I love and lament August.
I love how the most dramatic flowers in my gardens are in bloom and how the sun has a brighter feel and that hot days never feel as sleepy as they do in July.
I love how the farmers’ markets are laden with produce. The blackberries are ripening along the dirt road to our cottage and edible mushrooms have appeared in our woods.
It’s birthday month in our family.
But the air carries with it a hint of fall.
Dusk comes earlier.
There are just three more weekends until school begins.
(I’m trying not to count.)
After all, as Lenny Kravits says, “It ain’t over ‘til it’s over.”
We really are still in the thick of summer.
If it’s still too hot to bake in your kitchen try this dark chocolate almond bar recipe. These one-pan wonders are quick to mix up, they bake in 20 minutes, are moist and wholesome.
Jeanette’s dark chocolate almond bar recipe
Makes 24 squares (or 12 generous bars)
- 1 1/2 cups almond meal (ground almonds)
- 2 Tbsp. pumpkin seeds
- 2 Tbsp. sunflower seeds
- 1/4 cup ground flax seeds
- 6 Tbsp. desiccated coconut
- 1/2 cup melted coconut oil or butter
- 1/4 cup Grandma Fancy Molasses
- 2 eggs
- 1 1/2 tsp. vanilla
- 1/2 cup dark chocolate or chocolate chips
- ¼ cup dried cranberries or cherries
- In a medium bowl combine the almond meal, ground flax, pumpkin and sunflower seeds.
- In another bowl combine the oil or butter, molasses, eggs and vanilla.
- Add wet mixture to dry and mix well.
- Stir in the dried fruit and chocolate chips.
- Press into a 9×9 pan that has been greased or lined with parchment paper.
- Bake at 350 F for 20 minutes.
- Cool before cutting.
Chocolate chip options:
- Instead of adding the chocolate chips to the batter, as soon as the bars come out of the oven, top with ½ cup chocolate chips. When the chocolate melts spread it evenly over the top.
Recipe adapted from Delightful Taste Buds
Does anyone else have a push-me-pull-me relationship with August?
You might also like our crispy almond butter bars: