chickpea fig bars with sesame seeds and coconut

Five days from now, at least the now in which I am writing, I will be one day into yoga teacher training with Ana Forrest. !!! I’ve been planning this for more than a year, saving vacation and practicing yoga and trying to learn how to be as comfortable with myself as I can be. Yet now that it’s here I somehow feel surprised. Sort’ve. Another part of me knows that I’m ready. I am ready. Especially now that I finished making these.chickpea fig bars with sesame seeds and coconut Which taste much, much better than they look. And are here, in my freezer, ready to go without any need to plan or prepare or purchase. Healthy, homemade vegetarian food (we aren’t allowed to bring non-vegetarian food into the studio. Oh, and we aren’t allowed to eat garlic or onions. Or drink coffee. Lots of rules.) that will be fine spending a few hours in my bag and will be nourishing and strengthening without being heavy. Or so I hope. Because there’s no way to know now about what life will be like then. Sigh. Hopefully the training will help me get a bit more comfortable with this truth. Which applies to everything, always. Sometimes I like to pretend otherwise. But I know.

Perhaps that is why I so love to cook. Because it is a way to have control in this wold of constant change. Hmmm. Or maybe it’s just that I love food? Probably a combination. I used to love cooking more for other people to eat, as a way to express love. Lately, as I’ve spent most of my time alone, I’m learning that I like cooking for myself too. It feels good to take care of myself. But, again, perhaps it comes down to control. I don’t know. I’ll have to think about it later. For now, here is the recipe for these homemade protein bars, which I first learned of from a friend at yoga, then finally made by adapting a recipe I found here.

Chickpea fig bars with sesame seeds and coconut
–3 cups cooked chickpeas, rinsed and with as much skin removed as possible
–2 cups dried figs, soaked in water for one hour then drained
–1/2 cup nut butter (I used a mix of almond and sunflower seed, both to finish off a jar and to up the calcium)
–1 snack-sized container of applesauce–about 1/3 cup? (I know. This is not very environmentally responsible. But the full jars kept molding.)
–1 tablespoon high-quality vanilla extract
–pinch of sea salt
–1/4 cup coconut flour
–1/4 cup almond flour
–1/4 cup sesame seeds
–1/2 cup unsweetened coconut flakes

Preheat the oven to 350. Combine the first six ingredients in the bowl of a food processor. Mix until thoroughly combined. Add the flours. Mix again, scraping down the sides as necessary. The batter will become very thick–you will probably have to scrape a lot. Add the sesame seeds and coconut. Mix again. You may have to finish by hand with a wooden spoon.

Grease a 13 x 9 baking dish (smaller is also okay) with coconut or olive oil. Press the dough into the pan. Bake for about 20 minutes. Let cool then cut into squares. I  laid the squares out in a rectangular container and stacked, separating the layers with wax paper, then put the container in the freezer. Allegedly they’ll keep in the freezer for two months. I don’t think I’ll have them that long. I will let you know. One day. Because I know that I seem to stay away from my blog longer and longer. But I always come back. Thank you for reading.

Also, here are a few photos from a walk I took this morning along the Chicago River. Note the bee. And doesn’t this tree resemble a person doing a standing split? Sort’ve? Except way more beautiful than the most beautiful person could ever be. Or maybe just different. Still. Quiet. Exactly as it is without needing to be anything else.

Maybe in yoga teacher training I will learn how to be more like a tree. Probably not. But maybe.

bee on flowerfavorite tree

mushrooms on treeyellow flowers