Miss Dot's Energy Bars
Miss Dot's Energy Bars
Yield: 12-15 servings
Prep: 40 min
Cook: 20 min
Ready: 60 min
Ingredients
1/2 cup slivered almonds or chopped whole almonds
1/2 cup chopped walnuts
1/4 cup unsweetened shredded coconut
1/2 cup chocolate chips (at least 72% cacao)
1/4 cup pumpkin seeds
1/2 cup chopped dates
1/2 cup dried blueberries or cranberries (or a mixture of both)
1/4 cup almond or cashew butter
2 tbsp chia seeds
1 tsp cinnamon
1/4 cup coconut oil
1/4 cup flax
1 cup quinoa crisps (recipe below)
1 tbsp agave syrup
1/2 cup vanilla protein powder
2 large eggs
1/2 teaspoon sea salt
1/4 cup unsweetened coconut to sprinkle on top or cashew butter to spread.
Crispy Quinoa
1/4 cup white or red quinoa
Coconut oil, for frying
Salt
In a medium saucepan of salted boiling water, cook the quinoa until just tender, about 12 minutes. Drain well in a fine sieve and spread on a rimmed baking sheet. Let stand, tossing occasionally, until cooled and dry, about 30 minutes. Set a fine sieve over a heatproof bowl. In a medium skillet, heat 1/4 inch of oil until shimmering. Add the quinoa and fry over moderate heat, stirring, until the sizzling subsides and the quinoa is crisp, about 2 minutes. Drain the quinoa in the sieve and transfer to paper towels. Season with salt and store in an airtight container for up to 3 days.
Instructions
Mix all dry ingredients in large mixing bowl. Once mixed incorporate eggs, oil, agave, and cashew butter. Line a baking dish with parchment paper and evenly spread out the mixture in the bowl. Bake @ 325 for 15 -18 mins. Remove from the oven and mash down the top with a fork or spatula. Let cool completely before cutting. Store in the refrigerator for up to a week.
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