Vegan Sweet Treat

#1 PEANUT - ALMOND BUTTER BARS

Peace In, Everyone,

I want to share my recipe with you that’s made with really simple but wholesome and finest of ingredients available to me at the moment, and is really easy to make. I love the idea of finding ways to use Rye Flour, so it is included in this recipe. Feel free to use only the wheat if you like. It is just as good! Total time from start to finish is 60 minutes. Preheat oven to 350 degrees F. Use a 9” pie pan (or the smallest cookie sheet you have if you decide to double the quantity made.)

Mix the following dry ingredients in a large mixing bowl:

• ½ cup Organic Whole Wheat or All-Purpose Wheat Flour

• ½ cup Organic Rye Flour

• ½ teaspoon Himalayan Pink Salt

• 1 tablespoon Vegan Chocolate Chips or Carob Chips (optional)

Measure and mix the following into a wide heavy pan like cast iron and on low heat mix together, Press out any lumps as best possible- or use an electric mixer for brief time only (I do not recall ever using one for these delicious bars) :

• ½ cup coconut oil; unrefined to be mixed with:

• Just enough water to fill the oil level up to 2/3 cup

• 2/3 cup smooth Peanut Butter (No added sugar or synthetic ingredients please)

• 1/3 cup smooth Almond Butter (No added sugar or synthetic ingredients please)

When the above is mixed together, add the following ingredients in very well. Press out any lumps:

• ½ cup Maple Syrup or Agave

• ½ cup Turbinado Sugar (or Moreno Sugar)

• 1 teaspoon Pure Vanilla Extract

Pour the mixture from the pan into the bowl with dry mix. Stir in well. Now pour this into your cast iron shallow skillet or other baking pan with adequate size as mentioned above. Spread out the thick blend with a rubber spatula. Sprinkle one more Tablespoon of Chocolate or Carob Chips on the top.

Place in oven and set your timer for 20 or 25 minutes. At 20 minutes check your treat. When it has slight signs of being browned on the edges it is ready. Gently remove from the oven and let it sit until it is COOL ENOUGH and solid enough to slice with a butter knife.

Then begin cutting it into slices for small sized bars; like 2” x 3” or cut into 2 x2 squares. The variations in ingredients will of course give slight differences in texture of the bars; however, they all will be delectable- I promise you!

Please Note: another version I make is 100% Peanut Butter (as shown in the very first image, alongside those yummy muffins) instead of a blend of Peanut and Almond. They both work just fine! Enjoy and let me know how it goes for you!

And here are the instructions for those spontaneously made muffins in that photo earlier!

WHOLE WHEAT MUFFINS : makes 12 muffins

¾ cup water

½ cup safflower or peanut oil

2 cups whole wheat flour

1/3 cup Agave or Maple

3 tsp baking powder (non-aluminum)

1 tsp sea salt

Bake for 20 minutes in a preheated oven of 400 degrees F. This was a quick home-made “icing” made from tahini sweetened up and coconut shreds sprinkled over it.

Warmly,

Shakeenah, www.alternative-healing-solutions.com

Peace Out! And May you Enjoy, In~Joy.