The last months have been a real rollercoaster! I just can’t believe Leo is 3 months, time just flies by when you have a baby. I wake up every morning planning to concern the world and by the time I get dressed it’s 2 pm and I did nothing but breastfeed, change diapers and cuddle with Leo. Being a mom is the most rewarding job I ever had, I can even imagine what life was like before Leo, it’s just that I hardly have any time for anything these days. One of my biggest concerns these days is having enough milk to breastfeed. I figured that eating healthy fats increases breastmilk production and been obsessing over finding a great recipe incorporating those healthy fats (i.e nuts). I came across a great recipe over at Miri moshes blog who found it on Little broken blog, all I did was a little adjustment so it would be vegan. Let me tell you these bars are a plain genius!!! Delicious, crunchy and they really do increase breast milk production hahaha, and if you just like a sweet snack these are great to take on the go.
On a more personal note, are there any moms reading this? How do you manage it all? I mean I know I’ve only been a mom for less than 4 months, and I’m sure it gets easier with time, but boy I’m just so tired all the time. Fingers crossed I’ll get back to posting regularly soon, and by that time I plan to enjoy my semi-maternity leave as much as I can.
- 1 cup raw Blanched Slivered Almonds
- ½ cup chia seeds
- ½ cup coconut flour
- pinch of fine sea salt
- ¼ cup maple syrup
- 1 Tbsp. coconut oil, in liquid form
- 1 tsp. vanilla extract
- For topping
- 8 oz. dark chocolate
- 2 tbsp coconut oil
- Preheat the oven to 350°F /175°C. Line a 8''X8'' (20X20 cm) square cake pan and line with baking paper.
- In a large bowl, combine almonds, chia seeds, coconut flour, and pinch of salt.
- Whisk together maple syrup, coconut oil, and vanilla. Pour over the dry ingredients. Stir until all the dry ingredients are evenly coated.
- Spread onto the prepared pan. Use a silicon spatula to pat down the mixture into an even thin layer. Bake for 10-12 minutes or until the bark is golden and toasty.
- While the mass is baking, melt chocolate and coconut oil in a microwave, heating and stirring every 30 seconds until chocolate is melted and smooth.
- Remove from the oven and spread the chocolate mixture in an even layer.
- Transfer the pan to a refrigerator and chill for 60 minutes, or until solid.
- Cut into rectangles and serve. Store in a sealed container in the refrigerator for up to a week.