Super Snack Bars
This recipe was created for Ultimate Foods for Ultimate Health and don’t forget the chocolate! (Whitecap, 2007) but I adapted it for alive and I love this version better than the original. Peanut butter and brown rice syrup make the perfect sticky combo to keep the cereals “glued” together.
4 cups (1 L) flaked whole grain cereal
2/3 cup (160 mL) bran cereal with psyllium
1/2 cup (125 mL) raw almonds, chopped
1/2 cup (125 mL) raw sunflower seeds
1/2 cup (125 mL) dried organic apricots, chopped
1/4 cup (60 mL) dark bittersweet chocolate, at least 60 percent cocoa mass, chopped
2 Tbsp (30 mL) smooth unsalted organic peanut butter
1/2 cup (125 mL) organic brown rice syrup
Line an 8 x 8 x 2 in (2 L) pan with natural parchment paper. Set aside.
In a large bowl mix together the two cereals, almonds, sunflower seeds, apricots, and chocolate. Set aside.
In a small saucepan over medium heat, mix together peanut butter and brown rice syrup until the peanut butter has melted. Pour over the cereal mixture and stir until cereal is well coated. Spoon into prepared pan. Dampen hands and press firmly into the prepared pan. Pop the pan into the fridge for 2 hours or until firm; then cut into 16 bars.
Store in an airtight container at room temperature for up to 3 or 4 days.
Makes 16 bars.
1 serving = 1 bar
Each bar contains:
160 calories; 4.8 g protein, 6.6 g total fat (1 g sat fat, 0 g trans fat); 24 g carbohydrates; 4 g fibre; 60 mg sodium
source: "Nutty After-School Snacks", alive #311, September 2008
Super Snack Bars
Mairlyn Smith, PHEc
Mairlyn Smith, PHEc, is a professional home economist, Second City Alumnus, cookbook author, freelance writer, and mom.
