Stephanie Tourles' Cashew Maple Oatmeal Squares Recipe |
Birches in Winter (photo by Harri, courtesy of morgueFile.com)
Local temperatures in the high 50s accompanied by brilliant sunshine are making it easy to forget that it is still winter here in the Northeast. New York State’s Maple Weekend, when sugarhouses across the state will be inviting the public to visit and see sap boiled into maple syrup, is a popular late winter event, but it doesn’t begin until March 20th.
Still, the recent fine weather had me combing for recipes that might provide energy boosts for outdoor activities that were impossible during recent snow storms. I delved into 'Raw Energy, 125 Raw Food Recipes for Energy Bars, Smoothies, and other Snacks to Supercharge Your Body' by Stephanie Tourles, who previously authored ''Organic Body Care Recipes. '
This recipe caught my attention as I believe maple syrup is supreme among sweeteners. Stephanie writes about her creation:
These sticky and chewy treats will remind you of chilled oatmeal cookie dough. Maple Syrup - one of the sweeteners in the recipe – is not raw, but if its scrumptious flavor will encourage your friends and family to eat more raw snacks, then why not use it on occasion? Children will especially love this recipe and benefit from the sustained energy these goodies provide.
So thank you Stephanie for a sweet treat that is full of good energy and simple enough to make that children can serve as chef’s helpers!
Ingredients for About 24 Squares
• 10 Medjool dates, pitted and chopped (about 1 cup)
• 1 Cup raw cashews
• ½ Cup raw oats
• ¼ Cup maple syrup
• ¼ Teaspoon ground cinnamon
• Pinch of sea salt
• Coconut oil, raw and unrefined (for greasing pan)
Preparation
1. Put the dates, cashews, oats, maple syrup, cinnamon and salt in a food processor. Blend until a cohesive, sticky dough forms, about 30 seconds. It will look and taste similar to oatmeal cookie dough.
2. Coat the bottom of an 8-inch square pan with coconut oil or line with waxed paper. Spread the mixture in the pan to an approximate thickness of ½ inch. If your fingers get too sticky, dampen them to help pat the dough into the pan.
3. Cover and freeze for 4 hours, until the dough is relatively firm. Remove from the freezer and cut into 1½-inch squares.
4. Store the squares in a tightly sealed container in the freezer for up to 2 months. They will have a nice, stiff “chew” when eaten directly from the freezer, so don’t worry about breaking your teeth! If allowed to thaw, they will become too soft and sticky.
To learn more about Stephanie Tourles' fine book, go to: Raw Energy, 125 Raw Food Recipes for Energy Bars, Smoothies, and other Snacks to Supercharge Your Body
If you can’t get to a sugarhouse but want some of Upstate New York's fine syrup go to: 100% Pure Organic Maple Syrup
For more information on Maple Weekend locations and activities go to: Maple Weekend is a Family Event
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