When it comes to eating habits, I find that my friends fall into several different groups: the people who routinely eat only three meals a day, the mono-eater who eats one big meal once a day, the I-forgot-to-eat people who are too busy to notice when they're hungry, the always hungry who will eat whenever possible, and the snackers who continually graze. Without a doubt I fall into the last camp. Never able to finish a big meal, my body instead asks for small snack every couple of hours - an apple, some dates, a few crackers - I usually have something nibbley within arms reach to ease my rumbling tummy.
This being said, I often find myself in situations where snacking is frowned upon (school, work, yoga class...um, the grocery store...). So in a need to find a quiet food which is both satisfying but not very filling (as that would make for one disastrous downward facing dog), I took a classic healthy bar from the Tessajara Cookbook and jazzed it up a bit. Moist and chewy, these bars are part cookie, part granola bar, and loaded with seeds, nuts, and fruit. They are quiet enough to eat during the middle of a lecture (unlike those deafening apples) or even on the bus. Best of all is that because these aren't heavy, you can snack on them before a run or yoga, or any of those times when you know you shouldn't eat, but are in dire need of a snack.
Fruit and Nut Yogi BarsAdapted from Tessajara Cookbook
Recipe: (Makes 15)
3 Cups Oats (Gluten free if needed)
1 Cup Flour (whole grain or gluten free)
1/2 tsp. Sea Salt
1 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Ginger
1/4 tsp. Nutmeg
1/4 tsp. Black Pepper
1/8 tsp. Cardamom
1/3 Cup Unsweetened Apple Sauce
1/2 Cup Coconut Sugar
2 Tbsp. Coconut Oil, melted
1 Cup Plant Based Milk
1 tsp. Vanilla
3/4 Cup Seeds or Nuts ( I used Pumpkin Seeds)
3/4 Cup Dried Fruit of Choice ( I used half Raisins and half Cranberries)
1. Combine the oats, flour, salt, baking soda, cinnamon, ginger, nutmeg, pepper, cardamom, and cloves in one bowl.
2. In another bowl combine the apple sauce, melted coconut oil, milk and vanilla.
3. Add the wet ingredients to the dry ingredients and mix just until combined. Add the dried fruit and seeds/nuts.
4. Scoop 1/4 cup of mixture and form into a little bar shape (you can also form it into a round cookie). Bake at 175 C (350 F) for approximately 11 minutes or until the bottoms are golden. Store extra bars in the refrigerator or freezer for longer use.
***Natural wraps from Abeego