So, you might have noticed the change in the blog. I decided it was time for a new look! It's spring, and my blog needed a little spring. My favorite time of year is actually summer. I'm getting so excited for some sun, swimming and outdoor time! Especially hiking and biking and all those things that are so hard to pack gluten/dairy free snacks for...until now!
This recipe is my first attempt (but there will be more) at a gluten and dairy free energy bar. It tastes incredible! But...it didn't really work out as a bar. It ended up being more like a really great "granola." That's okay. I've been eating it with a spoon right out of the container. I tried it on some soy yogurt, and added extra to help the taste of the yogurt...definitely not as good as the real stuff. At least the "granola" was good! I imagine it would be great on some ice cream/substitute. I took a small baggie-full to work, and scarfed it down way too quickly.
Part of the reason I think mine didn't hold form was the preparation method I changed. The original recipe calls for some almond butter. I had none. So I used a little Earth Balance w/ some ground almonds. Yeah, it tasted GREAT...but I don't think it was a very accurate substitution. When I was able to get to the store, I grabbed some peanut butter. I melted some, and mixed it into the finished "granola," hoping I could rectify my mistake. No luck. So, I will try again once I'm out of my first batch. I really liked the flavor of it without the peanut butter. It was very interesting. I might make two batches next time, to see if the almond butter adds a different flavor than the peanut butter.
Anyway, enough from me. Here's the recipe already!
Melissa's Mile High Energy Bars (w/ my variations)
1/2 cup chopped walnuts/pecans
3/4 cup chopped almonds
1 cup quinoa (or, if you can handle them, GF oats)
3/4 cup finely shredded coconut
1/4 cup slightly ground flax seeds
1 cup Erewhon Organic GF Crispy Brown Rice Cereal (I used the twice rice version)
1 cup Erewhon Corn Flakes
1/3 cup raisins
2-3 tbsp Enjoy Life chocolate chips
1/4 cup honey or agave (I used honey since it's thicker, and I was lacking PB, but next time I'll try agave)
1/4 cup pure maple syrup
1/4 cup almond/peanut butter
1 tsp vanilla
1 tsp cinnamon
1/2 tsp salt
Preheat oven to 325 degrees F. Grease a 9x13 baking dish with oil. Spread nuts, quinoa, coconut, and flax seeds out on a cookie sheet (I covered mine with foil for easy cleanup). Bake in the heated oven for 3-4 minutes, checking occasionally, that things don't get too dark. Take the pan out, stir everything up, and bake for 3 minutes more. Supposedly everything is to be a golden toasted color, but I didn't notice any change.
Remove from oven and cool. In a large bowl, mix with cereals, raisins and chocolate. Set aside.
In a medium saucepan, combine honey, syrup, nut butter, vanilla, cinnamon and salt. Bring to an easy boil over med-low heat. Stir constantly for 3-4 minutes, until the sauce thickens a bit. You don't want it to be too thick to work with though.
Pour over cereal mixture, and stir well to coat.
Spread cereal into prepared 9x13 pan, and (I used the piece of foil that I had baked the nuts on) press the mixture into the pan. Cover, and cool in the fridge. Cut into bars. Store in the fridge.
I promise to post my second attempt at this recipe soon! Stay tuned :)
Original recipe here.