Monday, May 16, 2011
Rawberry Star Bars!
If you don’t have a star-shaped cookie cutter, you can use any shape you like (or simply cut into squares). Incidentally, these bars are one my favorite ways to get Omega-3s into my daughter’s diet with ease—kids absolutely flip for these!
Recipe from The Two-Week Wellness Solution
(Photo by Olga Vasiljeva)
• 1½ cups raw, unsalted cashews
• 2 cups strawberries (or half strawberries, half raspberries), fresh or frozen
• ½ cup each: agave nectar and coconut butter
• ¼ cup fresh lemon juice
• 4 teaspoons vanilla extract
• ¼ teaspoon sea salt
1. Place the cashews in plenty of water to cover and let soak for 8-12 hours (or overnight). Drain well in a strainer and set aside.
2. Place the cashews in a food processor and blend very well. Add all of the remaining ingredients and process until smooth. Occasionally, you’ll need to scrape down the inside of the food processor with a rubber spatula during this process (while it’s off, of course!). Continue to blend until very smooth and creamy. This may take several minutes, so be patient. Remove and pour/scrape into a large lasagna-style pan (9.5 x 13.5-inches). Smooth out the top and place in the freezer for 2 hours, or until mostly firm.
3. Remove from the freezer and cut into stars using a small, star-shaped cookie cutter. If the mixture is too firm to cut, let it thaw for a few minutes first. For the excess portion, you can either shape it into a flat layer, refreeze, and cut into stars again, or simply cut it into randomly shaped chunks. Either way, delish.
4. To store, freeze in an airtight container. To serve, simply remove from the freezer and enjoy immediately (just like you would an ice cream bar).
Makes 20 servings/GF/SF/Blue (according to the health guidelines in my books)