Healthy Eating

Friday, May 12, 2017



 I have been wanting to make homemade larabars, but I haven't found a good place to buy the right ingredients in bulk until now. Last month I was browsing around Instagram, which Gavin always thinks I am just wasting my time on, and came across The Hive account. If you live in Malaysia, and love organic and clean ingredients, you should definitely check out their website. Gavin and I are obsessed with nuts! We are always on the look for good quality and good prices. They have both, good quality and surprising low prices when buying in bulk. I ventured to the kitchen and tried to make larabars at home with all my ingredients that I got at The Hive. If you don't know what a larabar is, they are raw bars, that usually have 2 or at most 4 ingredients and are delicious. Sadly, they are kind of expensive in Malaysia since they are imported from the US. Fortunately, they are super easy to make and you can easily find a recipe online.  The recipe was taken from Leite's Culinaria. You can find more larabar recipes in their blog. I started with the simple one.

Cashew Cookie Bar:

12 pitted dates
1 1/2 to 2 cup of raw cashews
pinch of salt (optional)

I got pitted dates then I removed the pits. If you get dry dates, try to soak them in water for a few minutes prior to making these bars. 
In a food processor, add the cashes and chop for a few seconds, until you get small pieces. Do not over chop them. Add the dates, one by one, and salt (if using) until the dates and cashews make an even dough and your dough becomes a big ball and sticks to your processor.
Transfer the dough into a loaf pan. You can prepare the loaf pan ahead of time by placing plastic wrap or wax paper; that way it is easier to remove the dough afterwards. I personally did it, but you could skip this step.
Flatten the dough in the loaf pan, and refrigerate at least 30 minutes.
Remove it from the refrigerator, and lift the mixture from the loaf pan. Transfer to a flat board, and cut into bar sizes.
Once cut, you can store them in a air-tight container at room temperature for 3 days, or in the refrigerator for 3 weeks.



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