Chia Seed Breakfast/Snack Jars

I absolutely love yogurt, but there is something dairy-free, and even better, for me at least, because I love texture – Chia Seed Pudding or Breakfast Jars!

12932771_10154081538716800_6501108223248923531_n

 

 

 

 

 

 

 

 

 

Here is a breakdown of the nutritional value of chia seeds based on a 1 ounce (28 grams) serving:

Fiber: 11 grams
Protein: 4 grams
Fat: 9 grams (5 of which are Omega-3s)
Calcium: 18% of the Recommended Daily Amount aka RDA
Manganese: 30% of the RDA Magnesium: 30% of the RDA
Phosphorus: 27% of the RDA

I use chia seeds in salads, cereals, steel cut oats, breads, and sprinkle them over yogurt as well.

13006701_10154082092096800_5902861052008601448_n

Group A:
8 T chia seeds
1 c rolled oats – I like to mix small and large flake oats (I’m a texture girl)
4 c unsweetened almond milk (I use plain but you can use Vanilla)
Honey or Raw Agave Sweetener (if you must have sweetness – I don’t use it)

Group B:
2 c fresh berries, solo or assorted, or fruit (Banana flavour, yes!)
2 t honey
Raw almond butter

Extras:
Hemp hearts
Granola (if desired)
Dried fruit
Nuts

Mix A in a container and let sit in refrigerator for a minimum of four hours or overnight.

Take B and mash together. Get some mason jars or other containers w/lids and line them up. This recipe makes 6-8 small jars, depending how much you ladle into them. Remove from refrigerator the chia mixture and give it a mix, then ladle halfway into jars.

Take the mashed fruit and divide them among the jars. Top with 1t of hemp hearts and/or granola, dried fruit, or nuts, then finishing with another layer of the chia mixture.

Can be consumed immediately, if not, store in refrigerator (good for three days).

Do you “do” chia?  What are your favourite combinations?

Pastas, Traditional and Not

As I was growing up, I thought it was a treat to have noodles in the house.  OK, it is a Chinese thing, but we didn’t always have noodles for dinner.  My mom considered noodles more of a lunch item, as it wasn’t hearty enough for dinner.  She would make wonton and other types of dumplings to go with.  She was also good at making fried noodle dishes, but I will save this for another entry :).

I got bored of all the different types of noodle dishes/bowls we had.  They were either rice-, egg-, or wheat-based, and they were the same – long and thin or long and wide.

Oooh, the first pasta noodle I had was elbow macaroni.  When mom ran out of Chinese noodles, she took this out to replace them.  The next type of pasta was lasagna, yum!  Every pasta experience brought me so much joy!

And not much has changed.  Along with many of you, for personal or health-related reasons, I do not consume many wheat products.  I am constantly on the hunt for new pasta types.  And I will share some with you here.

There are a few places I purchase my pastas from – Donalds Market and Famous Foods, in Vancouver; Pomme Market, Costco, Save-on Foods (Healthy Foods section), and Superstore (Natural Foods section), in Burnaby and Coquitlam, to name a few.

IMG_4145

I found this at Costco – and if you have had a Chinese style dish with black bean sauce, you will like this.  I found the flavour to be mild, though some of my friends found it too strong.  In other words, they did not like it and would never buy it again.  For my first time, I decided to keep the flavours strictly Chinese.  I did not cook the noodles as long as the instructions on the box.  As I like my noodles “raw”, as my friends call it, I like to turn off the heat and let it cook to a certain texture, then I drain.

IMG_2037

For veggies, I used a trio of sweet peppers, along with purple onion.

IMG_2034

I bought some pollock (as I did not have access to fresh crabmeat) and shrimp as well.

IMG_2036

IMG_2038

The shrimp and pollock were being pan-fried as the vegetables were being cooked in the wok.  The shrimp and pollock were then added to the work, where seasoning would take place.

IMG_2040

Plating:  I just placed the cold noodles onto plates, then ladled the veggie mixture over.

IMG_2041

It was that easy …

Here’s another … Edamame Spaghetti

IMG_0659

I pureed cauliflower and spread it onto a plate, then put some noodles on top of it.  It did not require any fancy toppings, etc.  This is a very simple way to prepare it.  If you are using pastas you have not used before and are not sure of how their flavours would blend into a favourite sauce, etc., try something simple for starters.

