friendly bars made even more matey
I think of a hair cut in the same realm as clipping my toenails.
It’s annoying… I put it off as long as I can until I give in and just do it in the garden so I don’t leave a trail of shed body pieces throughout the house. Gross. I rarely go to a hairdresser. Usually it’s when my Mum makes (and pays for) me. Misty had a few dreadlocks in the back of head last week that I snipped out while thinking, ‘hmmm maybe he’s due for a cut/brush?’ It doesn’t help that he confuses his hair brush with his tooth brush and tends to use the latter on his head. Oh well.
Anyway as it is a theme around here…. you guessed it – I did a DIY job on my innocent son’s head.
I reckon I didn’t do too badly, considering I was just following him around the house, snipping away when he stopped for a moment. Anyway, he’s too young to know, Ha. We are a DIY haircut house for sure. Viper has a habit of shaving his head on a whim (usually after a few beers).
Anyway… I think me and Misty are still friends, even though I hacked at his hair. What do you do for a friend? Why, make them tasty treats of course! This is a more user-friendly version of my Friendly Fruit Bars I made and posted about a million years ago. I have tweaked the recipe to make the dough a lot easier to work with. Seriously, give these a go…. they aren’t just for kids either – Viper thought they were Yummo.
Friendly Oat “Fillers”
(Vegan, wheat/cane sugar/soy/corn free… gluten free if you use certified oats)
- 3/4C + 1/8C oats
- 1/4C apple puree
- 1T sunflower butter (or tahini/any nut butter)
- 1/4t salt
- 1/2t ground cinnamon (optional)
- 1/2t vanilla extract (optional)
- A no sugar fruit spread like St Dalfour’s (Pop-Tart/Turnover style only, as you need to trap it inside).
- Finely chopped dried fruit (medjool dates with a splash of maple syrup are delicious).
- Nut butter/mashed banana.
- Nut butter mixed with cocoa and a splash of liquid sweetener. (Almond butter, cacao and maple syrup pictured above – YUMMO).
- A square of chocolate – add 1T of cocoa/cacao to the dough mix for double chocolate joy.
- Cream cheese and chopped dried fruit (vegan or cow it doesn’t matter).
- In a food processor, pulse together all ingredients until a dough forms.
- Wrap and chill in the fridge for at least an hour.
- Pre heat oven to 180 degrees on fan bake.
- Divide dough into 4, and using these sections roll out until around 2-3mm thick. If the mix is sticking to the rolling pin, I find sandwiching in between baking paper works a treat.
- You can go crazy with shapes… stick with the fruit bar “roll” if you wish, but the classic “Pop Tart” square is easy too. Actually I’ve never had a Pop Tart so I don’t know why I’m referring to it as a classic. If you cut a large square, you can simply fold over to form a triangle, and seal the edges. This is what I would call a “Turnover.”
- Be on the stingy side with your filling, as if you put too much in it will squirt out the sides and you will end up with a sticky, burnt mess. Make sure you put your filling right in the centre with a wide border to ensure no leakage.
- Pinch dough together to close, and then press down with the tines of a fork.
- Place on a lined baking tray and bake for 13-16 minutes or until golden brown.
- Best enjoyed warm… possibly with some ice cream or custard (Viper thinks so).
Circle ones look like tiny UFOs.
This is the only time I’m going to warn you to be stingy with the filling. Seriously, it’s not worth the pain.
Dates, cinnamon and maple syrup… easy and delicious.
Chocolate for the win.