Category Archives: fruit

Mother’s Day Best: Buttermilk Pancakes with Soft Cheese, Strawberries and Pistachios

What would I do without my mom? Where would I be? What would I become? How would I be? ‘Mothers are the vessels of life that build and grow societies all over the world. Moms are the thread that holds it all together and the tie that binds. They operate on passion and instinct and never let fear guide their way. Mothers are the strongest and most resilient people on this earth, and for that all reverence is justified…’ 

My mom left me some images and collages, took a break and asked me to take care about this post. She means the world to me and there can’t be any better time, no matter how busy I am. My grandma’s birthday falls on May 10th, so this day has double significance in my family being both, Mother’s day and my grandmother’s birthday.  Love is in the airon this day and celebration is big. A festive breakfast or brunch starring with these cakey and creamy pancakes which absorb maple syrup like a sponge makes a good start!  The strawberries add freshness and flavor, pistachios kick in a salty crunch and the delectable blanket of cheese completes the riff wondrously bringing the Glass Candy’s videoin my head to the Air France’s version. A very cool commercial indeed, if you haven’t seen it! 
The buttermilk pancakes family tradition takes years, although the recipe itself took many twists and turns to finally settle with this one, which we find to be our favorite.

The recipe is based on the formula from the master bread maker Peter Reinhart , who searched for the fool proof recipe himself for years to finally stumble upon Marion Cunningham’s buttermilk pancakes recipe, which he now calls the “best pancakes in the world.

Please follow these tips to achieve the best results:
a) This formula does not lend itself to multiplying, so the measures are given only as volume and not weight.
b) Most pancake batters are mixed ahead and then rested. This one is griddled immediately, so it must be handled tenderly to prevent the gluten from toughening.
c) The lumps disappear in the frying pan, so mix only till all the flour is wet and assimilated.
d) The larger the pancake the more unevenly it will cook, with the center being slow to finish. If you like your pancakes custardy, make the big ones, if you prefer them well-done, make two or three small ones in the same pan (or keep two pans going).
e) Unbleached flour is preferred but bleached flour will also do.
f) Feel free to alter the toppings with other fresh fruit or berry, nuts or soft cheese (i.e. My grandma loves it with cottage cheese, while my mom prefers fresh goat cheese and I always opt for whipped mascarpone with fruits like strawberries).
Enjoy!
Great for breakfast, lunch or a tea break:
P.s. Before I finish, there’s something else I wanted to share with you: the video about the video.  It’s about how much effort/cost it takes to make  45-seconds glam video ad.  You might find this comparison weird, but to me that is my mom and myself in a nutshell: an iceberg the tip of which is me. And so is my grandma to my mom. 
Happy Birthday dear granny Nelly! We love you!
Happy Mother’s Day to All the Great Moms!
Yours truly, T for Tat.
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BEST BUTTERMILK PANCAKES
Yields: 4 to 8 pancakes
1 cup unbleached all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
1 cup buttermilk
2 tablespoons melted unsalted butter
1 tablespoon butter or oil for the pan
Instructions:
Sift the flour, baking soda, and salt together into a mixing bowl.
Crack-open the egg and pour it whole into the center of the flour mixture. Pour the buttermilk over the egg.
Stir the ingredients together with fork or a large whisk just till a lumpy batter forms and all the flour is absorbed. Pour in the melted batter just till the butter is dispersed.
Heat a heavy skillet over medium-high heat. When it is hot, add a teaspoon of butter or oil and swirl it around to coat the pan.
Ladle or pour the batter into the pan to the desired size and tilt the pan to spread the batter (it is thick so it will not spread very much).
When bubbles begin to appear on the top of the pancakes, flip them and continue cooking for about 1 minute. They should be brown on both sides but tender in the middle.
Keep the pancakes warm in a 200F oven or on a plate under a clean towel, while making the rest.
Serve with maple syrup and/or your favorite fruits, nuts and cheese.
Adapted from: ‘Crust and Crumb’ by Peter Reinhart, Ten Speed Press, 2006.

