Hi!

So after lots of thinking and talking about it, I’m just going to get this blog started. For now it’s going to be all about what’s happening in my kitchen, though it may expand to explore other projects….art, craft etc….whatever inspires! And who knows what Erica will contribute…it’s all very exciting!

I came home from my 4 day trip to Erica and family in Ottawa, inspired to cook more. I do already feel like I cook and bake more than most New Yorkers, but that really isn’t saying much! So on Sunday morning I made Alton Brown’s pancakes (so much butter and soooo perfect), which Vernon had with a Field Roast veggie sausage, and I slathered mine in plain yoghurt and fresh strawberries, with maple syrup. Totally decadent!

Then I finally made the vegan energy bars from the Rebar cookbook (which is a great book, by the way)! I adapted the recipe a little bit to what I had in the kitchen. They turned out great. The only thing I would have preferred is if they had been a little less soft, but the nuts gave them a good bite anyway.

I wanted to give a few of them away, so I wrapped them in parchment and baker’s twine that my mom sent from Germany. They were cute, but it’s a bit of a time-consuming way to wrap them!

 

Vegan Energy Bars (adapted from Rebar modernfoodcookbook)

 

dry mix:

2 cups muesli (I used Bob’s Red Mill)

1/2 cup chopped dried apricots

1/2 cup dried cherries

1/2 cup slivered almonds

1/2 cup chopped walnuts

1/2 cup – 1 cup vegan chocolate chips (I like more!)

2 tsp cinnamon

1 tsp baking soda

1/2 tsp salt

 

wet mix:

1/2 cup vegetable oil

1/3 cup brown sugar

1/3 cup “flax eggs” (recipe below)

1 cup applesauce

1 tsp vanilla

 

Flax Eggs

1/4 cup flax seeds

3/4 cup water

 

Grind flax seeds in a food processor until powdered. Add water and process for 5 mins.

Any extra can be stored in the fridge for up to 5 days!

Pre-heat oven to 350 degress and line a 9X13 inch pan with parchment. Combine wet and dry ingredients in separate bowls. Mix everything together. Spread the mixture on the pan and bake about 18 mins. Cool. Cut into pieces. Wrap, and store in the fridge. I think they taste best at room temperature, so take them out before you want to eat them!

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