Raw “Bulk” Snack Bars {V, GF, RSF}
This weekend was glorious. The weather was amazing and we spent Saturday walking around the city and Sunday in the forest of Fontainebleau with Marc’s brother, Pierre, and our two nieces, Lison and Sasha. I continually found myself looking up to the trees…there was even a bit of wind, which made the trees dance! It was beautiful to watch, hear, smell and feel! Four out of five senses isn’t bad 😉 Another part of my Sunday ritual is to cook for the week. I made quinoa, roasted vegetables, chickpea and quinoa burgers (recipe coming soon) and Raw “Bulk” Snack Bars.
Growing up in Berkeley, the “bulk” bin section at the market has always been my “go-to” aisle. Not only is it less expensive than pre-packaged goods, but it eliminates using plastic bags, which these days, is a must! Happy that my two towns – San Francisco/Bay Area and Paris have both eliminated plastic bags…and bottles in SF! However when I first moved to Paris, trying to find “bulk” sections was rare, but in the last couple of years, there are more and more around the city…BioCoop, Naturalia, Bio c’Bon, etc. So my pantry has become a “bulk” bin section as well, and every couple of months, I like to try and use what’s remaining so that product doesn’t go to waste. A great recipe for this is Raw “Bulk” Snack Bars. These bars are packed with protein (nuts) and omega-3s (flax and chia seeds). They can be made vegan or non-vegan and are great for breakfast, as a mid-day snack or to take on a picnic.
Raw “Bulk” Snack Bars {V, GF, RSF}
INGREDIENTS
1 1/2 cups oats (gluten-free if you can find it)
3/4 cup whole almonds
1/2 cup raisins, dried cranberries or dried cherries
1/3 cup walnuts, chopped
1/3 cup pepitas or pumpkin seeds
1/2 cup shredded coconut
1/4 cup shelled sunflower seeds
1/3 cup ground flax seed
2 Tbsp chia seeds
1/3 cup maple syrup or honey if not vegan
1/4 cup unsweetened applesauce *ideally homemade
1 cup almond butter
METHOD
Measure and mix all of the dry ingredients together.
Add wet ingredients and combine.
Line a 9×12 baking sheet with parchment paper and add the mixture. With the back of a wooden spoon, flatten the mixture.
Add another piece of parchment paper on top, press down with the palms of your hands and place in the freezer overnight.
Remove and cut into 20 bars.
Store in a Tupperware container in the freezer with parchment paper between the layers for up to a week.
- 1½ cups oats
- ¾ cup whole almonds
- ½ cup raisins, dried cranberries or dried cherries
- ⅓ cup walnuts, chopped
- ⅓ cup pepitas or pumpkin seeds
- ½ cup shredded coconut
- ¼ cup shelled sunflower seeds
- ⅓ cup ground flax seed
- 2 Tbsp chia seeds
- ⅓ cup maple syrup or honey if not vegan
- ¼ cup unsweetened applesauce *ideally homemade
- 1 cup almond butter
- Measure and mix all of the dry ingredients together.
- Add wet ingredients and combine.
- Line a 9x12 baking sheet with parchment paper and add the mixture. With the back of a wooden spoon, flatten the mixture.
- Add another piece of parchment paper on top, press down with the palms of your hands and place in the freezer overnight.
- Remove and cut into 20 bars.
- Store in a TupperwarStore in a Tupperware container in the freezer with parchment paper between the layers for up to a week.
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