Fresh Start: Lobster Strawberry Waldorf Recipe

I chose this luscious salad to signify the fresh start for all the good reasons. We are way past New Year’s resolutions time, but my question remains: how do I feed myself better and healthier for the next twelve months without sliding to the four letter word (like diet or the opposite)? The answer for now: baby steps, right choices, practice…
This time I won’t attach any numbers. I will just make a short public pledge and we’ll see in 2016 if it was a good motivator. If successful, I might even add before and after images to demonstrate what worked best.
Here we go – I’m gonna make a change
Increasing Self-awareness:
I will steal more afternoons to experiment with food and meditate. 
I will eat more veggies/fruits and will lighten up on meat. 
I will continue living in a beautiful self-delusion that I’ve been almost a vegan for the last few years. Every time I notice my distending belly I will start dancing like no one is watching. 
I will still be at war with sugar, but I reserve the right to eat my desserts hopefully without breaking my creative xxx pounds. 
Most of the time, I will appear as a measured and reasonable eater keeping the occasional outbreaks of gluttony dark and confidential for my own secret therapy. I suspect this is what Chef David Chang is doing from time to time and agree and consider it all normal human experience (I’m sure, Deepak Chopra would agree on that).

Mastering Ramen
I will follow my passion for the gastronomic science and plunge into the poetic marvels of Asian, Latin American, and Middle Eastern cuisines for new discoveries and diversity.
Ingredient exceptions for this year: fugu, pig’s testicles, snake’s bile, armadillo and wildebeest eyeballs. 
I will re-visit good ol’ European and new American recipes with the new eyes for some psychedelic twists. 
I will not be threatened by the old or the new and I will keep doing what I like to do best: deconstructing, simplifying and demystifying haute cuisine whenever I feel inspired.
Ultimately, I intend to create and post interesting and healthier dishes more often.
I hope this will be a step forward towards something amazing. 
Home & Travel:
I will add my own personality to my residence’s decor.
I will forage my first morrel mushroom this year.
I will visit the lands I’ve dreamed of like the drifting Sable Island full of wild horses.
End of 2015 resolutions.

I start my 2015 inauguration with Waldorf salad, or, as any food network personality would call it: my twist on it. It might not be the new spicy thing all America wants these days, but it’s definitely light, festive and nutritious. It also allows to stretch one lobster tail to 4-6 portions without breaking the bank.

It WILL stop you feeling hungry for a while, temporary waiving the need for stretchy pants and lifting up your mood due to the auspicious combination of the lean proteins and low-carb dietetic ingredients and helping you to pass by the candy aisle at the supermarket faster than usual. In short, it’s a win-win dish for a weekly dinner or celebration. I guess Oscar Tschirky (maitre d’ of the famous Manhattan’s Waldorf Astoria hotel) had a special feeling about it when creating it back in 1893 for the hotel’s opening ball. 

Tschirky invented number of other New York’s originals, but this one stood out as his most popular one and is still served at the hotel today in its prime. Something tells me people at the Astoria ball back in 1893 would also very much appreciate strawberry-lobster addition to this creation.

In 1896 Cook book by ‘Oscar’ Tschirky wrote: ”Peel two raw apples and cut them into small pieces, say about an inch square, also cut some celery the same way, and mix it with the apple. Be careful and don’t let any seeds from the apple to be mixed with it. The salad must be dressed with good mayonnaise.”
Many wondrous renditions have been created with this base, mostly varied with the dressings and garnish. The basic ingredients always stayed the same, just nuts were added (against Tschirky’s will) eventually. Don’t miss Waldorf Astoria culinary and many other legend’s haunt when visiting NYC to try this now all-American classic in its traditional or contemporary twist.
Otherwise, just give this salad a shot in your own kitchen. The essential ingredients of this salad (with suggested mix & match for vegetarians and carnivores) are:
Bed of fresh lettuce, radicchio or endive leaves for the crisp base;
Celery (green stalks or root; OR jicama root);
Apples (green, red or both);
Grapes (or raisins, or craisins (dried cranberry));

