The Who Needs Clif Bars Bar Food

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THE " WHO NEEDS CLIF BARS?" BAR



The

After reading Barbara Kingsolver's "Animal, Vegetable, Miracle," I began thinking more about how far my food (and all its ingredients!) had traveled to get to me. I worked out this energy-bar-like recipe as a way to use up the home-grown pecans that my folks in Texas keep mailing me (I'm not complaining!). It has the added benefit of being made with few ingredients, which can be substituted for locally-grown things, or things which are currently in season. I use things native to my home state of California-- feel free to adjust and play with some of your own local flavors! Added bonus-- no flour or dairy!

Provided by Katherine the Great

Categories     Lunch/Snacks

Time 30m

Yield 10 bars

Number Of Ingredients 5

1 cup pecans
1 1/2 cups raisins (or other sticky dried fruit, apricots also work great)
1 egg
orange zest (lots!)
cinnamon

Steps:

  • Preheat the oven to 350°F
  • Grind the pecans into a flour-like powder using a food processor. Pour into a medium bowl and set aside.
  • Process the dried fruit in the same way, in the food processor-- make sure the pieces are good and small. This might take awhile. If using dried apricots instead, it might help to slice them in half before adding them to the food processor. When finished, add to the bowl with the pecan 'flour'. Add cinnamon and orange zest to taste.
  • Add the egg to the mix, and work it into the pecans and raisins with your hands. You want the mixture to be drier than cookie dough usually is-- just barely holding together. The stickiness of the dried fruit will help the mixture stay in clumps.
  • Spray a cookie sheet with non-stick spray, or use butter. Shape your bars out of the mixture-- I usually aim for bars which are about 2 x 4 inches x 3/8-inch thick.
  • Bake for about 15 minutes, though watch the edges of the bars-- they can get toasty. When the center of each bar is somewhat firm to the touch, remove from the oven and place on a rack to cool.

Nutrition Facts : Calories 147.7, Fat 8.4, SaturatedFat 0.8, Cholesterol 21.1, Sodium 9.4, Carbohydrate 18.8, Fiber 1.9, Sugar 13.3, Protein 2.3

HOMEMADE CHOCOLATE CHIP CLIF BARS



Homemade Chocolate Chip Clif Bars image

A healthy allergy-friendly snack for kids and adults of all ages that won't break the budget. They're easy to customize based on your preferences or what you've got on hand. Store in the refrigerator for up to 2 weeks (if they last that long)!

Provided by The Real Food Dietitians

Categories     Snacks

Time 30m

Number Of Ingredients 8

1 1/4 cups sunflower seed butter (200 g)
1/2 cup honey (150 g)
1 teaspoon pure vanilla extract
Pinch of salt
3 1/4 cups crisp rice cereal* (85 g)
3/4 cup unsweetened shredded coconut (40 g)
2/3 cup raw or dry roasted unsalted sunflower seeds (60 g)
1/3 cup mini chocolate chips** (65 g)

Steps:

  • In a medium saucepan over low heat, combine the sunflower seed butter, honey, vanilla, and salt and stir constantly until melted together.
  • Remove from heat and in a large mixing bowl combine the cereal and sunflower butter mixture, stir until well combined.
  • Place bowl in the refrigerator and allow the cereal mixture to cool for about 10-15 minutes. This is important to prevent the chocolate chips from melting when added.
  • When the cereal mixture is cooled, fold the coconut, sunflower seeds, and chocolate chips into the cereal mixture. With clean hands is easiest.
  • Line a 9×13-inch baking pan or dish with parchment paper. Transfer the mixture to the pan and using your hands, firmly press the dough into the pan, spreading out evenly. For a thicker bar use an 11×7-inch or 9×9-inch pan or dish.
  • Place in the freezer and freeze for at least 30 minutes before cutting into bars.
  • Bars will keep up to two weeks in a covered container in the fridge (or freeze for longer storage).

Nutrition Facts : ServingSize 1 bar, Calories 188 calories, Sugar 8 g, Sodium 68 mg, Fat 11 g, SaturatedFat 3 g, Carbohydrate 18 g, Fiber 4 g, Protein 6 g, Cholesterol 0 mg

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