The Sequel…

Maybe this is just a continuation of the last post…maybe I’m starting to freak out a little because my work season is drawing closer and my days of carefree skiing and puttering around my kitchen are coming to an abrupt end.   I shiver a little bit when I think about it.

Such is life.  Someone needs to pay the bills…and the cats sure aren’t going to do it.

Regardless, I have been digging out great energy bar recipes and trying them, looking for the best one…knowing that there is fast coming a time when my life is going to be less about real food and nourishing meals, and more about finding quick snacks to fuel myself with.

We’ve all been there.

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So this week’s recipe made quite a splash, mainly because it is in keeping with the “dump everything together and pour in a pan and freeze” motif that I am enjoying lately.  There’s some minor melting of nut butter…other than that, I don’t think this gets much simpler.  Mix it all together and press it into a pan covered with parchment paper…you don’t even really need to wash the dish afterwards if you don’t want to.  How awesome is that?

The result is another great granola bar that, once cut into pieces, can be put into snack size baggies and stored in the fridge or freezer for quick access.

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A few notes: I actually didn’t use the rice crisp cereal, because I didn’t have any on hand; I still think these came out fine! Also, I substituted maple syrup for the brown rice syrup, and flax seeds for the hemp seeds.

I’m sold.  I think you will be, too.

Classic Glo Bar

Ingredients

1 1/2 c. gluten-free rolled oats
1 1/4 c. rice crisp cereal
1/4 c. hemp seeds
1/4 c. sunflower seeds
1/4 c. unsweetened shredded coconut
2 T. sesame seeds
2 T. chia seeds
1/2 t. ground cinnamon
1/4 t. fine-grain seas salt
1/2 c. + 1 T. brown rice syrup
1/4 c. roasted peanut butter or almond butter
1 t. pure vanilla extract
1/4 c. mini non-dairy chocolate chips (Enjoy Life brand)

Directions

1. Line a 9″ square pan with two pieces of parchment paper (one going each way).
2. In a large bowl, combine the oats, crisp cereal, hemp seeds, sunflower seeds, coconut, sesame and chia seeds, cinnamon and salt and mix.
3. In a small sauceoan, melt the syrup and nut butter together until well combined. Cook over medium-high until mixture begins to buble and soften, then remove form heat and stir in the vanilla.
4. Pour the nut butter mixture over the oat mixture (be sure to scrape all the remnants out of the pan). Stir well until all the oats and cereal are coated with the wet mixture. If you are using chocolate chips, let the mix cool slightly before you fold them in. This will keep them from melting.
5. Pour the mixture into the prepared pan, spreading it out evenly. Using a pastry roller (or just folding the parchment paper over and pressing firmly with your fingers), compress the mix firmly. This helps the bars hold together better.
6. Plaace the pan in the freezer for 10-15 minutes, until firm.
7. Lift the square out of the pan with the paper, and slice into bars. Wrap in plastic, foil, or baggies and store in the fridge for up to 2 weeks. You can also store them in the freezer for up to a month.

*Recipe courtesy of Angela Liddon

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