Thursday, March 24, 2011

Moving past breakfast: Baseball snacks that are out of the park

Baseball has started.  Our normal family life will resume after this season of fun and games,  but if I'm not proactive it will be a season of tug of war in the food department.  As a gluten free family, temptation is everywhere and while we aren't perfect, we do choose our exemptions very carefully.  So, it's time to move past breakfast into some healthy to-go snacks. With 4 boys on 4 different teams we're going to be parked on aluminum bleachers for hours.on end.  

I thought I had tried just about every possible food alternative to concession stand fare.  I'd already planned vanilla bean cupcakes in our nightly picnic basket. I've had the ingredients for my anti-fast food bars for weeks, but haven't managed to make them. 

With 4 boys on 4 different teams we're going to be parked on aluminum bleachers for hours.  On end.  So this baseball season I've decided to put all my effort into snacks they love to eat and I like dishing out.  This recipe caught my eye about a month ago at wholenewmom, and I knew it had to be added to my to-try list when I saw she recommended using my favorite sugar alternative, xylitol.

I changed her recipe just a bit, and I might layer it differently next time, but we taste-tested them for dessert tonight - and we think it's better than the original.  Don't let me sway you, though - whip up a batch and see if they'll even make it to your ball field. 

makes 1 8x8 pan - about 24 1" bars

Make chocolate layer first by melting

8T coconut oil or butter
8T nut butter (obviously almond would work well)
Stir til combined, then add
1/4 c sweetener: xylitol, sugar - something granulated
6 T cocoa powder
9 t liquid sweetener - I used agave, but honey would work
remove from heat and add

1 t vanilla

Pour chocolate into an 8x8 pan and pop in the freezer (make sure it's level) while you make the coconut topping:

7 T coconut oil 

1 2/3 c unsweetened shredded coconut
1/3 c granulated sweetener - again I used xylitol
 stir til combined then add

1 1/2 t Vanilla
1 t almond extract
2 t arrowroot powder (cornstarch would work too)

Once the chocolate in the your freezer is hardened, add coconut layer.  Put back in freezer for about 30 minutes, they will have to warm up to cut if you leave them in longer.   You can add almond halves or slivers to the top for garnish.  They have to be kept in the fridge in the summer, but since we always take a cooler that shouldn't be a problem.  

I'm making the enormous assumption these will make it to the field.  We might just be eating a lot of dessert first this year!
Linked here there and yon: Jen, Frugal Rachel, Kristin, Laura, Alli Sara and Kelly


Sense of Home said...

Oh, these sound delicious!


Janet said...

These look really yummy. I need to give them a try.

Jo's Health Corner said...

They sound very yummy! I am not sure they would make it to the field if I was making them:-)

Amy @ Cheeky Cocoa Beans said...

Wow! These look so good! YUM!!


Related Posts with Thumbnails

Google Search

Custom Search