Energy Bars,
Almond Marzipan Style
Recipe provided by Jennifer Cote of the New Deli Café,
624 San Pablo Avenue, Ste A, Pinole. 510-724-5335.
Jennifer@gratefultable.com
November 2021 CCMARKETPLACEMAG.COM 23
Chef’s
by Jennifer Cote
Makes 12 servings or so.
WHAT YOU’LL NEED:
• 1 c. oatmeal
• 1 1/2 c. raw almonds, soaked overnight*
• 1/4 c. coconut oil
• 1/3 c. honey
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1 tsp. almond extract
• 1 TBS. bee pollen
DIRECTIONS:
1. Process the oatmeal into flour in a blender (or food
processor). Use: 1 c. oatmeal.
2. In a hot, dry skillet, toast the oatmeal until golden and
fragrant, stirring constantly.
3. After soaking the almonds overnight, drain off the water
and pop the skins off them. Use: 1 1/2 c. raw almonds.
4. Add almonds to a Vitamix (or other blender); process
into almond butter. Add: 1/4 c. coconut oil, melted, 1/3 c.
honey, warmed, 1/2 tsp. salt, 1 tsp. vanilla, 1 tsp. almond
extract.
5. Turn mixture out of blender, into bowl. Add the
following, kneading some with hands to mix, as the dough
will be very stiff. Use: Toasted oat flour, 1 TBS. bee pollen,
blend ingredients.
6. Press into loaf pan and chill until firm before cutting.
Slice and wrap in wax paper; store in jar in fridge.
*Or use already-blanched almonds
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