In the Kitchen: Jungle Boogie bars

So here's another little something I picked up from my cookbook, The Native Foods Restaurant Cookbook. I told you it would be back! Mm but let me tell you, it was delicious. With everyone in my house, it was gone within a couple of days. I'm not sure if that's saying much though? What  can I say, I have a horrible sweet tooth.

Jungle Boogie Bars: 

Print Recipe


  • 2 cups unbleached flour
  • 1 cup rolled oats
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 1 cup sliced almonds
  • 1/2 cup shredded coconut
  • 1/2 cup chocolate chips
  • 2 cups maple syrup
  • 6 oz firm silken tofu (aseptic package)
  • 1 ripe banana
  • 1/2 cup saffower or sunflower oil
  • 1/2 cup vegetable shortening
  • 1 tbsp vanilla

Cooking Instructions

  Preheat oven to 375 degrees F. Mix flour, oats, baking powder, salt almonds, coconut, and chocolate chips together in a large bowl. Puree maple syrup, tofu, banana, oil, shortening, and vanilla in a blender. Combine all ingredients. Pour mixture into an oiled 13x9 inch baking pan, and bake 35-40 minutes. Let cool before cutting. 

I hope you all enjoy. ♥


Sara Lynn said...

Omg these look amazing and I adore the plate! Gwah, I need some ac in the apartment so I can bake!

Anna G said...

Hmmm, these sound yummy. I'm really into sweets.


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