This is a play on an old favourite that incorporates our new Sprouted Quinoa Blend. The chocolate drizzle is totally optional but for an extra bit of something, something it’s worth that extra bit of time. Enjoy! ~ J
We all know that pancakes are great for breakfast, lunch and dinner but did you know you can turn our pancake mix into a delicious Toffee Bar as well. Super simple to make and packed with lots of flavour what a great sweet treat to have on hand. Portable and filling – what more could you want. Pancakes for every meal!
This recipe has to be up there in my Top 10 of desserts and will definitely be gracing our table at some point (or maybe even multiple times!!) over the upcoming festive holidays. It can be enjoyed just as a cake – or elevate it to a succulent dessert with the addition of the Toffee Sauce. Either way it definitely needs to be on your ‘I must try that’ list.
I’ve seen a few of these recipes flying around the internet recently so I thought I’d have a go and see what all the fuss was about. I have a little bit of a love hate relationship with quinoa – which is really due to my slap dash results when cooking it. I tend to avoid white quinoa – not that there is anything wrong with it, but I always seem to overcook it, so usually cook the red or black quinoas instead. But this recipe only toasts the grains giving them a lovely – well – toasty flavour! As with any type of raw bar or granola bar it’s pretty easy to swap out ingredients to suit dietary requirements/preferences as long as the ratios stay the same. I really enjoyed this bar as it had quite a toothy texture which left a definite feeling of satiety for quite some time. Enjoy – J
So this recipe is a definite beauty in terms of visual brilliance and it tastes pretty amazing too! With the jewel red colour of the cranberries; the vibrant green of the parsley; the deep purple colour of the Forbidden Rice contrasting with the subtle hues of the wheat berries it makes a perfect dish for any occasion. Feast with your eyes!
- 2 cups pre-cooked Anita’s Organic Hard Red Spring Wheat Kernels (berries)*
- 1 cup pre-cooked Forbidden Rice (black rice)(we used Lotus Foods brand)*
- 2/3 cup Anita’s Organic toasted pecans, chopped
- 1 cup Anita’s Organic Cranberries
- ½ cup freshly chopped parsley
- 1 cup milk, room temperature
- 1 tsp dry yeast
- 3 Tbsp Anita’s Organic Brown Sugar
- 1 Tbsp. soft butter
- 1 egg
- 1 ½ tsp vanilla extract
- 4 tsp Anita’s Organic Cacao Powder
- ½ cup Anita’s Organic Chocolate Chips
- ½ cup Anita’s Organic Pecans, chopped
- 3 cups Anita’s Organic Unbleached White Flour
In large bowl, mix milk and yeast. Proof for about ten minutes. Add next eight ingredients. Mix. Add 2 cups of flour and mix well. Add in enough flour to make dough follow the spoon around the bowl. Turn dough out onto a lightly floured surface and knead for about 8 minutes, adding more flour as needed until the dough is firm and smooth to the touch. Place dough in a medium greased bowl. Turn dough over so the top is lightly greased. Cover and let rise in warm place about 30 minutes. Punch down dough. Turn dough out onto lightly floured surface and knead the bubbles out of the dough for about five minutes. Divide dough in half. Roll each half into a 1-inch thick oval. Fold rolled dough in half lengthwise, so the top half is about half inch in from bottom half. Place on greased baking sheet or use parchment paper and let rise about 30 minutes. Bake bread at 375˚ oven for about 45 minutes or until tops are golden brown and sounds hollow when tapped. Remove and let cool on cooling rack. Mix powdered sugar and enough water to make a thick icing. Spread over tops once bread is cool. Grate chocolate over.