Homemade Power Bars

Proud Daddy with his girl!

Apologies for being so MIA of late, it's been a busy few weeks. My eldest made her First Holy Communion last weekend and my baby was baptised the next day.  There was a big party on the Saturday followed by a smaller more intimate lunch after the Christening.

It was a wonderful weekend but very exhausting and I swear I'm still recovering.  Baby loved all the attention. I was worried as he was being passed around like snuff at a wake, but he soaked up every minute and was an absolute charmer!  I think he's getting used to just me again.  Ella had a wonderful day and cites the best part of the day being when she took her dress off.  That's my tomboy for you! ;)

Family Picture on Mark's Baptism Day

The week before that we had Ella's eighth birthday party.  That birthday also marked eight years since we became parents, scary to think, especially considering it seems like we've just started all over again.  Having a six year gap really makes you seem like brand new parents and I have to say it's a whole different ballgame in your early thirties than in your early twenties.  I'll actually have to write a post about that, because I find the differences fascinating.  But I digress...

Power bars...where to start.  Well, himself works crazy hours, sometimes 18 hour days with a good amount of physical work thrown in.  He's the most conscientious worker (he's worked for this company for 7 years and has yet to call in sick) and gets so involved that he often forgets to eat or if he does eat, it's a packet of biscuits or similar junk.  He cycles too and from work which helps to counteract his horrible eating habits, but I felt like he needed something to get him through the day so I started experimenting with recipes.  Below is a power-packed whole foods granola bar which really packs a healthy punch and keeps you full for quite some time.  The quinoa and oats form the basic recipe with the binding of honey and peanut butter, but everything else is easily adapted to your taste.  I would also recommend adding some dried fruit, the bars pictured are fruit-free for the kids as they can't stand dried fruit, bt adding some tart dried cherries or sweet apricots would add a lot.  These are also good for those of us who are breastfeeding, as both quinoa and oats are known lactogenic foods. Double win!

Ingredients:

• 1/2 cup quinoa
• 1 cup milk
• 1 vanilla bean
• 2 cups oats
• 1 cup greek yoghurt
• 1 cup chopped/ground nuts*
• 1/2 cup dried fruit
• 2 tbsp linseed
• 1/2 cup raw honey
• 1/2 cup natural peanut butter
• 1/2 cup seeds**
• 1 tbsp vanilla extract
• pinch of sea salt

Soak the quinoa in water with a dash of lemon juice overnight.  The next morning, drain and add to the milk. Slice the vanilla bean in half and scrape the seeds, add to the milk with the remaining pod.  Bring milk to a boil, reduce heat to low and simmer until all liquid is absorbed.

Soak oats in yoghurt overnight. Once quinoa is cooked, mix all the ingredients in a large mixing bowl.

Line a 9x13" pan with parchment paper and spread the mixture inside.  Bake at 200C/400F for 30-45 minutes until browned around the edges and cooked through.  

Allow to cool and slice into bars.  Enjoy as a power snack, kids brain food, breakfast on the go or with a cup of coffee!

* I used almonds and hazelnuts. 

** I used a mix of sunflower and pumpkin

A sneak peek (and horrible photo) of my eight year old's birthday cake. Recipe to follow!

Fluffy Oatmeal Pancakes

My kids are pancake mad. They would have pancakes or waffles every day if I let them, but as it is I reserve them for weekends.  I've been trying to get more whole grains into them of late, so began experimenting with healthier pancake batter.  This final recipe is a real winner. Even though it's mostly oats and whole wheat flour, they remain fluffy and light and are divine with a little butter and maple syrup.  I mix this in a food processor so I can process the oats before adding the remaining ingredients.  Normally pancakes are terrible when done in a food processor, as they get over whisked and tough, but because of the whole ingredients in this recipe, it works just fine.

Ingredients:

• 1 cup oats
• 1/2 cup white flour
• 1/2 cup whole wheat flour
• 3 tbsp sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1.5 cups buttermilk*
• 1 tbsp vanilla extract
• 2 eggs
• 1/3 cup melted butter

Whizz oats in food processor until floury in texture. Add whole wheat flour and whizz again.  Add reminaing dry ingredients and pulse to combine.  

Add wet ingredients and blend until combined.

Grease a small frying pan with butter and wipe.  Ladle in about one quarter cup of the batter and swirl the pan to spread it out.  Cook over a medium-low heat until bubbles for in the centre of the pancake.  Flip and cook other side.  Repeat with remaining batter.  

To keep warm, I put a little water in a pot and keep it simmering. I top the pot with a plate and place the pancakes on top as I go, topping with a lid.  It keeps them warm but doesn't allow them to dry out.

Serve warm with butter and real maple syrup.

* You can substitute regular milk soured with a tablespoon of vinegar or lemon juice.

Almond Crunch Granola

This is a wonderfully delicious and decadent breakfast that you would easily pay a good few euro for in the supermarkets, but when home made with Aldi ingredients, it costs jut a few cents a bowl and tastes sublime! A perfect way to start the day!

 

Ingredients:

• 6 cups porridge oats
• 2 cups dessicated coconut
• 1 cup brown sugar
• 1 tbsp cinnamon
• 2 tsp baking powder
• 1 tsp salt
• 4 egg whites
• 1/2 cup sunflower oil
• 1/2 tsp almond extract
• 1 cup slivered almonds

Preheat oven to 350F/180C.

Mix dry ingredients together in a large bowl.  Whisk oil, egg whites and extract together until frothy.  Combine with dry ingredients and spread out on a large cookie sheet and bake for fifteen minutes. 

Remove from oven, stir and top with almonds. Bake a further ten minutes and stir again.  Bake for a final five minutes until golden brown.  If desired, mix in some dried fruit of your choice. Store in an air tight container and serve with ice-cold milk or Greek yoghurt.