Life is a crazy. Right now, I’m hanging on for dear life, white-knuckles and all. My boyfriend became suddenly and critically ill. I’m his caretaker.
When you’re on the edge, you better be strong. The phrase I’m hearing repeatedly is you need to take of yourself, you need energy. Yes, I do need lots of energy and strength all contained in solid nutrition. The nut and seed energy bars I made during the recent snowstorm are a good place to begin.
Truth be told, this recipe is adapted from the upcoming cookbook 100% Real: 100 Insanely Good Recipes for Clean Food Made Fresh by Top Chef alum Sam Talbot. The recipes are delicious, free of any additives, preservatives and artifcial sweeteners. When I do publicity on cookbook projects, I make sure to try some of the recipes. These bars are a winner! They’re packed with flavor and texture. They’re a bit chewy and crunchy, and you just might find yourself breaking off pieces throughout the day for little nibbles. These are now an essential element in my bag and on the long road ahead.
Go To Energy Bars with Nuts, Seeds and Dried Fruit
- 2 cups 7 ounces Quinoa flakes
- 1 cup sliced unblanched Almonds
- ½ cup roasted salted Sunflower Seeds
- ½ cup 2 ounces Wheat Germ
- 2 Tablespoons Chia Seeds
- 2 Tablespoon Protein Powder
- ¼ cup Goji Berries
- ½ cup Raisins
- ½ cup dried fruit cherries, cranberries, etc.
- 2 ounces 1/4 cup unsalted butter, plus additional for the pan
- ½ cup plus 2 Tablespoons Coconut Sugar
- ½ cup plus 2 Tablespoons Agave Syrup
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon Kosher Salt
- Preheat your oven to 350*. Combine the following ingredients on a rimmed baking sheet – Quinoa Flakes and Almonds – and toast until golden and fragrant, about 10 minutes. Transfer the mixture to a large bowl and stir in the Sunflower Seeds, Wheat Germ, Chia Seeds, Protein Powder, Goji Berries, Raisins and Dried Fruit. Using the same rimmed baking sheet, line it with parchment paper and lightly butter the paper.
- In medium saucepan, combine 2 ounces butter with Agave Syrup and Coconut Sugar. Cook over medium heat until the sugar is just dissolved, about 2 minutes. Add the vanilla and salt. Pour the sugar mixture into bowl with the dried ingredients, and stir until well combined. Scrape the mixture onto the parchment lined baking sheet and form into a 6 X 12 rectangle, pressing gently to make compact. You can use a bench scraper or straight-edge tool to make the sides even.
- Bake at the center of the oven for 10 minutes, until lightly browned. Let cool slight, and then refrigerate until firm
Adapted from 100% Real by Sam Talbot