Things have started to balance out at home. Shai has gotten over his initial wild-manic-kitten phase and is becoming more chill every day. This means I don't have to watch him 24/7 to make sure he doesn't get into trouble, which is truly a blessing. Speaking of change, Adam started a new job last week, which has forced me to go back to a regular schedule after spending nearly four months kind of winging it here and there. I've never been a schedule or routine kind of gal, but instilling one for my work habits will definitely help me break up the work/life balance a bit better and help me get to posting a little more regularly (I have so many ideas I can't wait to share!)
This weekend we're meal prepping for Adam's work lunches (big batch cooking of quinoa, beans, and pickling of summer veggies going on). For a sweet lunch treat, I whipped up a couple of batches of these chocolate chip cookie bars (at least one batch has already disappeared) and have popped them in the freezer for him to grab on his way out the door, or for me to have during one of my scheduled coffee breaks (okay, maybe not scheduled).
Nevertheless these have all the ooey-gooey chewiness of a typical chocolate chip cookie but are made with healthier gluten-free flours (no weird gums in sight), lower glycemic sugar, and a nice bit of miso for some salty umami. Next on the agenda is baking these bars as cookies and stocking the freezer with some salted miso chocolate chip ice cream sandwiches with this cashew ice cream.
Happy weekend and GoT watching, friends!
WEEKEND LINKS + LOVES
- I recently took a friend of mine to my favourite metaphysical store, and while she methodically picked out the right stones for her (referencing books and the storekeeper's opinion), I just took a handful from the dollar bin. So, if you're like me and have little time or energy to put into research, here's some fun little crystal magic.
- Some of my recent IG loves include Hana's magical hippy-dippy (hippy in like the BEST way) cakes, Sofia's lovely little slice of rural Ontario, and the salad queen and GIF master herself, Julia.
- Every dinner party or get together, the topic of podcasts always comes up. One that I can't recommend enough is Radio Cherry Bombe - Izy Hossack, Yossy Arefi, and Martha Stewart! How can you lose?
- This week I've been trying to learn more and more about photography + editing, and these are a few of my favourite Youtube channels to watch - Who Shot the Photographer, Mango Street Lab (seriously the best), and Peter McKinnon.
- So happy Canada has joined the 21 century and has removed milk from the National Food guide and focused more on whole plants than on meat. Whoop whoop!
- Taking a second for mental health is probably the most important thing we can do each day. Regardless of if you're a blogger or not, Renee has a few helpful tips on how to avoid burn-out and live a creative life.
- This couple travelled to every National Park in the US (via airstream!) in a year. Talk about travel goals.
- Finally, the things I've wanted to eat this week include- Haley's nutty slaw (major slaw fan over here), Laura's romesco sauce (already made once this week and have been dying to put it on potatoes since -like Spanish patatas bravas - yum!), and Tuulia's mini Portobello pizzas.
SALTED MISO CHOCOLATE CHUNK COOKIE BARS
Ingredients
- ½ Cup Baking Oil of Choice (coconut, olive, avocado)
- 1 Tbsp. Ground Chia Seed
- 3 Tbsp. Milk or Almond Milk
- ¾ Cup Coconut Sugar
- 1 ½ Tbsp. White Miso
- 1 tsp. Pure Vanilla Extract
- 2 Cups Almond Flour
- ½ Cup Brown Rice Flour (or Millet Flour)
- 1 Tbsp. Arrowroot Powder or Cornstarch (not necessary, but helps bind)
- 1 tsp. Baking Powder
- ½ tsp. Baking Soda
- ¾ Cup Chocolate Chunks
- Flakey Sea Salt like Maldon Salt
Instructions
- In a bowl add the miso and milk and whisk to make a paste. Next add the oil, chia, coconut sugar and vanilla, mixing to combine.
- In another bowl stir together the flours, arrowroot, baking powder and soda.
- Add the dry ingredients to the wet and mix until combined. You can even use your hands if necessary as the dough is rather stiff (being gluten-free there is no concern of over mixing). Finally, stir in the chocolate chunks.