Slightly toasted nuts (walnuts, pecans or hazelnut);
Juice of lemon or lime (to prevent apples from darkening and add some tang to the salad).  
Dressing: mayonnaise or aioli (mixed with sour cream, or yogurt or buttermilk, or just water). In my case I used truffled aioli just because I had it in my fridge mixed with a bit of buttermilk for a contemporary touch. If craving spicy, add a dash of Tabasco or a pinch of cayenne or hot smoked paprika. 
Optional fruit garnish like fresh strawberry, kiwi, orange, or other. 
Optional extra (protein) garnish like: lobster, crab, crab stick, smoked or cooked chicken, smoked salmon or trout, smoked or roasted duck, even grilled octopus.
Want to have it vegetarian? Omit the lobster and try the buttermilk dressing (without garlic) from this recipe for an added flavor.

Simple 15-minute steps anybody can master:

I hope you all had a great fresh start in 2015 be it a new suit, sparked new love/memoir, more veggies, great idea, or just a peace of mind. I also hope you will keep visiting and supporting my culinary endeavors in 2015.
Cheers! 
PS: The napkins are saying: ”I’m happy every hour” – something to think about…
Two years ago: Eggless Tiramisu
Three years ago: Walnut Sables

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WALDORF SALAD (WITH LOBSTER & STRAWBERRY GARNISH)

Yields 4-6 potions

Ingredients:
2 unpeeled Royal Gala apples, cored, cut in cubes or julienne strips
2 unpeeled Granny Smith apples, cored, cut in cubes or julienne strips
2 stalks celery, diced
1/3 cup raisins, OR craisins, OR ½ cup fresh grapes cut in half
1/3 cup mayonnaise, OR aioli
1/3 cup buttermilk, OR light sour cream
¼ cup plain yogurt
2 tbsp lemon juice, plus more for sprinkling apples
Salt and white pepper to taste
8 lettuce, OR endive, OR radicchio cups
½ cup roasted walnuts, OR pecans, toasted
Sliced strawberries for garnish
Chopped lobster tail for garnish
Instructions:
Sprinkle apples with lemon juice and mix with celery and raisins. Whisk together mayonnaise, buttermilk, yogurt and lemon juice. Pour over salad. Add salt and pepper. Place lettuce cups on the plates. Fill with salad. Sprinkle walnuts on top. Garnish with sliced strawberries and chopped lobster tail.

PS: This version is the closest to the one of Chef John Doherty (I added grapes/raisins), who was an executive chef of the Waldorf Astoria restaurant for more than 20 years.

Sour Cherry-Happy Pie vs Phony Fruitcake


Fresh sour cherry summer pie is one of those foods that I just can’t stay away from no matter how hard I try: it’s the best way for me to enjoy those intensely tangy and rich little fruits in season. In the juxtaposition with the neutral and subtle baked pear, the cherries shine even more. I intensified the filling taste with lemon zest, ginger and cinnamon and added a bit of almond flour to the crust dough to give an extra nutty charm to the flaky crunch. I also replaced the standard vanilla ice cream with quick homemade yogurt cream. The result: simply irresistible summer concoction bursting with freshness and flavors!

This pie actually broke my almost 10 days of strict diet regimen. In strive to get more of a bikini body towards vacation time I decided to be more active: I took up running and (almost) eliminated sugar and carbs from my diet (fats die hard with me). My only dessert during this time was a little fresh watermelon cake, the recipe of which I picked up from Better Homes & Gardens (June 2014 issue), although I’ve discovered many of them on Youtube and internet after.

I got really hooked: it was refreshing and innovative with almost zero calories and great quench. I named it phony fruitcake and continued to experiment with the concept of having the no-bake body of a cake made of fresh fruit. I eliminated the frosting part (which was a little too kitsch for me) and just kept carving my phony fruitcakes from melon, pineapple, papaya, etc. topping them with fresh berries and sometimes a lace of berries coulis with maple syrup instead of sugar. The cake didn’t have much of a substance, but I liked the simplicity and the skinny side of it.

