This is another recipe from the Runner's World article featuring Scott Jurek and it was really good - after a few tweaks :) Amazingly, I think I've baked more these past few weeks than I have in all of 2011! I had half of a bar yesterday and didn't struggle with the temptation to eat it all. Hard to believe. That said, I just love the smell of baked goods wafting through the house.
Here's the recipe - text in red were my tweaks.
Mmmmm
Scott's Chocolate Adzuki Bars
Made from the most digestible of beans, these moist bars taste better than their ingredients sound. I even eat them while running.1/2 teaspoon coconut oil1 15-ounce can adzuki beans, drained1 medium overripe banana1/2 cup almond or rice milk1/2 cup light coconut milk1/2 cup barley flour1/4 cup rice flour6 tablespoons cocoa powder3 tablespoons maple syrup1 teaspoon vanilla extract1/2 teaspoon sea salt
1/2c of raw sugar
1/3 cup goji berries, currants, or raisins
Preheat oven to 400° F. Grease a 9-inch square pan with coconut oil. Blend beans and banana with almond and coconut milk until smooth and creamy. Add the flours, cocoa, syrup, vanilla, and salt, processing until thoroughly mixed. Stir in dried fruit. Pour mixture into pan. Sprinkle chocolate chips on top. Bake for 35 to 45 minutes, until firm. When cool, cut into squares. Makes 16 bars.
CALORIES PER BAR: 121 CARBS: 23 G FIBER: 1 G PROTEIN: 2G FAT: 2G
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