Quinoa Nut Bars – from Steve
Ingredients
1 C. dry quinoa
1 tsp cinnamon
1 tsp cardamon
½ C. Tupelo honey
12 fresh dates
1 ½ C. almond butter
1 ½ C. cashew butter
1 C. soaked walnuts
1 ½ C. pumpkin seeds
¼ C. hemp seeds
Preparation
Wash quinoa thoroughly, add 2 cups water, bring to a boil and cook for 20 minutes. Now toast the cooked grains, either in a dehydrator or thinly spread on parchment lined pans in the oven set to a low temperature. The grains should be slightly crunchy when done. Toast or lightly panfry the walnuts and pumpkin seeds. Coarsely chop in a food processor. Remove the stones from the dates. Put the dates in a blender, add 1 cup boiling water and blender until you create a date syrup. Now mix all the ingredients together. It may resemble a muffin mixture. The quantities may need to be adjusted to take up some of the water (one can add oats). Put into muffin tins (? inch rounds) or spread in a pan (about an inch thick). If you have baking parchment or muffin tin liners use these to prevent sticking. Bake at 350º for 20-30 minutes. The top of the mixture should be browned and not too sticky.
Notes from Steve
While trying to make friends with the cabbages, kales and chards in my fridge I decided that I wanted a treat. There were some catches though: I wanted a treat that was:
delicious
highly alkaline
vegan
a bit of protein in it
has a decent amount of good fats in order to quell hunger
low sodium
low caffeine
low phosphate
low everything else bad.
After a bit of experimentation and research I came up with the above recipe and I the bars to be tasty. Eating several squares also didn’t drop my urinary pH when I tested it a few hours later (in the “too much information” tradition I’ll tell you all that my pH is c. 7.3 to 7.5 today).
