HI GUYS & GALS, what’s going on with you??
It’s grey here. So very, very grey. Not quite 50 shades, but pretty darn close. As I’m writing this, Loki is lodged between my torso and laptop because we’re having a hella big thunderstorm. On the bright side, I haven’t had to water our garden in a week.
I love baking on grey, stormy days BUT I cannot photograph the end results because the lighting is just SO NOT INSTA-WORTHY (aka white & bright) in my house. I tried to fudge the lighting issue in my last recipe – but sigh, I’ll definitely be reshooting those pretzels in the near future.
So with only baking and no shooting, it’s been quiet over here.
In other news, we are moving in less than 20 days. CRAZY. Our apartment feels a bit empty, maybe even minimal (?) because we’ve sold our couch and dining room set. Now I have a yoga room and Loki has all the space in the world to play fetch indoors. Honestly, I’m kind of digging the minimal feel of it all. I feels easier to keep clear from clutter and I have room to breathe.
Speaking of clear from clutter and cleaning – we had to show the apartment this weekend so we went into a deep die cleaning frenzy and basically made it a vendetta to remove every dog hair from our apartment. I say “we” but it was actually just me and Loki because Jesse is away this week. So I was the crazy woman vacuuming at all hours of the day – sorry neighbors! The place is immaculate now – and in order to keep it that way until we move out, I’m suggesting that Jesse and his furry Zooby bear camp out in the yard…KIDDING…but no, really, would that be horrible of me to request? Probably…lets keep that idea between you and me.
ANYWAYS…whenever I move, I like to do a purge of my closet. You can read my tip’n’tricks for a practical moving purge here. This time around, I’m trying to really pair down on stuff because honestly all the clutter just gives me anxiety. Who really needs a pair of black leggings for every day of the year, over a months worth of sports bras and more socks than can fit in one drawer? Aaaaand…if I pair down now, its less boxes to move into the moving truck and then back out again. Because I’m hella lazy when it comes to the actual moving process – LOATHE IT.
So that brings us to these Blueberry Peach Bars with homemade honey almond butter. I love using in season fruits and homemade almond butter is liquid gold, but the real reason behind this recipe is I’m starting to plan road trip snacks for when I’m driving through states that have only fast food burgers to offer. I’m planning on packing a cooler of healthy, delicious homemade snacks to keep the hanger away. Because there’s nothing more terrifying than a hangry driver.
Its best, if you can control yourself, to let these delicious bars warm up on the counter for a few minutes before eating (otherwise they’re quite hard). You can sub any fruit or sweet treat you like for the topping – I think cherries and chunks of chocolate would be simply divine.
Blueberry Peach Bars with Honey Almond Butter
homemade honey almond butter
1/2 cup raw almonds
4 tablespoons honey
Coconut & Oat Bar Crust
1 cup rolled oats
8 medjool dates, soaked
1/4 cup unsweetened coconut shreds
2 tablespoons almond milk
1 tablespoon coconut oil
1 large peach
1/3 cup blueberries
sprinkle of coconut shreds
To make the crust, place the soaked medjool dates in a high speed blender or food processor and puree. Add in oats and coconut shreds, mix until combined. Add in almond milk and melted coconut oil, mix until combined and you have a sticky, slightly lumpy dough.
Line a small pan (I used a 5×7) with parchment paper – any shape is fine but I like rectangles because they make nice bars. How big/small your pan is will determine how thick your bars are, so keep that in mind. You could also use a tart pan and make a lovely almost raw tart! Once you’ve prepared your pan, press crust dough into pan firmly.
To make the honey almond butter, in your high speed blender or food processor, puree the raw almonds and then add honey and combine until you have a smooth consistency. Pour into small airtight jar, as you may not use all the almond butter in the bars. Scoop and spread almond butter onto crust until covered (pro tip: wetting your fingers make its WAY easier to spread the almond butter).
Slice your peach and drop onto almond butter in addition to the blueberries. Sprinkle with coconut shreds. Press all topping down into the almond butter so they will stick. Cover with wrap or airlight lid and freeze for 6 hours.
Cut bars while frozen. Enjoy for breakfast, snack time or dessert!
If you like a very STRONG almond butter taste, add 1/2 teaspoon almond extract to the honey almond butter.
If you’re opposed to the honey, substitute maple syrup 1:1 and make a lovely maple almond butter!