Sunday, September 2, 2012

'Boogie Bars', Peanut Butter Parfait, & Native Foods Cafe

This recipe post is inspired by a visit to Native Foods Cafe, LA. 'The Boyfriend' and I go there a lot, too much probably really, but the food is just too darn yummy! Everything on the menu is vegan too, & labeled when gluten free, which makes ordering a lot simpler.

We are big dessert people, and have even been known to have dessert for dinner on more than one occasion. Practically every time we go, (after his burger AND chili cheese fries... man that boy can eat) he always orders a 'Boogie Bar' or 'Peanut Butter Parfait', which is basically crumbled boogie bars (a banana-y bread-y type cake) layered with creamy peanut butter filling and chocolate chips. Take a look... don't they both look amazing?


He loves them! I think they look super yummy too, and I always have an urge to nibble on them for a quick taste. But, unfortunately the gluten in the boogie bars means that celiacs need to keep away. Luckily, Native Foods Cafe serve their desserts in little to-go- containers, so we always get me some vegan ice cream on the way home, and eat dessert back at the apartment.

So, after months of admiring them, I decided to get myself in the kitchen and make myself some gluten free celiac friendly versions! Here goes...    (Thank you to the Native Foods Restaurant Cookbook for giving me an idea of the sorts of ingredients I should be including, I wanted to get it as close tasting to the real thing as I could).

For the Boogie Bar:
  • 1 cup G/f flour mix or I've used a 1/2 cup buckwheat flour & 1/2 cup brown rice flour (either works, it's just personal preference).
  • 1/2 cup gluten free oats
  • 1/2 tablespoon gluten free baking powder
  • 1/4 teaspoon salt
  • 1/3 cup shredded coconut flakes
  • 1/2 cup almonds
  • 1/2 cup vegan chocolate chips
  • 1 cup maple syrup
  • 3oz silken tofu
  • 1 ripe banana
  • 1/4 cup canola oil
  • 1/2 tablespoon gluten free vanilla extract

  1. Pre-heat the oven to 375 degrees, and line a loaf pan with baking parchment paper.
  2. In a food processor, blend together the maple syrup, tofu, banana, oil & vanilla until smooth, set aside.
  3. In a large mixing bowl, combine the flour, oats, baking powder, salt, almonds, coconut, and chocolate chips, until evenly mixed through.
  4. Pour the pureed ingredients, into the flour mix and stir together to form a batter.
  5. Transfer the boogie bar batter into the lined loaf pan. Bake for 35-40 mins, until lovely, yummy, and golden. (turn it round half way through to make sure it cooks evenly).
  6. Let it cool, and then cut into bars. Serve. YUM! :)
For an optional topping to serve, spoon 1 tablespoon almond or peanut butter blended with 1/4 teaspoon cocoa powder on top of the bar,  and then sprinkle with 1/2 tablespoon broken up almonds. (The topping is per bar... not the whole cake. It's best making the frosting right before you eat the boogie bar, the cake can be wrapped and stored)
If you want to turn your Boogie Bars into the Peanut Butter Parfaits.....
(to make 2 parfaits)
  • 2 boogie bars
  • 1/2 box firm silken tofu
  • 1/3 cup peanut butter
  • 1 tablespoon agave nectar or maple syrup
  • 1/4 teaspoon gluten free vanilla extract
  • 2 tablespoons vegan chocolate chips
  1. Blend all the ingredients, apart from the chocolate chips, together in a food processor, until smooth & creamy. Place in the refrigerator for about 1 hour.
  2. Break up the boogie bars, and crumble about 2/3 of them into the bottom of 2 dishes. Sprinkle on a few chocolate chips.
  3. Divide the mousse mixture between the two dishes.
  4. Sprinkle the rest of the choc chips and boogie bar crumbles on top of the peanut butter mousse, and return the dishes to the refrigerator to chill until serving.

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