So apparently I’m on a vegan kick, which is surprising. But hey, I’ll take it! From my vegan cake post last week to this week, I’m on a vegan roll. Many of my friends have set New Year’s Resolutions and all that fun jazz. I can honestly say that I have done those in years past, but as I’ve gotten older I haven’t been as diligent. Rather than resolutions, that I subconsciously intend to break after two weeks, I want to set New Years ‘goals’ for myself (which are different for some reason). What do those goals look like? I want to smile more, talk to strangers, get outside my comfort zone both as a person and as a photographer, say “yes” more, and so on. It’s nothing overly grand or extravagant, but it’s the small, day-to-day things that I want to tweak to make myself a happier, more joyful person. Doesn’t sound too hard, right?
A lot of my blogging friends on Instagram talk about “the art of slow living”. Simply put, taking a step back and appreciating the process, the purity of the moment. Doing things for oneself. Self-love, as the kids call it. That’s another one of my goals. Stopping to smell the roses. I hope to always find time to slow down and smile this year, taking in all the unrequited beauty that surrounds me. Taking it slow to me sounds like a relaxing morning drinking coffee and listening to some music. For this recipe, the good people at Hodgson Mill wanted to help out in my times of peace and reflection by hooking a brother up with some amazing grains!
Sorghum. I didn’t know what sorghum was until I started working with HM last year, but now that I know, I’m obsessed. It’s such a versatile grain. It can be used in substitute for most grains like couscous or quinoa. You can toast it up and put it in salads or cook it up into a flavorful pilaf. I’ve also read you can pop the grains like popcorn which is outrageously cool. Sorghum popcorn?? Future recipe idea perhaps?!
I’m getting side track. Let’s talk about these breakfast bars! Not only are they super easy to make, but they’re also vegan which doesn’t hurt either. These bars are packed with nutty, spiced flavors, and with a drizzle of cinnamon icing over top, it’s a match made in breakfast bar heaven. Truth be told, I’m not the biggest fan of breakfast, but with these bars, I’m becoming a converted breakfast consumer. The recipes years quite a few bars, so it can last you a week or so. Divide them up into mini sandwich bags and take them on the go as a mid-day snack. So many options!
Vegan Sorghum Breakfast Bars
Recipe adapted from Well Plated
For the bars
1 cup old-fashioned oats
½ cup pecans, roughly chopped
½ cup walnuts, roughly chopped
½ cup Hodgson Mill Sorghum pearls, uncooked
¼ cup hemp seeds
¼ cup Hogdson Mill Chia & Flax Seed Blend
½ teaspoon ground nutmeg
½ cup coconut sugar or any other organic sugar
1 cup Hodgson Mill Whole Wheat Flour
2 ½ teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
1 ½ cups almond milk
3 tablespoons maple syrup
2 tablespoons creamy peanut butter
½ cup unsweetened chunky applesauce
1 flax egg (1 tablespoon flaxseed meal + 2 ½ tablespoons water)
1 teaspoon vanilla extract
For the icing glaze
1 cup confectioners’ sugar
1 teaspoon almond milk
1 teaspoon ground cinnamon
Prepare the flax egg. In a small bowl, add in the flax meal and water, stirring to combine. Allow this mixture to rest for 5 minutes to thicken up.
For the bars. Preheat the oven to 375 F. Line a 7x11 brownie pan with parchment paper. In a medium mixing bowl, stir together the oats, nuts, sorghum, hemp seeds, chia + flax seed blend, ground nutmeg, whole wheat flour, baking powder, sugar, and salt. In a separate bowl, combine the almond milk, maple syrup, peanut butter, applesauce, flax egg, and vanilla until incorporated.
Pour the wet ingredients in with the dry ingredients and stir until combined. Don’t be alarmed by how soupy the batter might seem. Pour the batter in the prepared baking pan. Bake this for 35 minutes or until thickened and golden brown. Allow to cool before cutting into bars and drizzling them with the cinnamon icing.
For the icing. In a small mixing bowl, whisk together the confectioners’ sugar, almond milk, and cinnamon until smooth and combined. Drizzle over each strip of breakfast bar and enjoy with a nice hot cup of coffee.
Huge thanks to Hodgson Mill for sponsoring this recipe. Be sure to share your baking creations with the hashtag #TKbakes. And as always, all opinions, ramblings, stories, and recipe/adaptations are my own.