It’s been a while.
My hollow legs have been busy. Somewhat. Mostly going between the fridge-stove-counter. But also scrambling up mountains, squatting to look at worms committing suicide on sidewalks, crossing in various patterns while sitting on coffee shop chairs. The brain sitting somewhere above the hollow legs has been busy too, reading cookbooks, imagining dinner parties with various peoples, and somewhat suffering under an inferiority complex that sharing what I ate for lunch is rather banal and who really cares. But then an image of Miss Piggy declaring, “I am Woman!” springs to mind and then, reassessment.
Anyway, here: an energy bar recipe that’s so easy it’ll make your head feel empty (sometimes desirable). Also it’s a good thing to pack in your bag when you are out and about. Helps propel you up a mountain, whether it be a figurative or literal one.
Ginger date cashew lemon bars
150 g / 1 cup raw cashews
12 soft fresh dates, pitted
5-7 round pieces of candied ginger
50 g / 1/2 cup unsweetened shredded coconut
1/4 cup lemon juice
Process the cashews in a high-speed blender or food processor until it resembles a coarse flour. Dump into a bowl. Then process the dates, ginger, coconut and lemon juice until it gets sticky and homogenous. Scoop out into the bowl with the cashew meal. Work it all together with your hands until it becomes a thick, slightly sticky mass. Press it into a rectangle that’s about 1/2″ thick. Cover with plastic wrap and let it set in the fridge for at least one hour, preferably longer. Cut into bars and hubba hubba.
I imagine these bars would be excellent reworked as a gluten-free pie crust, say with a pumpkin or cream cheese filling. Next level!