Wednesday, February 12, 2014


Just for fun .. a valentine energy bar!

Plain or spread melted chocolate on the tops .. or bottoms.

I love nuts and seeds and craisins .. 
the addition of puffed cereal is the needed tenderness paired with the crunch.

Most of the mix was packed into a baking pan but since it is
February and the week of Valentine, I turned some into heart shapes,
with the help of heart-shaped baking molds.

I happened to have a cookie cutter in the exact size of the foil shape.
I placed the foil inside the metal form and was able to pack it
solidly to form the perfect heart shape.

Delicious and nutritious!


1 cup sliced almonds
1 cup rolled oats
1/3 cup pumpkin seeds
1 tablespoon sesame seeds
2 cups puffed rice cereal
(I used Kashi 7 Whole Grain Honey Puffs)
½ cup dried cranberries (craisins)
1 tbsp. chai seeds

Spread almonds, oats, pumpkin seeds and sesame seeds on parchment-lined baking sheet.
Bake at 350 degrees until lightly toasted, about 8 minutes.
Transfer mixture into a large bowl, lightly greased with butter.
Stir in cereal, dried cranberries and chai seeds.

2/3 cup dark brown sugar or muscovado
½ cup honey
¼ cup coconut oil
2 tsp. vanilla

In a small saucepan, bring sugar, honey and oil to a boil over medium heat.
Simmer until sugar is dissolved until a light brown caramel, about 5 minutes.
Remove heat and stir in vanilla.
Drizzle the caramel over the seeds and oat mixture, stirring until evenly coated.
Pack into an 8-inch square pan lined with parchment paper.
Cover with another sheet of parchment and press down evenly.
Let stand until firm, 2 to 3 hours.
Cut into bars and enjoy!
  To store, wrap in waxed paper or plastic wrap and place
in air-tight container.  

No comments:

Post a Comment