- Line a 20 cm (8 inch) square pan with parchment paper and spread out the cookie dough. Top with a sprinkle of salt and bake in a 350 F oven for 30-35 minutes, or until the edges are puffed and golden and the middle feels set. Let cool completely before slicing.
xoxo Sophie
Valentina | The Blue Bride says
Wow, so many interesting links and these cookie bars...Oh. My. God. <3
Sophie says
Your comment is the sweetest, Valentina! I'm so happy you enjoyed the links! And seriously, these bars are yummy! (already ate one today 😉 )
Medha @ Whisk & Shout says
Oh wow these look delicious- I need to get miso back in my pantry! Pinning 🙂
Sophie says
Yay! Yes, you need that miso. I hope you enjoy these bars, Medha.
Lara says
Ik don't have miso in my contry, what can i use plz?
Sophie says
Just add a little salt 🙂
Heidi | The Simple Green says
Cookie bites sound amazing, Sophie; especially with all the yummy sweet/salt. Thumbs up for no wired gums lol.
And isn't Peter MacKinnom the best? He's such a dynamic YouTube/photog and I've been loving his stuff.
Xx
Sophie says
Oh my goodness, he makes it look so easy. A little bit is 'can you just come here and teach me everything!!!' So happy you like the bars, Heidi! I hope your island summer is going fabulously.
Heidi | The Simple Green says
Ps- could my above comment have any more phone typos? Seriously...lol
IRENE FINDLEY says
Looks fantastic. What chocolate chunks did you use.? Can I break up a bar of baking chocolate?
Sophie says
Thanks, Irene! I used the brand called 'Enjoy Life' just becuase I find them to be the perfect about of sweetness/ nice size, but yes a chopped chocolate bar or bakers chocolate would totally work. Enjoy!
Laurel says
You had me at miso, Sophie! LOVE that it adds such a lovely umami note that is balanced out perfectly by the sweetness of the bars!
Sophie says
Awe, yay! I'm so happy to hear this Laurel <3
Jessie Snyder says
Food prepping is the best! Especially dessert food. Loving the look of these bars, Sophie. I need to give this one a whirl soon. Happy "scheduling" - it never works for me either ;). xoxo
Sophie says
Thanks a million, Jessie!! Lol, the scheduling isn't going as well as planned. I really need to schedule some time for scheduling 😉 All the best to you friend <3
Sophia says
Is there anything that I could substitute the almond flour with? I'm allergic to almonds
Sophie says
Hey Sophia! Sorry to hear about your allergy. If you don't mind gluten, I'd try to make a batch with a wholegrain flour (like spelt). I haven't tried it, but I'd start by using about 1 and 3/4 cup flour to 2 cups (and skipping the rice flour). And maybe check on them a bit earlier than suggested.
Otherwise, I've heard of people having great success with using ground sunflower seeds. Here is a DIY -
http://realeverything.com/nut-free-almond-flour-replacement/
all the best <3
Ruby & Cake says
I need to get better at scheduling my life I am hopeless at meal prepping. These would be wonderful to take to work for that 3:30 sugar craving I get hit with every day. Pinning for later!
Sophie says
The scheduling thing is so hard to get down - I'm constantly having to write and re-write notes and list to myself, but we'll get there eventually, Ruby 🙂 And yes, these are the perfect thing to munch on during those mid-day cravings. I've been eating them straight out of the freezer with a cup of tea. #noshame <3
Maya | Spice + Sprout says
Sophie! These are so dreamy! Salted chocolate is probably my favourite thing ever so these are right up my alley. Definitely checking out those photography youtube channels, I love learning more about different techniques and general tips. 🙂 I can't wait to meet you soon, looking forward to it! xo
Sophie says
Awe, thank you so much, Maya!!! Message me soon and I'll feed you all the chocolate 🙂 <3
Joyce says
Hi, this recipe looks great! Can I use normal rice flour instead of brown rice flour? x
Sophie says
Hi Joyce, I think white flour should work just fine 🙂
Robin says
I don’t have rice flour. What about just a gluten free flour mix? I have buckwheat flour also- that tends to be more cakey result. Maybe that works as a counter balance to the almond flour? Thoughts?
Sophie says
Hey Robin,
the gluten-free mix should work just fine. While I love buckwheat, I think it might be a little strong in flavour here 🙂
Chanel says
Could I subsititute a red miso for the white?
Sophie says
the flavour might be a little more intense, but it should work 🙂
maddie says
These are sooo good!! This is my favorite way to use extra miso 🙂