PB & J Power Bars from Whole Food Energy by Elise Museles {book review}

January has come and gone along with most people’s New Year’s resolutions. Making better choices when it comes to food is not something that should only be thought of in January, but all year long. I am a baking blog and I think sugar has it’s place in our lives. However, I also agree that with sugar and/or added sugar in a lot of processed foods is a bit excessive and it’s wise to start paying attention to what is in our food.

I was sent Whole Food Energy to read and review and to be honest I wasn’t 100% sure what I was getting myself into! It was a pleasant surprise just looking at the content page. Divided into 3 parts the book covers everything from what supplies you should keep on hand to drinks, breakfast, snacks, and energy packed treats like these PB & J Power Bars.

I love peanut butter and jelly sandwiches and I was curious to how these power bars would turn out. The author states that her son has asked for these over and over again and I have to say they have been a hit with my daughters as well!

Full of oats, dates, peanut butter, dried cherries, and almonds it really does taste like a peanut butter and jelly sandwich. No lie! The best part is knowing they are full of whole natural food that’s great for everyone! I like that they are chewy too, but the almonds give it a bit of crunch!

PB & J Chewy Power Bars

50g rolled oats
200g Medjool dates, pitted
60g unsweetened peanut butter
1 tsp of vanilla
1/2 tsp of salt
100g dried cherries
75g almonds, roughly chopped

Line a 2lb loaf tin with greaseproof paper with the sides hanging out. In a food processor pulse the rolled oats until still a bit chunky, but chopped up. It shouldn't be a powder. Add the dates, peanut butter, vanilla, and salt and pulse/process until it starts to come together and clump up. Add the cherries and pulse several times to incorporate them into the mixture. Take out the blade and add the chopped almonds and use your hands, clean please, to mix everything together. 
Place in the prepared loaf tin and using the hang over paper, fold it on and top and press the mixture down to flatten, try to make it as even as possible. Leave in the fridge for a minimum of 1 hour before cutting into bars. Easy peasy.

Elise Museles is the author of the popular blog Kale & Chocolate has given us a book packed full of recipes that will keep you energised through out the day! If you haven’t heard of her check out her website/blog and this book! I have learned a lot just from reading through it and I can’t wait to try more of the recipes, especially the smoothie ones!

note: Whole Food Energy: 200 all-natural recipes to prepare, refuel, and recover by Elise Museles (from Kale & Chocolate) was sent to me to review by the UK publishers; Apple Press - Available online, from the publishers, and from all good booksellers now! No other compensation was given. All opinions are my own and it was known that I sometimes adapt recipes to share with my readers to give them a feel for the book.

Sticky Toffee Pudding

At first I was going to be all indignant about how no one told me how easy Sticky Toffee Pudding was to make and how much better it was homemade. 

Then I realized that I would look silly if I did that because many people have said to me how easy and how good it is homemade!

When it comes to Christmas dinner I tend to cheat as much as I can. I use anything that makes my life easier on the day, because the last thing I want is to be banned to the kitchen by myself. Our kitchen and living room are very separate.

In the past even though I like making desserts, I have tended to buy or use easily put together desserts. For various reasons like the one above also because we only have one oven and time management has never been my thing!

This year was going to be different. I was proud of myself that I time managed just right and only after we finished our filling dinner I started the dessert. By the time it was ready we were all had room for it and as a bonus it was nice and hot! The best way to eat Sticky Toffee Pudding! I mean is there any other way?

I generally think of Sticky Toffee Pudding as essentially British. However there are rumors that it came originally from Canadian army men stationed here in the UK during World War II. If it we are to believe this, it makes me wonder what else they are lying to us about!

While I attempt to research that I will sit down with a bowl of this pudding and realize I don’t really care where it comes from because it’s so good!

Sticky Toffee Pudding

180g dates, chopped

1 tsp bicarbonate of soda

200ml boiling water

75g butter, softened

100g light brown sugar

1 large egg

1 tsp vanilla extract

150g plain flour

1 ½ tsp baking powder

2 tsp cocoa powder

100g pecans, chopped

Heat the oven to 160C fan/180F and line an 8x8 square cake tin. Soak the dates in the boiling water with the teaspoon of bicarbonate of soda.

Beat the butter until soft and creamy, add the sugar and beat until light and fluffy. Add the egg and vanilla extract and beat for a few seconds until combined. Then fold in the flour, baking powder, and cocoa powder until just combined. Last but not least fold in the pecans.

Pour the batter into the prepared tin and bake for 30-35 minutes. Use the skewer test if you are unsure.

While it’s the oven make the

Naked

toffee sauce

100g light brown sugar

150ml double cream

75g butter

1 tablespoon black treacle

pinch of salt

Place all the ingredients into a saucepan and heat until they are all combined. Once the pudding is out of the oven serve it up and cover each portion with enough toffee sauce to cover said portion.

Enjoy!

Not Naked

notes: Recipe is adapted from Crumb by Ruby Tandoh. If you liked this post you may be interested in the review of Crumb and Monkey Bread also from her book.