Whole Grain Teff Energy Bars
Whole Grain Teff Energy Bars
Looking for a grab‑and‑go refuel that’s delicious, versatile, and completely gluten‑free? These energy bars deliver.
- Author
- The Culinary Institute of America
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Category
Snack
Ingredients
- 155g Maskal Teff flour
- 540g gluten-free rolled oats
- 12g sesame seeds
- 90g flaxseed meal
- 72g chia seeds
- Pinch of salt
- 200g brown sugar
- 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 Maskal 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.
