APRICOT SESAME ENERGY BARS
The sweetness of dried apricots pairs perfectly with the richness of sesame and hemp seeds in this nut-free, no-bake bar that makes a great breakfast or snack. With 8 grams of dietary fiber and 10 grams of protein per serving, it will satisfy a craving any time of day.
Provided by Food Network Kitchen
Categories side-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Line an 8-inch square baking dish with aluminum foil leaving a 6-inch overhang on 2 opposite sides.
- Pulse the apricots in the bowl of a food processor until fine and crumbly. Add the wheat germ and hemp seeds and pulse until the mixture sticks together. Add the tahini and pulse until combined. Sprinkle in the sesame seeds and pulse just until evenly dispersed.
- Transfer the mixture to the prepared baking pan. Using the foil overhang flaps, press the mixture firmly and evenly into the baking pan. Chill until set, about 2 hours. Lift the mixture out of the pan by the aluminum foil and invert onto a cutting board. Carefully peel off the aluminum foil and slice in half vertically and then into fourths horizontally making eight equal pieces. Wrap the bars individually in parchment paper and store for up to 2 weeks in the refrigerator.
Nutrition Facts : Calories 300, Fat 14 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 40 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 10 grams, Sugar 21 grams
"DANCE THE NIGHT AWAY" ENERGY BARS
Provided by Damaris Phillips
Time 1h35m
Yield 8 bars
Number Of Ingredients 8
Steps:
- Reconstitute any of the fruit that is not moist and tender by placing it in a bowl and covering it with warm water. Depending on how dry it is, this could take up to 15 minutes. Drain off the excess water and pat dry with a paper towel.
- Put the almonds in a food processor and process until small pieces form but before it becomes a paste. Pulse as needed. Add the fruit, salt and flaxseeds, if using. Process to combine. The mixture should pull away from the sides. If it doesn¿t, add 1 tablespoon water and process until it does, adding another tablespoon of water if needed. Shape the fruit mixture into a log. Put the sesame seeds in a bowl, if using, and roll the log in the seeds to coat the outside.
- Line a 9-by-5-inch loaf pan with plastic wrap. Lightly spray it with cooking spray. Lightly spray a second piece of plastic wrap. (You will use it to help press the mixture flat without getting your hands sticky.) Put the fruit mixture in the prepared pan, top with the second piece of sprayed plastic wrap and press down to flatten and spread evenly in the pan. Refrigerate, covered with plastic wrap, until firm, about 1 hour.
- Lift the mixture from the pan using the plastic wrap. Place on a cutting board and cut into 8 even pieces. Wrap each bar in plastic wrap, parchment or waxed paper. The bars will keep for 2 to 3 days at room temperature, 2 weeks in the refrigerator and 2 months in the freezer.
Nutrition Facts : Calories 217, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 45 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 5 grams, Sugar 21 grams
APRICOT OAT BARS
Provided by Giada De Laurentiis
Time 1h47m
Yield 24 bars
Number Of Ingredients 13
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
- Filling: In a small bowl, mix together the jam and the apricots. Set aside.
- Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
- Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.
Nutrition Facts : Calories 232 calorie, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 28 milligrams, Sodium 112 milligrams, Carbohydrate 31 grams, Fiber 1 grams, Protein 3 grams, Sugar 16 grams
APRICOT & SEED PROTEIN BAR
Snack on this oaty bar to stave off hunger pangs. It contains dried fruit, chia, sunflower and sesame seeds, coconut and hemp powder
Provided by Sara Buenfeld
Categories Snack
Time 11m
Yield Cuts into 14 slices
Number Of Ingredients 8
Steps:
- Purée apricots in a food processor with 150ml boiling water and the oats, then scrape the mixture into a bowl. Toast coconut, sunflower seeds and sesame seeds in a non-stick pan over a low heat, then stir into the apricots with the cranberries, hemp powder and chia seeds to make a thick paste.
- Roll into a long log on a sheet of cling film. Wrap tightly, chill, then slice thinly to serve. Will keep in the fridge for 2 weeks.
Nutrition Facts : Calories 78 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein
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