Arrive to your next dinner party with one of these and you’re sure to be the most liked one at the party! My family enjoyed this with the delicious homemade cranberry sauce I saved for the side. One tip: be sure to not over cook! The worst thing is having a dry tart…you don’t want that.
This is not my own recipe, you can check it out here: http://vegnews.com/articles/page.do?catId=11&pageId=1201
If you are having company over and need a delicious side dish to accompany your main one, try this savory one:
Ingredients: Bok Choy, Soy Sauce, Paprika, Sunflower Seeds. Boil the bok choy until the stems are soft and tender. In a sauce pan, heat the soy sauce, paprika and sunflower seeds. Mix in the bok choy and serve!
My lovely bestie, Juliet, said, “These taste like yoga.” What a saying!
20 raw pecan halves
1 tbsp cinnamon
2/3 cup of amaranth dry
4 tbsp. Flax seed + 5 tbsp. Water (flax egg)
8 pitted Medjool dates
Cook the amaranth accordingly to the box instructions. In a food processor, blend the dates and mix into the amaranth. Add the pecans to the processor for 3 pulses, until they are chopped, not ground. Add the pecans, flax egg and cinnamon to the amaranth. Mix well and flatten onto a pan. Refrigerate overnight and cut into 8 bars (or balls, if preferred).
They are extremely chewy! Be sure to store them with wax paper so they don’t stick together. Feel free to add oat flour if you you want a more dense bar.
Per bar: 175 Calories, 6.1 g Fiber, 4 g Protein