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| Photo: w.lynne |
PALEO ENERGY BARS
Paleo compliant
1 1/2 cups raw almonds
1 1/2 cups raw cashews
3/4 cups pepitas (green pumpkin kernels)
3/4 cups sunflower seeds
3/4 cup unsweetened coconut flakes
3 Tbs. sesame, chia or flax seeds
3/4 teaspoon sea salt (optional)
3/4 cup pitted dates, soaked in hot water to soften (30 minutes)
1/3 cup water (from dates)
1/3 cup pure maple syrup
3 egg whites
* Preheat oven to 300 degrees F.
* Line a large baking sheet with parchment paper.
* Spread nuts and seeds on baking sheet. Bake 10 minutes. Stir then bake 10 minutes.
* Transfer nuts and seeds to a food processor (or Ninja blender) and pulse a few times until coarsely chopped. Tip: Divide and chop nut mixture in 2 or 3 batches rather than all at one time.
* Pour chopped nuts and seeds into a large mixing bowl; set aside.
* Add dates, water, maple syrup and egg whites to the food processor (or Ninja). Pulse until pureed.
* Add date mixture to nuts and seeds. Stir with a large wooden spoon until well incorporated.
* Spread mixture over 1/2 of the prepared baking sheet. Press firmly into a 1/2-inch thick, even layer, using (nitrile or latex) gloved hands.
* Bake for 20 minutes.
* Remove pan from the oven. While the bars are still hot, cut into 3 rows of 5 bars; total 15 bars.
* Separate bars across the entire baking sheet, allowing space between each bar.
* Bake 10-15 minutes longer until golden brown. Watch bars carefully as they tend to brown quickly.
* Remove bars from the oven. Allow to cool 1 hour.
* Store bars in layers, separated by parchment paper. Room temperature; 1 week. Refrigerator; 2 weeks.
Recipe & Photograph: w.lynne
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