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

Ingredients

• 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. ♥