IMG_0660

Here are some other pastas I have tried:

IMG_4287

IMG_0015

IMG_0319

10354587_10152661746576800_2694666097154787238_n

What I have learned from using rice pastas, and this goes for every brand:  Best if consumed the same day it was made.  For example, I made a ziti dishes ubstituted it with brown rice pasta – when I went to warm it up the next day, mushy … I hate mushy pasta, and pretty much, you can sieve it through your teeth!  Make just enough and store sauce separately.  If you want more the next day, make a fresh batch of pasta.

What are your favourite non-traditional pastas, and how do you like them prepared?

Cream of Tartar

Have you ever come across a recipe you are dying to try, then realize you are short one ingredient? What do you do? Do you look for another recipe to try or are you like me, who will think of a way to substitute this, that, and/or the other, to make that recipe happen? It doesn’t always work in my favour, but I do try.

I often hear my mother-in-law saying things such as: “Well, I didn’t have any cornstarch, so I used flour instead.” OR “My cupcakes are a little flat because I didn’t have any baking soda.” I get it! I’ve been there so many times! It’s not always possible to make substitutions, especially when baking, as it is so unforgiving. Baking CAN be an art, but compared to Cooking, clearly, it’s a science. Measurements and ingredients must be precise. You cannot eliminate a binder without adjusting sugar, etc. as the ingredients may not hold together properly, etc., thus having breads and cakes looking disastrous.

In the last few years, I have come across recipes asking for Cream of Tartar, in cookies, cakes, and frostings. It is not a basic ingredient for a lot of people. I typically use CoT to stabilize egg whites, but rarely use it as a leavening agent in cookies and cakes.

If you are making something for an event, I suggest checking your cupboards and ensuring you have all your ingredients. This would not be a good time to try substitutions. I usually experiment with substitutions as I am making something I’ve made many times before. Take notes while you’re experimenting – I always take notes, as each experience will be different. Substitutions with the same ingredient will have different results with cookies, cakes, breads, etc.

Up until recently, I had not come across a cookie recipe requesting Cream of Tartar. This got me thinking … I actually started to doubt the recipe! Up until now, CoT was only called for in one capacity only – stabilizing & adding volume to egg whites. This opened up a whole new world for me, or not …. either way, I had to find out!

I checked in with a few friends who use CoT in a variety of ways:
Preventing sugar from forming crystals when making icing, syrups, and some candies
Stabilizing whipping cream
Preventing discolouration of vegetables while boiling (I use tapioca starch for this)

And there it is, now I can justify adding CoT to the spice cabinet as a regular resident … here’s another fact which an old friend told me about long before I even started buying CoT, as she, too, was an avid baker, and loved to experiment. Did you know that CoT is found in baking powder? Yes! And apparently, one can make her own by combining 2:1 (each) CoT : Baking Soda and Cornstarch.

There are many ways to use CoT but not in the culinary sense. I will leave you all to do that research on your own.

Thank you for reading. It has been a while since I last posted anything. Travelling, family, school, and training (yes, I have decided to complete another half marathon!) have kept me very busy. My schedule is a bit more manageable now, and I am hoping to write more regularly.

Stay tuned, love to you all!

Candy Make-Up

As I write this, I am wondering how I survived my childhood, having passed by without a single birthday party …. I kid you not. I never had a party. Don’t pity me just yet. Believe it or not, I am not alone.

I only recall one birthday where I had an un-iced cupcake and in it was a single candle. My parents and siblings were the only ones present. That was the way it was … I did not know of any other way. And growing up with friends whose parents, like mine, were immigrants, we didn’t have birthday parties. One of the main reasons I never had a party was this: If I held a party, I’m essentially telling my friends: “Look at me, look at me, it’s my birthday. I’m having a party and you are coming with a gift for me!” My parents did not think it was right to grow up this way. They thought it was wrong to “ask for gifts”. It put people on the spot. What if one of my friends were not able to afford a gift? Perhaps it would be putting them on the spot, having to come with a gift because if they didn’t come, it would be assumed that he/she were poor.

You know, it took me a while to wrap my head around this mindset, especially when I started my own family. I wanted to celebrate them, and in addition, I wanted to celebrate all that was important to them, including their friends’ birthdays.

