Leftover Takeover: Seed Bars Round 2

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I love this shot. It is a baker’s kaleidoscope, and the focus is prime.

This recipe is essentially all the leftover seeds I had in my cupboards + more overripe bananas. They are an extremely easy and healthy snackfast.

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All the kinds of things you need in the middle of November what with the weather and the family and the crazy. For another easy snackfast, see Seed Bars Round 1, which blew my mind this summer. You don’t even have to bake them. Also the first seed bars posts included better quality writing than you have seen out of me for like, the past two months.

Haha better quality writing, as if. Maybe just more writing. We all know that when all else fails, just keep saying more and more words, because that will fix everything, amirite?

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Bye now,

Lauren

Seed Bars

Adapted from Eat Your Greens

1/2 cup whole flax seeds
1 cup shelled sunflower seeds
1/2 cup millet
1/4 cup almonds, roughly chopped
1/4 cup pitted dates, chopped
3 small ripe bananas
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon cinnamon

Preheat oven to 350°F. Line a 9-by-9-inch square pan with parchment.

In a large bowl, combine the oats, seeds, nuts and dried fruit. Place the bananas, vanilla, salt and cinnamon in a bowl and mash until smooth. Pour the banana puree over the oat mixture and stir until all the dry ingredients are evenly moist. Press mixture evenly into the bottom of the pan.

Bake for 30 minutes, until firm and lightly browned on the edges. Let cool completely and cut into 6 bars.

Leftover Takeover: Banana Poppyseed Muffins

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A little reminder of what miniature green things look like for your Monday.

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When life gives you overripe bananas that you can’t finish because you’re busy eating all the Thanksgiving leftovers, it’s time to get to mixing.

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Huckleberry THEREFORE SYMBOL sunken muffins. Decent flavor.

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Post-holiday hanging,

Lauren

Banana Poppyseed Muffins

Adapted from Huckleberry

Thanksgiving Dinner Alternative? Pumpkin Stuffed with Everything Good

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That is the actual name of the recipe, and it is the truth.

It’s already, like, cute and genius to bake a whole pumpkin, but then to stuff it with crusty bread, copious amounts of melty cheese, crispy bacon, savory sausage, sage, thyme, kale, apple chunks and toasted walnuts??

Literally GET OUT.

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You pluck off the top of the wobbly pumpkin, and it’s just like, “Who cares about anything other than this right now? My troubles have flown.”

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And then you dig into it, and everyone just sits in silence because the emotions are profound and overwhelming.

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Also, my friend made a deliciously sweet, smoky butternut squash soup, and it was divine.

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Consider making this gluten free, replacing the bread for lentils, as I did. You can use any combination of stuffing ingredients, too. They are all magic! An alternative to a traditional Thanksgiving dinner?

May you heartily enjoy.

Thankfully,

Lauren

Find the recipe here.


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