"She's BACK, with Snacks!"

Build a Better Bar!

Well, please allow me to kick this [somewhat shocking re-entry] off by saying that it is my sincere hope, going forward, to [consistently?] deliver something worth reading with an optimistic intention to do a new post here more frequently than every few years; a seemingly reasonable expectation, this [monthly?] endeavor is fueled by a combination of determination, enthusiasm and a bit of [mortified] disbelief as I look back at this crazy, crazy journey thus far, full of a whole lotta coming&going from a humble undertaking and a pre-occupation with helping folks and sharing a passion for "Eating Education". I sometimes refer to my wee biz as "The Endless Dream", many years in the making and now just getting the ol' RI pieces in place... #boutdangtime

May you occasionally find yourself here to partake of some Useful Info, a bit of entertainment from a Supportive Friend and, ultimately, inspiration... *Disclaimer: any "recipes" are loose, more like general guidance. Nevertheless, I will do my very best to be of service to you, just can't guarantee the frequency. lol (I'm tryin' here!) ;) The last post I did here before an extended literary LOA was essentially a journal entry, just a [theoretically] relatable piece; no food, just life experience on the eve of re-locating across the country. I'd hoped that the rare visitor would get it and glean something but def want to increase the return on a Reader's time invested; nothing too succinct going on around here... lol (I'm working on brevity...) #longwindedlady

Please join me as we now step for a moment into a Fun Bit with some how-to, ingredients and IDEAS a-plenty as we talk "snack", def one of my favorite topics, maybe yours, too?

Apples, raisins, dates, sunflower seeds... oh, my!

Just a bit of background before we get into this: I'm kind of a bar enthusiast, selective, and have relied on them for many years (the simpler/natural, the better) to sustain my typically-low blood sugar and pressure between meals, when I do manage to eat, often obsessively consumed by tasks/projects/work and foregoing self-care at times. Not good. My co-workers, friends&fam, employees, et. al. have mercifully made me eat at times when aware of the often acute need. [read: a light-headed Hangry Super Biatch]

Enter: relationship-saving snackery!!

At some point a few years back when "doing" Farmers' Markets in Cali, I made snack bars, sold a few different varieties, started getting a "small-batch" following and learned a lot. Long story short, I eventually stopped making them, much to the dismay of the wee cult that was forming: MJ's Market Bars bars were unique, wholesome and tasty AF. I initially enjoyed making them but it was getting to be too much for me to do alone in quantity and with no planning or funding, I found myself at a crossroads of running with the Bar Thing or bailing because it was taking up all of my time and leaving little for biz development and other important aspects of my wee company and primary mission of teaching people about food and its preparation. That's my main jam but oh, I do miss them so, had become my sustenance for a good while, were making others happy...but a Biz Guru friend of mine said, "Do you want to be a Bar Magnate?? what's important to you?" I stopped immediately. And then we moved back here shortly after, to our beloved East Coast folks after a long absence, to [re-?]plant some new roots after living all over the place for many years. Feels so good to be back, y'all, just sayin'... ;* (and I am now contemplating resurrecting the bars; stay tuned, while making your own!) lol

Party Platter!

Enough with the bio/"let's share" entry: let's set you up to make your own tasty treats for when the Snack Attack hits you and those you know, shall we? I would like to present you with A Very Basic Template for making homemade bars and balls, or whatever shapes you'd like*, maybe done with cookie cutters, other tools or just by hand. You can easily make healthy and delicious snackery yourself rather than spending money for lesser-quality commercial ones or really pricey fancy-schmancy ones. Plus, you are in control of what's in there; you'll customize with creative combinations, just the way you want, with no undesirable additives or weird ingredients, (unless you put 'em in there!)

*I did one have a customer buy a bulk quantity of the mix for an event, unformed, to use to make a massive EDIBLE snake-shaped centerpiece. (!) Hey, who am I to question creativity??

It's a fun project and opportunity to play with different flavors, textures, ratios. (could be monthly/weekly?) You can make yours as simple or complicated as you want to; it's just an easy way to pack some wholesome sustenance into our Miraculous Machines. These can be an awesome go-to for almost everybody including kids, post-workout people, travel, freezing/saving/storing/sharing...I always like to "make it count" with high-quality nutrition as well as amazing taste, sometimes as a meal replacement with a healthy smoothie*. I encourage you to consider the purpose of these things, intended to feed these incredible 'vehicles" of ours; sure, you can go the "krazy-krispy treat" route, but just try to "raise the bar" or "get some balls", so to speak. ;)

*check out a previous blog entry for "Epic Smoothie" inspiration!

Party in a plastic package...