I put my imagination to work, and almost every party was different. Even up until the age of 10, a lot of children’s parties were held at home. Some of our themes included: Dress-up; Pokemon; Superheroes; Princess; Beauty Night; and various types of crafts.

One of the most recent parties my daughter had was Beauty Night. The girls not only received goody bags filled with make-up palettes, brushes, sponges, lip gloss, mascara, and pocket mirrors; as part of their activity, they got to make their own make-up palettes with a various assortment of candies and cookies.

The girls made powder compacts, lipstick, mascara/make-up applicators, make-up palettes, you name it. Creativity is endless … they had so much fun creating their own designs, and after they finished, they got to eat them! Most of them did not eat their creations, citing that they were too pretty to eat.

I couldn’t agree more …

Each guest got to design a plateful of items. It kept the conversation string fresh, the creative juices flowing. What recognizable products do you see?

I see a compact on the upper left, a few sponges and makeup applicators.  Then there’s a compact with blushes and another with eye colours. In the forefront, that would be a tube of mascara.

DSC_0252

Here we have a cuticle stick, an eyeshadow palette, powder puff, blusher compact.You’re probably wondering “Wow, you’re good!” Not really. I am just guessing, like everybody else. I did not record what everyone made.

DSC_0255

Here are a few more designs. Depending where you go to get your candies n cookies, you could bring the designs up a few notches.

DSC_0254

What to came my mind was making cakes and cutting out pieces to make jewelry drawers, cases, etc., to accompany the make-up. How about a dresser upon which to place them?

DSC_0256

DSC_0253

DSC_0257

Here is the book from which derived all the inspiration. I wish I had the title to share with you; however, I do own it. It’ll just take some time to dig it out.

DSC_0260

What was your most memorable birthday party, and what were the foods that were associated with it?

 

Burritos To Go

I can’t name one person who doesn’t like something Tex-Mex. When I first had authentic Mexican cuisine, it was only then that I realized the Tex-Mex style I was accustomed to was not authentic Mexican cuisine. When I was invited out for dinner, it would be “Let’s go for Mexican”. I don’t think people were intentionally misleading, it was a point of reference as to type of cuisine.

I was immersed into the Tex-Mex scene when I moved to Texas. All of a sudden, it wasn’t so eventful, as I could get it anytime & everywhere! It was fun, however, trying as many restaurants as I could, to compare the various chilli’s, burritos, salsas, pico de gallo, mole …

I visit Texas yearly, and dine at a different Mexican restaurant each time. Yes, I need my fix! But when I’m at home, I like to make my own Tex-Mex foods. I do make the occasional authentic Mexican dishes, but have yet to make a feast! My family craves burritos, so every once in a while, we make them, then pop them in the freezer. The kids love having them as a quick meal in-between school and their activities. We are not a fast-food family, so this works well for us.

When school started, my kids said “Mom, remember to stock up on snacks, etc.” When MY KIDS say this, they are referring to home-made, not store-bought. That is music to any mom’s ears, don’t you think? During the summer, our food habits are not as rigid. Feeling like ice cream … sure! But with the hectic schedules of school, activities and other commitments, it is easy to fall prey to fast foods.

Every week, the kids have an ingredient list for me to pick up. Whenever possible, they come with me so they can compare ingredients, and read the nutritional facts for themselves. They are just as involved in the grocery shopping process as I am. They design a menu for one day of the week, and get cooking! Although I trust my kids to my kitchen, I still like to pop in because safety and developing/maintaining good habits are huge concerns – big knives, heavy pots to carry, electrical gadgets, gas stove, etc.

On the weekend before school started, my kids wanted to make burritos. We picked up all the ingredients, and got busy! Enjoy these photos … the kids made them all on their own!

20150907_175814

I almost always soak my own beans, and either steam corn and cut off the niblets or just as good, buy organic corn niblets in the frozen section. They have a much better taste compared to canned. I like to mix my meats as well – I picked up Organic Xtra Lean Ground Beef and Organic Ground Veal.

20150907_175930

I slightly steam the tortilla shells so they are easier to manipulate.  The meat mixture can be added, as well as some cheese.

20150907_175803

Which way is the best way to “wrap it up”?  Thinking …

20150907_175809

The two sides are pulled towards the centre before pushing the front edge inwards.  Continue rolling to the end.

