If you were a contestant on the Amazing Race (LOVE that show! Maybe I am moving overseas a bit due to its power!) what fuel would you create to sustain you?
Welcome to the next, Special K Challenge. My favorite host needs a rockin recipe for a “Race Bar”…some conditions 1) easy to prepare (we’re making a lot!) 2) affordable (think Rice Krispy Base) 3) yum-o and energy giving!
Post up your recipe by Sept. 18th by commenting here and if you can, email me a pic (specialktreatment @ gmail)….the winner will win Dr. Kracker’s new culinary crisps.
Here are some email entries:
My name is Holly, and I write the healthy living blog The Healthy Everythingtarian. My personal philosophy is one of inclusiveness, not exclusiveness. A plethora of diets, books and gurus tell YOU to eat this, avoid that and this is bad for YOU, but hey – that’s good for YOU. You know how I respond to that? What’s best for YOU? Personalities, looks, interests and beliefs all vary so much from person to person – it only makes sense that how someone else eats is not necessarily going to be how YOU eat. Key word being YOU (just in case you didn’t catch the obnoxious capitalization). When Miss Krystal asked me to write up a guest post for K Cooks, I happily agreed. Recently, I made a fabulous recipe of Vegan Tropical Breakfast Bars. Vegan, you may ask? I thought you were an Everythingtarian? Well, that’s the beauty of inclusiveness, you see. You can cherry pick your way through the food pyramid and eat whatever you want. Some days I may eat vegan, others vegetarian and yes, some days include a side of meat. And that works for me.
It obviously took me some time to get to a place of balance and finding what works for me – but I got there. It just takes time. Now, I can have my Vegan Tropical Breakfast Bar and eat it too!
Vegan Tropical Breakfast Bars
1 cup oats
1/4 cup wheat bran
1/2 cup unsweetened shredded coconut
2 tbsp. ground flaxseed
1 tsp. cinnamon
1 tsp. baking soda
1/4 cup canola oil
1/4 cup honey (or agave nectar)
1 mushed banana
1 tsp. vanilla extract
1/2 cup dried tropical fruit medley
1/2 cup slivered or crushed almonds
Preheat the oven to 325 degrees. Grease a 8×8-inch pan with cooking spray.
In a medium bowl, mix together the dry ingredients. Set aside.
In a small bowl, mix together canola oil, agave, banana and vanilla. Add the wet ingredients to the dry, and mix well. Add the dried fruit and 3/4 of the almonds. Mix well.
Press the batter firmly in the pan. Top with the rest of the almonds.
Bake for 10-15 minutes, or until golden brown.
Makes 9 bars
I love this recipe, because it aligns perfectly with my philosophy – you can really cater it to what you like! Try swapping in dried apples for the tropical fruit mix and add buttloads (the technical term, FYI) of cinnamon for an Apple Cinnamon Breakfast Bar of love. Or, play around with your oils – sub coconut oil in place of canola for an even tropical-er treat. Play around with different nuts (not that kind…), slather your bar with some PB or AB frosting – hell, deveganize it by crumbling it in yogurt or eating it with ice cream. Who says you can’t have ice cream for breakfast?
I hope you all enjoy this recipe, and remember – don’t be afraid to experiment and find what works for YOU. After all, what’s the fun in life if you can’t try new things, play around and experiment with nuts?