Gluten-Free Energy Bars

These gluten-free bars are heavenly. Roasted peanut butter, dates, cranberries, raisins, cashews, coconut flakes, chia seeds, puffed amaranth and more create a power-packed protein bar, free of gluten. These are perfect to take with you on the go. No refrigeration is required. Store in a Tupperware or individually wrap, pack them in a lunch, eat them in the office or before going to Teotihuacan like we did! :) It provided us with enough fuel to climb to the top of the Pyramid of the Moon and the Pyramid of the Sun, how is that for an energy bar. I put these bars to the ultimate test. I made them the day before we left, packed them in a Tupperware once they were cool. They held together without refrigeration, being jolted around and each time provided a savory treat that was good for us. Breakfast, snack or dessert - all good options for these bars. A lot of granola bars contain a lot of honey or agave, these have an exceptionally low amount, enjoy!

Total Time: 35 Minutes | Prep Time: 10 Minutes | Cook Time: 25 Minutes | Servings: 8 Bars
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Healthy Ingredients:

• 1 1/4 Cup Puffed Amaranth
• 1/8 Cup Coconut Flakes
• 1/4 Cup Cashews (replace with seed or dried fruit for nut-free)
• 1/4 Cup Cranberries
• 1/4 Cup Raisins
• 1 Tbsp. Chia Seeds (good for Thyroid!)
• 8 Medjool Dates
• 2 Tbsp Water
• 1/4 Cup Roasted Peanut Butter (Almond, Sunflower for nut-free, Cashew..your favorite)
• 1/8 Cup Agave
• 1 tsp Vanilla
• Top with: 1 tbsp. peanut butter (or fav) and a sprinkle of coconut flakes

Peaceful Preparation:

1. Preheat the oven to 350 degrees.
2. Mix the dry ingredients together in a medium size bowl. (Puffed amaranth, coconut flakes, cashews, cranberries, raisins and chia seeds.)
3. Combine the pitted dates and water in a food processor, pulse until a smooth paste is made.
4. Heat the wet ingredients (date paste, peanut butter, agave and vanilla) together in a small pot over low heat for 3-5 minutes, to thicken. Mix the wet into the dry, use wet clean hands or preferred tool.
5. Spread the mixture into a greased bread pan or one lined with parchment paper. Use a spatula to flatten out.
6. Top with 1 tbsp. Peanut Butter and a sprinkle of coconut flakes.
7. Bake at 350 degrees for 25 minutes. Remove from oven, cool for 5 minutes, remove from pan. Once cool, cut and serve or store as preferred. Wrapped individually or kept in an airtight container. Enjoy!!