liquid margarine, seed butter, egg and vanilla and add to dry mixture.
4. Pour into baking dish and cook for 20-25 minutes and let cool before cutting.

* I don't have an 8x8, so I used a loaf pan and it worked great. Check out the original recipe, as Alyson has some great suggestions on variations.

3 comments:

  1. Ooh, cinnamon seed butter? That sounds deliciously insane!

    ReplyDelete
  2. Delicious! Make a nice batch of granola and stop at a chip truck for a treat. Have loads of fun :)

    ReplyDelete

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