It’s been a long time since my last post—nine weeks! Maybe you thought I fell of the edge of the earth, but no, I was in Spain for most of the time and then getting back to normal life. Yes, it was a great trip! We stayed in Carlos’s home town of León, in the Northwest of Spain, where he takes a number of students each year for a summer abroad program.
León is a town of some 140,000 people. It’s a beautiful town know for it’s gothic Cathedral, also called the House of Light because of the large stained glass windows that illuminate the interior of the structure. León is also recognized and included in the Memory of the World program by UNESCO as being the birthplace of modern democracy, when in 1188 the city hosted the first European parliament.
In March 2014, two Spanish historians claimed to have identified the true Holy Grail, (remember Monty Python and Indiana Jones?); it sits in the Basilica of San Isidoro, in León. I’d seen the cup several times before, it’s known as the goblet of Doña Urraca, and until now it sat in a case in the museum’s antique library. This summer, it has it’s own special room with low lights and the cup is well protected in a large glass case.
Many people also visit León because it is a city along the Saint James trail to the city of Santiago where many pilgrims travel each year for religious reasons, or just for a good time getting out in nature.
Some of the highlights of my trip this summer were visiting Barcelona and touring Casa Batlló by architect Antoni Gaudí; spending an afternoon at the beach; visiting Carlos’s uncle and seeing his field of spelt; a day trip to Salamanca to visit some friends (if you ever go to Spain you must visit Salamanca to see one of the most beautiful town squares in the world!); an overnight trip in the company of friends to a small village nestled in the mountains of León—enjoying the company and eating lots of paella! And that reminds me of food…
This week the members of TheRecipeRedux group are posting snack bars. I’m not too crazy for the typical snack bars with oatmeal and puffed rice. I think an apple or a banana make a tastier and healthier snack, but yeah, sometimes it’s nice to have something a little out of the ordinary so I came up with gluten free Brazil nut bars that are flourless and are made with cocoa powder. Both the nuts and the cocoa are loaded with magnesium, and I’ll be talking about that in upcoming posts. Believe me, it’s good for you!
These flourless gluten free Brazil nut bars with cocoa are a great source of magnesium!
- 1 cup Brazil nuts
- 3 eggs
- 5 tablespoons cocoa powder
- 1/2 teaspoon gluten free baking powder
- 1/3 teaspoon salt
- 1/2 banana
- 1/3 cup organic brown rice syrup
- 1/4 cup olive oil
- 4 packets stevia
- 1 teaspoon vanilla
- Plain yogurt (optional topping)
- Pre-heat the oven to 375°
- Ground the Brazil nuts in a food processor until it resembles sand.
- Place the nuts in a mixing bowl and stir the cocoa powder, stevia, salt, and the baking powder.
- In a separate bowl, mash the banana well and add the eggs, olive oil, brown rice syrup, and
- Lightly oil a 7X9 inch pan, or an 8X8 inch pan with olive oil.
- Pour the mixture into the pan and bake 25-30 minute, or until and inserted toothpick comes out clean.