The phony fruitcake became my best dessert-friend for a while and I really hoped that our connection would last… Then the sour cherry-picking time arrived and I became ravenous-hungry for an old-fashioned simple rustic pie with lattice crust. (Last summer I already disclosed my weakness for sour cherries here).

So when a friend came with a pack of pie dough in shell (yes, I’ve even cheated on the dough this time) to help me cherry picking and asked me to ditch the diet for once (politely) and whirl the grandma’s cherry pie with her, I gave up. Later that night I was devouring the best cherry pie I’ve had in a long time, even with commercial crust (below is my recipe of the pie dough from scratch).

I quickly traded the previous motivational quote by Kate Moss: ‘’Nothing tastes as good as thin feels’’ (heck, I don’t even remember how thin feels, although I’m sure even Bethenny Frankel often feels like that too) for much more appealing one by Woody Allen: ‘’ When we lose twenty pounds… we may be losing the twenty best pounds we have! We may be losing the pounds that contain our genius, our humanity, our love and honesty.’’ (What a great soul bargain – I like it!) 

Like anything seasonal, my phony fruitcake has to go into temporary liquidation. Obviously it’s hard to compare these two desserts because both are very different and have almost the opposite designations.   The phony fruitcake might be a great addition to some over-the-top posh micro-cuisine table d’hote, or some special occasion, but sometimes you just need a simple cherry galette to nourish your body and soul. It should be noted, the cherry pie tastes much more complex and interesting than just a piece of water melon and is much more than just an empty calorie. It wraps me mentally in my grandma’s blanket and I close my eyes and realize that I’m already in vacation at so many levels…

I suggest you try them both and tell me which one you prefer: the Cherry Pear Pie or the No Bake Fresh Watermelon Cake.  Cheers!

 
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SOUR CHERRY & PEAR PIE WITH YOGURT CREAM
Yields: 8 portions
Ingredients:
For Double Crust Pastry
 2 1/2 cups unbleached all-purpose flour
¼ cup almond flour (optional)
1 tsp sugar
¾ tsp salt
1 cup cold unsalted butter cut in cubes
1/3 cup (or more) ice cold water
  
For Filling & Assembly
 4 cups (1 lb) sour cherries, pitted (about 1 ½ lbs whole unpitted cherries) fresh, frozen or canned
¾ cup plus 1 tbsp granulated sugar
¼ tsp salt
 3 tbsp cornstarch
2 medium size pears, peeled, cored and sliced
1 tbsp lemon zest
½ tsp freshly grated ginger
½ tsp cinnamon
1/3 tsp vanilla extract
1 ½ tbsp butter, to dot
1 tbsp milk for brushing the crust
Instructions:
Combine flour, almond flour, sugar, salt in a bowl or food processor. Add butter and pulse a few times until mixture resembles coarse crumbs (or rub with fingers until the small clumps form).  Add ice cold water gradually while pulsing until the mixture forms a ball.  Divide in two pieces, form each piece into a ball, flatten and wrap in plastic. Refrigerate for at least 30 minutes (up to 2 days).
Preheat the oven to 425F. Mix cherries with sugar, cornstarch and salt. Add lemon zest, ginger, cinnamon and vanilla. Add pears and mix. Set aside.
Roll out the first dough disk on floured surface to 12 inch round. Transfer to 9 inch diameter round pie dish. Roll out the second dough disk on floured surface to 12 inch round. Cut 10 ¾ inch wide strips from dough round with pizza knife or similar.
Transfer the filling to dough-lined dish. Dot with butter. Top with dough strips in a lattice pattern. Trim the dough overhang to ½ inch. Crimp the edges to seal. Brush lattice crust with milk. Sprinkle with remaining 1 tablespoon of sugar. Place pie on baking sheet and bake for 15 minutes. Reduce the oven temperature to 375F. Bake for another 45-50 minutes or until the filling is bubbling and crust is golden brown. Transfer pie to the rack and cool completely. Cut into wedges and serve with yogurt cream, frozen yogurt, vanilla ice cream or whipped cream.
YOGURT CREAM
1 ½ cups plain Greek yogurt
1-2 tsp maple syrup
½ tsp vanilla extract
Mix the three ingredients and refrigerate until ready to use.

