I’ve been continuing my experiment that started with Peanut Butter Granola Rounds. A while back I told you I was eating Clif Bars for breakfast every morning. Well, I’ve recovered from that addiction, and now am putting together my own early-morning grainy treats. Here’s the newest recipe:

Granola Breakfast Bars

2 cups granola
Put into the blender a little at a time; it will become powdery.

Add:
5 tablespoons real maple syrup
3 tablespoons tahini (sesame butter)
2 tablespoons natural peanut butter (I use Adams)

Blend until this is the consistency of cookie dough.

Prepare a plate covered with rice flour and cinnamon, blended. Place the dough on the plate and flatten it to about 1 inch thickness. Cut circles with the lid of a mason jar, and wrap them in plastic wrap. Refrigerate until you need them. I made six of these tonight and will eat one each morning for energy before work.

I was in the mood for a sweet treat tonight. Now first I must explain, I’ve recently gone on a vegan diet, with lots of raw food. So I wanted something healthy, sweet, and preferably not cooked.

I used a blender, but this is probably better for a food processor, using the s-blade.

Peanut Butter Granola Rounds

1 + 1/2 cups granola
1/4 cup peanut butter
4 tablespoons real maple syrup

Blend, process, whatever, until this is the consistency of cookie dough.

Roll into balls and dredge in a mixture of rice flour and cinnamon.

I could only eat two. This definitely took away my craving for sweets, and I’ll have something in the freezer for ‘next time’.

Speaking of olives, I came across this recipe for a nutritious sandwich spread that I’d like to share with you:

1 cup chopped ripe olives
1/2 cup walnuts, chopped fine
1/4 cup almonds, chopped fine
1/4 cup sesame or sunflower seeds, ground
1/4 cup celery, chopped fine (optional)

Mix together with enough mayonnaise to make it the consistency desired for sandwiches or chips.

My favorite raw food supplier, Sunfood Nutrition, has these Raw Power Olives for sale. They say, “These delicious PITTED brownish/red, kalamata-style olives are packed in pure water, fresh garlic, fresh oregano, whole ripe cayenne pepper, and a dash of celtic sea salt. These are the olives promoted in the book Raw Power!“