Apricot Sesame Energy Bars Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

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.

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.

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.

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.