Cashew Oat Squares

Based on the "Cashew Maple Oatmeal Squares" recipe from Raw Energy: 124 Raw Food Recipes for Energy Bars, Smoothies, and Other Snacks to Supercharge Your Body by Stephanie Tourles

I decided to try this recipe because my hubby loves cookie dough, and in the recipe description, Ms. Tourles says, "These sticky and chewy treats will remind you of chilled oatmeal cookie dough." Oh, and the recipe does not require a dehydrator, which I still do not have, but am seriously considering.

These squares were delicious. It was hard to stop – we could have finished off the first batch entirely before dinner. I did alter her recipe, mostly because I had to substitute ingredients for what is available and cost effective for me. What follows is her recipe from the book, with my alterations in parentheses.

Cashew Maple Oatmeal Squares, by Stephanie Tourles

10 Medjool dates, pitted and chopped, about 1 cup (I used Deglet dates)
1 cup raw cashews (I germinated the cashews although she doesn’t say to do so)
½ cup raw oats
¼ cup maple syrup (I used agave syrup)
¼ teaspoon ground cinnamon
pinch of sea salt
coconut oil, raw and unrefined, for greasing pan (I just used wax paper instead)

1. Put the dates, cashews, oats, syrup, cinnamon and salt in a food processor. Blend until a cohesive, sticky cookie dough forms, about 30 seconds. It will look and taste similar to oatmeal cookie dough.

2. Coat the bottom of an 8-inch square pan with coconut oil or line with waxed paper. Spread the mixture in the pan to an approximate thickness of ½ inch. If your fingers get too sticky, dampen them to help pat the dough into the pan.

3. Cover and freeze for 4 hours, until the dough is relatively firm. Remove from the freezer and cut into 1-½ inch squares.

4. Store the squares in a tightly sealed container in the freezer for up to 2 months. They will have a nice, stiff “chew” when eaten directly from the freezer, so don’t worry about breaking your teeth. If allowed to thaw, they will become too soft and sticky.

Yield: About 24 squares

I will definitely be making these again and again. They were a delicious snack or dessert, and are full of good stuff. No flour or white sugar and no empty calories to give you a false energy rush then crash. And they were so easy to prepare! It’s almost sinful how easy they are and how delicious! Enjoy!

Flax and Oats Pancakes

Breakfast is the most important meal of the day, so it is said. I fully believe it. I have been enjoying sourdough pancakes lately, and added organic flaxseed meal from Bob's Red Mill to them for added nutrition and good stuff. I had been making a huge batch on the weekends and freezing them to eat during the week. This has worked out wonderfully because the pancakes don't take more than 2 minutes in the microwave to thaw, so they are quick, easy and delicious. And, you can top them with anything from honey to peanut butter and jelly - whatever you like, they are really versatile - or even eat them plain, which is how I usually have them actually.

Eating breakfast does provide me with energy throughout the morning. I'm more focused and feel less tired after eating breakfast. Flax is high in fiber and I have noticed when I eat the flax pancakes, I am not hungry one hour after eating (as sometimes happens when I eat cereal for breakfast). The pancakes hold me over longer, and I am not STARVING (and grumpy!) when lunch rolls around. :-) All good things!

This afternoon I decided to make another batch of pancakes. But, I did not have any sourdough starter pour-off, so I just made them without it, following the Better Homes and Gardens recipe for pancakes. And, I added oats and ground flaxseed meal. They turned out great, slightly sweet, a little crunchy from the oats, and slightly nutty from the flaxseed meal.

Flax and Oats Pancakes

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup 1/2 cup oats
1/2 cup 1/4 cup ground flaxseed meal (When I made this I actually doubled the recipe, and 1 cup of oats and 1/2 cup of flax is what I put in when it was doubled. Ooops! Sorry!)
1 beaten egg
1 cup milk
2 tablespoons cooking oil

1. In a medium mixing bowl stir together the flour, sugar, baking powder, salt, oats and flaxseed meal.
2. In a second mixing bowl beat the egg and add the milk and cooking oil, and stir. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy - and will be even more so with the oats).
3. Pre-heat a pan or griddle over medium heat. Using a ladle, spoon batter onto griddle to whatever size you like. Watch for the bubbles at the edges of the pancake to pop and remain tiny holes. Once that happens, the pancake is ready to flip. Cook for another 2 minutes or so until the pancake releases easily from the surface of the griddle.

These are really fast, easy and healthy! Flaxseed meal is high in fiber, Omega-3 and Omega-6 essential fatty acids. Oats also are high in fiber and are a whole grain. Oh yeah, they taste good too, with a minimal amount of sugar. Enjoy!