It’s Tasty Tuesday where I bring you some of the awesome things we have
freaked out over enjoyed in the last week. While I am typing this, I can’t stop thinking about Amanda and that she is very likely to have her baby today even though she would prefer he didn’t come til Wednesday. Sending her good vibes! Funny how in addition to your real sisters, you find soul sisters that you love the guts out of. I’m getting weepy or it’s raining outside or something (Flight of the Conchords silliness) and I’m digressing….
Three ingredients, that’s what I love about larabars! I buy them when they are on sale like hotcakes, they are so simple and pure: Dates, Bananas and Almonds! When they aren’t on sale or I’m feeling particularly crafty…. I make these. If you know anything about Mormons, you may or may not know that we really don’t have horns, but we do stockpile food storage like its going out of style, and that sometimes we end up with items we aren’t quite sure what to do with, enter – freeze-dried bananas, they have a 25 year shelf life and have been getting all lonely and dusty in my storage area, and strangely, they are considered a raw food. If you don’t live in Utah and don’t have access to affordable freeze-dried bananas in ridiculous quantities, you can always buy them online or use this recipe here instead. Although my banana ratio is higher and therefore,
superior super tasty.
DIY Banana Bread Larabar
1 1/3 C. pitted dates, chopped (measure whole dates into measuring cups, then chop)
1 1/2 C. freeze-dried bananas
1 C. raw almonds
(ok, so there is really 4 ingredients in my recipe)
Method: Process dates and freeze-dried bananas in food processor until mixture is fairly fine and crumbly. Add almonds and process until all pieces are pea sized or smaller. Add water, a teaspoon at a time (no more than 6 teaspoons total) and pulse after each addition. The freeze-dried bananas need some re-hydration because they basically turn to powder when processed. How much water you need will also depend on how moist your dates are. Mixture is ready (may still seem a bit dry) when you can pull some of the mixture out and it will stick together when pressed into a ball.
I formed the recipe into balls instead of bars because it’s simpler, cuter and enables me to control my portions a little better so I don’t eat the whole batch. The recipe made 25 balls. Each has 46 calories, 2 grams healthy fats, 6 grams carbs and 1 grams protein. Store them in the fridge and they should stay fresh for up to two weeks. Pack them in your lunches, have them for an afternoon snack, take them for running fuel, love them.
Have you heard about the Artisan Bread in 5 minutes a Day revolution? Seriously out of control. This bread practically makes itself: you don’t knead it, you don’t double-rise it, you don’t even add any sugar or oil! you make one big batch of dough, put it in your fridge and can use it for 2 weeks for seriously less hands on time then 5 minutes a day!?! I feel like a fake french bakery chef in my kitchen whipping out amazing loaves of bread that are crazy delicious with a lovely crispy crust and amazing large holed crumb interiors. I learned about it from Amanda and Jen’s earlier posts on this blog. Why haven’t I known about this until now?
The only thing I do different from the recipes above is use this dutch oven method here to bake instead of their traditional stone and steam method. It gave my bread a much better rise then their recommended method and made it even more amazing than before. For troubleshooting visit their FAQ’s page. And buy the dang books! You won’t be sorry! So in love with this bread!