This recipe is by far one of my all-time favorites since it’s SO delicious but also a sentimental one for me! It was while I was visiting Germany for my Alkaline Wellness Coach certification by Dr. Jentschura, when I discovered it! The staff at Jentschura International served these delicious alkaline forming bars alongside their 7x7 AlkaHerb tea during the training one day and I loved them at first bite! They explained that it was the bakery close to their manufacturing facility that created the recipe after they met the doctor and bought his Morgenstund hot cereal. I was in heaven! To me the idea was gold! I have always been a fan of the ‘oat bar’ however due to oats being slightly acidic and most of the bars of my past being filled with undesirable ingredients you could understand why I was so instantly sold! Although grains are not recommended as part of a healthy diet, millet, buckwheat and amaranth are all alkaline-forming and therefore are a safe variety of grains you may "cheat" with! ;) I hope you enjoy these bars as much as I do as they make a healthy, sweet snack and along with the hot cereal itself consists of the only grains that do not contain harmful proteins; millet, buckwheat and amaranth and therefore are alkaline.
Chocolate Chip “Oat” Bars
Make 24 Bars:
2 ½ Cups Morgenstund (unprepared) or… substitute gluten-free Oats
¾ Cup Organic Butter OR Vegan version: Use Refined Coconut oil
1 Cup Ground Almonds (aka Almond Meal) or Ground Hazelnuts
3/4 Cup Raw Honey
1/2 Cup Naturally-Sweetened Dark Chocolate Chips
2 Organic or Free-Range Eggs OR Vegan version: Use Ground Chia Seeds as egg replacement (2 tsp ground chia mixed w/ 3 tbs water = 1 egg)
2 Tbsp Organic Apricot Jam
1/2 Teaspoon Sea Salt
Pre-heat oven to 350°F. Melt the butter (or coconut oil) at a low temperature, in a pan resting on top of a small pot of boiling water (double boiler). In a medium bowl mix together the MorgenStund (or Gluten-Free Oats), ground almonds (or ground hazelnuts) and melted butter (or coconut oil) - save a tad bit to grease pan later. Stir gently and leave to rest for about 10 minutes.
Whisk honey and eggs (or chia egg replacement) together and then add the salt. Add the mixture to the bowl of cooled down MorgenStund (Oats) and mix. Then add the chocolate chips and the apricot jam.
Press dough evenly into the bottom of a greased 9x13 inch pan (or for mini muffins simply press dough into a mini muffin tray).
Place the baking tray on the middle rack for about 15 minutes or until edges are a golden brown. For bars, refrigerate for at least a half hour before cutting into squares.
Photo by P-Jentschura.com
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