Berry Energy Bars Recipes

BERRY CRUMB BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9-inch pan.
• Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
• Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
• Bake in the preheated oven until top is slightly browned, about 45 minutes.

BLUEBERRY CHOCOLATE ENERGY BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Spread the almonds on one half of the baking sheet and the walnuts on the other half.
• Toast for 10-15 minutes, or until lightly browned and fragrant. Let cool 20 minutes before roughly chopping.
• In a food processor or blender, combine the dates, salt, and water, and process until well-combined.
• Transfer the date mixture to a large bowl and add the brown rice cereal, oats, blueberries, cinnamon, and salt. Stir until well-combined. Add the chopped nuts and fold to combine.
• Transfer the mixture to a parchment-lined baking sheet and spread flat with a spatula.
• Cover with plastic wrap and chill in the fridge for 30-45 minutes to set.
• In a large bowl, combine the chocolate and coconut oil, and microwave for 1½ minutes, stirring every 30 seconds, until melted and smooth
• Pour ⅔ of the melted chocolate over the bars and spread evenly. Cover with plastic wrap and freeze for 10 minutes, or until the chocolate is set.
• Invert the bars onto a cutting board and remove the parchment paper. Drizzle the remaining chocolate over the top. Return to the freezer for 10 minutes, until the chocolate is set.
• Cut into 16 bars. Wrap individually in parchment paper and store in the fridge or freezer until ready to eat.
• Enjoy!

HOMEMADE ENERGY BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine oats, sweetened dried cranberries, sunflower seeds, white chocolate chips, sesame seeds, oat bran, flax seeds, cinnamon, and salt in a large bowl. Stir in peanut butter, honey, and oil. Press mixture firmly into a 9x13-inch baking pan.
• Bake in the preheated oven until golden, 12 to 15 minutes. Remove from the oven and let cool for 5 minutes. Transfer to the refrigerator and chill for 10 minutes to set.
• Slice chilled bars into 2x3-inch squares. Wrap in plastic wrap and store in the refrigerator.

GOJI BERRY ENERGY BAR

Steps:

• Mix in food processor. 1 cup goji berries.
• 1/2 cup nuts (almonds or cashews are good).
• 1/2 tablespoon honey, agave nectar, or yacon syrup.
• Then press into pan and refrigerate.
• Variations:.
• Add any or all of the following:.
• 1/2 tablespoon coconut oil.
• 1/4 cup pumpkin or other seeds.
• 3-4 dates.
• 1-2 tablespoons cacao beans - whole or nibs.
• 1 tablespoon lucuma powder.
• 1 tablespoon mesquite powder.
• 1 tablespoon maca powder.
• 1 teaspoon bee pollen.
• 1 tablespoon shredded coconut.
• 1 teaspoon spirulina or chlorella.
• dash of vanilla extract or ground piece of bean.
• 1/2 teaspoon baking spices.
• Depending on your choice of ingredients, you may need to add more sweetener, dates, or coconut oil to better hold the mixture together.

CINNAMON BERRY GRANOLA BARS

Steps:

• Heat oven to 160C/fan 140C/gas 3. Butter and line the base of a 18 x 25cm tin. Mix the oats, seeds and nuts in a roasting tin, then put in the oven for 5-10 mins to toast.
• Meanwhile, warm the butter, honey and sugar in a pan, stirring until butter is melted. Add the oat mix, cinnamon and dried fruit, then mix until all the oats are well coated. Tip into the tin, press down lightly, then bake for 30 mins. Cool in tin, then cut into 12 bars.

BERRY ENERGY BARS

Steps:

• Preheat the oven to 350°F Line a swiss roll tin or similar rectangular tin with baking parchment, leaving an overhang to make it easier to get the bars out.
• Melt the butter with the corn syrup and superfine sugar in a saucepan. Then put all the dry ingredients into a large bowl and add the syrup mixture to it.
• Mix really well, spoon carefully into the tin and level the surface with a spatula or your hand.
• Bake on the middle shelf of the oven for 20 minutes or until the mixture is nicely browned.
• Leave to cool right down in the tin before cutting into 24 small squares.