Sunday, January 31, 2010

Almond-Honey Power Bar

Running didn't happen today... instead I did some Laundry, had family over for lunch, went to see Avatar with Hubby and made some Almond-Honey Bars. Did anyone else think that Avatar was an adult version of Pocahontas?
I was going to run after the movies, but my body had other plans ... I have a headache that just doesn't seem to want to go away. 

So for today I leave you with these amazing bars. They are very easy to make and great to have around when you need to grab something as you run out the door in the morning. I like to have one in my purse at all times just in case I get the munchies.

Almond-Honey Power Bar
Recipe adapted from Eating Well
1 cup of old-fashioned rolled organic oats 
1/4 cup of slivered almonds 
1/4 cup of pumpkin seeds
1 tablespoon flaxseeds, preferably golden 
1 tablespoon of Chia Seeds 
1 cup Kashi's 7 Whole Grain Puffs
1/3 cup of dried cranberries 
1/3 cup of chopped dried apricots
1/3 cup of golden raisins
1/4 cup of creamy almond butter
1/4 cup of turbinado sugar (or you could use light brown sugar)
1/4 cup of honey
1/2 teaspoon of vanilla extract 
1/8 teaspoon of salt 

  1. Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.
  2. Spread oats, almonds, pumpkin seeds, flaxseeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, cranberries, apricots and raisins, chia seeds; toss to combine.
  3. Combine almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.
  4. Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary). Refrigerate until firm, about 30 minutes; cut into 8 bars.
Store in an airtight container at room temperature or in the refrigerator for up to a week.

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