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Posts Tagged ‘homemade energy bars’

We often go on day hikes at this time of year and I like to make a variety of  trail bars just to mix things up a bit. For the most part I make my own bars but I really like this recipe for Crunchy Fruit ‘n Peanut Butter Bars. The recipe was given to me by a friend with Celiac disease and I believe it originally comes from Nature’s Path. I love their products and this no-bake recipe is a keeper.

crunchy fruit ‘n peanut butter bars

makes 16 bars

3 cups Nature’s Path Mesa Sunrise, crushed
2 cups Nature’s Path Fruit Juice Cornflakes, crushed
1/2 cup dried apricots, cut into 1/4” pieces
1/2 cup sunflower seeds
1/2 cup coconut
1/4 cup chocolate chips
3/4 cup honey
1 1/2 cups crunchy peanut butter
1 tsp vanilla

Mix all ingredients together.  Press into 9 x 9 pan and chill for 2 hours.

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As anyone who has read my book knows, I love quinoa (pronounced keen-wa). A while ago I was checking out the availability of the grain at Bob’s Red Mill (the online store) and I noticed some recipes including one for a power bar that I thought would be a great addition to one’s trail food. Here is the recipe from the Bob’s Red Mill website. There are lots of great recipes on the site so you should go check it out.

whole grain power bars from Bob’s Red Mill

makes 15 bars

2 cups oats, rolled, quick cooking
1/2 cup quinoa organic grain
1/4 cup flaxseed meal
3/4 cup soy protein powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup walnuts-baker’s pieces
1/2 cup sunflower seeds (raw shelled)
1/2 cup cranberries
1/2 cup coconut, shredded
1/2 cup evaporated cane juice
1/2 cup whole wheat pastry flour
1/4 cup oil
2 teaspoons vanilla
1 cup water

Cook dry quinoa according to directions. While this is cooking, combine oats, flax, protein powder, baking soda, evaporated cane juice, flour, walnuts, seeds, cranberries, coconut and sea salt in a large bowl.

Once quinoa is cooked, add to the pan the oil, vanilla and water. Add wet ingredients into dry ingredients and mix together.

Spread mixture into greased 9 x 13-inch pan, pressing down with hands to fit into pan. Dough may seem slightly dry, but this is okay. Bake for 20 minutes at 350ºF. Allow to cool and cut into pieces.

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