This blog has become somewhat of a family project, so it should have come as no surprise today when my 4-year-old whipped out the camera and offered to take pictures of me experimenting with kosher for Pesach larabars.
As a busy working mama, any time I embark on a new endeavor, whether for myself or for others, it comes out of my family’s cheshbon (account). There are only so many hours in a day. So when I started this blog last summer, I had ambitions only for recording a few favorite recipes and finding an outlet for my writing. I had no idea that it would be such a food adventure for our family and for so many others–even readers around the world. For eight months in our house, we’ve been paying even more attention to our food and our health, relishing delicious whole foods and thinking about how to encourage others to do the same. Thanks to so many of you for reading, commenting and encouraging me to continue writing.
This is my 100th post, and my son’s pictures turned out great. So did the larabars.
Here’s to the next 100.
KFP HOMEMADE LARABARS
1/4 cup honey, maple syrup or agave (or a combination)
1/4 cup almond butter
1/4 cup roughly chopped almonds and/or walnuts
1/4 cup raisins
1/4 cup roughly chopped apricots and/or dates
1/4 cup unsweetened shredded coconut
1/4 cup chocolate chips (optional)
Combine all the ingredients in a bowl and then spread evenly in a 9×5 pan. Bake at 350 for 25 minutes. Let cool and slice before they are totally cool.