Fruit Honey And Coconut Energy Bars Food

FRUIT, HONEY AND COCONUT ENERGY BARS

Steps:

• Grease an 8x8 pan with a little butter.
• In a large bowl, mix together the peanut butter, honey and vanilla extract until well-combined.
• Add the sunflower seeds, dried fruit, sesame seeds and coconut and combine thoroughly with the peanut butter mixture.
• Gradually add the puffed brown rice cereal to this.
• This is where a child comes in handy-- this step is gooey and messy and best mixed with your hands- and kids love stuff like that.
• Firmly press the mixture into the prepared 8x8 pan; you'll need to wet your hands slightly, otherwise the mixture just sticks to them.
• Cover and refrigerate for a couple of hours, then cut and serve.
• They're very rich!

HEALTHY BREAKFAST ENERGY BARS

Steps:

• Mix oats, flour, coconut, nuts, chocolate chips or fruit together in a bowl.
• Heat honey and low fat margarine in a saucepan or in the microwave until spread is melted and mixture combines when stirred.
• Allow to cool slightly and whisk in egg.
• Pour liquid into dry ingredients and mix well.
• Line tray with baking paper and spread mixture out to about 2cm.
• Bake in 180 Degrees C oven for 25 minutes.
• Cut into 8-10 pieces whilst still warm, then transfer to airtight container to store.

CHEF JOHN'S CHOCOLATE ENERGY BARS

Steps:

• Place cashews, almonds, coconut, dates, cocoa, coconut oil, vanilla, cold coffee, cayenne and salt in the bowl of a food processor. Pulse on and off to start. Process about 1 minute; check to ensure mixture is sticky and moist enough to stick together. Add more coffee if needed. Continue to process until mixture becomes a chunky mass.
• Line a baking pan with plastic wrap. Scoop mixture into pan. Press down with a spatula until mixture is even. Place a layer of plastic wrap on the surface and smooth again with your hands.
• Refrigerate until cold and firm, 2 or 3 hours.
• Remove from the pan and unwrap. Cut into bars of your preferred size. Store in a zip top back in the refrigerator.

PEANUT ENERGY BARS

Steps:

• Coat a 9x13 inch baking pan with cooking spray.
• Combine peanuts, sunflower seeds (or other nuts), raisins (or other dried fruit), oats, rice cereal and wheat germ or flax seed meal (if using) in a large bowl.
• Combine peanut butter, brown sugar and honey in a large microwaveable bowl and microwave on high or boil on stove top until bubbling (1 to 2 minutes).
• Add vanilla and stir until blended.
• Pour the peanut butter mixture over the dry ingredients and stir until covered.
• Transfer mixture to the prepared pan. Press down firmly (It helps to coat your fingers with cooking spray). Let stand for about 1 hour to harden.
• Cut into bars.

CHEWY HONEY ALMOND ENERGY BARS

Steps:

• In a medium saucepan, melt honey and almond butter, mixing well until it is smooth and creamy. Do not boil. Remove from heat.
• Add the rest of the ingredients to the saucepan, mixing well to coat everything in honey/almond butter mixture.
• Empty mixture into a 9x9 pan lined with parchment paper.
• Place a sheet of parchment paper on top and press the mixture down into the pan, creating a smooth layer.
• When the mixture has cooled, place the pan in the fridge for an hour.
• Remove the top layer of parchment paper and cut into 12 bars.
• Wrap each bar individually and store in the fridge.

HOMEMADE GRANOLA BARS (HEALTH OR ENERGY BARS)

Steps:

• Preheat the oven to 325. Line a rimmed baking sheet with parchment paper or foil. Combine the oats, wheat germ, flax seeds, sesame seeds and almonds; spread out evenly on the rimmed baking sheet and toast for approximately 10 to 15 minutes until golden, stirring occasionally and watching carefully so as not to burn.
• In the meantime, in a large bowl combine salt, coconut, cinnamon and dried cranberries; set aside.
• In a large measuring cup place the vanilla, honey, butter and brown sugar. Microwave approximately 2 minutes. Mixture will foam and bubble. Stir to completely dissolve brown sugar.
• When oat mixture is done toasting, transfer to the same bowl with coconut mixture and stir to evenly combine. Add the honey mixture and stir to incorporate.
• Line a 9" x 13" baking pan with waxed paper. Spread the mixture, using the back of a wooden spoon, pressing to create a smooth, even surface. Place another piece of waxed paper over the top, pressing down to evenly compact the mixture. Compacting is important so the bars won't fall apart when cut. (Suggestion: place one pan of same size within the other and press to even out mixture.).
• Refrigerate and completely cool the mixture about 2 hours to assure a clean cut. Firmly press down with a large knife to cut into bars. Do not saw. Wrap bars in waxed paper and store in refrigerator or freezer.