I consistently crave sweets in the afternoons. It's taken me years to learn to honor this craving by planning ahead, meaning making my own treats. If I don't plan ahead, I still have the craving and I eat things I shouldn't/can't tolerate well and then feel irritable or worse the next day. What I look for in recipes is: very low or no sugar, a cookie style--bar or drop-- and sometimes chocolate. Sometimes all raw works, as in the Nanaimo Bar recipe I recently published, but generally I prefer a baked treat. These simple yummy bars are easy on the belly and simple to prepare. Would be great in school lunches or for hiking. Another great recipe from my friend Judy Peck who grew up in a Mennonite household and has made everything from scratch forever.
Preheat oven to 350 degrees. Line a 9x11 pan with parchment keeping short sides of pan parchment-free and going up the walls along the long sides of the pan. Butter top of parchment.
6 tablespoons (75 grams) coconut oil
4 tablespoons maple syrup
2 1/2 cup shredded coconut
1 1/2 cup (50 grams) almond flour
1 tsp. vanilla
1/4 tsp salt
2 egg whites
Melt coconut oil in a large pan. Add maple syrup, coconut, almond flour and salt. Mix well. Remove from heat and add egg whites and vanilla. Press into pan. Bake at 350 for 15 minutes.
While baking make filling:
2 cups dried apricots or a mix of apricots and prunes
4 cups boiling water
In a bowl, pour boiling water over dried apricots. Let sit for at least 1/2 hour, then drain.
Put soaked apricots in food processor and blend to smooth with:
Juice of two lemons
1/8 tsp salt
1 tsp. vanilla
2 T sugar
Taste and adjust if necessary. Spread evenly over crust. Bake another 15-20 minutes. Cool.