December 18, 2014

Apricot Energy Bars

How often do you get goodie-bags filled with junk? Yes I know, it is an over debated topic as to whether distributing goodie-bags is a good idea or not. My son does not get much of them nowadays because he is older, but have got a fair share of it in the past, though I have to admit that many parents have been conscious to give my son books rather than candies and other junk.

A few weeks back we were pleasantly surprised to get a goodie-bag at a birthday party hosted by a close friend which was not filled with junk, instead it was filled with real 'goodies'. It had an assortment of healthy organic snacks. My son was pleasantly surprised and loved it, and so did we. This post is inspired from one of those goodies, an Apricot-nut energy bar. I made it right in time when my husband was getting ready for his next travel and  was looking for good snacks for the long haul flight (as we have stopped eating food from flights).

My usual energy bars are nutty and my son always wanted me to make more fruity versions of those. So this is an attempt to satisfy that request as well. These are made with apricots, dates and activated nuts/seeds. Activated nuts/seeds are basically nuts soaked, drained and dried. Soaking time varies for different nuts (read more on the benefits of soaking here).

  • Apricots - 1 1/2 cups
  • Dates/raisins - 1/2 cup
  • Activated nuts/seeds - 1 1/2 cups
  • Cashews (slightly roasted) or dried shredded coconut - 1/2 cup
  • Himalayan salt - a pinch
  • Powder nuts using a dry blender or food processor. Transfer to a bowl.
  • Chop roasted cashews (if using) roughly into fine bites. If using coconut, you don't need to roast.
  • Chop apricots and dates(or raisins) and add to a high speed blender or food processor, and process to get them mashed almost close to a paste.
  • Transfer to the bowl and mix everything well and form a 'dough'.
  • Preheat oven to the lowest temperature (mine is at 170 deg F).
  • Roll the dough into a 1/4 inch thick sheet. Cut out 1x4 inch rectangle bars. Repeat till the whole dough is used up. 
  • Arrange the bars on a baking sheet and bake for 30 minutes. 
  • Let them cool down. Wrap them or just store in an air tight container.
  • Makes 16 bars. Pack'em and Enjoy'em !

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