Energy bars can be a great way of bridging the gap from one meal to the next, especially if you are exercising or have a hectic lifestyle. Unfortunately, the shop-bought ones tend to be packed with sugar or other harmful artificial sweeteners. They can also be extremely expensive, leading to the temptation to opt for a bar of chocolate instead. Luckily it is quick, easy and cheap to make a large batch of your own, which can be stored in the fridge and used up over time.
Makes 16 bars
Ingredients
olive oil, for greasing
75g almonds
100g mixed seeds
250g rolled oats
8 Medjool dates
100g dried apricots
20ml maple syrup
150ml water
2 tbsp coconut oil, melted
4 tbsp smooth almond butter
Method
Preheat the oven to 180°C. Grease and line a 20cm x 20cm square baking tin.
Chop the almonds, then scatter over a baking sheet with the mixed seeds and oats, and roast for 20 mins, turning occasionally.
Meanwhile, de-stone and roughly chop the dates and apricots.
Place the maple syrup, almond butter, dates, coconut oil and 150ml of water in a small saucepan over a low heat. Gently heat for 10 mins, mashing the dates with the back of your spoon, until you have a sticky sauce.
Tip the oats, seeds, almonds and apricots into a large bowl and pour over the sauce mixture. Coat everything in the sticky sauce.
Pour the mixture onto the baking tin, using a back of a spoon to press into an even layer.
Bake for 15 to 20 mins, or until golden, then cut into portions.
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