Nowhere near a Wordless Wednesday
I have 4 sons… the oldest is doing serious yardwork 10 hours per week, the next in line is pretraining for the cross-country season, the 3rd one is a picky eater, and the youngest doesn’t like meat (unless it is salmon, cheeseburgers, or hot dogs).
We keep a big bag of whey protein powder on the kitchen counter (SuperDad has a small power-packed glass of it before catching the morning train) but I try to limit them to only 1 or 2 servings a day of that stuff. And while they now drink milk to the tune of 6+ gallons per week, in the boys’ early years, we dealt with milk allergies. Back then, I was trying to get enough calories and protein into their little bodies. My husband recalled a protein bar that his mom had and asked me to get the recipe. When we next visited, I asked my MIL about “brick.” She was puzzled for a minute and then realized I was talking about her Peanut Butter Chews recipe. It had milk in it, but I was already experienced in substituting ground almonds for dry powdered milk in some recipes, and this recipe worked wonderfully with that switcharoo.
raw almonds + VitaMix dry mixer = ground almonds (a.k.a., almond meal)
I made a big batch of Brick to take with us on our NY trip last August. Part of it I set aside for camping snacks and breakfast, but I knew how much Gary loves his peanut butter — and also that he doesn’t consume dairy products — so I packaged some brick up just for him and hid it in the cooler. He loved it and asked if I’d share the recipe.
Gary, I haven’t forgotten! Here is the long-delayed recipe for Brick:
- 1 and 1/4 cup Powdered Sugar
- 200 grams Ground Almonds (the original recipe called for 2 cups of dry powdered milk–I adapted it for my family when EB was a little guy)
- about 3/4 cup of Wheat Germ (this was not in the original recipe, but we love our wheat germ)
- 1 cup light Corn Syrup (you can use honey, but it will turn out really super sweet)
- 1 cup peanut butter
- 1 cup raisins (optional–I have kids who don’t like raisins)
Mix it up thoroughly and press into an 8-inch pan (or appropriate sized Tupperware-type container)
Cover and store in the refrigerator. Cut into bars to serve.
This is messy and gooey and sweet. And we pretend it is good for you, too!