I wanted this post to be all about these apricot oatmeal bars, but my world was rocked on Sunday in a way I was totally not ready for.
My dog Halley, the puppy I’d grown up with since I was little, passed away on Sunday afternoon after 13 amazing years of life. If you’ve ever lost a pet, then I’m sure you can relate with how I’m feeling. Emotional. Heartbroken. Lost. Unsure. Empty. There aren’t even words to explain the gaping hole in my heart.
It’s like this huge part of my life that was just ripped away from me without a moment’s notice and I’m left here trying to navigate this new world without her by my side. Losing a best friend is never easy.
Dogs are just different. They love so effortlessly. So completely. A love that is totally unwavering. They will stand by your side with no question. Comfort you when you’re at your lowest. And help pick you back up with just a wag of their tail and a kiss on your face. There’s nothing like the love you share with an animal. It’s pure and true and real.
Halley was incredible, in every sense of the word. She was smart, funny, playful and full of life. She was a best friend, a loyal companion and a precious member of our family. She will forever hold a special place in my heart, one that can never be filled. Part of her will always be with me.
As I look back on the wonderful 13 years we had together, there’s only one word that sticks out that describes her: joy. Pure joy. She was happy. She made us happy. We smiled more because of her. Laughed more because of her. She brought us closer together as a family, and comforted us through the hard times. She was special. She is special. And I miss her more than words can describe.
May you rest in peace my little love. I know you’re in a happy place, watching over and still protecting us. I will love you forever.
And this recipe is dedicate to her. Not for any reason in particular, just that it was the recipe I made on Sunday and I felt needed to be shared with Halley’s story.
- 1 cup gluten-free oats
- ½ cup almond flour
- ¼ cup buckwheat flour
- ¼ cup quinoa flour
- ¼ teaspoon fine sea salt
- ¼ cup honey
- ¼ cup coconut oil
- 1 cup apricot preserves
- Preheat the oven to 350 degrees F. Grease a 9" baking pan and set aside.
- In a large mixing bowl, whisk together the dry ingredients. Mix in the honey and coconut oil and crumble with your hands until it resembles a coarse, sandy texture.
- Reserve ¾ cup of the dough for the topping. Transfer the remaining dough into the greased baking pan and press it evenly into the pan.
- Spread the apricot reserves evenly over the layer of dough, leaving a little at the edges so it's easier to remove from the pan. Sprinkle with the reserve oat topping.
- Bake in the center of the oven for 30 - 35 minutes until the oats are golden brown. Cool completely before cutting into squares and serving.