Sunday
Aug152010
Eating Squirrel Food
August 15, 2010
The question aimed at me yesterday while being transported to my happy place via the fresh batch of nut bars I had just made was, "So how's your squirrel food?" The sharp-shooter was my sister, who routinely makes joke of my eating habits. Admittedly, they are quite similar to a squirrel's at times. I've also been accused by a friend of eating bird seed for lunch, but that's another story. Nonetheless, if what I was eating was indeed fit for a squirrel, then it's really no wonder the critters act insanely high. They're in love with their lives! They're also insanely fortunate, because these bars are the best damn things I've tasted in a while. I know I say that a lot, but believe me this time.
I baked them, as the recipe says is okay to do, however I'd actually recommend refrigerating them instead. They were a little too crumbly to transport from plate to mouth in one piece, a huge problem for me because I like to stuff my face. So whether you choose to bake them or not, chill for an hour before eating and they should be good to go.
The other great thing about them is that you can switch out any component for anything else your little heart desires. You've probably noticed that I'm attracted to recipes that allow for lots of creativity and wiggle room. I rarely make anything according to the original recipe, even on the first try. This has served me quite well for the most part, which is why I keep doing it. But of course, mistakes have been made too- you'll just see less of them here because that's embarrassing.
I must thank Green Kitchen Stories for the inspiration. Now, on with the recipe!
10 dates, diced
1/4 cup water
3/4 cup peanut butter
1 cup shelled pistachios, roughly chopped
1/4 cup old fashioned oats
1/4 cup quinoa
2 cups dried fruit, chopped (I used mulberries, figs, apricots, raisins)
Line an 8x8 glass baking dish with parchment paper, making sure parchment comes above all sides of the dish. Preheat oven to 350, if using. In a saucepan over low heat, heat peanut butter, water and dates. Add the rest of the ingredients and stir to completely coat. If the mixture is too thick, add more water. If it is too thin, add more peanut butter. Remove from heat and press into baking dish. Bake for 20-25 minutes if desired, or just chill for an hour for more sticky bars (make sure to chill for an hour even after you bake them). Remove from pan and slice into bars. Store in the refrigerator.
I baked them, as the recipe says is okay to do, however I'd actually recommend refrigerating them instead. They were a little too crumbly to transport from plate to mouth in one piece, a huge problem for me because I like to stuff my face. So whether you choose to bake them or not, chill for an hour before eating and they should be good to go.
The other great thing about them is that you can switch out any component for anything else your little heart desires. You've probably noticed that I'm attracted to recipes that allow for lots of creativity and wiggle room. I rarely make anything according to the original recipe, even on the first try. This has served me quite well for the most part, which is why I keep doing it. But of course, mistakes have been made too- you'll just see less of them here because that's embarrassing.
I must thank Green Kitchen Stories for the inspiration. Now, on with the recipe!
Granola Nut Bars
10 dates, diced
1/4 cup water
3/4 cup peanut butter
1 cup shelled pistachios, roughly chopped
1/4 cup old fashioned oats
1/4 cup quinoa
2 cups dried fruit, chopped (I used mulberries, figs, apricots, raisins)
Line an 8x8 glass baking dish with parchment paper, making sure parchment comes above all sides of the dish. Preheat oven to 350, if using. In a saucepan over low heat, heat peanut butter, water and dates. Add the rest of the ingredients and stir to completely coat. If the mixture is too thick, add more water. If it is too thin, add more peanut butter. Remove from heat and press into baking dish. Bake for 20-25 minutes if desired, or just chill for an hour for more sticky bars (make sure to chill for an hour even after you bake them). Remove from pan and slice into bars. Store in the refrigerator.
Reader Comments (16)
It may look like squirrel & bird food, but it sounds delicious to me! It reminds me of an improved, homemade version of Larabars.
Exactly! I actually made another batch and pureed some of the ingredients so it resembled Larabars even more.
Sign me up as a squirrel, then! These look delish.
Love your squirrel food! looks scrumptious!
I think squirrels may be envious of these, Congrats on Top 9! Beautiful photo!
-Ginai-
I think squirrels may be envious of these, Congrats on Top 9! Beautiful photo!
-Gina-
thank you Gina!
These look so delicious. I am a happy squirrel too :) Love the use of quinoa! Thanks for sharing.
These look so yummy! I happen to have all of these ingredients *yay so I will be making them this afternoon. thanks for sharing.
Congrats on Top9 btw!!
These look delicious Sarah! Can you bring these into our offices some Tuesday, Thursday or Friday?
Of course! I've missed seeing you this summer :(
These look amazing. Crunchy and delicious.
I can't wait to make these myself, Sarah! I've been looking for a good granola bar recipe and I think this is the one :D Thank you for sharing it!
Yay!! Enjoy :)
[...] realize, however, that your sister dislikes anything to do with health. She assumes you eat only squirrel food. You recall her telling you on numerous occasions, Don’t put lentils in my bread! [...]
[...] you’re into this sort of thing, try these Granola Nut Bars from a while [...]