Ok, first off, A Disclaimer: Actual amounts can vary greatly depending on your ingredients and prefs BUT let's start with a ballpark 5:1 ratio of the following Parts.

Next, we will identify the two main components of your bar/ball business:

Part A: The Dry (more to follow)

Part B: The Goo (you can call it whatever you like, this just works better for me than "wet". #superserious ;)

Together these parts equal The Stuff.

Here's what you'll need:

Equipment

Knife*, chef’s, 6-8” (*use a size and weight that best fits your Ninja grip!) 😉 

Cutting board, wood, medium to large

Saucepan, medium 

Bowls, mixing, stainless steel or glass, asstd sizes

Spoons, mixing, metal/wood, asstd sizes

Possible Ingredients (I encourage you to experiment and try variations, be patient and learn each time, adapt...)

GOO:

Sunflower Butter (and/or any nut/seed butters you like)  *this is the majority of the wet portion which can be saved and used later, even as a spread on toast or a dip for apple slices

(Tahini) (just a bit is a nice bright flavor for a fruity recipe)

Brown rice syrup*/Barley malt syrup (sweetening to taste) *I use these natural sweeteners found in stores that carry similar "healthy" products in the baking section

(Agave syrup)

(Honey or real maple syrup)

(Vanilla extract)

*flavor and spice options: cinnamon, nutmeg, cocoa, ginger, cardamom, citrus zest, ???

DRY:

Puffed Cereals (I like to do a gluten-free combo like rice and corn but use any unsweetened kind you like) *when I make a batch, I go big with, like, 6 cups)

(Rolled oats and/or granola)

Apricots, dried, chopped

Pineapple, dried, chopped

Dates, chopped and/or raisins (gold or black)

(Ginger, crystallized, minced)

Coconut, shredded, toasted

Pecans*, finely-chopped, toasted

Flax/pumpkin/chia seeds, toasted

*optional for a nut-free batch

I start with the Goo: mix wet ingredients well in the saucepan with any desired spices/flavors and heat on low, stirring frequently as it burns easily.

When desired consistency is achieved and the Goo is slightly hot to the touch, taste and adjust the flavor and remove from the heat and allow to cool, mostly, while making the Dry mix.

Combine all dry ingredients in a large mixing bowl.

Add the Goo gradually, gently mixing it all together by hand until the Goo is well-distributed and the Stuff holds together when squeezed, making sure it's not too wet and adjusting the consistency as necessary. (don't worry if you can't get it to easily form and keep a shape; the Stuff also makes a darned good "crumble" for snacking out of a bowl or bag, kinda' like [expensive] trail mixes.)

Now it's time to decide on shape(s) for your creations.

For Bars: place the Stuff into a parchment-lined jelly roll sheet pan (we need the edges) and compress firmly to desired thickness. (I like about a half inch depth) Place the pan into the freezer, if possible, and if not, the fridge will do. Chill until quite firm. Remove and when soft enough to cut, either cut squares in the pan (will scratch surface so use an old non-coated one) OR after releasing the edges, turn the pan upside-down and place on a cutting surface, tapping the pan to loosen contents, it may need some "encouragement"...

For Balls: chill the Stuff for at least 30 mins. and up to a few hours/overnight and then shape balls with your hands, leave as-is or roll and coat them with something fun if you want.

You can also play with some cookie cutters and consider holiday or special occasion themes; when you make some especially good treats, consider a nice lined box to give them as gifts! How about playing with some natural food colorings?? Heck YEAH!!

I have found these things to have an impressive shelf life, especially when kept in the refrigerator, so you can make a lot of 'em to share and even freeze.

Get inspired and creative with your add-ins: mini chocolate chips or cacao nibs, any other fun bits you can think of to complement your "flavor profile". I like to sometimes play with flavor extracts and also use a healthy nutritional powder like Brewer's Yeast, maca, wheat germ or pulverized dehydrated fruits like berries. #nomnomnom #goodngoodforya

Chopped dried tropical fruits

So, turn on some music, take a moment to stretch and breathe and then go get crazy in the kitchen and make yourself a bunch of scratch-made scrumptious snacks! I'm so excited for you! Just remember to watch, smell, taste, feel the food and even if your initial results of this adventure aren't the best thing you've ever eaten, don't give up and just know that it took time (months!) to settle on final recipes suitable for sale. The Good News is that you are in control of the magic, can make things just the way YOU like them.

I hope that your Adventures in Snacking bring you pleasure and satisfaction... ;*

PLEASE lmk of your challenges and victories and you are absolutely welcome to contact me with any questions or issues with ingredients or anything, for that matter, because, as always, I'm here to help!! :)

Wishing you Scrumptious Surprises,

Marissa J.