Our pantry has been bare the last couple of weeks. Kula Baby’s been surviving on rice bread and almond butter at snack time because I’ve been too lazy to whip up something better. The problem is he always eats rice bread and almond butter so he really doesn’t provide me with any incentive to branch out! My son is a true Virgo, he loves routine. Of course I know better than to feed him the same thing every day so it’s time to get cracking in the kitchen Kula Mama!
We usually have these energy bites in the pantry or freezer. Everyone loves them (including my husband) and they provide all the essential makings of a good snack: carbohydrate, healthy fat and protein . These are blood sugar-friendly and oh so yummy!
1/3 cup whole-grain gluten-free flour (Pamela’s Baking Mix, Rice Flour, Quinoa Flour, etc) (You can also use regular flour if you don’t want them gluten-free)
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1/3 cup Sucanat or light brown sugar
1 1/2 cups toasted walnuts (can also use pecans, hazelnuts or almonds), chopped
1/2 cup dried cherries or cranberries
12 Medjool dates (approx 1 cup chopped dates), pits removed and chopped (or figs)
1 flax egg (1 tablespoon ground flax + 3 tablespoon water) (You may also use a real egg if you don’t want them vegan)
1 tablespoon rice milk
1 teaspoon vanilla
Preheat oven to 325F.
Line a square pan (8 or 9 inch) with parchment paper.
In a small bowl mix together the flax egg and set aside.
Chop and toast the walnuts for 8-9 minutes at 250 degrees. Remove from oven and set aside.
In a large bowl, whisk together the flour, baking soda, sugar, baking powder, cinnamon, and salt. Stir in the walnuts and dried fruit. Make sure all ingredients are fully mixed.
Mix the vanilla into the flax egg after it has thickened up after about 10 minutes.
Add the flax egg mixture and the 1 tablespoon rice milk to the fruit and nut mixture and mix well. Spread into the pan, pressing with fingers to even it out.
Bake for about 33-35 minutes at 325.
Remove bars from pan by lifting parchment paper. Allow it to cool on wire rack for 30 minutes (you can even stick this in the freezer for 10 minutes to really let it set). Using a sharp knife, cut into bite sized pieces.