Like Bobo's bars... but even better!

We were spending a mint on original and coconut Bobo's bars, and it finally got silly enough, given the simplicity of the ingredients, that I decided to make my own.

We'll still buy Bobo's bars to keep in my husband's rescue bag, our cars, and the cupboard for his special diet, but for a quick grab for breakfast, we're keeping these in the freezer

What I was looking for, as Bobo's bars, was a cross between oatmeal cake and a chewy granola bar. This recipe tends a bit more toward the cake side, where Bobo's tend a bit more toward the granola bar side. I think if you wanted the denser texture of the Bobo's bars, all you'd have to do is increase the amount of oats in this recipe.

And, hey, this one is also naturally egg-free and vegan. Pretty rad.

Bobo's Bars But Even Better

2/3 cup rice milk or other dairy or nondairy milk
scant 1/4 teaspoon ascorbic acid or citric acid (optional)
1 cup unrefined sugar, such as raw sugar, dark brown sugar, brown sugar, sucanat, etc. (I used half dark brown sugar and half raw turbinado sugar)
2/3 cup plus 1/4 cup oil (I used 1/3 c. red palm oil and 1/3 c. coconut oil, plus 1/4 cup olive oil)
1 1/4 teaspoons aluminum-free baking powder
1 1/4 teaspoons baking soda
1/2 cup quick-cooking oats, or old-fashioned/rolled oats, blitzed in the blender to make them smaller
2 cups all-purpose flour (gluten free is fine)
2 apples, peeled, cored, and pureed (I left the skins on because I have a Vitamix that obliterates the skins, too); can substitute applesauce or banana (NOT low-histamine!) or other fruit puree as well

Preheat oven to 350F. Grease 3 loaf pans or one 9x13" pan. In a stand mixer, combine the milk and ascorbic or citric acid. Stir. Add sugar and oils. Stir until well mixed. Add oats. Stir. Let sit a minute if not using quick cooking oats, then add 1 cup of the flour. Mix until well combined. Add the remaining cup of flour and stir until combined. Stir in apple puree. Divide between three loaf pans or pour into a 9x13" pan. Bake until toothpick inserted in the center comes out clean, 30-45 minutes. Cut into bars and freeze (if needed for histamine issues).

Tongan Coconut Beef... super yummy, super allergy friendly!

When I was in high school, my friend, who is half Tongan, taught my best friend and I how to make lupulu, a Tongan dish which is made with corned beef, coconut milk, spinach, onion, and mayonnaise. He and my best friend are now married, so that's got to be part of it, right?

As I pondered recipes in my recipe box that could be easily converted to being low histamine, plus dairy free, gluten free, soy free, corn free, and generally allergy friendly for people who follow this blog, the lupulu came to mind.

I decided to try it. The picky husband and picky toddler both approved, and I hoovered it down before either of them even finished.

So, yeah, it's really good. It's really easy, too, and requires a minimum of dishes to create, besides being quick.

A great weeknight meal! I'll try serving it with rice next time, too.

Tongan Coconut Beef, or, Lupulu, Reinvented

1 tablespoon oil

1/2 onion, finely chopped

2 cloves garlic, minced

1 lb. ground beef
4-5 kale leaves, stems and spines removed (just the curly leafy parts cut off), cut as desired
1 can full-fat coconut milk
2 egg yolks
1/4 to 1/2 teaspoon citric acid or ascorbic acid powder
(The egg yolks and citric acid help recreate the tanginess and creaminess of the mayonnaise that is left out of this recipe. Plus, Vitamin C helps degrade excess histamine.)

Heat oil in a medium to large skillet, over medium heat and saute garlic and onions until onion is translucent. Add ground beef and cook until no longer pink. Add kale leaves, and cook until leaves are beginning to wilt. Put a lid on the pan and turn the temperature to medium-low. In a bowl, whisk together the coconut milk, egg yolks, and citric acid or ascorbic acid powder. Remove the lid from the pan and pour the sauce over the meat mixture. Stir well to coat everything, put the lid on, and bring to a simmer over medium-low heat. Once simmering, remove the lid, raise heat to medium, and simmer, stirring often, until sauce is as thick as you like. Serve hot, over cooked rice, if desired.