Guerrilla Bars, food for busy crafters on the go!!!

OK so how much fun would life be if we couldn't sometimes enjoy a little bit of what's "bad" for us?
Not very, hence why I added some chocolate to this otherwise very healthy recipe.
Well chocolate, especially dark chocolate, isn't really bad for you but if you add milk or white chocolate then you are adding extra sugars so that's what makes it "not so healthy" but we truly believe that a little bit of what's bad for you can also be good for you!

To make these Guerrilla Bars you'll need a few ingredients which you may have already in your pantry because of course fighting the war on tat is hard work so I'm sure you're larder is well stocked with edible ammo!
We know you need lots of energy to carry out your amazing tasks so we've used ingredients which are known for their slow release energy properties but also feel free to add your own twist to our recipe and... we're sure you'll love these as they'll keep you sustained during your crafty endeavours.
Enjoy craft lovers!

*For example you can add other ingredients like:
dried cranberries, dessicated coconut, raisins, other dried fruits or nuts of your choice, chocolate nibs (another super food) plus an extra yummy addition is to forgo the seed topping but instead add a layer of chocolate ganache. Ha, that's quite delicious but as you can see from our photos we've been good!!!

To make our Guerrilla bars you'll need...

Ingredients - yields 16 small or 8 larger bars

• 100 g  unsalted butter
• 3 tbsp rapeseed oil
• 50 g light brown sugar - note: feel free to cut back on the sugar and add less if you want a super healthy bar! Maybe add some naturally sweet fruit instead...
• 3 tbsp clear honey *for vegans use dandelion syrup or golden syrup
• grated zest of 1 orange 
• 2 tbsp orange juice
• 100 g dried stoned dates, chopped
• 40 g walnut pieces
• 40g chopped almonds
• 250g porridge oats
• 2 TBS hemp seeds
• generous handful of dark chocolate chips- or push the boat out and add a mix of milk and white chocolate chips if you're feeling super naughty!
• 30 g black sesame seed (for topping) or any seeds you like - pumpkin, sunflower, etc.

 

Method:

1. Preheat your oven to 180ºC (350ºF // gas mark 4). Lightly grease a shallow non-stick baking tin. I've used a 20 cm (8 in) square tin.
2. Place the butter, oil, sugar, honey, and orange zest and juice in a heavy-based saucepan and heat gently, stirring until the butter has melted.
3. Remove the pan from the heat and stir in the dates, almonds, walnuts and hemp seeds. Then stir in the oats, making sure they are evenly coated with the butter mixture. 
4. Leave to cool slightly and gently mix in the chocolate chips.
5. Turn the mixture into the prepared tin, pressing it down firmly and evenly. 
6. Sprinkle the black sesame seeds (or your seeds of choice) over the top and press down again so they are slightly embedded in the surface.
7. Bake for 20 minutes or until deep golden around the edges. Remove from the oven and allow to cool slightly in the tin, then mark out 16 pieces on the top surface with a sharp knife. Once cooled completely and still in the tin cut along the marked lines.

NOTE: Don't be tempted to cut while still hot as it will crumble! Believe me I know through greedy experience!
You can keep these beauties for up to a week in an airtight container... though I doubt they'll make it past a day or so. I bet they'll be eaten before you can finish your yarn bombing!!!

Bake it yourself!

I'm not one to shy away from cake... not even in the summer! I know that it's one of those comfort foods that people usually enjoy in the cooler weather with a cup of tea or even coffee... but you really do not need to twist my arm!
It's true that cake does taste better when it's not so hot, well I think so, but on the other hand I've never let the weather stop me from eating a slice (or two) however actually baking it is another story.

Pardon the pun but it's baking hot and turning on the oven in such ghastly heat isn't really something I look forward to but with this recipe the oven isn't on for too long. Phew!
For a truly quick summer bake I've gone for soft, gooey, chocolate rich brownies, the perfect accompaniment to our previous recipe for chocolate ice cream!

The magic with brownies is that the whole process is super quick - actually they taste better a little bit undercooked- and the ingredients are super quick to measure up, put together and slap in a tray! That's pretty much it and as long as you are organised -yes having ingredients at hand does help- and you follow this recipe then you'll be in and out of the kitchen in about 10 minutes.

I say whip it, whip it real good! Thank you Devo... but yes a good old MIX will do!

Pour into a pre lined baking tray...

Yummy dark and rich and ready to be baked!

After 30 minutes... hey presto! Cooled and ready to cut...

Dense, moist and very rich! I would remove them a bit earlier next time...

Because we love to post "healthier" versions too we're baking a gluten free version... and because I accidentally ordered a huge bag of fine corn meal (slightly coarser then corn flour) in my weekly shop I've been looking forward to trying some recipes which use alternatives to wheat flour.  So a great treat for wheat intolerant greedy guts (like me) and/or suitable for ceolics as it's gluten free!
I've gone for a straight up neat brownie mix but you can definitely experimenting with additional ingredients like dried cherries, almonds, pistachios and any other stuff you like. For example I quite like adding fresh blueberries and chopped Brazil and Hazel nuts for a cake version of a Fruit & Nut bar!

So here's what you need:

• 80 grams of softened unsalted butter
• 1/2 cup fine corn meal
• 1/4 almond flour/almond meal meal
• 1/4 cup baking cocoa
• half a teaspoon cinnamon (optional)
• half teaspoon salt
• 200 grams of dark chocolate (either in chips or broken in smaller chunks)
• 1/2 cup sugar (I used half caster, half brown sugar for a deeper caramel taste)
• 1 teaspoon vanilla
• 3 eggs

1. Preheat oven to gas mark 6.  Line an 8 inch pan with parchment paper and set aside.
2. In a bowl sift together the corn meal, the almond flour, cocoa, cinnamon if using, and salt. Set aside.
3. In a microwavable bowl combine butter and the chocolate chunks.
4. Melt in microwave stirring every 30 seconds until melted and mix well. You should have a smooth, thick mixture. Leave to cool slightly.
5. Beat the eggs. 
6. Stir in the sugar, vanilla, and beaten eggs into the melted chocolate mixture.
7. Add the corn meal & cocoa mix into the melted chocolate mixture and stir until well combined.
8. Pour batter into prepared pan and bake for 25-30 minutes.
9. Remove from oven and let cool completely. *You can refrigerate before actually cutting them as they'll be much neater though you can remove from the tin and leave to cool slightly and cut while still warm.

Happy baking!!!