Currently my daughter is laying in bed singing "Happy Birthday to Mommy," which isn't for a couple of months, but I am dying from the sweetness. And my son is sleeping next to his bed. On purpose. He set up quite the little chill spot for himself. I came into this food blog wanting to steer away from writing about my kids too much - I didn't want to be a mommy blogger - but now that I've been doing it a while and I'm realizing what kind of things I want to share, I am realizing that my being a mother is a big part of what I choose to write here..
I choose to write and cook recipes that kids and families will enjoy, but what that really means is that they are things everybody likes to eat. It would be inauthentic of me to share only food that I like because it isn't what is happening in my kitchen and I suspect, it isn't what is happening in yours either. I suspect you are probably mostly thinking of others when you set foot in the kitchen. What I aim to do is help you bring health and happiness into your kitchen for every member of your family.
For example, I love these granola bars. My daughter does as well. So that tells me that I can share it with you. But I will tell you, my husband doesn't like the quinoa and my son doesn't like the raisins, so for my family, this isn't our ideal granola bar. I hope it will be for you (because it's freaking delicious), but if it's not, don't give up. Try something else. Do not leave the kitchen because one (or twenty) dishes fail. Keep giving love in your home and one day, you will hit a home run and never look back.
Quinoa Granola Bars
adapted from Honestly Yum
Full recipe makes 16 bars- I halved the recipe and used an 8 x 8 pan, but I have given you the measurements for a 9 x 13 inch baking dish. These are easily made gluten-free (with GF oats) or vegan if you substitute more maple syrup for the honey.
1/3 cup honey
1/4 cup pure maple syrup
1/4 coconut oil
1/3 cup almond butter (I used Justin's maple almond butter)
1 cup raw cashews
1 cup sliced almonds
1 cup flaked unsweetened coconut
1 cup raisins (I like the Newman's Own)
2 cups rolled oats (make sure they are gluten-free if you are intolerant)
1 cup uncooked quinoa (the tri-color is really pretty, but use what you have)
Preheat oven to 350 F.
Now, prepare your baking pan. Cut a piece of parchment paper so that it will overhang on two sides of the pan. I like to use clothespins to get it to fit the pan until I add the granola bar mixture.
Over medium heat, toast the oats and quinoa in a large pan until just fragrant (a few minutes- make sure to stir). In a large bowl, stir together the toasted oats and quinoa, cashews, almonds, coconut and raisins.
In a small saucepan, stir together the honey, maple syrup, coconut oil and almond butter over medium heat until melted. Pour over the dry ingredients and mix well until all dry ingredients are well-coated.
Pour into the prepared baking pan. and pat down with a rubber spatula or wooden spoon until even. Make sure to get it into the corners.