I debated going to the Market this morning because I won't be cooking much this coming week. For those that are new to my blog I'm headed back to Mexico for round 2 of my boob lift. Ugggh. Stomach flip. I have an awesome Plastic Surgeon so I'm in great hands but not looking forward to the pain and being a patient again. I just want to start living in this body.
I did buy a few things at the market... another basket of those beautiful strawberries, two baskets of fresh peas, blueberries, heirloom garlic, onions, Pink Lady apples, tangerines and a loaf of my Mum's favorite Austrian fruit bread. I hit Starbuck's for breakfast then dropped off the Goodwill donations that I had in my trunk for a week and before heading home I stopped at Winco to load up on nuts to make these...
Shelly's Fruity Breakfast Bars
1/3 cup Raw Almonds, ground
1/3 cup Steel Cut Oatmeal
1/4 cup Soy Flour (7 g. of protein per 1/4 cup)
2 Tablespoons Almond Butter
1 Tablespoon Cold Butter
1/2 teaspoon Baking Powder
1/4 cup Nuts, chopped (I used 1/2 pecans, 1/2 walnuts)
1 Egg, beaten
1 Banana, mashed
1/4 cup fresh Blueberries
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
Mash banana and beat egg and set both aside. In a mini food processor whiz almonds, oats, soy flour, baking powder till fine. Add almond butter and butter and whiz again till incorporated. Add to egg and banana mixture. Add SF Torani syrup, berries and chopped nuts. Mix well.
Pat with a fork into 5 x 7" baking dish that has been lined with parchment paper. Bake at 350 for 30 minutes. Let them cool and cut into 8 bars.
Apricot Walnut Glaze
1 Tablespoon Sugar Free Apricot Jam (I use Smucker's Simply Fruit)
1/4 Walnuts, chopped
Microwave for 25 seconds. Drizzle over cooled bars.
