The Diet: Day 14

Look, flowers!

It’s easy to take off my grumpy pants when these were my first sight this morning.  Don’t worry, I did put pants on.

Today was again filled with leftovers.  Except for dessert.  I decided to try another Flying Apron recipe with glorious results.  Here’s what I did:

Berry and Oat Bars

Grind 2 c of gluten-free oats in the food processor or blender until it turns into a fine powder like flour.  (You can also purchase gluten-free oat flour in the grocery store to use instead).  Put oat flour in mixing bowl with 3 additional cups of gluten-free oats, 1/4 c maple flavored agave, 2-3T plain agave, 1c olive oil, 1/2 t salt, and 1 t vanilla extract (I finally found an alcohol-free bottle!). Mix with mixer or paddle attachment if you have one until well incorporated, 2-3 minutes.

Press 2/3 of the mixture into a 13×9 pan and bake for 15 minutes in a 375 degree oven until lightly brown.

While that is baking, stir together 3 1/2c berries of your choice (I used blackberries, raspberries, blueberries, and strawberries.  I cut the strawberries into smaller pieces), 1/2t vanilla extract, 1/4c arrowroot powder and 1/4c maple flavored agave. 

When the base is ready, distribute the berries over the dough evenly and spread the remaining oat mixture over top.  Bake for 40-50 additional minutes until the top is golden brown and slightly firm to the touch.

There is nothing like berries to shepherd in the lamb of spring.  Thankfully, a warmer day with brighter sunshine serves to lift ones mood even better than a sweet snack.  Get outside!  You deserve it!

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