MY 'KIND' OF BAR
Introduction
A makeover of a favorite nutrition bar!
Ingredients
2 tablespoons flaxseeds (or approximately 3 tablespoons ground)
1/2 cup maple syrup, agave, honey or a combination thereof
1 teaspoon salt
1 cup roasted whole almonds, coarsely chopped
1/2 cup chopped dried apricots
1 cup unsweetened shredded coconut
1/2 cup maple syrup, agave, honey or a combination thereof
1 teaspoon salt
1 cup roasted whole almonds, coarsely chopped
1/2 cup chopped dried apricots
1 cup unsweetened shredded coconut
Directions
My mom called me at the crack of dawn one morning, which means that either somebody has died or she sat on her cell phone on the way to work. “What is it?” I asked, bypassing any formalities. Her tone immediately put me at ease (and simultaneously annoyed me for the unnecessary heart palpitations I was experiencing), as she asked, “Do you think you could make over my favorite nutrition bar?” Only she didn’t say “favorite nutrition bar.” But I bet if you make these, you’ll know exactly what kind of bar she’s talking about. Or you can call me and ask. Just wait until after 9:00 a.m.
---
1. Preheat oven to 350 degrees.
2. Grind flaxseeds and combine in a small bowl with syrup, agave or honey and salt.
3. Coarsely chop almonds and apricots and add them to a large bowl along with coconut. Pour in flax mixture and toss until evenly coated.
4. Spread batter into an 8 x 8-inch pan that has been coated with cooking spray. Bake for approximately 25 minutes, until bars are slightly browned and edges are crisp. Let pan cool only slightly before cutting into bars. If they are too warm, they will not stay together (though you can press them back together), but if they are too cool, you’ll have to chisel them out.
Serving Size 12 bars
---
1. Preheat oven to 350 degrees.
2. Grind flaxseeds and combine in a small bowl with syrup, agave or honey and salt.
3. Coarsely chop almonds and apricots and add them to a large bowl along with coconut. Pour in flax mixture and toss until evenly coated.
4. Spread batter into an 8 x 8-inch pan that has been coated with cooking spray. Bake for approximately 25 minutes, until bars are slightly browned and edges are crisp. Let pan cool only slightly before cutting into bars. If they are too warm, they will not stay together (though you can press them back together), but if they are too cool, you’ll have to chisel them out.
Serving Size 12 bars
Number of Servings: 12
