I’ve never been evacuated from my home.
I’ve never shoveled wet mud over my basement windows, or stacked sandbags in front of my garage.
I’ve never had my home torn into pieces by a river.
I’ve never seen my valuables soaked in 8 feet of water.
I’ve never had to pick pine needles from my ceiling.
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The flood that hit Canmore Alberta on Thursday morning; and continued to Calgary in just a few short hours, overwhelmed all of us.
My brother-in-law and his family have suffered great loss, as have thousands of other families in our province.
I won’t pretend that I know exactly what these families are feeling because I’ve never gone through exactly what they’re going through.
But I’ve experienced pain and hopelessness.
I’ve lost things that were important to me.
I’ve grieved, I’ve cried, and I’ve felt that I would never be whole again.
And, I know what it feels like to rebuild, reinvent, and keep living.
I know that food heals.
I know that taking care of my body in tragedy is the best gift I can give myself.
So I sit here today doing what I do best – creating food and making myself really, fully here to support and love and heal.
To print, email or text this recipe, click here.
- 2⅓ cups puffed amaranth, puffed millet or puffed quinoa
- 1 cup raw buckwheat groats (not toasted)
- ½ cup raisins
- 2 tablespoons ground flax seed
- 2 tablespoons ground cinnamon
- ½ cup coconut nectar
- ½ cup sunflower seed butter – I used my homemade sunflower seed butter
- Lightly oil a 13×9 pan with a dab of coconut oil and set aside.
- Add puffed cereal, buckwheat, raisins, flax and cinnamon to a large bowl. Set aside.
- Add coconut nectar and sunflower butter to a medium-sized saucepan. Heat on medium heat, stirring constantly, until bubbles form. Then cook for another 2 minutes.
- Pour sunflower butter mixture into cereal mix and rotate with a spoon until covered.
- Drop into prepared pan, press down firmly and even out with your hands or the back of a spatula. The harder you press, the better your bars will be!
- Place the pan in the fridge for one hour. Remove, cut into bars and serve.Can be served at room temperature and hold together nicely.
- Best stored in the fridge for up to 2 weeks.
View nutrition information (once on page, scroll down)
Lightly oil a 13×9 pan with a dab of coconut oil and set aside.
Add puffed cereal, buckwheat, raisins, flax and cinnamon to a large bowl. Set aside.
Add coconut nectar and sunflower butter to a medium-sized saucepan. Heat on medium heat, stirring constantly, until bubbles form.
Then cook for another 2 minutes.
Pour sunflower butter mixture into cereal mix and rotate with a spoon until covered.
Drop into prepared pan, press down firmly and even out with your hands or the back of a spatula. The harder you press, the better your bars will be!
Place the pan in the fridge for one hour. Remove, cut into bars and serve.Can be served at room temperature and hold together nicely.
Best stored in the fridge for up to 2 weeks.
Regardless of where you are in the world, I’m hoping that we can create a super soulful safe and loving place here on the blog today.
Please, leave a comment (it would mean the WORLD to me) showing your support, sharing your thoughts, your prayers and your warm words for Alberta.
Open yourself up, make declarations of love, share your fears, your experience with tragedy… lay it on us