Energy Bars By Ellie Krieger Recipes

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FIG-AND-WALNUT ENERGY BARS



Fig-and-Walnut Energy Bars image

Provided by Ellie Krieger

Time 35m

Number Of Ingredients 11

Nonstick cooking spray
1 cup quick-cooking oats
1 cup bran cereal
1/4 cup whole-wheat flour
1 cup walnut pieces
1 1/2 cups coarsely chopped stemmed dried figs
1/2 cup nonfat dry milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup honey
2 large eggs

Steps:

  • Preheat the oven to 350. Coat a 9-by-13-inch baking pan with cooking spray.
  • Place the oats, cereal, flour, walnuts, figs, dry milk, cinnamon and ginger in a food processor; coarsely chop.
  • Add the honey and eggs; pulse until well combined.
  • Transfer the mixture to the pan; spread evenly with your fingers. Bake until lightly browned around the edges, about 20 minutes. Cool in the pan for 15 minutes, then cut into 16 bars. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.

Nutrition Facts : Calories 149, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 27 milligrams, Sodium 31 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 5 grams

ENERGY BARS BY ELLIE KRIEGER



ENERGY BARS BY ELLIE KRIEGER image

Yield 20 bars

Number Of Ingredients 13

Cooking spray
1 cup quick-cooking rolled oats
1/2 cup shelled unsalted raw sunflower seeds
1/2 cup toasted wheat germ
1/4 cup whole-grain pastry flour or whole wheat flour
1/2 cup dried apricots
1/2 cup raw almonds
1/2 cup raisins
1/2 cup pitted dried dates
1/2 cup nonfat dry milk
1/2 teaspoon ground cinnamon
1/3 cup pure maple syrup
2 large eggs

Steps:

  • Preheat the oven to 350°F. Coat a 9 x 13-inch baking pan with cooking spray. Place all the ingredients, except the maple syrup and eggs, in a food processor and pulse until everything is finely chopped. Add the syrup and eggs and pulse until the mixture is well combined. It will resemble a coarse paste. Transfer to the baking pan and spread evenly to cover the bottom. Bake until lightly browned, about 20 minutes. Allow to cool for 15 minutes, then cut into 20 bars. Store in an airtight container at room temperature for about 3 days or wrap individually and freeze for up to 3 months.

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