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Gluten-Free Energy Bars

11/17/2015 0 Comments
 
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
​
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!!
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    Hi! Welcome to ArtisticVegan.com where you can find hundreds of vegan recipes. I love cooking, am a yoga teacher, structural integrator and so much more. It's my desire to help you find a healthy lifestyle. Thank you for being here!

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  • Blog
  • Recipes
    • Appetizers and Sides
    • Drinks - Elixirs!
    • Bread
    • Breakfast >
      • Muffins
      • Bars
      • Oatmeal / Porridge
      • Pancakes & Waffles
      • Skillet & Baked
      • Smoothies & Smoothie Bowls
    • Condiments
    • Dessert >
      • Bars
      • Chocolate
      • Cookies
      • Frosting
      • Frozen Desserts
      • Pies & Cakes
    • Main Dishes >
      • Baked / Grilled
      • Beans / Legumes
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      • Healthy Grains
      • Mexican Food
      • Noodles/Pasta
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    • Soup & Stew
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