Homemade Energy Bars
Featuring DHC Quinoa Bowl and
Núñez de Prado Extra Virgin Olive Oil
INGREDIENTS (YIELDS 24 BARS)
1/2 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup oats
1/2 cup crispy rice cereal
(brown rice, if possible)
1/2 cup quinoa from DHC Quinoa Bowl
1/4 cup almonds, chopped
1/4 cup unsweetened grated coconut
2 tablespoons brown sesame seeds
2 tablespoons sunflower seeds
1 tablespoon ground flax seeds
1/3 cup Núñez de Prado Extra Virgin Olive Oil
1/4 cup honey
1/4 cup water or apple juice
1 teaspoon vanilla
1/3 cup golden raisins
1/4 cup dried cranberries
1/4 cup crystallized ginger
Preheat oven to 375 degrees. Using parchment paper, line a 9" × 12" baking pan with sides.
In a large bowl, whisk together the flour, baking powder, salt and cinnamon. Add the oats, crispy rice cereal, quinoa, almonds, coconut, sesame seeds, sunflower seeds and flax seeds. Stir. In a 2-cup measuring cup, mix together the olive oil, honey, water (or apple juice), vanilla extract and eggs. Whisk to combine. Put the raisins in a blender or food processor. Start the machine and slowly pour in the egg mixture. Process until raisins are finely chopped in the liquid. Stir the liquid mixture into the dry ingredients. Mix well and set aside for 10 minutes while the dry ingredients absorb the liquid.
Roughly chop the cranberries and ginger. Mix into the batter and spread evenly in the prepared pan. Bake for 20 to 25 minutes until browned and cooked through.
Let cool. Remove from pan and cut into 24
1 1/2" × 3" bars.