It's almost the weekend! Happy Friday, B-fitters!
Here's a great Energy Bar that is sure to put a power-punch into your Saturday and Sunday and get you revved up to GO GO GO! Take a hike, get out there and enjoy this summer to the fullest! Grab a friend and see the countryside on your bikes, or feel oh so zen with a rooftop yoga session. Whatever you do this weekend, get out there and breathe!Energy Bars
Cooking spray
1 cup quick-cooking rolled oats
1/2 cup shelled unsalted raw sunflower seeds
1/2 cup toasted wheat germ
1/4 cup whole-grain pastry flour or whole wheat flour
1/2 cup dried apricots
1/2 cup raw almonds
1/2 cup raisins
1/2 cup pitted dried dates
1/2 cup nonfat dry milk
1/2 teaspoon ground cinnamon
1/3 cup pure maple syrup
2 large eggs
Preheat the oven to 350°F. Coat a 9 x 13-inch baking pan with cooking spray.
Place all the ingredients, except the maple syrup and eggs, in a food processor and pulse until everything is finely chopped. Add the syrup and eggs and pulse until the mixture is well combined. It will resemble a coarse paste.
Transfer to the baking pan and spread evenly to cover the bottom. Bake until lightly browned, about 20 minutes. Allow to cool for 15 minutes, then cut into 20 bars. Store in an airtight container at room temperature for about 3 days or wrap individually and freeze for up to 3 months.
Makes 20 bars, each about 3 x 1 1/2 inches
Serving size: 1 bar
Per Serving:
Calories 133; Total fat 5g (Sat fat 0.6g, Mono fat 1.8g, Poly fat 2g); Protein 5g; Carb 20g; Fiber 2.5g; Cholesterol 21mg; Sodium 19mg
1 cup quick-cooking rolled oats
1/2 cup shelled unsalted raw sunflower seeds
1/2 cup toasted wheat germ
1/4 cup whole-grain pastry flour or whole wheat flour
1/2 cup dried apricots
1/2 cup raw almonds
1/2 cup raisins
1/2 cup pitted dried dates
1/2 cup nonfat dry milk
1/2 teaspoon ground cinnamon
1/3 cup pure maple syrup
2 large eggs
Preheat the oven to 350°F. Coat a 9 x 13-inch baking pan with cooking spray.
Place all the ingredients, except the maple syrup and eggs, in a food processor and pulse until everything is finely chopped. Add the syrup and eggs and pulse until the mixture is well combined. It will resemble a coarse paste.
Transfer to the baking pan and spread evenly to cover the bottom. Bake until lightly browned, about 20 minutes. Allow to cool for 15 minutes, then cut into 20 bars. Store in an airtight container at room temperature for about 3 days or wrap individually and freeze for up to 3 months.
Makes 20 bars, each about 3 x 1 1/2 inches
Serving size: 1 bar
Per Serving:
Calories 133; Total fat 5g (Sat fat 0.6g, Mono fat 1.8g, Poly fat 2g); Protein 5g; Carb 20g; Fiber 2.5g; Cholesterol 21mg; Sodium 19mg
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