Thursday, March 20, 2014

Celebrate spring blueberry, lemon, chocolate bars

Spring blueberry, lemon, chocolate bars
Can you believe spring is finally here? I think Mother Nature forgot to give my neck of the woods the memo. I decided to celebrate spring anyhow with a delicious treat that kind of stretches my current "fermentation potential" diet.

I suffer from IBS-like symptoms, caused by overgrowth of candida and bacteria in my gut. Monitoring the "fermentation potential" (FP) of the foods you eat helps hold bacterial growth in check and over time causes a realignment of good-bad bacteria.

Avocado, chocolate, blueberries and almond butter are among the chief ingredients in my spring celebration bars. All of these foods are considered to be among some of the healthiest on the planet but pose problems for those of us with impaired guts because of their FP.

I don't want to give up on these wonderful foods so I decided to splurge but will nibble, rather than chow down, on these bars. The recipe yields about 10 small bars, each with the FP of 3. My goal is to stay within 20-30 total FP per day.

Here is what you need:

Bottom layer:

3 T. raw almond butter
1 T. coconut oil
1 tsp. vanilla extract (no alcohol)
stevia or other sweetener, to taste

Middle layer:

1/2 small avocado
1/4 cup frozen blueberries, thawed
1 T. coconut oil
1 tsp. fresh lemon juice
1 tsp. vanilla extract (no alcohol)
stevia or other sweetener, to taste

Ganache or top layer:

1/4 cup cacao powder
1 T. coconut oil
dash of sea salt
1/4 tsp. cinnamon
1 T. almond butter
stevia or other sweetener, to taste

Here is what you do:

Soften bottom layer ingredients in a small bowl. Spread on the bottom of a small loaf pan, lined with parchment paper. Place in the fridge or freezer to firm up while you are preparing the middle layer.

For the middle layer, blend the ingredients in your food processor. Spread evenly on the bottom layer and return to fridge or freezer. Note: Allow the middle layer longer to firm up.

Finally, prepare the top layer. Soften the coconut oil and almond butter in the microwave. Add the remaining ingredients and stir until smooth. Spread over the blueberry layer. Allow to firm up before cutting into 10 small bars.

Have your little spring celebration and store the extra bars in the fridge or freezer.

Misha, the husky, cuddles his little fox buddy.
Happy spring!!!

Recipe contributed to:

1 comment:

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