These bars have a more traditional flavor than the others, yet the same health benefits as a nutrient-dense raw bar. Be aware that since this is made from whole foods, moisture levels can vary from crop to crop. If the mixture is too moist to form into a brick, add a bit more of one of the dry ingredients. If too...
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  • Yield

    Twelve 50-gram bars
  • Equipment

    None
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Recipe Directions

1. In a food processor, process all ingredients until desired texture is reached.

2. If you prefer a uniformly smooth bar, process longer. If you would rather a bar with more crunch and texture, blend for less time. Generally, if I’m making them specifically to be eaten during physical activity, such as long training rides, I’ll blend the mixture until it is smooth, as this will reduce the amount of chewing required.

3. Remove mixture from processor and put on a clean surface. There are two ways to shape the bars: You could roll it into several balls or shape into bars.

Providence's Thoughts

By providence

These bars have a more traditional flavor than the others, yet the same health benefits as a nutrient-dense raw bar.

Be aware that since this is made from whole foods, moisture levels can vary from crop to crop.

If the mixture is too moist to form into a brick, add a bit more of one of the dry ingredients. If too moist, add a bit a water until mixture will form into a somewhat solid brick.

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Comments

Top voted

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I'm almost certain that recipe is just as awesome as the one for the Banana Bread Energy Bars, which I'm munchin' out on right now (Don't "pop" the amaranth. Soak it or just throw it in dry.). Brendan's a genius!

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1 vote
+
Vote up!
-
Vote down!

I'm almost certain that recipe is just as awesome as the one for the Banana Bread Energy Bars, which I'm munchin' out on right now (Don't "pop" the amaranth. Soak it or just throw it in dry.). Brendan's a genius!

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