Summer Snacking

We spent a lot of time this summer looking at art and adding new decorations to our apartment – both homemade crafts and new art purchases.  One of the exhibits we saw that we both loved was at the Rebecca Hossack gallery in SoHo.  These little guys are made of toy parts and concrete!

 

 

It was great we came upon this gallery when we did. After a morning of SoulCycle and wandering in the city heat, I was feeling some intense hunger exacerbated by the fact we were steps away from our amazing lunch destination of Rubirosa.   I should have packed a snack, but I was running low on exciting snack options, which has prompted me to look into some new recipes.

Low-FODMAP Chocolate Almond Bars

Ingredients

3/4 cup raw almonds

1/2 tsp. sea salt

 1 tsp. cinnamon

1 1/2 cups rolled oats

2 tsp. cocoa powder

1/3 cup maple syrup

Directions

Grease a cookie sheet or square pan with coconut oil or another non-stick agent.

Pour the almonds into the food processor along with the salt. Process until the mixture becomes like almond butter, which will take several minutes.

Add the oats, cocoa, cinnamon and maple syrup and process until smooth.

Press the mixture onto the cookie sheet or pan using the back of a spoon and refrigerate for at least 20 minutes before cutting.

Store any uneaten bars in an airtight container in the refrigerator.

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