I have a confession. I love cake and chocolate and ice cream and whipped cream and and and and…. While there are people who have more insatiable sweet cravings than I, I really can do a great job in the dessert eating department. And truth to tell, there have been moments of pure joy in my life that included something like a pain au chocolat with friends in Montreal or red velvet cake with my husband, the first taste of cream cheese icing with my stepmom. I would not trade those moments; I do not wish to stop having them. They are SPECIAL times, and that’s part of the point, isn’t it? They are special times, with foods we don’t have all the time. At least, this is the sad reality I have come to understand… this is an understanding my husband and I reluctantly came to after he took the pastry class at a pretty swank cooking school. While my cravings have diminished since we cut back on sugar and processed foods, I can still respond to that siren call as evidenced by some VERY fine chocolate covered pretzels the Easter bunny brought (Thanks, Mom).
The thing about sugar is that it tastes good. It tastes REALLY good. These are flavors that are supposed to taste good to us, and if you are accustomed to a lot of it on a regular basis, you may find it very difficult to suddenly cut back considerably. You might also simply find such a choice a little, well, draconian and no fun. I have found that keeping our house on a low sugar path depends to some degree on my ability and willingness to occasionally provide something that is sweet enough, that is yummy and feels a little like something you don’t get to eat all the time. Fruit, while we serve it often as snack or desert or whatever, does not always cut it in this department, particularly for my two young children who live in a world with other young children who get to have Ho-Ho’s at snack time. We are constantly on the lookout for the middle ground on sweet snacks. A treat sort of taste with much less sugar and none of the additives (food colorings, stabilizers, solvents that are present in those crinkly little packages of waxy chocolate covered pillow stuffing). After a great deal of experimentation based on the Lemon-Kissed Cashew Hemp Bars, my children and I met in the middle with these lovely bits…
AWESOME OATIE BARS
- 1/2 c cashews
- 1/2 c almonds
- 1 c dried dates
- 1/3 c pumpkin seeds
- juice of 1 lemon
- 1/4 c peanut butter (or other nut butter)
- 1 c raw oatmeal (approximately to taste)
- 2 T chocolate chips (just enough to make it a treat)
Put nuts in food processor and run until fine. Add pumpkin seeds, dates, lemon juice and peanut butter. Process until dough forms a large sticky ball (if ball isn’t forming, add another splash of lemon or a tiny bit more nut butter).
Remove ball and place in large bowl. Add oats a little at a time (I did 1/3 c scoops) and mix into dough. I found bare hands to be the easiest (albeit messiest) way to do this. I used a cup of oats, but you may prefer a little more for less stickiness or less for more fruitiness. Mix in chocolate chips. Place plastic wrap in the bottom of a small baking dish (mine was square) and pat down until evenly distributed. Place in freezer for at least 1/2 hour. Cut into squares or bars depending on the size of snack you prefer to have available. We cut our square baking pan full into 16 pieces. Not too big for the kids, small enough to be negligible for the adults. The name of the dish comes from my son. “What do you think we should call them, buddy?” “Awesome Bars.” I added the “oatie” to be marginally descriptive. Delish!
Pssst….. if you missed it earlier today, be sure to pop by our earlier post to read about our Sunshine Award.