SALTED PUFFED BROWN RICE BARS WITH TAHINI & BITTERSWEET CHOCOLATE

In the warmer months, I’m always looking for easy, throw-together meals that are more about “assembling” than actual cooking.  Smoothies are great, of course, but in looking to change things uplittle I found these amazing breakfast bars. I know they look like candy, but they’re actually protein-packed, whole grain and totally capable of being a breakfast food. (* If you remember, I posted these to instagram a few weeks ago and I promised I'd post it)  You could always omit the chocolate part, but I believe there’s nothing wrong with just a hint of decadence at breakfast.  Not only are they completely addicting, but because they can double as a sweet treat and feed a crowd.  

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Puffed Brown Rice Bars with Tahini & Bittersweet Chocolate (gluten-free, vegan) Makes 18 bars - Inspired by Gk stores

• 9 medjool dates, pitted and mashed
• 1/2 cup tahini
• 1/2 cup peanut butter(or almond butter!)
• 1 teaspoon vanilla extract
• 2 tablespoons extra virgin coconut oil 
• 1/4 cup raw sunflower seeds
• 1/2 cup almond meal (I even use my leftover almond pulp, that I dehydrate at 200 until golden brown - works great for this recipe)
• 1 cup puffed brown rice
• 1/2 teaspoon ground cinnamon
• Generous pinch of sea salt
• 3 oz. bittersweet chocolate, broken into pieces

Using a fork, mash the dates on a plate into a thick paste.  It’s ok if there’s a few chunky bits, but make sure the dates are generally broken down.  Add to a large mixing bowl with tahini, peanut butter, vanilla, and coconut oil.  Using a fork or whisk, mix ingredients until well combined.  

Add sunflower seeds, almond meal, puffed brown rice and cinnamon.  Add a generous pinch of sea salt and mix together until ingredients form a thick, cohesive batter.  

Line a square dish, 8 or 9 inch is best, with parchment paper then add mixture in.  Using the heel of your palm, flatten until it’s in one even layer.  

Double broil the chocolate*. Once all chocolate has melted, spoon over the prepared bars, either coating entirely or in a zig zag shape.  Add another pinch of sea salt over top, then add to the fridge to set for 1 hour.  Cut into 18 bars and serve.  You can store these in the fridge for a week or store in the freezer as a treat.

*Add a heat-safe (glass) bowl fitted over a saucepan with 2-3 inches of water.  Make sure the water does not touch the bowl.  Add chocolate to the bowl and bring to a rolling simmer, stirring chocolate until it melts completely.  You can also melt chocolate in the microwave in 30 second intervals until chocolate melts completely. 

CREAMY TAHINI & CACAO POPSICLES (Gluten-free, Vegan)

Man, has it been hot in New York.  Every year, I forget this kind of heat - the sweltering humidity right before it storms, the heat waves.  It’s like seasonal amnesia.  If you grew up in dry heat like me, I genuinely believe we can’t tolerate humidity - it’s not in our bones. 

This time of year, I’m always too hot and looking for cooling things.  My favorite warm weather snack is a huge bowl of super chilled watermelon - my all-time favorite Summer love.  I’ve been using my popsicle molds like crazy since I’m always looking for some kind of chilled treat.  Sometimes it’s leftover green smoothie popsicles, berry & yogurt pops or something a little more decadent.  This recipe is from Virpi & Tuulia’s lovely new book N'ICE CREAM - which should be your Summer staple.  It’s filled with vegan (or non-dairy) ice creams and desserts that you can whip up in 5 minutes with simple, pure ingredients. These pops are like ice cream - super creamy with nothing but a blender.  Plus, I love anything that marries tahini & chocolate together.  90 percent humidity might not be fun, but eating ice cream pops isn't so bad either.    

Creamy Tahini & Cacao Popsicles (Gluten-free, Vegan)

Tahini Layer:

• 2 cans fun fat coconut milk (refrigerated overnight)
• 1 ripe banana
• 2 tablespoons tahini
• 2 tablespoons maple syrup or other sweetener
• 1/2 teaspoon vanilla extract
• Pinch of sea salt

Chocolate Layer:

• 2 large bananas
• 2 heaping tablespoons almond butter
• 2 tablespoons cocoa or cacao powder
• 2 tablespoons raw cacao nibs
• Pinch of sea salt

For tahini layer: Once coconut milk has been chilled, scoop out thick, solid white cream & add to a blender.  Add banana, tahini, maple, vanilla, and sea salt then blend until smooth.   Add to a mixing bowl and set aside.

For chocolate layer: In the same blender, puree banana, nut butter, cacao/cocoa powder and sea salt in a blender.  Mix in cacao nibs by hand then, set aside.

To assemble:  Layer tahini & chocolate (using chocolate a bit more sparingly) between eight popsicle molds.   Chill for 4 to 6 hours.  Serve & enjoy.

STRAWBERRY BUCKWHEAT PORRIDGE WITH COCOA CRUMBLES (GLUTEN-FREE)

With this new Summer heat, there’s no way I’m turning on my oven, not to mention the stove.  These days, it’s mostly salads, smoothies & cold-temp meals (even when the AC is blasting).  That’s part of why I love this porridge so much.  It’s the Summer version of your morning oatmeal, with a crunchy, chocolate-y topping you'll want to make and put on everything.

Strawberry Buckwheat Porridge with Cocoa Crumbles (Serves 4) Gluten-free + DAIRY-FREE

• 1 cup buckwheat groats
• 1/2 cup almond milk
• 1 frozen banana*
• 2 cups fresh strawberries, chopped
• 2-3 tablespoons maple syrup
• 1 teaspoon vanilla extract or 1 vanilla bean, seeded
• 1/2 teaspoon cardamom
• 1 orange, juiced
• 1/2 lemon, juiced
• Fresh strawberries, to serve

Cocoa Crumbles:

• 1 tablespoon coconut oil
• 2 tablespoons honey or maple syrup
• 1/3 cup gluten-free oats
• 2 teaspoons cocoa powder
• 1/3 cup raw sunflower seeds
• 1/2 teaspoon vanilla
• Pinch of sea salt

In a mixing bowl, add buckwheat and cover with filtered water.  Set aside for at least 6 hours or overnight. (Make sure to freeze a banana now, if you don’t already have one ready). 

In a small saucepan, heat coconut oil and honey over medium low heat.  Then, add oats, cocoa powder, sunflower seeds, vanilla and a pinch of sea salt .  Cook, stirring often, until mixture thickens and becomes “sticky”.  Lay out mixture on a baking sheet to cool.

In the morning, rinse buckwheat well & drain , then add to a blender with almond milk.  On high speed, blend until smooth and creamy.  Then add, frozen banana, strawberries, maple, vanilla, cardamom & citrus.  Blend until well combined.

Then, divide between 4 ramekins.  Top with fresh sliced strawberries & cooled cocoa crumbles.  For extra sweetness, add a drizzle of maple over top.  Serve immediately!