5 December, 2018
Seeds and Nuts Loaded Energy Bars
Seeds and Nuts Loaded Energy Bars are homemade and a great as a snack especially when you go trekking.
I watched Girish’s every step and I am sure I was paranoid and normally Girish would have been irritated with me but he indulged me. Put up with all my mothering and dealt with my panic very carefully and most importantly with patience.
That is the time I carried these energy bars and we enjoyed them a lot. In fact, I redid them again sometime later but then I had no pumpkin seeds but still, the energy bars were delicious.
Baking is something I love and frankly, I am happiest when the cake rises well, when the yeast does its bit of magic or when the aroma of the essence permeates from the kitchen. Ahh! The best times on earth!!
I used to bake oats chikki in the past and think I was the epitome of baking but now I baked with nuts and they seem so much more healthy. Sure enough, I will catch a new fad and will change my bake.
Here are a few of my past bakes in the same lines as these Energy Bars.
- Granola ~ Vegetarian Old Age Diet
- Healthy Oats Chikki, Granola
- Sugar-Free Dates Dry Fruit Rolls
- Apple Cake with Fresh Apples and Walnuts
The reason I am talking about baking is because every year in December Srivalli has a Bake-a-ton where we post 3 times a week any baked item. This is the first time I am participating and since I have had absolutely no plans of joining in my bakes are all random. Any bake I am finding in my backup is being put up absolutely random and last minute. SO don’t be surprised if you find something that makes you wonder just what was that. Hope to replace the pictures later.
Seeds and Nuts Loaded Energy Bars
- Servings: 32 pieces
- Preparation Time: 20 minutes
- Cook Time: 60 minutes
- ½ cup whole almonds
- 1 cup almonds sliced
- ½ cup pecans coarsely chopped
- 1 cup walnuts coarsely chopped
- ½ cup sunflower seeds
- ½ cup sesame seeds
- ¼ cup flax seed ground
- 2 tbsp chia seeds
- 3 tbsp coconut oil
- 4 tbsps maple syrup
- 1 cup dried cherries
- 2 tbsps honey
- 2 tbsp coconut oil
- ½ tsp salt
- 1 tsp vanilla
- Preheat oven to 120°C/ 250°F.
- Grease an 8-inch square baking pan; line the pan with parchment paper extending over 2 edges of the pan. Set aside.
- Add the cherries, honey, 2 tablespoons coconut oil, salt and vanilla in the food processor.
- Run the processor until mixture is fairly smooth.
- In a kadhai/wok put the nuts roast till crunchy.
- Add the 3 tbsp of coconut oil and maple syrup. Mix well.
- In a big bowl combine toasted nut mixture and cherry mixture.
- Work in the cherry mixture in the nuts till well mixed and there are no large chunks left. (Since this is easy if the nuts don’t cool).
- Transfer mixture to prepared pan and, using a lightly oiled flat bowl or oiled fingers pat mixture firmly to an even layer.
- Place pan in the oven.
- Bake for 50-60 minutes or until bars are no longer sticky.
- Cool in pan, then remove (with parchment paper “handles”) to a cutting board and cut into the desired size.
- Store in an airtight container.
- These bars can also be frozen. Just thaw when serving.
- You can substitute the nuts.
- You can make thinner bars if you use a bigger tray or like me adjust the quantity in each tray. Poke a toothpick to get the height approximation.
Check out the other bloggers doing this Bake-a-thon
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