If you live in Houston and haven’t tried Sinfull Bakery, you are truly missing out. I first tried their delicious treats at Catalina Coffee, when I grabbed a vegan Everything Bar while checking out. i intended to eat only half at first, but on that specific day, I learned a very important lesson: It is impossible to only eat half of an Everything Bar.
Last weekend, Isla and I ran into Catalina while Sasha was at Martin’s Tailors (best in Houston!) getting new pants hemmed. Recognizing the fact that I could not get a coffee without reaching for the Sinfull treat, I grabbed a bar and decided that I would share it with Sasha (ha, well he ended up getting 1/6th). I looked at the ingredients on the back – all healthy, but some ingredients that I avoid from day-to-day, like flour and brown sugar. After church on Sunday, I thought to myself, ‘Why don’t I make an everything bar?’ After all, these desserts are supposed to be just a gathering of lots of healthy ingredients from one’s pantry.
Alas, my everything bar recipe. This first attempt included a lot of: ‘Oh, that needs some salt…’ and ‘Yikes, too dry… needs coconut oil.’ Once they came out the oven, Sasha and I couldn’t keep our hands off them. I’m pretty darn proud of this Ailee-invented-Everything-Bar (as always, vegan and gluten and refined-sugar free). Please try it at home and let me know how it goes!
- 1 cup raisins
- 2 cups of oatmeal (make sure they’re GF if you’re feeding someone with an intolerance)
- 1 cup pitted dates (chopped)
- 1/2 cup flax seeds
- 4 flax eggs (4 tablespoons flax seed meal with 12 tablespoons of water)
- 1/2 cup ground pecans
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tablespoon honey
- 1 cup unsweetened almond milk
- 4 tablespoons melted almond butter
- 4 tablespoons unsweetened cocoa powder
- 4 tablespoons melted coconut oil
- 4 Stevia packets (or natural sweetener of your choice)
- Dash of salt
- Preheat over to 330 degrees.
- Make your flax eggs in a small bowl by mixing 4 tablespoons of flax seed meal with 12 tablespoons of room temperature water. Set bowl in refrigerator for approximately 10 minutes.
- Add oatmeal, raisins, chopped dates, flax seeds, ground pecans, baking powder and cinnamon into large mixing bowl and stir dry ingredients well.
- Slowly pour in the almond milk (or soy milk – your preference).
- Next add the honey and melted almond butter and continue to stir. It should have a thick consistency.
- Take the flax eggs out of the fridge and mix those into the large bowl.
- In a separate smaller bowl, add the unsweetened cocoa powder, sweetener and melted coconut oil together and whisk until completely combined into a melted chocolate consistency. Add just a dash of salt, depending on your preference (I love salt with chocolate!)
- Slowly add the chocolate sauce to the large mixing bowl and mix until all of the batter is covered in chocolate.
- Spread the batter across a nonstick pan (I used a square 8×8 pan) and add to the oven for 20 minutes.
- Remove after 20 minutes and push gently down to make sure they are cooked through – they should be slightly firm, as they’re dense. Let them cool, then enjoy!