20150907_175901

Prior to wrapping in plastic wrap, parchment paper was used instead of tin foil, to hold the burrito together.  This makes eating easier, making less mess.  The parchment gets put into the green bin, less waste.

20150907_175754

This is the final look prior to storing in the freezer.  The bag was marked – Item & Date Made.

I’m always trying to find different ways to reduce waste – instead of plastic wrap, what do you use?

 

 

 

 

The Raw Macaroon

598624_10151014008671800_801982358_n   IMG_0489   545824_10151007528566800_1006512970_n

A couple weeks ago, I went to pick up some almond flour to prepare for my Macaron Bakefest. Before you know it, holiday baking will be in full swing, and I am organizing a cookie exchange of a large proportion. I also make extras for parties, family, and friends. Seriously, does one need a reason to bake?

167477_10151007479941800_1325965317_n   223810_10151007480146800_600015340_n   560235_10151014010236800_1432651202_n

OK, back to the shopping trip, which eventually found my way to Pomme Market (one of my favourite stops) – I went crazy on the coconut items, and also had to replenish some of my raw food ingredients. By the time I was done, the bill totalled approximately $150.00. Since that trip, I have been dreaming of macarons – what flavours will I make? And of the icing? How will I package them up? That’s when it dawned on me that I hadn’t made raw macaroons this summer. How it happened, I don’t really know. But I do remember how fun they are to make, and ultra simple, to boot.

These macaroons are great for those who have gluten sensitivities. No flour is used, and the binders are coconut oil and coconut butter. It is possible to make this recipe with only coconut oil and not the butter, but the macaroons will not hold well together. There IS a difference between the oil and the butter.

251870_10151007479126800_2068526410_n  575252_10151007479461800_1101622409_n  600404_10151007479791800_1296698810_n

When I first made these, I used a 1T measure to make the shapes. I would press firmly into the spoon, then turn upside down onto a plate and “tap tap” onto a plate, then place into the refrigerator to chill until firm.

599258_10151014007926800_2052610967_n     481225_10151014007556800_376675675_n

Get creative when entertaining your guests.  Alternate the colours, and build them up high or simply arrange them around a bowl of fruit, or on an eye-catching platter.  Dress them up or dress them down.  It’s entirely up to you.  See how vibrant the Matcha Green Tea variety are!

599894_10151007482886800_681979605_n     582481_10151007483176800_1409684856_n

Here we have Chocolate (Cacao) and Vanilla (these were shaped with a 1T measure).

I dare not say I am a super fun gal, but I love to have fun with food. I much prefer using silicone moulds, as you can see. Themed parties can be had – I’m not huge on Halloween, but I have seen some moulds for pumpkins, cats, and teeth – there’ s one theme! Not only was it easier to press and store in silicone mould trays, but it was also fun to assemble onto platters!

 

IMG_0491   IMG_0492     IMG_0493

IMG_0494

The flavours I have made are Vanilla, Chocolate (cacao powder), and Matcha Green Tea. If you were to ask me “Vanilla or Chocolate”, I will always say “Vanilla”; however, when it comes to raw macaroons, I will say “Chocolate”. With the chocolate, I add a pinch more sea salt … wow!

I’ll ask you – “Vanilla or Chocolate”?

Making Macarons (Macaroons)

A confection that has gained a lot of attention in the past few years is the Macaron. While a lot of us believe the Macaron originated in France, there has been some debate that it originated in Italy – “Some have traced its French debut back to the arrival of Catherine de’ Medici’s Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France.[8]“  (Wikipedia)

20150607_141511

20150607_142634

Regardless of origin, I still find this tiny confection intriguing. I love going to Thomas Haas Patisserie (North Vancouver) and find myself just staring at them – prettily boxed up – all shaped perfectly, and they come in a palette greater than what rainbows have to offer … choices, choices! Oddly enough, I have never been that tempted to buy a box for myself. I have only bought for others, I know – lucky them.

20150607_142939

I am probably going to mention this in every entry regarding sweets – that I am not a “sweet tooth”, and it’s very true. BUT, these little morsels have been tempting me for the past few years, I JUST HAD TO make them! I had tried these at a Christmas party last year, finally! They were really tiny, but because I was going to make them, I was curious as to taste and texture.

