Thursday, August 5, 2010

Chewy Wonder Bars... Homemade Power Bars

These bars are a wonderful and filling snack. Eating just one piece can keep me going a long time between meals. They are naturally gluten, dairy, egg and soy free. I have made them with both almond and cashew butter and love them equally. The seeds and nuts provide lots of protein and as well as a good source of fat. All of these ingredients can be found at your local health food store or Whole Foods Market. I purchased the nuts, seeds and quinoa from the bulk bins. I used red Quinoa in this recipe which adds more color to the bars and I think has a slightly stronger flavor than the white quinoa when toasted.

The recipe orginally comes from a cookbook by Blossoming Lotus. I have tried to find the book online but I think the cover has changed since my copy. The original recipe was also raw where this version is baked.

Makes 1 sheet pan

3 cups raw cashew butter or almond butter (1½ jars)
1 cup brown rice syrup
1 cup maple syrup
½ tsp ground cinnamon
½ tsp ground cardamom
1 cup quinoa, toasted, red or white
1 cup sunflower seeds, toasted
1½ cups pumpkin seeds, toasted
1 cup pecans, toasted and then chopped
½ cup hemp seeds

Heat oven to 330 degrees. Oil a regular cookie sheet or jelly roll pan with a little olive or coconut oil. Can also spray pan with aerosol oil. If you have parchment paper, then line greased pan with parchment. The sheet pan should have sides to it. Do not use the flat cookie sheets.

Mix all wet ingredients in a large bowl. Add cinnamon and cardamom and mix well.

In a separate smaller bowl mix all of the dry ingredients.
Add dry ingredients to wet and mix well.

Place bar mixture into prepared pan and smooth with hand or a spatula.

The mix will be sticky. It helps to rub some oil onto your hand or spatula and then smooth out the batter. If you have any disposable rubber gloves around, those work even better!

Place pan into preheated oven and bake for 12 minutes. Rotate pan and bake for another 8 minutes. Batter will turn a dark golden brown and may bubble slightly. Remove from oven and let cool. Cut into squares and enjoy!

Store cut bars in a ziploc bag in the fridge. They will last a long time this way and taste really good cold.

Toasting Seeds and Nuts:
*To toast the seeds and nuts before making this recipe place each ingredient on a separate cookie sheet. Bake in the oven at 350 degrees for 8 minutes or until the seed starts to turn golden brown. Let cool.

Toasting Quinoa
* First place the quinoa in a fine strainer and rinse under cold water. Drain and place on a cookie sheet. Bake at 350 degrees for 8-10 minutes. Quinoa should be crunchy when eaten. Put a couple grains in your mouth and chew, if it doesn’t crunch a little, leave in the oven for 3 to 4 more minutes.


Sarah said...

AWESOME!!! a great balance between chewy, soft, sweet and salty! they looked great and tasted even better! I would totally reccomend this recipie to anyone looking for a tasty and quick cookie! :0)

Gabby said...

These are AMAZING. I made them for a camp. I've never, ever made such yummy recipe. Thanks for the share!

Simply...Gluten-free said...

These sound like just the thing for an afternoon pick me up!

Best Hamburger Recipe said...

awesome! looks like so delicious! I wanna take it testy! :)

Billy said...

Omg I always wanted to make this. Thank you so much for sharing I'm going to try now.