No Ordinary French Toast Strawberry Rhubarb Bake

If you love French toast in its many varieties like I do, you probably know already that a baked version of a French toast with some fresh fruit in it is a Rolls Royce of the toasts. Crunchy and nutty on top, aromatic, tangy, sweet and runny inside, relatively benign in sugar: a real old school culinary gem revisited. And, it’s actually a snap to construct. The most difficult part is to allow the flavours to macerate overnight in the fridge.

Next morning you can cough it up within 45 minutes of baking. And don’t limit yourself to just fresh strawberries and rhubarb. This baked toast will be as delicious with the combinations of blueberries, blackberries and lemon; quince, pear and passion fruit; apples and cranberries, etc. We made it last week-end for the Father’s day.
It’s not unusual for me to be lost in the dish choices when preparing for the event and this time was no different. How I came up with this idea was a bit weird but worked out for good. I wanted to make something special, a one of a kind dish (preferably for breakfast). Driven by a nostalgic desire for simplicity, I tried to reach my inner Escoffier for a quick advice.
The great chef must have been on a sick leave though ‘cause the only answer was: ‘Make a Layer Cake’. That was obviously clueless: ‘Layer Cake? Really? In the middle of summer? For the Father’s Day? Are you kidding me?’ Pause. ‘OK, then bring him to a diner dive’, clearly, Chef Fieri just took the mind shift. ‘Are you serious? Not even a Melba Peach or something for breakfast?’ Then either legendary Monsieur Auguste or the years of legal reasoning kicked in: Melba – Toast – French Toast- Specialty French Toast – Specialty French Toast for a French (Canadian) Father…and Oh, he loves bread…now we are talking… My inner dialogue was interrupted by the patriarch himself: ‘Hey, did you see how much rhubrarb we got this year? And I think it’s ready…’
BINGO, this is gonna be a FRENCH TOAST-RHUBARB-STRAWBERRY-BAKE for breakfast and I can smell it already in my mind. The other day I made crumbs to finish the gluten free rice flour loaf (excellent for topping mixed with nuts, butter and maple syrup or brown sugar) and we always have a baguette or two (feel free to use white gluten free bread if you’re gluten intolerant), eggs and milk in our fridge. Plus locally grown strawberries from a farmers market, and now freshly picked rhubarb – it will be a yummy.
Please note again that this is an overnight dish. But other than that is a real easy-peasy. Rip the one day loaf or baguette into small chunks and spread into 9 by 13 inch baking dish. Chop-chop-chop: strawberries, rhubarb (I always peel the rhubarb stems before chopping them, but apparently it is not a must anymore). Macerate the fruits with sugar and a bit of water – done. 
Next, beat the egg & milk (or substitute) mixture with a bit of sugar, a pinch of ground nutmeg and cinnamon. Pour half of it over the bread chunks. Spread the macerated fruit mix over. Cover with the egg-milk mix and slide the baking into the fridge overnight covered with film to let the flavours marry.
Note: Although totally optional, if you happen to have some Grand Marnier or brandy in your bar, add a splash to the egg-milk mixture for that special French touch of it.
Next morning preheat the oven to 350F, spread the nuts-butter- crumble topping to cover the toast dish and pop into the oven for 45-55 minutes (3 last images in the collage). When the house is filled with the caramelized fruit aroma, the crust is golden brown and crispy, and the body of the toast is still slightly bubbling – it’s ready. Let it sit for 10-15 minutes before cutting. Serve with some extra fresh fruit and whipped cream if you like.
Our French (Canadian) father was smiling mischievously when he stepped into the kitchen next morning … and then the wide grin at the breakfast said it all. The no ordinary French Toast was a huge success.  If you happen to have any leftovers, reheat them in the individual ramekins next morning and they will still taste amazing.

