Power Bars
Ingredients
3 eggs (or equivalent amount of EnerG Egg Replacer)
3/4 c. olive or coconut oil
1 tsp. vanilla
1/4 tsp. salt
1 1/2 c. molasses
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 c. unsweetened carob/chocolate
16 oz. nut butter (sunflower, almond, cashew, etc.)
Mix above ingredients well in a large bowl.
Add:
1/2 tsp. xanthan gum
1 3/4 c. rolled oats (or try quinoa flakes)
2 c. dry fruit (optional)
1 1/2 c. puffed or crisp rice
1/2 c. sunflower seeds (or almonds, cashews, etc.)
Line a 10.5 X 15 X 1″ pan with parchment paper. Press power bar mix firmly into pan, smooth top when finished. Bake at 325∞F (163∞C) for 15 minutes. Immediately invert pan on a parchment paper lined cooling rack. Let cool for 30 minutes. Cut into preferred size bars (1″X3″ = 22 bars).
Stored in tightly sealed container in fridge for up to 3 weeks or freeze for longer storage.
3 eggs (or equivalent amount of EnerG Egg Replacer)
3/4 c. olive or coconut oil
1 tsp. vanilla
1/4 tsp. salt
1 1/2 c. molasses
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 c. unsweetened carob/chocolate
16 oz. nut butter (sunflower, almond, cashew, etc.)
Mix above ingredients well in a large bowl.
Add:
1/2 tsp. xanthan gum
1 3/4 c. rolled oats (or try quinoa flakes)
2 c. dry fruit (optional)
1 1/2 c. puffed or crisp rice
1/2 c. sunflower seeds (or almonds, cashews, etc.)
Line a 10.5 X 15 X 1″ pan with parchment paper. Press power bar mix firmly into pan, smooth top when finished. Bake at 325∞F (163∞C) for 15 minutes. Immediately invert pan on a parchment paper lined cooling rack. Let cool for 30 minutes. Cut into preferred size bars (1″X3″ = 22 bars).
Stored in tightly sealed container in fridge for up to 3 weeks or freeze for longer storage.