Our society loves options, and I admit, I do too. When I’m home in Maine for the summer, I love that I have 4 local ice cream parlors within a 3 mile radius from my house, have a variety of beaches to choose from, and have what seems to be an endless amount of options for day hikes available. I love to mix and match my exercise activities-maybe I’ll run, go for a long walk, swim, bike, or attempt to do yoga. I may switch from reading a book to a magazine to a newspaper in the same day. And, along with everything else, I like options with my food as well. This fruit and nut granola bar recipe, gives you full freedom with whatever dried fruits, nuts, seeds, or sweeteners you so choose. You don’t even have to keep them in bar form if you don’t want to. I often crumble them up into yogurt as granola. The point is, you have options with these bars; embrace them!
I was first introduced to ployes several years ago at a ukulele breakfast at Local Sprouts Cafe in Portland, Maine. While a ukulele breakfast doesn’t exactly evoke thoughts of Maine, the ployes originated in Maine and is essentially our version of a buckwheat pancake.
While driving up for a weekend ski at Sunday River three years ago, I decided that I wanted to become a dentist. I loved that I would be able to apply my engineering background in materials science, sculpt and work with my hands, and join the health care profession as the rest of my family had. What we had the next morning was arguably my family’s favorite Sunday River morning treat: oatmeal pancakes. These pancakes are hearty enough to fuel you through a morning ski or any other activity you have planned. I promise that these pancakes have never failed to please, but make sure to soak the oats the night before in real buttermilk-dried will not work.