Why I’m pretty sure I’m an adult:
I floss every day. I’m pretty sure I’ve mentioned this before, but I’m super proud of it.
I almost managed to get all my documents for my taxes organized without any major mishaps this year. Almost. Cross your fingers for me next year.
I’m currently into wearing lipstick. (Within the lines of my lips, for those of you who know children who wear lipstick). It’s not glossy and you (that would be the figurative you) can kiss me without getting sparkles all over you. I think we all appreciate that.
I can handle people touching my toes now. This is a big deal for me. Just go with it.
I can walk in 4-inch heels (usually).
I know how to change a tire.
I opted to make granola bars, when I could have made cookies. If that doesn’t make me an adult, I don’t know what does.
Granola Bars (egg-free, dairy-free)
two cups unsweetened shredded coconut
one cup quick-cooking oats
one heaping cup almonds
one heaping cup cashews
one cup honey
half cup coconut oil, softened or melted
half cup dried cranberries
half cup dried raisins
dark chocolate to garnish (optional)
Preheat oven to 350 degrees Fahrenheit. Line a 9×13 pan with parchment paper and set aside.
Pulse the almonds and cashews in a food processor until there’s a mix of crumbs and different sized chunks. Generally the biggest should be about the size of a pea, but don’t fixate on one or two large pieces and grind all the nuts into a flour. Optional: throw in the raisins and dried cranberries for a few pulses as well.
In a large bowl, stir together all the ingredients (except the dark chocolate, although feel free to add chocolate chips in if you’re an addict like I am). Once everything’s mixed fairly well, scoop it all into the prepared pan and press down evenly.
Bake for about 25 minutes – look for a light browning around the edges (I think I under-baked mine slightly). Let cool completely before removing from pan and slicing.
Drizzle with melted dark chocolate, if desired.