Dickson gave me a cookbook as a part of my birthday present this year. Titled Food 2.0: Secrets from the Chef Who Fed Google, Charlie Ayers shares his secrets of harnessing fresh ingredients for healthy, delicious “brain food”.
I tried my first recipe from the book today: Coconut-Oatmeal Bars with Chocolate Chips, meant by Ayers to be a breakfast option on the run. As usual, poor planning on my part meant I rushed the melting/cooling process of the butter to room temperature, and actually ended up warming and cooling the butter several times because I left it so long it solidified again. I’m sure this was the main reason why the mixture ended up with a foamy substance on top as it baked in the oven, but it didn’t seem to affect the final product too much.
I was a little too eager to slice into it, and should have waited longer, as the crumbly triangles attested. Taste-wise, the coconut and oatmeal were the strongest flavours, and though the bar itself appears to be healthy with the addition of the latter ingredient, I’d be more likely to snack on this than have it for breakfast. It’s definitely something I’ll make again though!
Coconut-Oatmeal Bars with Chocolate Chips
Only Here for the Food 