The Hippo


May 29, 2020








Fruit & grain breakfast bars

Courtesy of Yummy Mummy Kitchen
3 cups fresh or frozen organic blueberries (or any berries)
Juice 1/2 lemon
4 drops of liquid stevia (optional)
1 1/3 cups unbleached all purpose or gluten-free all purpose flour
1/3 cup flaxseed meal
1 teaspoon baking powder
2 tablespoons honey
1 teaspoon vanilla extract
1 egg
1 tablespoon melted coconut oil or butter
1-2 tablespoons milk (any milk you have)
Raw turbinado sugar (optional) 
To make the filling, place berries and lemon juice in a medium saucepan set over medium heat. Cook, stirring frequently until berries break down and reduce to a thick jam, about 15 minutes. Sweeten to taste with stevia (I used regular sugar), if desired. Filling should be sweet, as the pastry is not very sweet. Let filling cool.
Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicon baking mat.
Place flour, flax meal, and baking powder into the bowl of a food processor or blender. Pulse until combined. In another medium bowl, whisk together the honey, vanilla, egg, and coconut oil or butter. Pulse processor again while pouring in the liquid ingredients to combine. Add milk 1 tablespoon at a time until dough comes together but is not wet.  
On a sheet of wax paper roll dough into a rectangle, approximately 10-by-12 inches. Cut dough lengthwise into thirds using a sharp knife or pizza cutter. Spoon berry filling in a stripe down the centers of the dough rectangles — about 1/4 cup of filling per strip of dough. Fold one length of the dough over the filling, and then the other, gently pinching to seal. A little water helps adhere the dough to itself, if necessary. Sprinkle a little sugar over the top and gently press in if using.
Transfer dough strips to the prepared cookie sheet, seam side down. Cut each strip into three pieces and place 1 inch apart. Bake for 15 minutes and cool. Store in an airtight container in the refrigerator or freezer.

Breakfast bars
From the Pantry

By Lauren Mifsud

 I recently went back to work after being away on maternity leave for a little shy of three months. The constant chaos of juggling work, babysitters, the baby and anything else that comes my way has been a bit overwhelming, and meal times have suffered as a result. 

I’ve been looking to find quick, healthy meals and snacks for the busiest days and have turned to some local “mommy blogs” for advice and recipes. Conveniently, a health foods store just opened up around the corner from my house, and I’ve found some really great all-natural ingredients good for the baby and me that will last a while in my pantry. 
The mornings are by far the most hectic time of day for my little family right now. Between getting everything ready for the babysitter, packing lunches and getting out the door on time I rarely have time for a nutritious breakfast. I went searching online for types of breakfast bars that I could make over the weekend and take with me on my way to work. 
I stumbled across a blog, Yummy Mummy Kitchen, that’s packed with healthy recipes. One particular recipe caught my eye — healthy cereal grain bars. The blog’s author had experimented with different combinations of ingredients for this recipe before finding one that her entire family enjoys. She took the trial and error work away, so all I had to do was find the ingredients and bake. 
Most of the ingredients I had on hand, but I had to check out the health foods store for the flaxseed meal. Some of the optional ingredients I omitted, like the liquid stevia, which I replaced with a pinch of sugar. 
I wasn’t sure how I would feel about the flaxseed meal, having never cooked with it before. I imagined it to be too coarse and with little flavor, so I was expecting the dough of the cereal bars to be dry and bland. However, I was pleasantly surprised with the final product. The dough was moist and the filling was both fresh and flavorful, helping to mask any flaws in the dough. I used a bag of frozen berries for the filling, and it was plenty sweet even without the added sugar. 
This recipe proved great for Sunday afternoon baking, and then I had a healthy, guilt-free snack to take with me in the mornings. Next time, I think I’ll try using a single type of berry and the coconut oil instead of butter. — Lauren Mifsud 
As seen in the June 26, 2014 issue of the Hippo.

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