A couple weeks ago I checked out the book Superfood Kitchenby Julie Morris from the library. I saw a post about the book with a recipe over at Chocolate Covered Katie and was intrigued by a cookbook all about superfoods.
I casually read parts of the introductory chapters and then started perusing the recipes. The first recipe I settled on was Lemon Coconut Breakfast Bars. They caught my eye for two reasons – they did not require any crazy ingredients that I wouldn’t ordinarily buy and Benzo really likes lemon so I thought he would like them.
Luckily after I picked this recipe I discovered that is is posted on the author’s website! Here’s the link:
And here’s the finished product:
This was the first time I made something with dates and chia seeds so I was excited to try out those two ingredients. As I was putting together the bars though, I kept thinking “this is a lot of work!” First I had to make the oat flour. All I did was put 1 1/4 cups of oats in the food processor and process until flour-y. It wasn’t completely fine like flour but it was close enough. That amount gave me about 1 cup of oat flour. Then I zested the lemon, which by the way I didn’t get anywhere near 2 tablespoons of fresh lemon zest before I got bored and gave up. I probably had one teaspoon. Then I squeezed the fresh lemon juice (one big lemon was enough). Then I had to de-pit and finely chop the dates. Finally I mixed everything together and got the pan in the oven.
After all that I thought, no way am I making these again! But then we tasted them. Wow are they delicious! And completely guilt-free! There’s no refined sugar but the bars are very sweet thanks to the dates. I thought the lemon flavor was nice. Benzo thought it could use more lemon. They were also toddler-approved. And mom-approved. I felt good giving them to my son since they contain so many healthy ingredients.
So I think I will make these again after all, but I might try to take some short-cuts to make the process a little faster. First I would make a double batch. If I am going to that much trouble I need more of these little treats. Second, I might make a whole bunch of oat flour in advance. It was very easy to make and got me thinking about using oat flour in other recipes. Finally I might chop the dates as well as mix as least the wet ingredients in the food processor.
A couple other notes on this recipe. First I could never just eat these for breakfast. They are way too small. I would need to eat about 5 of them to feel satisfied. I need a big breakfast to get me going in the morning! So to me these would never be breakfast bars. We ate them as snacks or as a dessert. I had one right before a lunchtime workout and it was perfect. They were great to throw in a container in the diaper bag. Which brings me to my next point. The coconut on top was a little messy, especially for toddlers when you are out and about. Perhaps I just didn’t press it into the batter enough. Regardless I think next time I’ll stir all the coconut into the batter to try to avoid little coconut crumbles everywhere.
I was very pleased that my first attempt at a recipe from Superfood Kitchen was such a success. I have made two more recipes from the book since then which I will be sharing the results of later this week.
** I was not asked by the author or publisher to review this book, nor was I compensated in any way. The opinions above are entirely my own.