Why haven’t I posted one of my illogical patterns of thought before a recipe lately?
Because I only think illogically sometimes. And when the illogical spirit is not on me, I have no choice but to post the recipe without.
I know, I know. Poor logic really adds to the recipe.
Unfortunately, It’s easiest to write illogically. If I write about nothing, I have a better chance of writing something. Whereas, if I write about something, I will most likely get nothing.
Almost as complicated as my younger sister’s newly invented hair style.
She wears it all the time now. I guess it’s her way of standing out.
Sometimes I’ll say to her, “Nice pigtails.”
Because honestly, I can’t remember what they’re called.
“They are NOT pigtails.” She’ll respond indignantly. “Why do you keep FORGETTING?!”
“Well then, what are they?”
“Pigtail braids half ponytails.”
“Pigtail braids half ponytail. Got it.”
“No. NOT ponytail. Ponytails.”
Basically, she ties her hair back in two pigtails, then braids one and leaves the other loose. She goes around in this lopsided fashion.
I hope these granola bars stand out for you. They are quick and easy, and are awesome “power bars.”
4 cups whole gluten-free oats
1 cup various types of nuts (pecans, almonds, walnuts)
1 cup various dried fruits (craisins, raisins, currants)
1 cup chocolate chips
2 tablespoons cocoa powder
½ cup cornstarch
1 teaspoon baking powder
1 teaspoon xanthan gum
¼ cup brown sugar
1 stick (½ cup) melted butter
¼ cup melted honey
¼ cup peanut butter
Grease a 9×13 inch glass baking pan with butter and preheat the oven to 350 degrees F.
Mix all the dry ingredients together in a large bowl.
In another bowl, combine all the wet ingredients.
Add the wet ingredients to the dry ingredients and stir until combined.
Spread the granola bars into the pan. Cook for about 30 minutes until nuts have softened, chocolate chips are melted, and the liquid in the bars isn’t bubbling’ at all.
As soon as you take them out of the oven, cut them. Do not remove from pan until completely cooled.
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