Blueberry Almond Energy Bars Recipes

Steps:

• Preheat oven to 325 degrees. Grease 9x9x2-inch baking pan; set aside. In small saucepan, melt butter over low heat. Remove from heat. Add 1 cup of the white baking pieces (do not stir). Set aside.
• In medium bowl, combine eggs and sugar. Add butter mixture to egg mixture; stir just until combined. Stir in almond extract.
• Stir together flour and salt. Add flour mixture to egg mixture; stir just until combined. Spread half of the batter in prepared pan. Bake for 15 to 20 minutes or until edges are lightly browned. Remove from oven.
• Meanwhile, in small saucepan, cook and stir blueberry jam over low heat until melted. Spread melted jam evenly over baked layer. Stir remaining white baking chips into remaining butter. Drop batter in small mounds on top of jam layer. Sprinkle with almonds.
• Bake about 35 minutes or until toothpick inserted near center comes out clean and top is lightly browned. Cool in pan on wire rack. Cut into bars.

Steps:

• Preheat an oven to 275 degrees F (135 degrees C). Lightly grease a 9-inch square baking dish.
• Grind the almonds, sesame seeds, sunflower seeds, and oats in a food processor until they resemble a coarse meal. Stir the ground mixture in a bowl with the cranberries, blueberries, maple syrup, and cinnamon until evenly combined. Moisten your hands with water and press the mixture into the prepared pan.
• Bake in the preheated oven until toasted, about 1 hour until toasted. Cool completely in the baking dish. Cut into 16 bars. Store in an airtight container at room temperature up to 1 week.

Steps:

• Preheat the oven to 375°F and grease an 8-inch square pan.
• In a large bowl, beat the egg white, butter, brown sugar, and almond extract with a spoon until creamy.
• Beat in the flour, baking powder and baking soda.
• Stir in the granola.
• Press about 2/3 of the dough into the bottom of the prepared pan.
• In a medium bowl, mix the blueberries and sugar; spoon over dough to within ½ inch of the edges.
• Crumble the remaining 1/3 of dough on top of the fruit.
• Bake at 375°F for 25-30 minutes or until golden brown and set. (High altitude - bake for 30-35 minutes.)
• Cool completely, about 30 minutes, then cut into 16 bars.

Steps:

• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Spread the almonds on one half of the baking sheet and the walnuts on the other half.
• Toast for 10-15 minutes, or until lightly browned and fragrant. Let cool 20 minutes before roughly chopping.
• In a food processor or blender, combine the dates, salt, and water, and process until well-combined.
• Transfer the date mixture to a large bowl and add the brown rice cereal, oats, blueberries, cinnamon, and salt. Stir until well-combined. Add the chopped nuts and fold to combine.
• Transfer the mixture to a parchment-lined baking sheet and spread flat with a spatula.
• Cover with plastic wrap and chill in the fridge for 30-45 minutes to set.
• In a large bowl, combine the chocolate and coconut oil, and microwave for 1½ minutes, stirring every 30 seconds, until melted and smooth
• Pour ⅔ of the melted chocolate over the bars and spread evenly. Cover with plastic wrap and freeze for 10 minutes, or until the chocolate is set.
• Invert the bars onto a cutting board and remove the parchment paper. Drizzle the remaining chocolate over the top. Return to the freezer for 10 minutes, until the chocolate is set.
• Cut into 16 bars. Wrap individually in parchment paper and store in the fridge or freezer until ready to eat.
• Enjoy!