These are very dense and freeze really well. Once frozen, take out a couple and microwave for 1:30 or so to warm them up and eat warmed up. If you really want to indulge, serve it with a scoop of ice cream!
Phase 1 | Serves 5 (serving size is 2 bars) | Prep time: 15 minutes | Total time: 1 hour 10 minutes
Source: Adapted from Haylie Pomroy
My Pictures show a double recipe!
Ingredients
2 1/2 cups rolled oats, divided
1/2 cup birch xylitol or sugar
2 teaspoon cinnamon
1/2 teaspoon sea salt
5 small apples, cored, divided (no need to peel)
1 cup unsweetened rice milk or almond milk*
1 teaspoons vanilla
2 teaspoons orange zest
2 teaspoons lemon zest
Cinnamon Vanilla Drizzle Frosting:
- 3/4 cup xylitol (put in blender and blend to the consistency of powdered sugar)
- 1 tsp cinnamon
- 1 tsp vanilla
- 2 tsp water or rice milk (or more until desired consistency)
Directions
Preheat the oven to 375 degrees. Line an 8-inch square pan with parchment.
Place half of the oats in a food processor, and process until finely ground. Transfer to a large mixing bowl and stir in the remaining oats, xylitol, cinnamon, zests and sea salt.
Place 3 of the cored apples in the food processor, and process until smooth. Finely chop the remaining 2 apples. Add the apple puree and chopped apples to the mixing bowl, along with the rice milk and vanilla. Stir well.
Spread the mixture in the lined pan and bake 55 minutes, or until the center springs back when lightly touched. Let cool and cut into 11 bars. Enjoy immediately, or freeze in ziplock bags (2 bars per bag) for quick single-serving breakfasts.
When cooled, put frosting in small ziplock bag, cut the tip and drizzle over the bars.
* If not following the FMD, you can use almond milk.
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