And what do you think happened after this amazing breakfast? Well, may be somewhere around the Beltway fathers go play baseball with their kids all day long, but here in Canada – nah-nah-nah – think more of a ‘Canadian Bacon’ or ‘The Great Outdoors’…

Our father went to fell a tree with a chainsaw. Yep, that’s what he did last week-end. One of the gorgeous fir trees in our backyard has dangerously grown into the foundation of the house threatening that one day (or sooner) it will be either us or the tree residing in the dwelling, so, sadly, we had to let it go. And it was a hell of a job…
The prospect to go fishing next week-end helped to keep the spirits up and the BBQ family dinner with Bourbon Glazed Ribs, roasted new potatoes and chopped salad washed down by copious amounts of Cabernet Sauvignon wrapped the day quite successfully… not without an idea to make the whole next week a Father’s day week.
Cheers to all the great Fathers and I hope some of you will actually try this worthy dish! 
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RHUBARB STRAWBERRY FRENCH TOAST BAKE
Yields: 6-8 portions
Ingredients:
1 baguette or French loaf, day old*
2 cups milk (or mix of yogurt and milk, or 5% or 10% cream, or almond milk depending on your diet)
7 eggs, slightly beaten
1 tbsp sugar or maple syrup
½ tsp ground cinnamon
½ tsp ground nutmeg
Splash of brandy or orange liquor (optional)
Pinch of salt
For Macerated Fruit Coulis
2 cups rhubarb, chopped in ½ inch pieces
2 cups strawberries, chopped in ½ inch pieces
½ cup of sugar, or maple syrup
2 tbsp water
For Nutty Topping Crumble
1 cup white fresh crumbs* (baguette, loaf, white gluten free bread or Panko crumbs)
½ cup melted butter or ghee
¼ cup brown sugar or maple syrup
½ cup slivered almonds or other chopped nuts
½ tsp cinnamon
Pinch of salt
Note* Use gluten free loaf and crumbs if you have gluten intolerance
Instructions:
Please note: this is an overnight dish.
Tear one day loaf or baguette into small chunks and spread into 9 by 13 inch baking greased dish. Mix the strawberries, rhubarb, sugar or maple syrup, add 2 tablespoons of water and put over low heat until the mixture bubbles. Remove from the heat and let cool.
Mix the eggs, milk (or substitute), cinnamon, nutmeg, sugar or maple syrup, salt and liquor (if using) with the whisk until well combined. Pour half of the egg mixture over the bread chunks.  Spread the macerated fruit mixture over the bread. Pour the remaining egg mixture over the top. Cover with film and refrigerate overnight.
Next morning preheat the oven to 350F. Mix the crumbs, butter, nuts, sugar, cinnamon and a pinch of salt. Spread the nuts-butter-crumble topping to cover the toast dish. Bake for 45-55 minutes or until the crust is golden brown and crispy, and the body of the toast is still slightly bubbling in the center. Remove from the oven and let it sit for 10-15 minutes before cutting. Serve with some extra fresh fruit and whipped cream if you like.

