theorems and corollaries contrived in the kitchen
My school makes special effort to run the sprinklers only at times most inconvenient to the general campus population. Only in broad daylight. Only at the top of the hour when students are walking between classes. The streams of water even cross sidewalks. There is no escape. This is what my strategic route looked like through the jungle:
Well, I still got nailed by a giant stream. Haha!
Other pressing questions of my springtime:
Theorem. If you aren’t failing, then you are not trying hard enough.
If you are in the midst of the flurry of spring activity in and out of doors, this grab-and-go snack is for you. Especially if you are a fan of cardamom. Cardamom is my favorite spice in the whole world. In these bars, it really puts the icing on the healthy, energy-filled cake.
These flavorful granola bars make a fantastic snack. You are free to include your choice of nuts and seeds. Hazelnuts would pair very well with the figs. Makes about 16 bars.
2 way-ripe bananas, peeled
3 tbsp almond butter (any nut or seed butter you love will do)
¼ cup agave (or honey)
1 tbsp extra virgin coconut oil + extra for greasing the pan
2 tsp ground cardamom
1/2 tsp fine sea salt
Optional add-in: ¼ tsp psyllium husks, to help with binding power
3 cups rolled oats
½ cup buckwheat groats
¼ c poppy seeds
¾-1 c other chopped nuts and/or seeds
Preheat the oven to 350℉. Line a 9×13″ pan with parchment paper (with some overhang on the sides). Set aside.
Add the first 6 ingredients (plus the psyllium, if using) to a food processor and process until smooth.
In a large bowl, combine the oats, buckwheat, poppy seeds, and other nuts/seeds. Add the chopped figs and stir well so that the fig pieces are lightly coated individually with oat-dust bits (this way they do not clump together). Fold in the wet mixture with a rubber spatula. Pour onto the paper-lined baking dish and press firmly to have an even layer of granola. Make sure to press well into the corners and edges.
Bake for 40 minutes, until the bars are golden and have a pleasant solid sound when tapped firmly on the top. Allow to cool completely before slicing into sixteen or so bars (two rows of eight) with a knife.