Adapted from the Domestic Geek
2 Ripped Bananas
1/2 All Natural Peanut Butter
1/4 Cup Honey
2 Cups Cooked Quinoa
1 Cup Rolled Oats
1/2 Cup Finely Chopped Strawberries
1/4 Cup Chocolate Chips
1/2 Cup Barley
4 Carrots Chopped
3 Stalks of Celery thinly sliced
1/3 Cup Wine
2 Tsp Soy Sauce
8 Cups Vegetable Stalk
1 Cup Mushrooms
3 Medium Potatoes Diced
Juice of 2 Lemons
1.Bring Barley and 2 cups of water to a boil. Reduce heat at let simmer for 25 min.
2.Heal oil in a large pot over medium heat. Add Carrots, Celery, Mushrooms and potatoes and let cook for 5 min.
3.Add wine and Soy sauce. Saute, stirring occasionally until the liquid evaporates.
4.Add water, vegetable stalk barley and parsley. Bring to a boil. Reduce heat to medium-low And let simmer for 30 min.
5.Remove from heat. Add lemon juice and season with salt and pepper.
Ingredients: Crust and Topping:
1/2 Cup Butter
1 Cup Flour
3/4 Cup Rolled Oats
1/4 Cup Brown Sugar
Ingredients: Blueberry Filling:
2 Cups Frozen Blueberries
1/3 Cup Brown Sugar
2 Tablespoons Lemon Juice
2 Teaspoons Cornstarch
1. Preheat oven to 350 degrees farenhieght. Spay or line a 8-inch pan.
2.In a large bowl melt the butter. Add flour, Oats, Sugar and mix well until combined. Scoop out 1 cup of the mixture to save for later.
3. Spread the remainder of the mixture on the bottom of your pan until the mixture is flat and even.
4. In a bowl mix all the ingreidents for the blueberry filling together and spread over the crust.
5.Evenly Sprinkle the saved mixture over the blueberries.
6. Bake for 1 hour. Let cool for 30 minutes before cutting.