I just returned home to Denver after a fabulous road trip with my husband Greg, to visit my daughter (co-author, co-blogger, co-conspirator), Rachel and her little family in Texas.
Her little boy Jackson, the most cheerful 2 year-old in the Lone Star State, greeted us at the door as if we’ve never been gone, and we were instant buddies again.
We loved watching him play in his “beach” (sandbox), help his dad out with yard work….
and make himself at home in the kitchen.
(He disappeared for 20 seconds and Rachel found Jackson eating this tub of vegan butter, and when she took it from him – quick as a flash, he grabbed another unopened tub and ran with it to the other side of the house, as if the butter tub was a football and he was toddler quarterback.)
Speaking of football and butter…. funny lady Anita Renfro posted this cartoon yesterday that cracked me up, because this could easily be me and Rachel watching Chopped, while our husbands watch Monday Night Football.
And speaking of cooking and football…
I just may have created the perfect football snack. These Crispy, Nutty Cocoa Energy Bars are a cross between a granola bar, a Pay Day candy bar, a Reeses and Rice Crispy Treats. They are also vegan, gluten-free (if you use gluten-free oats), chocked full of protein, healthy fiber, Omega 3s. But your guests and kids will never guess these treats are mostly good for them.
The great thing about this basic recipe is that you can really be creative with what you like, and what you have on hand to make it your own. They are perfect to tuck into your kids’ lunches. Kids prefer these to cookies, in fact, and you can be sure that they are getting plenty of fiber and protein to help slow the absorption of sugar. So no sugar crashes as happens so often with cookies.
Go, Team, Go!
Crispy, Nutty Cocoa Energy Bars
½ cup peanut butter (I used the natural kind)
½ cup agave nectar (you can substitute honey or brown rice syrup if you prefer)
1 ½ T. coconut oil (or olive oil)
2 T. pure maple syrup
¼ cup brown sugar
½ t. sea salt
1 t. vanilla
2 cups oats (use gluten-free oats if you want to make this recipe gluten free)
2 cups cocoa crisped rice cereal (I used a brand from the natural cereal section)
½ cup hemp seed or wheat germ or flax meal
2/3 cup chopped peanuts (I used a mixture of plain roasted and honey nut. They were already in fairly small pieces so I didn’t chop them.)
Preheat 350 degree
In a saucepan mix the first 6 ingredients and bring to a slow boil for 2 minutes. Turn off heat. Add vanilla. In a large bowl place oats, rice cereal, hemp seed (or wheat germ or flax), and nuts. Pour the hot peanut butter mixture over the dry ingredients and combine well. Pour all into a pan that has been greased with coconut oil or olive oil. Pat the mixture down firmly, using a piece of plastic wrap to keep it from sticking to your hands.
Bake for 15 minutes, let cool and then let harden in fridge (or freezer, if you are in a hurry). Then using a sharp knife, cut into squares or rectangles. (Or footballs, if you are feeling creative!)
Variations: Add coconut, chocolate chips or dried fruit. Use other nuts besides peanuts, and another nut butter instead of peanut butter, especially if you worry about peanut allergies. Almonds and almond butter or cashews and cashew butter would be delicious. Try another kind of crispy, light cereal for cocoa rice crisp cereal. (I have used Corn Chex, crushed, with good results.)