For those of you stumbling on Food Feud via MoFo, I volunteer as a Veggie Educator at a food pantry on Thursday mornings, talking to clients about the organic vegetables we get from a local farm in upstate New York. I talk a little bit about the health benefits of the week's vegetables and offer ideas on how to prepare them since unfamiliar foods will often go unused if the client doesn't know what it is, or how to eat it. Unfortunately, urban and underprivileged populations are far too often unfamiliar with many varieties of vegetables. The pantry is a really good experience and I learn a lot from the other volunteers and the clients (and I hope they learn something from me!)
I go to work after the food pantry and don't take a lunch break to make up the hours. Because of this, I need to pack a lunch and snacks that are easily eaten at my desk. Usually this is a salad, some fruit, and a snack bar. I'm trying not to buy snack bars anymore, so tonight I made one instead, using Jess's recipe for Trailmix Bars that she posts on her blog, Cupcakes and Kale (guess what her MoFo theme is!).
These bars are sure to hold me over tomorrow, as they are packed with all kinds of chunky goodness. The vanilla flavor is really delicate and nice with the cranberries and dates, and sunflower seeds are almost always a win with me. They're inexpensive and packed with protein. The chia seeds provide fiber and omega-3s, and well as a crunch that I love.
I did have a hard time getting the "dough" sticky enough to hold together. Keeping them in the freezer makes it easier, but I would still suggest cutting them straight from the freezer and then wrapping them individually since they will warm up and crumble a bit when in transit.
Notably, this was my first time using spelt flour! I usually don't want to buy it for one specific thing, so I'll pass on a recipe. This would probably work with any other kind of flour but I feel like it's never a bad idea to cut back on gluten. I got the flour from the farmers market. It was grown and ground at a local farm, something I think my program at the food pantry would approve of!
More on cutting back on gluten and farmers market goods tomorrow....