Sunday, January 10, 2010

Energy Bars

Here's a little known fact about me- I studied nutrition* in college. There, I said it, my secret is out- I actually know how to eat "right." And at the beginning of every year, my inner nutritionist urges me to try and eat more moderately, mindfully and healthfully. Which is a tall order b/c my outer hedonist insists on fun, full-flavored eats.

Thus, my perpetual task (read: struggle) is to balance out satisfaction with smarts. These energy bars from Ellie Krieger really help do the trick. I subbed alot per my personal tastes & health considerations, but you'll notice I listed her original ingredients below if you would like to try that first. I try not to have to spend an exorbitant amount and stay within the resources of my local Kroger. I would also like to mention that this mixture just barely fit in my 7 cup food processor.

These are great for that 3pm lull where you need a pick me up. According to Ellie's nutritional count, these should make 24 bars out of a 13x9 pan and contain 133 calories per bar. Mine are prob. around 150 cal's a piece according to my math. (which is always questionable ;) ).

They keep for 3 days in an airtight container or 3 mo's frozen (wrapped individually).

* NOTE- I am not a licensed nutritionist and will never be dispensing that sort of advice on this site! ;)

Energy Bars
adapted from an Ellie Krieger recipe

Cooking Spray
1 c. quick-cooking rolled oats
1/2 c. shelled, unsalted raw sunflower seeds (I used toasted soy nuts)
1/2 c. toasted wheat germ (I used toasted flax seed)
1/4 c. whole-wheat flour
1/2 c. dried apricots
1/2 c. raisins (I used dried cherries)
1/2 c. pitted dried dates (I used dried mission figs)
1/2 c. raw almonds (I used mixed nuts that I had on hand)
1/2 c. nonfat dry milk
1/2 tspn ground cinnamon
1/3 c. pure maple syrup
2 large eggs

Preheat oven to 350, coat a 9x13" pan w/cooking spray, set aside.

Place all ingredients except maple syrup and eggs, in a food processor and pulse until everything is finely chopped. Add syrup & eggs and pulse until mixture resembles a coarse paste.

Transfer to baking dish and spread evenly to cover bottom. Bake until lightly browned, about 20 minutes. Allow to cool for 15 minutes then cut into 24 bars.


elly said...

I love these SO much. I make them all the time with whatever nuts/dried fruits we have around and will sometimes add spices to make them a little different, too. So versatile.

Beverly aka beestamper said...

Those look SO yummy B! My outer hedonist would be thinking.. hmmm, they will go bad in 3 days... better eat them ALL before then, don't want to waste anything - LOL!