Sharing simple, healthy, and delicious recipes with a flexible approach, along with thoughts on personal growth and living a positive and balanced lifestyle.

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Tuesday, January 14, 2014

Trail Mix Bars (Two variations!)

So I'm back in New York for the start of another semester, which means there are a lot of new and exciting things happening outside of this blogging life, but I will do my best to keep the new recipes coming and stay on top of this growing project! For that reason, in the spirit of efficiency, I will keep this post short and get right to the only thing we really care about ;) The timing actually works out perfectly, because these recipes are for two energy bars that I had made over break, and now that I am back at school I will definitely need as much energy as I can get...especially to grab on the go.

I'm thinking I should rename this post Bars for Busy People.

Here are two similar variations of the recipe, one with added protein, and one that is protein-free and oat-free! I baked one batch in "rounds" in muffin tins and another as a slab which I then cut into squares after baking, but either works, it's up to you! You can also eat these raw, which trust me is hard to resist when you are making them :)

Trail Mix Rounds

Trail Mix Rounds

Ingredients
  • 1/2 cup almond flour
  • 1/4 cup flaxseed meal
  • 1/3 cup cranberries
  • 1/3 cup raisins
  • 1/4 cup chopped walnuts (or other nuts)
  • 1/4 cup cashew pieces
  • 2 tbsp coconut oil
  • 2 tbsp honey

      Muesli Trail Mix Bars

Muesli Trail Mix Protein Bars

Ingredients
  • 1/2 cup quick oats
  • 1/4 cup cashews (or peanuts)
  • 1/4 cup sunflower seeds
  • 1/4 cup raisins
  • 1/4 cup dried cranberries
  • 1/4 cup flaxseed meal
  • 1/4 cup almond meal
  • 1/4 cup protein powder
  • 2 tbsp apple sauce
  • 2 tbsp coconut flour
  • 2 tbsp honey

Directions
Preheat oven to 325 degrees. Add all ingredients to a bowl, and mix well (hands work best) making sure all ingredients are thoroughly combined. Form into either round "discs" and press into the bottom of cupcake tins to bake, or grease a baking sheet, and mold into a big bar to bake, and then cut after baking, Bake for about 25-30 minutes, let cool, and enjoy :) These keep pretty well even outside of the fridge.

What do you have on your plate that keeps you busy? Let's hear it! Comment and let me know :)


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