An energy bar is the outdoor equivalent of throwing softwood on the fire. They are designed to provide quick energy when it is needed while camping or participating in other outdoor activities. They are easy to carry, last in heat and cold and easy to eat. The only downside is that commercial energy bars can be expensive and some leave a great deal to be desired in terms of taste. Some would even leave one to believe that the main ingredient is sawdust. The solution to these problems is to make you own. Below are a couple of recipes for doing just that.
This energy-packed recipe is so easy to make, and requires no baking! Whether you decide to wrap the bars in individual wrappings and take them on a hike or just keep them in the fridge for a post-workout boost, these bars are a delicious way to keep you going throughout your busy day.
I prefer to use a basic organic crispy rice cereal from the bulk section of my local health food store, but any crispy (not "puffed") rice cereal that is dairy-free will do.
Makes 16 to 20 bars
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
5 cups dairy-free crispy rice cereal (see Head Note)
¾ cup rolled oats
1/3 cup sesame seeds
1/3 cup sunflower seeds
1 1/3 cup finely chopped dates
¾ cups dark, dairy-free chocolate chips, divided into ½ cup and ¼ cup groups.
¼ t. salt
2/3 cups soymilk powder
¾ cup honey or agave nectar
1/3 cup light brown sugar
¾ cups tahini
1 t. vanilla extract
Preparation:
1. Lightly grease a 9” x 13” baking dish with dairy-free soy margarine or oil or you’re your baking dish with parchment paper. In a medium-sized mixing bowl, combine the crispy rice cereal, rolled oats, sesame seeds, sunflower seeds, dates, ¼ cup of the dairy-free chocolate chips and salt. Set aside.
2. Place the soymilk powder in a small heat-proof bowl and set aside.
3. In a small saucepan over medium heat, combine the honey, brown sugar, tahini, vanilla and the remaining chocolate chips. Stirring constantly, cook until the chocolate chips have just melted, the sugar is dissolved and the mixture is combined, about 1-2 minutes. (Alternatively, you can simply place a heatproof bowl in the microwave and microwave the mixture until just melted.) Gradually mix the tahini-chocolate mixture into the soymilk powder, stirring vigorously to avoid clumping.
4. Pour the tahini-chocolate mixture into the rice cereal mixture, mixing well until evenly distributed. Using your hands or a wooden spoon, press the mixture into the prepared dish. Cut the mixture into bars while still in the pan and still warm. Allow the bars to cool completely on a wire cooling rack before removing from the pan with a spatula. Serve at room temperature or cold. Bars will keep for 3 days in an airtight container in the refrigerator or at room temperature.
Ingredients:
4 ripe organic bananas
3 cups organic rolled oats, not quick
2 teaspoons aluminum free baking powder
1 teaspoon cinnamon or pumpkin pie spice
1/2 cup coconut flakes or shredded
1/2 cup dried cranberries
1/3 cup chopped nuts (optional)
Coconut oil
Preheat oven to 350 degrees F
Preparation:
Mash the bananas well in a mixer then add all other ingredients and blend well.
Place dough on a 12×16 inch jellyroll pan that’s been greased generously with coconut oil. Pat out the dough into a rectangle about 1/3" thick.
Bake at 350 degrees for approximately 18 ? 20 minutes. Cool on wire rack for 15 minutes before cutting the bars. Store in an air-tight container and refrigerate.
Note: Before or after baking you may brush or drizzle a generous amount of melted coconut oil on top of the bars for an extra energy boost.
If you are not into cooking and experimenting then try this. There is a website,
http://www.elementbars.com this allows you to design your own energy bar. Though more expensive it may be fun and will make great gifts for your outdoor friends.
Tags: camping recipe