It’s winter now in the southern hemisphere. The days are short, the darkness is long, and ok, I get that our friends in the far north are probably having a chuckle because actually, we still get daylight for a solid 10 hours a day and when they hit winter, they get oh about two. But I digress. Winter is a really tough time for me. Not in the least because I’m always always freezing, but because all I want to get in my face is SWEET STUFF.

When most normal people are cold, they go for soups and ‘hearty’ meals. Me, not so much. For some bizarre reason I reach for ice cream (no seasonal discrimination against ice cream) and anything that vaguely satiates this crazy sweet tooth of mine. Most winters, I gain weight. I don’t fight it, it’s the natural course of my seasonal journey and you know what? Life’s too short to worry about that.

BUT, this winter I think I’m actually going to be OK. Not ‘I’m-going-to-eat-less-sweets’ OK, but ‘I’m-going-to-eat-MORE-sweets-and-not-get-fat’ the better type of OK. Why? Because The Big Man’s World. Yeah, that guy again. My whole entire previous post was about his eyes, so I’m not going to be totally creepy and go there again (but really, his eyes), but his recipes are seriously, honestly, amazing.

Healthy dessert recipes, allergy-friendly options, super easy and frankly, more delicious than the refined sugary fat-filled regular stuff.

So here’s his recipe for what he calls peanut butter corn flake crunch bars. They’re actually like honey joys, but protein packed from the nut butter, and refined sugar free. My recipe below, his original one here.

ps. while I blog, in the freezer setting are his (paleo, vegan) coconut crack bars! Omgerrrdd can’t wait to try!

Healthy crunchy nut cornflake bars
4 cups cornflakes (I used Freedom Foods cornflakes)
1 cup nut butter (I used Macro almond butter)
1 cup pure maple syrup
  1. Line a 8 x 8 inch tray with baking or non-stick paper.
  2. Add the cornflakes to a large mixing bowl and set aside.
  3. In another bowl, melt the nut butter and maple syrup together. Pour over the cornflakes and mix well.
  4. Pour the mixture into the lined tray and press firmly. Fridge or freeze until firm and then remove to cut into bars.
  5. Best served straight from the fridge, but I actually kept mine in the freezer as I found it held its form better that way, and aredelicious straight from the freezer!
Makes 12-16 bars, depending on how greedy you are.

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