Do you believe there's treasures in the ocean?
Angus & Julia Stone - Lonely Hands
Hello writers' block. Please leave? Like immediately? I have got no time for you. OK, thanks, bye.
It's sad you guys. I've erased my sentences three times already. It's not like I don't have anything to tell, I just can't decide what or how. First I wrote how I miss summer & think about it all the time, which is why I am a little distracted at the moment.
Then I thought it would be funny to write about the endless breaks tv networks take, twice a year. I've been waiting for my regulars to return for weeks. But then I wondered: who cares about this Ingrid?
So I pressed the delete button. Again. Perhaps I should just tell you what I did today. I had my second driving lesson today. Those of you who are not from The Netherlands: you have to take lessons from a professional and it costs you tons of money. Really, you'll be broke by the end of the whole thing. That's why I waited ten years haha.
Anyhow, it's going pretty well. No accidents yet, nobody got hurt, I got home safe & sound. Let's hope it stays that way. ;)
Let's see, what's more? I am about to buy a new camera and lens. A Canon 6D + a Sigma 35mm F1.4. Also, Chickpea Magazine published my recipe for vegan waffles. Check it out here. Very happy about that! (FIY, now this blog post feels like a phone conversation with my mom.. Sorry 'bout that)
Oh right, together with a colleague & friend of mine I will start making recipe films soon. She's very experienced and I asked her if she'd be willing to help me. As a journalist I almost never have to shoot videos, but editing is something I do on a daily basis and I really like it. So looking forward to that. I also created a Spotify list with songs I'd like to use.
The other thing I am thinking about is starting a webshop. As you all know I love to engage with makers from all around the world. Their talent and products inspire me. Nothing would make me happier than sell their products in my own little 'evergreen' webshop. But that's still in the works.
I think we're caught up now. ;-) So let's talk about these granola bars. They could be real bars if you would be a little bit more patient than I was and cut them when they are cooled (really, it's worth the wait). In my defense: it was a race against the clock, damn you short winter days.
Nevertheless, I decided to leave them like this. Imperfect shapes are the best. This recipe is really so easy to make & they actually taste a little like summer because of the dried mango, coconut, and fresh blood OJ. And did I mention they are vegan? No, well they are! Have a great week you guys!
Sunshine granola bars with mango, buckwheat, and almond butter
(makes 10-15 bars)
3 tsp coconut oil
1 cup/100g rolled oats
1/2 cup/100g buckwheat
1/2 cup/40g puffed quinoa
1/4 cup/40g raw pumpkin seeds
1/4 cup/30g sunflower seeds
1/4 cup/30g dried cranberries, organic
1/4 cup/28g goji berries, organic
a handful of dried mango, finely chopped
a handful of blanched hazelnuts, finely chopped
1/4 cup/25g desiccated coconut
2/3 cup/200g rice syrup or honey
1/3 cup/80ml almond paste
juice & zest of half a (blood) orange
1,7 oz/50g dark chocolate (72%), melted au bain marie
How to make it:
1. Melt the coconut oil in a frying pan on medium heat. Add the rolled oats and the buckwheat groats. Stir and bake for three minutes or until you start to smell a nutty flavor.
2. Pour the oats & buckwheat into a large bowl. Add the seeds, dried fruit, hazelnuts, and coconut. Stir to combine.
3. In a small sauce pan or butter warmer, add the rice syrup and the orange juice & zest. Warm on low heat and stir. Add the almond pasta and keep stirring frequently.
4. When all is combined, remove from heat and pour into the bowl with the other ingredients. Mix well.
5. Preheat the oven to 175C/325F. Place the granola mixture into a baking tin lined with parchment paper or make sure to grease it well with coconut oil. Press the mixture into the pan with the back of your spoon, or use a second piece of parchment paper, press it onto the mixture with your hands.
6. Bake the granola bars for 20-25 minutes. They are ready when golden brown. Leave to cool completely before cutting. Optional: drizzle with melted chocolate. It's the best.
7. Cut the baked granola into bars. Store in an airtight box at room temperature. Enjoy!