I have been working from home for 8 years now. I know many folks who have been forced into a situation to do so now due to the lockdown, are finding it difficult. They struggle with the way things seem to flow. They are wondering how what they viewed as a work-life balance approach has ccompletely changed into what we call work-life integration. As days keep changing, they find it difficult at times orient themselves towards a life which does not seem to have ‘Monday blues’ or the ‘Friday vibes’. Well, that’s the truth for all those who thought work from home is a ‘benefit’. When it suddenly became a necessity, you discover the truth about all the times you might have passed a joke or made a judgement about a colleague who was working from home. It’s brutal because it has no boundaries of time. Or space. Or people.
Not everyone has the luxury of a separate space to make a home office in.
So remember work from home is a necessity for many of us – it was that way even before the pandemic hit the world.
And we have to work even harder on our self-care and nutrition to ensure that we can manage this delicate balance of work and home. Day after day. Year after year. My go-to snack recently has been this Baked Ragi Chocolate Hemp Bars. They have a beautiful mix of flavours and one is sufficient to keep you full for a long time. It makes for a delicious snack even for children with just the right amount of sweetness from raw unrefined sugar.
1 cup Ragi flour
1/4 cup Hemp Powder
2 tbsp unprocessed unsweetened cocoa powder
1/2 cup raw unrefined sugar
1/2 tbsp melon seeds
1/2 tbsp chia seeds
1 tbsp Almond Butter ( you can use any other nut butter like peanut or cashew too)
1/2 cup Almond Milk ( use only as much as is needed to bring the dough together)
- Mix the ragi flour and hemp powder together with a whisk.
- Add the sugar and keep whisking.
- Add both the seeds and mix well.
- Add the almond butter and rub it into the mix with your fingers.
- Slowly add the milk only as much as is needed to bring the dough together.
- Grease a rectangular or square baking pan and keep it ready.
- Use a spoon to place the mixture inside the pan and press it into the pan.
- Bake in a pre-heated oven for 15-20 minutes, at 170 degrees C ( this is the same temperature at which to preheat for 10 minutes)
- While it is still warm, use a sharp knife to cut into bars.
- Allow it to cool off and then take it out of the pan. Store in air tight container.
I am allergic to ragi. What can you substitute it with? Thanks
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You can replace with any gluten-free flour that you are fine with if you want to bake a gluten-free version.