Looking for a great refuel that's grab-and-go, delicious, AND gluten-free? Look no further than these Energy Bars. Easy to whip up and versatile. Try it with your favorite nut butter, or sunflower seed butter for a school-friendly option.
Whole Grain Energy Bars
Whole Grain Energy Bars
The Culinary Institute of America
Rated 5.0 stars by 1 users
Author:
The Culinary Institute of America
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
- 540g gluten-free rolled oats
- 12g sesame seeds
- 90g flaxseed meal
- 72g chia seeds
- Pinch of salt
- 200g brown sugar
- 155g teff flour
- 353g nut butter of choice
- 300g maple syrup
- 105g coconut oil, melted
- 108g olive oil
- 20g vanilla extract
- 220g pepitas
- 220g dried cranberries
- 50g shredded coconut
- 1 tbsp orange zest
- 1 tbsp orange juice, or more as needed
Directions
- Toast sesame seeds and shredded coconut in a small pan until lightly golden. Set aside.
- Preheat oven to 350°F and line a large baking sheet with parchment paper.
- Combine oats, toasted sesame seeds, toasted coconut, flaxseed meal, chia seeds, and salt. Set aside.
- In a large bowl or the bowl of a mixer, add sugar and teff flour and mix until combined. Add nut butter and maple syrup and mix for 1 minute. Add coconut oil, olive oil, and vanilla extract. Mix well.
- Add pepitas, dried cranberries, orange zest and orange juice. Mix until combined. The mixture will seem slightly dry but should hold if squeezed together. If it is too dry, add a little more orange juice.
- Spread the mixture in an even layer in the pan, pressing firmly with a spoon or clean hands.
- Bake for 25-30 minutes, until slightly browned. Let cool completely.
Remove from the pan and cut into bars. Store refrigerated in an airtight container for 1 week.