No-Bake Maple Power Bites

Viva Maple Syrup! Let me present to you this incredibly simple and nutritious whole food trail mix of nuts, seeds, dried fruits and citrus peel bonded by maple syrup. They make a universal ticket to: have a wholesome breakfast, snack, travel companion or dessert; throw a quick party or picnic; boost your energy or use an instant pick me up; help the sweet tooth craving with nutrient-rich ingredients and much less guilt; trick your kids into eating healthy foods; store with or without the fridge for a long time; and, finally, ignore the store-bought granola once and forever.  
When the Sugar Shack (Cabane a sucre) time arrived this year I had an impulse to partake of some gluttonous a la Picard-esque staples with tons of fat wrapped in additional fat and then rolled in syrup … then after, if still alive, try that famous ostrich egg with the yolk size of a baby’s head at one and only Martin Picard’s Sugar Shack Au Pied de Cochon… Then it hit me in the face that I’m currently on a ban wagon trying to become a better looking person by Easter and that’s a no-go for all that lard. This is to tell you that the decision to make a healthy snack with wholesome ingredients bonded by maple syrup came naturally upon eliminating 1001 maple recipe ideas from my mind while I was driving back home with a few freshly procured cans of the Canadian liquid gold. 
I wanted to use this syrup in the recipe instead of sugar not only to pay a tribute to our national pride. 
Maple syrup (I’m talking about the natural one of course) is a unique natural sweetener that comes with a whole bunch of added perks. Declared a new superfood few years ago, it has 54 compounds with anticancer and anti-inflammatory benefits, including recently discovered Quebecol (yes, named in honor of the province of Quebec) – an antioxidant polyphenol created during boiling sap into syrup.  Sweetener that can lower your cholesterol and give you a boost of iron? Precisely. That’s something unheard of… yet, totally true and therefore – awesome! So how about I use it as a sweetener along with pressed dates and molasses in my new granola power bar?
I took neutral gluten free oats as a background for the mix. Then I added my favorite nuts, seeds and berries to make it nutty-fruity and fun including:  pecan nuts, shredded coconut, pumpkin and hemp seeds, dried goji berries, cranberries and raisins. The tangy chewy candied citrus peel also went in as my latest favorite (and much more than a one-trick pony). The maple syrup, black-strap molasses and pressed dates served as sweetener and bonding agents. Finally, I used the nut oil/butter (coconut/almond) and spices (cinnamon, nutmeg, vanilla) for savory touch. Here are the visual steps:
You don’t need to be a nutritionist or a dietitian to see that all these ingredients classify as healthy (gluten-free) superfoods in one way or another.  Mixed together, they make a healthier version of whatever you crave most remaining as close to their original whole food form as possible.
Gluten-free, highly nutritional, plus no-bake morsels  requiring only 15 minutes prep time. Do I have to convince you any longer? Now that our 6-months winter is coming to an end there can’t be a better timing for these little treats. Our bodies are deprived from nutrients, vitamins and micro-elements at this point not less than those of almost surreal pack of starving deer I caught on a camera today. 
April 2014: Starving deer are looking for food in the melting snow over the corn field along the highway.
Keep the formula, experiment with ingredients, try to add some other stuff – ultimately, these bites will help you eating your way to a healthier life. Best high-protein treats with no more midday crashes (just don’t eat them during the staff meeting or in front of your boss). Easy, sweet and more than worthy!
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NO-BAKE MAPLE POWER BITES

Yields: 50 to 60 bites depending on a size
Ingredients:
1 cup pure Maple Syrup
½ cup virgin coconut oil, OR canola oil
1/3 cup Black-strap Molasses
1/3 cup pressed dates (optional)
½ cup unsweetened almond butter, OR peanut, OR other nut butter
4 cups rolled oats, regular or gluten-free
½ cup Goji berries, OR dried cranberries, OR tart cherries
½ cup dried currants, OR raisins, OR dried blueberries
1 cup pecan nuts (raw and chopped) OR walnuts, almonds or cashews
½ cup coconut flakes
½ cup pumpkin seeds (raw), OR sunflower seeds
1/3 cup hemp seeds
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp vanilla extract
1/3 tsp Himalayan salt
Instructions:
Add maple syrup, molasses, dates, oil, and vanilla to saucepan and warm over medium-high heat, stirring occasionally. Bring to a boil, reduce heat and simmer for a few minutes while you mix other ingredients.
Mix the oats, nuts, seeds, berries, candied citrus peel, cinnamon, nutmeg and salt in a large bowl.
Add nut butter to the syrup mixture and mix well. Remove from the heat and mix into dry ingredients in a large bowl. The mix will be sticky, but after it cools down, you can continue mixing the ingredients with your hands.
Line a 13 by 9 inches pan with a waxed paper. Spread the mixture into a pan evenly. Cover with another piece of wax paper and continue pressing until even across the top. Use a small cutting board that fits in to press the mix into the pan. Refrigerate until firm overnight or up to 24-48 hours. Cut into the bars or bites (rolled between hands) and keep in the airtight container in the fridge until ready to use. If necessary, wrap the bars into a wax paper and secure with twine. The bars/bites will keep in the fridge up to one month.