Macadamia Butter Bars with Cranberries and Toasted Coconut

Well, it's back to school time again! Ugh. Not fun for me. But, along with the dreaded daily imprisonment I am subjected to, comes delicious snacks!

I am a picky eater. It's a fact. If you look at my recipes, I think you already know that. Well, I don't eat cafeteria food and I don't take my own lunch. The latter would seem probable, right? Well, I have an affinity toward hot food and I despise waste. All of those little plastic baggies and brown sacks that are thrown away every day make me cringe. So, a year ago, I decided to get a Laptop Lunchbox. I love it to no end, but unfortunately it's a bit of a hassle to lug to school... plus I look like a definite dork whipping out my multicolored plastic containers and cloth napkin. On top of that (Oh yes, I am a complicated girl), I am often not hungry enough during school to wolf down a whole meal. So the solution? Snacks.

I don't think it's necessary to further expound on my fastidious eating habits*, so I will sum it up by saying that most storebought snacks are either too fatty, too sugary, or too insignificant to attract my eye (The exception, of course, being the saliva-inducing Larabar). Thus, I make my own! Full of nut butter, oats, dried fruit, flax, soy protein, etc., etc. And the best thing about bars? Sooo adaptable! This time I made a slightly tropical version which is insanely delicious. Reusable packing tip for small quantities of snacks: take an empty Altoids container, round or rectangular, wash it out, and fill it with goodies. It holds the food in while protecting it with a compact, rigid shape.

*So my economics teacher today thought that it would be a fun little experiment to start off the school year with one of those little true/false questionnaires which are obviously rigged. Anyway, all of the answers were supposedly false (skeptic as I am) but I don't know about one. It stated that it is importantly to research/study a product before you buy it. Well, of course I said true. After all, I am a bit of a perfectionist. To explain her reasoning, the teacher said, "Well, think about if you were in a grocery store. Are you going to thoroughly inspect every single thing you buy? No." Um, beg to differ! She obviously hasn't gone shopping with me. Honestly, I don't know why anyone in my family does. I can pore over nutrition facts and ingredients for hours, trying to find the best one. Even the lady at the health food store agreed with me! When I spent ten minutes trying to discern the differences between different brands of Vitamin D, my mother laughingly told a passing sales lady what I was up to. As the lady so logically explained in my defense, "It is good that she cares about what goes into her body." Right? I mean, I didn't want some fish oil from farmed, saturated-fat nastiness "nourishing" my body. (I settled for plant-based). So anyway, yeah. That's my little rant about fixed true/false questions. Things like that are entirely subjective and I place no stock in them. Although we did draw a pig that identified our personality type, which was pretty cool. (Yeah, I know that I sound like I am in kindergarten, but whatever.)

Macadamia Butter Bars with Cranberries and Toasted Coconut

INGREDIENTS

• 6 tablespoons macadamia butter (much of excess oil drained before stirring)
• 1 tablespoon agave nectar
• 8 dried, pitted dates
• 2 tablespoons flax meal
• 6 tablespoons rolled oats, divided
• 1 tablespoon texturized soy protein
• 2 tablespoons unsweetened coconut
• 6 tablespoons puffed brown rice cereal
• 1 heaping handful dried cranberries
• 1 egg white
• 1 tablepoon toasted coconut

DIRECTIONS

1. Heat oven to 350F.
2. Blend nut butter, agave nectar, and dates in a food processor until well combined. Add flax meal, 4 tablespoons rolled oats, TSP, and coconut. Whiz until blended but chunky.
3. Remove mixture to a separate bowl and stir in 2 tablespoons rolled oats, brown rice cereal, and cranberries. Taste at this point to determine whether it is sweet enough.
4. Mix in one egg white and press mixture into a greased 8x8 pan.
5. Sprinkle toasted coconut on top and gently press in.
6. Bake in oven for 20-25 minutes until the edges are crispy brown and the center is no longer moist.
7. Cool, cut into pieces, and reserve for snacks.

Blueberry Crumble Bars

At long last, I finally made a blog. After almost a year of lurking and drooling over other food blogs, I did it. I got a camera. I ordered a lens (please bear with me while I take pictures with this kit nonsense). I made blueberry crumble bars.

Most importantly, I ate blueberry crumble bars. Yummm...


Anyway, what was I talking about? Oh, right. Finally starting a blog. So here I am. Typing my first post. As I am not really sure how I should let this flow, I'll start by giving you a little insight into what to expect here at Buttermilk & Pinecones (more on the name in my profile).

I am somewhat of a health nut. I love substitutions. Paula Deen has the uncanny ability to make me cringe. If you are looking for healthier foods, but you are not willing to forfeit the decadence and flavor of your usual recipes, this will be the blog for you. I will show you how to preserve the substance of recipes with significantly less fat/sugar/etc. Also, I currently possess an exorbitant amount of recipes compiled from various food blogs and magazines, so I will be adapting and preparing these as I go. In fact, this post's blueberry gems are an internet find themselves. Ooo... I also have a weakness for organic/all-natural meals and snacks, so look forward to some reviews on those. Unless you are vehemently opposed to manufactured foods. Then just forget I ever said that. ;)


So on to the recipe! This scrumptious, crumbly, violet beauty originates from Allrecipes.com, but I stumbled across it on the phenomenal smitten kitchen. The original recipe does contain two sticks of butter, but how can you resist that amethyst mating call? I had to bookmark it.

Blueberry Crumble Bars
Adapted from AllRecipes.com and smittenkitchen.com

To lower the fat in this recipe, I cut it in half, using a 9"x9" square pan in lieu of the 9"x13". I also substituted Smart Balance Light, but you can use whatever butter substitute you feel comfortable with. Next time, I will freeze the SBL before incorporating, as it softens much quicker than the suggested cold butter. I also used egg substitute instead of egg, which works nicely for the 1/2 egg called for in this halved recipe. Normally I would use at least half white whole wheat flour, but I didn't want to mar the contrast of purple and white. Following Deb's lemony lead, I incorporated 1/4 teaspoon of lemon extract in to the dough. Ew. Do not do that. More candied lemon flavor than my tart citrus friend. Unpleasant. At least I know not to use that extract now. It wasn't even artificial, either. Ah well.

• 1/2 cup white sugar
• 1/2 teaspoon baking powder
• 1-1/2 cups all-purpose flour
• 1/2 cup cold butter substitute, such as Smart Balance Light
• 2 tablespoons egg substitute, such as Egg Beaters
• 1/8 teaspoon salt
• Zest and juice of 1/2 lemon
• 2 cups fresh blueberries
• 1/4 cup white sugar
• 2 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×9 inch pan.

2. In a medium bowl or food processor with a dough attachment, whiz together 1/2 cup sugar, 1-1/2 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter (or a whiz in the food processor) to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 30 minutes, or until top is slightly brown. Cool completely before cutting into squares.



In the coming days, look forward to spinach pesto and honey seed bread, culminating in a tangy vegetarian sandwich. Bookmark me! Tell a friend!