In the local library few weeks back, I came across- Thug Kitchen: The Official Cookbook. It was such an amusing find. Not only for its writing style but also for the recipes…. more importantly the philosophy. Cooking at home with making right choices on nutrition and health is not as difficult as it is made to sound sometimes.
The obscurity of packaged foods in its content of salts and sugars cause the bane of our contemporary eating styles. So more I learn to recreate the food items I like at home, better I feel about it. Invariably, the home-cooked food would excel over the store-brought. Of course, the time that one spends on making these wonders happen is always the crux point for most of us. So no-fuss recipes are always welcome. The Thug Kitchen’s recipe for what they called as To-go breakfast bars fitted the bill.
I made only few tweaks to their way, based on what I had in my pantry. I skipped the sugar altogether because the sweetness from the maple syrup was enough for my energy bars.
Here’s what I did:
2 cup oats
3/4 cup uncooked quinoa
1/4 cup millet
1 and 1/4 cup chopped mixed nuts or seeds
1/2 cup dried cranberries or other dried fruit
1/4 tsp sea salt
1/2 cup maple syrup
1/2 cup peanut or almond butter
1/4 cup refined coconut or olive oil
1tsp orange extract
For nuts and seeds, I used walnut and sunflower seeds. Didn’t have millets so used oats again.
Heat oven to 350 degrees.
Line the baking tray with parchment paper. Spray olive oil on it and sprinkle with some oat flour.
Heat another pan over medium heat and pour in the oats and quinoa. Stir them around until they get a bit toasty – for about 5 min.
Combine nuts and cranberries in large bowl, then add the toasted oats/quinoa. Stir all these dry ingredients together.
In a saucepan, combine maple syrup, almond butter, oil and essence and warm everything until it’s melted.
Pour this all over the dry mix of oats, quinoa, nuts and stir with spatula until everything is mixed and coated evenly.
Pour the mix into your baking dish and bake for about 25 minutes. It would have golden color and fill the room with most enchanting aroma 🙂
Cut into bars while its still hot. Then cool at room temperature and then in fridge.
We have so far enjoyed it as a to-go breakfast, late noon snack, and dessert. A young friend of ours even had it with a cup of soy milk. Thank you Thug Kitchen!