Courtesy Ginger Snell, chef-proprietor, Bella Bee Coffee
Elite level cyclist and nutrition coach Ginger Snell launched Bella Bee mobile espresso bar and bakery last year and can usually be found in Seaside, Monterey or Carmel Valley. Her delicious baked treats often pack an extra nutritional boost and while Snell is not vegan, she says she loves using whole food ingredients that do not include animal products. In these delicate bars, for example, coconut oil takes over the role of butter, but she says: “You wouldn’t know they are vegan when eating them.”
For the crust:
1 cup (80 grams) dried, unsweetened coconut
½ cup (60 grams) rolled oats
¼ teaspoon baking powder
¼ teaspoon salt
¼ cup (35 grams) whole spelt flour
¾ cup (105 grams) rye flour
½ cup extra virgin coconut oil (melted)
¼ cup maple syrup
1 teaspoon vanilla extract
For the filling:
½ cup (90 grams) unsulfured, unsweetened dried apricots, sliced
¾ cup unsweetened (or homemade) apricot jam
For the topping:
1 cup dried, unsweetened shredded coconut
1/3 cup (50 grams) raw cashews
¼ teaspoon baking powder
1 tablespoon maple syrup
1 tablespoon olive oil
2 teaspoons vanilla extract
Zest of 1 lemon
1 cup (80 grams) dried, unsweetened, coconut flakes
Preheat oven to 350° F. Line a 13×9-inch pan with parchment paper. (Line both sides and bottom of pan, creasing paper to make the corners. You will use this to lift the bars out of the pan.)
Make the crust:
Put coconut, oats, baking powder and salt in a food processor and grind until fine. Transfer to a medium bowl and mix in spelt and rye flour. Add oil, and mix with a fork until combined. Stir in maple syrup and vanilla. Dough should be completely moistened but not sticky. If dough isn’t moistened throughout, add another teaspoon of oil. Dough will be a bit clumpy, but will stick together when pressed.
Press dough thinly and evenly over the bottom of the pan. Prick crust with a fork and bake 20 minutes or until the edges are beginning to brown. Remove from the oven, but keep oven on.
Make the filling:
Place sliced apricots in a small bowl and cover with boiling water. Leave for 5 minutes and then drain. Spread baked crust with the apricot jam and then arrange drained apricot slices on top.
Make the topping:
Put shredded coconut, cashews and baking powder in a food processor and grind until moist. Transfer to a medium bowl.
In a separate small bowl, combine maple syrup, olive oil, vanilla and lemon zest. Pour this into the coconut and cashew mixture and stir to combine. Gently mix in the coconut flakes.
Crumble the topping over apricots and jam. Topping won’t be solid over the filling, just crumble evenly.
Bake 15–18 minutes until golden on top. Set pan on a rack and cool completely. Lift out with the edges of the parchment paper and place on a cutting board and cut into bars. Store in an airtight container in the refrigerator for up to 3 days. Makes 12 large bars.
- Recipe adapted from Amy Chaplin’s book, “At Home in the Whole Food Kitchen.”
