Cookies and Bars

Protein Bars

Dip these crunchies into your favourite hummus, dip or nut cheese.  You can use this recipe to clean out your fridge of greens or incorporate whichever outdoor greens are in season.  Taste it as you go so you can adjust to taste.  You are a super-food super-hero!

Miners Lettuce, this grows all over the island I live on

Ingredients:
5 C greens (I used chickweed, miners lettuce, spinach, thistle (warning: spiky) and parsley
1/4 C chives, chopped fine
1 clove garlic
1 medium tomato
3/4C flax
1C almond pulp
1/4 C nut butter (optional)
1 lemon, juiced
1/2 tsp good quality salt
Instructions:
Start with the tomato and lemon juice in the blender until liquid
Add the greens and blend until liquid
Add everything except the chives and flax and blend until as smooth as possible
Add flax and blend to incorporate (if you have to add a bit of water just go slow so you don’t overdo it)
Add the chives at the last minute so they are incorporated but not totally blended
Spread your mixture onto a paraflex or silicone sheet in your dehydrator
Score the top to make square crackers
Dehydrate at 110 for several hours until dry to the touch
Flip over your dehydrator tray onto another tray so the paraflex sheet is on top of the cracker
Peel the paraflex sheet off and continue to dehydrate until crispy
Break into crackers
Store in an airtight, dark container

This recipe may need to be refrigerated but can keep for a few hours in your purse, car or lunchbox. Stay tuned for more lunchbox recipes.

These keep well in the freezer and keep best if you don’t tell anyone about them. (read more…)

Let us use up just a little bit of that coconut together along with coconut flakes, mulberries and lemon zest. The essential oils are optional so feel free to leave them out if you do not have access to edible flavour or essential oils right now.

Lemon Coconut Trail Bars

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