Almond Cherry Energy Bar Recipes
ALMOND CHERRY ENERGY BAR
Make and share this Almond Cherry Energy Bar recipe from Food.com.
Provided by WI Cheesehead
Categories Breakfast
Time 20m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Lightly spray a 9x13-inch rimmed baking sheet with cooking spray and line with parchment paper, leaving excess paper on edges.
- Combine all ingredients in a large bowl and spread into pan, pressing firmly.
- Bake for 10 minutes.
- Pull on parchment paper to remove from pan and cut into 24 bars while still warm.
Nutrition Facts : Calories 259.6, Fat 16.1, SaturatedFat 1.9, Sodium 77.9, Carbohydrate 24.9, Fiber 3.3, Sugar 12.8, Protein 7
ALMOND CHERRY PEPITA BARS
This completely plant based fruit-and-nut snack has a light and chewy texture that comes from brown rice cereal and syrup. Dried cherries give it a burst of sweet-tart flavor that is balanced by flaky sea salt, almonds and pepitas. Wrap them individually for a satisfying snack that can be made ahead and taken on the go or packed in school lunches.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat an oven to 325 degrees F. Coat an 8-inch square glass baking dish with cooking spray. Line the bottom with a piece of parchment or waxed paper leaving a 4-inch overhang on two opposite sides and spray the paper with cooking spray.
- Put 1 cup of the rice cereal in a resealable plastic bag and crush to a fine powder with the back of the measuring cup. Combine the remaining 1 cup rice cereal, pepitas, almonds and cherries in a large bowl. Heat the rice syrup and almond butter in a small saucepan until warm and bubbling and remove from heat. Stir in the almond extract and salt, and pour into the nut mixture. Fold with a spatula until it is everything is moistened and well combined. Add the crushed rice cereal and continue to fold until evenly incorporated.
- Press the mixture very firmly and evenly into the prepared pan using the overhanging pieces of parchment to prevent sticking. Bake until beginning to brown, about 25 minutes. Cool 15 minutes on a wire rack, then press again to compact the mixture. Chill until firm but not completely set , about 45 minutes. Remove the block by the paper handles and invert onto a cutting board. Gently peel off the paper. Cut the block in half, then cut each half into 6 bars for 12 total. Refrigerate until fully set.
- Store the bars individually wrapped or layered between sheets of parchment or waxed paper in the refrigerator for up to 2 weeks. The bars will soften up and become chewy as they come to room temperature.
Nutrition Facts : Calories 270, Fat 14 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 230 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 7 grams, Sugar 14 grams
CHEWY HONEY ALMOND ENERGY BARS
These ingredients are what I normally have on hand, but feel free to substitute or add other nuts, seeds or dried fruit such as dried cranberries, cherries, shredded coconut, toasted oats, etc. These are packed with protein (and calories), and are great for athletes, or anyone who needs a hit of energy! The bars are soft and chewy, but the more ingredients you add, the firmer the bars will be.
Provided by Procrasti-baker
Categories Breakfast
Time 15m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 167.3, Fat 9.4, SaturatedFat 1, Sodium 50.1, Carbohydrate 20.9, Fiber 1.7, Sugar 16.9, Protein 3.1
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