I found it quite uneventful. A mouthful of baked meringue with buttercream filling … it was “just okay”. Again, I’m not the authority on this, as I am not a “sweet tooth”. I just have the magic touch – everything I make is almost perfect. Working on my side is a very Type “A” personality, and if you’re going to do anything at all, pour out your heart and soul; otherwise, why bother doing anything at all?

20150605_233747

Meringue is being made, set at highest setting

20150606_000523

Vanilla Bean Frosting/Filling

20150606_000456

Dark Chocolate Mint Frosting/Filling

I thoroughly enjoyed preparing the Buttercream Filling, and this is something that can be prepared a day or two ahead – the buttercream just needs to be softened and whipped up again prior to filling the macarons.

Some of you may not know, as I was also unaware – there are four types of Buttercream Frosting/Filling – Swiss, American, French, and Italian. I made Italian, and I really loved it, yes, I love a sugar product! It was not too sweet at all – this would make an awesome icing for cupcakes and cakes, as their batters are already weighted with sugars.

I made two flavours of macarons – Dark Chocolate Mint and Vanilla Bean. The macarons would be Vanilla Bean with Dark Chocolate Mint filling and Dark Chocolate Mint w/Dark Chocolate Mint filling.

I had planned on making macarons since Christmas, and ensured I had all the necessary tools, not that I have a shortage of gadgets, machines, and toys. For Mother’s Day, my son bought me an icing kit – it could be used to decorate cookies, cakes, pipe macaron batter and filling, etc. I was quite giddy when I realized that the pastry bags were all re-usable, silicone!!! The only thing I was missing were silicone macaron baking sheets. My sister-in-law came to my rescue and bought me a couple – check out my stash!

20150606_162534          20150606_162516

These kits can be found at Bed Bath Beyond – there were not as many available in Canada.  My sister-in-law bought them in Redmond on her way here.

20150607_120753

Making macarons was a family affair – my kids, sister-in-law and husband. Since they had taken a class before, they could offer their tips and experiences. We had so much fun.

20150607_120305          20150607_120252

I like efficiency – here, we measured ingredients for both types of macarons, and have them on deck as needed.

I plan on making more macarons, as I want to make them for Christmas this year, perhaps as part of my cookie exchange … and I will find every way possible to naturally “colour” the macarons without using any food colourings.

20150607_125839          20150607_123200

I’ve tasted many flavours and would say that raspberry chocolate and vanilla mocha are good combinations. I am dying to make Matcha flavoured macarons.

What are your favourite macaron flavours?

Joong (or Zhong)

Joong (Cantonese) [or Zhong (Mandarin)] aka Rice Packet/Purse, is one of my very favourite things to eat.

20150603_155505

 

 

 

 

 

 

Joong is very time consuming to prepare, sometimes lasting an entire day, or even into the following day. My mom prefers to use banana leaves, though other large leaves may also be used. She cleanses them, then soaks and rinses, repeat, repeat, repeat.

The types of leaves used varies from region to region, country to country, and each kind of leaf adds its own unique smell and flavour to the rice. The rice absorbs the sweetness from its leaves.

20150618_100100

 

 

 

 

 

 

 

 

The rice packet/purse is actually a meal, like a sandwich with all the fillings. My mom uses pork belly, pork fat, salted duck egg … and sometimes she throws in red beans or peanuts, which get mixed in with the rice. Depending on region, the fillings will differ. My mom makes ‘em savoury, but in northern China, the joong is sweet, almost dessert-like.

20150618_100042

 

 

 

 

 

 

 

 

 

20150618_100043

After shaping the joong, filling is then put inside – starting with the rice mixture, layering with meat and duck egg, then again with a layer of the rice mixture.

20150618_100053

The shape of joong differs among regions. The leaves are folded over the filling, which then is tied together with string. They must be tied tight enough so it doesn’t fall apart when boiled/steamed; however, tied too tightly will not allow the rice to cook – rather, it will be raw in the middle.

20150604_075330

 

 

 

 

 

 

Joong and Dragon Boat Racing are thought to have originated around the same time with relation to the death of Qu Yuan, a poet and highly ranked minister during the Zhou Dynasty. Apparently, he committed suicide by drowning himself in the river (Miluo). So admired by his people, they raced out in their boats in an attempt to save him/retrieve his body, thus the origin of Dragon Boat Races. Unsuccessful, the people threw sticky rice into the water in hopes that the fish would feed on them instead of Yuan’s body, thus the origin of Joong.

