We’ve been on a journey with food for a long time now. It’s been an amazing adventure. We’ve gone from Macrobiotics, to Ayurveda to Live Foods. Our restaurant offered us a wonderful opportunity to connect more and more deeply with food and learn its purpose in our lives. Join us to hear more of how our relationship with food is bringing us closer in knowing who we really are:
The more I get quiet and get present with food, the more it teaches me. It communicates something very subtle but very clear when we really tune in. We show people in our Health and Natural Weight Loss Course how to use food as a doorway into more of who we are.
If you want to know more, connect with us below. We’re happy to have a free chat with you about food and health.
The recipe this week is made from the glorious peaches that are so abundant right now. I have 2 of these Peach Bars for breakfast with a piece of fruit on the side. What a beautiful meal. Enjoy.
To Your Amazing Health,
Connie and Bill
1 “flax egg” made from 3 tablespoons ground flax with 1/3 cup water
1 cup raw almonds
1 tablespoon coconut or avocado oil
3 cups rolled oats OR 1 1/2 cups rolled oats & 1 1/2 cups cooked grain
1/2 cup raisins
3 cups peaches, diced
2 teaspoons ground cinnamon
1/4 teaspoon sea salt
3 tablespoons pure maple syrup
1/4 teaspoon vanilla stevia
1/2 cup water
Pre-heat oven to 375 degrees F.
Make your flax egg by adding 3 tablespoons of ground flax to 1/3 cup purified water. Stir well and set in fridge for at least 15 minutes.
Add almonds and oil to a food processor and chop well.
Add all other ingredients including the flax egg and pulse to mix well. The longer you pulse, the finer the mixture and more dense the bars. We like ours coarse so we stop pulsing when the mix is still chunky rather than finely blended.
Line a 9″ x 13″ baking dish with parchment paper and slit the corners so the paper wraps around for smooth corners.
Pour the mixture into the pan and bake for 40 minutes, or until a toothpick comes out clean.
Lift the bars out of the baking dish and let cool (with the parchment paper still in place ) on a baking rack. Or you can let them cool in the baking dish.
When cool, lift onto a cutting board and cut into 16 bars.