Almondpowerbar Recipes

Steps:

• Place almonds, flax meal, shredded coconut, almond butter and salt in a food processor.
• Pulse briefly, about 10 seconds.
• In a small sauce pan, melt coconut oil over very low heat,.
• Remove coconut oil from stove, stir stevia, agave and vanilla into oil.
• Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste.
• Press mixture into an 8 x 8 glass baking dish.
• Chill in refrigerator for 1 hour, until mixture hardens.
• In a small saucepan, melt chocodrops over very low heat, stirring continuously.
• Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens.
• Remove from refrigerator, cut into bars and serve.

Steps:

• Line an 8-inch square baking dish with parchment paper, leaving a 2-inch overhang; coat with cooking spray. Bring the honey and granulated sugar to a simmer in a small saucepan over medium heat, stirring to dissolve. Remove from the heat and transfer to a large bowl. Stir in the cinnamon, cloves and nutmeg; let cool slightly, 10 minutes.
• Whisk the flour, baking powder and salt in a medium bowl. Quickly stir the beaten egg into the honey-sugar mixture with a rubber spatula, then add the almonds, orange peel, vanilla, lemon zest and 1 tablespoon liqueur. Stir in the flour mixture until combined (the dough will be stiff and dry). Scrape into the prepared pan. Lightly coat a piece of plastic wrap with cooking spray and use to press the dough into an even layer. Set aside 1 hour.
• Preheat the oven to 375 degrees F. Bake the bars until golden brown and a toothpick inserted into the center comes out with only a few crumbs, 25 to 30 minutes.
• Make the glaze: Whisk the confectioners' sugar, orange juice and remaining 1 tablespoon
• liqueur in a bowl until smooth. Brush the warm bars with some of the glaze; cover the remaining glaze and set aside. Let the bars cool 10 minutes in the pan, then remove to a cutting board. Cut into 1-by-2 1/2-inch bars and let cool completely on a rack.
• Drizzle the bars with the remaining glaze; top with candied orange peel.

Steps:

• Combine peanut butter, milk, honey, and vanilla in a saucepan over medium-low heat. Cook and stir until melted and smooth.
• Mix oats and almond flour in a bowl. Add wet ingredients and stir to combine.
• Pour mixture into a 9-inch square pan and press down to flatten. Refrigerate for at least 1 hour before cutting into 9 bars.

Steps:

• Preheat oven to 350°F.
• Beat together butter, flour, oil, first cup of sugar, baking powder, and first round of eggs until smooth and set aside.
• Beat together the almond paste, second cup of sugar, second round of eggs and almond flavoring until smooth.
• Combine both mixtures.
• Grease a 9x13" pan (Pam is fine), and evenly pour in mixture.
• Bake for 30 to 45 minutes until toothpick comes out clean.
• Enjoy!

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking dish. In a bowl, whisk together flour, cinnamon, salt, and baking powder.
• In a mixing bowl, cream butter and sugars on high speed until light and fluffy; beat in egg yolk. Reduce speed to low; gradually mix in flour mixture. Stir in almonds.
• In a small bowl, whisk jam to loosen. (Stirring the jam with a fork or a whisk will enable it to spread smoothly over the dough.) Gently press half of dough into bottom of prepared dish. With the back of a spoon, gently spread jam over dough, leaving a 1/4-inch border so the jam doesn't stick to the sides of the pan. Sprinkle remaining dough over top all the way to the edges; press gently to form top layer.
• Bake until top is golden, 25 to 30 minutes; cool completely in dish. Cut into bars with a serrated knife.