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Paleo Cookie Bars

And my confectionery history.

Cookie monster

I've been obsessed with baking since I was a little kid. Seriously, I have pictures of me covered in flour at like, five years old.

In high school, I stress baked all the time and had to hide my goods around the house so I wouldn't get in trouble.

When I was 17 I apprenticed at big bakery, and worked in pastry for a couple years after that.

One summer---I was running a bakery program at a coffee shop, a pie and cookie department at a cake shop, and serving at night.

No matter how energetic you are, burning the candle at both ends only lasts so long.

I loved the creativity of baking, but my crazy college life took over and showing up for 5am shifts wasn't jiving with my lifestyle.

That, and, I had this nagging voice in the back of my head screaming for me to help people instead hurting them diabetes bombs.

And I didn't want to live my life running off the fumes of pastries and early mornings.

Warning: I will now subject you to terrible photography and a trip down memory lane

((Keep scrollin' for recipe))

Life moves

Slowly, I moved towards a healthier lifestyle. But the pastry life chose me, and I had to keep baking.

Friends and strangers were ordering specialty birthday cakes, cookies, bars, and cupcakes.

I quit my job, and paid rent by selling purses full of warm, gooey cookies at the bars.

Every. Single. Night.

I would drive back to my house around midnight to bake another batch and sling 'em to drunks as the bars let out.

Years later, I still get called "the cookie girl" by strangers from time to time.

Such an entrepreneur.

It was fun for a little while, but I still didn't see how my short-term actions were lining up with my long-term values. 

These banana, chocolate, whiskey cupcakes were bomb. And ugly.

FLOUR and SUGAR.

These cherry handpies look a mess but they were 'aight.

Bye, sugar

The more I studied, the more I wanted to adapt my lifestyle to be sugar-free.

But, I will never stop creating tasty treats and developing recipes.

I love working within limitations of allergies, and dietary preferences, and using quality ingredients.

I recently opened up some time in my schedule to take on some new clients, if you're interested in having a meal prepper come into your home, organize your pantry, write your grocery lists and recipes, or help you navigate a new allergy or autoimmunity. See my new "services" section of website FMI, or shoot me an email to chat

I am not a doctor, any advice may not be used to treat or cure any diseases.

Anyway, here's an old recipe of mine. It's updated to include a ton of healthy fat, and protein.

It's vegan, paleo, and keto-friendly.

To celebrate the stories that brought us to this moment, I call these: work-in-progress cookie bars (#wip).

#wip Cookie Bars

BASE

  • 2 c smoked almonds
  • 2 T melted coconut oil
  • 1/4 c tapioca flour (I use Bob's RedMill)
  • 2 t ground cinnamon
MIDDLE
  • about 1/4 c vanilla protein powder (I used 1 packet of Bob's RedMill with chia)
  • 1/2 c softened coconut butter
  • 1 T tahini
  • 2 T granulated monk fruit
TOP
  • 1 T melted coconut oil
  • 2 T cacao powder (I use Thrive Market)
  • sea salt
  1. Pulse almonds in food processor or blender until desired crunchiness. I like mine real crunchy. 
  2. Mix with remaining base ingredients, and press into loaf pan. 
  3. Mix all ingredients for middle layer, press onto base
  4. Mix cacao and oil together, pour over top, sprinkle with salt. 
  5. Freeze for about 20 minutes, or until set.
  6. Slice into small squares and store in freezer for a cool treat. 

Enjoy

I hope y'all love the #wip as much as I do. That's what it is all about, people.

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