February 24, 2021
Most of the novelty in our lives at the moment draws from the relaxation of COVID restrictions - we're getting out and seeing friends, attending events (gigs! karaoke! roller disco?!), and eating at/blogging restaurants we've not visited in a year, if ever. We're still spending plenty of time at home, but there it's back to the familiar - books, crafts and recipes that are a comfort rather than a stretch.
So this is the first new recipe in a while. Even so, it's a familiar ingredient list and melt-and-mix technique, designed to make a low-fuss and moderately nutritious snack for slow, still-working-from-home afternoons. The peanut butter and maple syrup flavours are a bit more subtle than I anticipated - the main feature is really the rolled oats, which gave me something to chew on and would consistently tide me over until dinner.
Cashew maple muesli bars
(a recipe from the blog Eat This My Friend,
still accessible from the Internet Archive)
1 1/2 cups rolled oats
1 cup salted cashews
1/4 cup maple syrup
1/4 cup peanut butter
1 cup dates, pitted
Line a baking tray with paper. Place the oats in a frypan and gently toast them on medium heat, stirring them regularly. When they smell good, turn off the heat and transfer the oats to a large bowl.
Pulse the cashews briefly in a food processor, so that they're roughly and unevenly chopped. Pour them into the bowl with the oats, and mix them together.
Place the maple syrup and peanut butter in a small saucepan over medium heat, stirring often, until they're melted and smooth. Pour the mixture over the oats and cashews and mix.
Thoroughly blend the dates in the food processor until as smooth as possible - I added a tablespoon or two of water to get things moving. Pour the date puree into the mixing bowl and stir everything thoroughly to combine. Turn the mixture out onto the baking tray and use the back of a spoon or clean hands to spread it out evenly across the tray. Refrigerate the slice for at least a few hours before slicing it up to serve.
