So, my personal adjustments to this
template is the following:
3 C oats
½ c flaxseeds
½ c pumpkin seeds or sesame seeds,
or ¼ c ea.
1 ½ tsp sea salt
1 tsp cinnamon
½ tsp cayenne pepper
¼ c raw honey
½ c peanut butter
¼ c brown sugar
¼ c Splenda
2-3 tbsp water
1/3 cup good chocolate chips or
chunks
I found that following her specific recipe
above left me with too many dry toasty ingredients so, I added some optional
tablespoons of water into the gooey part.
Also, nuts seem to be more expensive
than seeds so I use more seeds in mine.
But, I have used both chopped almonds and chopped walnuts. Use anything you like. That’s what make these so great, they’re
uniquely yours!
I wanted to not use agave nectar
because it’s not as good as raw honey.
Also I know some of y’all don’t use Splenda. Surely it could be omitted and you could use
stevia and just add a few drops at a time to taste.
I have also used vanilla powder and
almond extract. You can really make an
original batch every time if you want to.
In my opinion, if you are going to add chocolate chips, add good
ones. Don’t bother with low quality
chocolate. It is just gonna make you
crave more chocolate, where just one chip of very good chocolate has more
satisfaction.
I have used dried fruit before,
cranberries once and apricots another time.
But my favorite way is to make it a bit spicy with the cayenne
pepper. Then when I have everything
mixed and press it onto my parchment covered sheet, I sprinkle the chocolate
over the whole thing and take the bottom of the measuring cup and sort of press
the chocolate chips into the mix. Just
don’t want them sitting on top.
I also do not leave in the oven for
30 min. For 20 at most. When it starts to smell, I’d take them
out.
Thanks to Vegetarian on the Cheap
for her blog and coming up with this!
Happy cooking,
Marie
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