20150604_075806

 

 

 

 

 

 

Joong may have been made seasonally (during Dragon Boat Festival); however, they are available almost year-round in more Chinese populated cities. My mom always makes them at this time of year – I received a couple bags approximately three weeks ago. Thanks, mom! Mom makes joong whenever she feels like it.

20150603_155428

A family tradition to gather and make joong together, my mother almost always made them herself. She attempted to teach me when I was younger – I helped her season the rice, cut the leaves to size, cut the string, essentially just a sous chef.

Although she taught me many things, she, for some reason, must have thought this too advanced for me. I watched a lot, and can probably duplicate but not to her level of perfection. I am grateful mom still has her health to share her traditional dishes.

The next time you are in a restaurant having Dim Sum, order Steamed Sticky Rice, Wrapped, a version of Joong.

Have you had joong before? And what type of filling is your favourite?

Kale is the New Chocolate

I knew what Kale was before being popularized by the raw food movement. I wasn’t particularly eager to rush out and try it, though. What was all the rage? I just didn’t get it. People were going crazy, you’d think it was chocolate!

20140924_201734

A good base for a smoothie, right? Well, I knew what kale was because it is my sibling’s middle name. I think my parents wanted something close enough that when said aloud, it would sound like her Chinese name. Naturally, I looked it up. I’m certain my parents were unaware they named my sister after a leafy green. When I first told them, we all shared a good chuckle.

Kale is not part of the Chinese vegetable scene. And I think it was about fiveyears ago that I actually had it – at a restaurant in Vancouver. I quite liked it – the leaves were gently sautéed and then tossed with chickpeas and other vegetables – Kale Salad. When sautéed, kale is easier to chew. I do find that kale is a tougher cruciferous, which explains why some people are not able to properly digest.

When I started buying kale, later growing some in my own garden, I used it mainly to make my green smoothies. I kept thinking back to the salad I had and experimented making different variations with kale as the base. Young kale is better for salads, easier to chew on.

20150430_165241

At times, I would experiment using kale as an accompaniment to various dishes. I would lightly sauté with garlic, onions and parsley, with a dash of salt and pepper. I once served this alongside filet mignon, corn on the cob, and grilled yams. Yummy!!!

20150430_165513

Here, kale salad is served with baby back ribs, and baked yam (two varieties).

I have to say the absolute most favourite thing I like to do with kale is to put it in my dehydrator and make “chips”. I just rub the sauce all over the leaves with a lot of love, and place on sheets to let them “cook” overnight.

20140924_203845

“Cooking” in the dehydrator

20140924_202334-1

How do you serve kale?

Breakfast Bars

It’s not always easy to start your day with something nutritious.   As a rule, I do not like to buy power bars, granola bars, etc.  I prefer to make my own, and it really takes no time at all.  Make a big batch and keep them in the refrigerator.  I usually have a couple pre or post workout; great to pack on a hike; they are in the car for quick snacking; and in between meals, one bar is just the perfect portion.

Here’s a new breakast bar I slapped together.  Give it a whirl and tell me what you think!

20150525_203050

Dry Ingredients:
1 c large flake oats
1 c rolled oats
1/2 c toasted slivered almonds
1/2 c raw pumpkin seeds, toasted  OR  1/4 c black sesame and 1/4 c sesame seeds (pictured)
2 T flaxseed, whole for texture, or ground
2 c puffed cereal (I used rice)
2/3 c unsulphured dried apricots, chopped into small pieces
2/3 c raisins (I prefer Sultanas)  OR  cacao nibs
1 T cinnamon
Pinch salt, optional

Liquid Ingredients:
2/3 c raw almond butter
1/2 c raw honey
1 t vanilla extract

Toss dry ingredients into a large stainless steel bowl.

Combine almond butter, raw honey, and vanilla extract into a small pot and warm on medium heat, stirring frequently. When small bubbles form, the mixture is ready.

Remove from heat and immediately pour over the dry ingredients and quickly stir to moisten.  Press into moulds or press into a pan and place into refrigerator for about an hour.  Cut into bars.

I used my moulds for this and ended up making 60 bars.

Note:
I wasn’t kidding when I said stir to moisten quickly.  The puffed rice absorbed the liquid very quickly.  If you don’t move fast enough, the bars will not stick.

What is your favourite breakfast bar?