Popcorn Ice Cream, Anyone?
For the foodies out there, Chef Jonathan Justus invites us all to raise our pans or our forks to try out dishes with different textures. Check out some of the mouthwatering recipes/ingredients in the video below.
And for the rest of us who want to put on our chef’s hat for a quick and (hopefully) easy texture-filled dish, test out this Blueberry Almond Bar recipe below:
1 cup silken tofu, soft
¼ cup expeller pressed canola oil
1 cup honey
½ cup evaporated cane juice crystals
¾ cup plain organic soy milk
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract (optional)
1 large organic whole egg
2 large organic egg whites
1 cup Kashi® Heart to Heart® Wild Blueberry & Oat Flakes cereal
1 cup Kashi® GOLEAN Crunch!® Honey Almond Flax cereal
1 cup whole wheat flour
2 teaspoons baking powder (aluminum free)
¼ teaspoon salt (optional)
½ cup dried organic blueberries
½ cup sliced almonds
½ cup Kashi® Heart to Heart® Wild Blueberry & Oat Flakes cereal
½ cup Kashi® GOLEAN Crunch!® Honey Almond Flax cereal
Preheat oven to 350°F.
In a large mixing bowl, with an electric mixer, mix first nine ingredients until well creamed.
In a medium mixing bowl, combine the next six ingredients. Crush cereal and mix well.
Add dry ingredients to wet ingredients and mix until dry ingredients become wet.
Empty mixture into a lightly oiled 9″ x 13″ pan and spread evenly across the bottom.
Sprinkle topping evenly across the top.
Bake for 20 to 25 minutes or until a toothpick comes out dry. Cut into squares and enjoy.
The recipe makes about 18 servings (3-ounce serving size). Enjoy!