Bauman College Programs

Author Topic: Almond Apricot Protein Bar Recipe  (Read 2778 times)

Offline bridgettet302

  • Alumni
  • ***
  • Posts: 10
Almond Apricot Protein Bar Recipe
« on: June 15, 2011, 10:46:59 PM »
Almond Apricot Protein Bars
Adapted from Whole Living, 2008

Servings: 8-10

Ingredients

1Tbs       coconut oil, plus more to coat pan
1 Cups   spelt flour
1/2 Cup    dried apricots, chopped
1/4 Cup    ground flaxseed
1/4 Cup    almonds, chopped
1/4 Cup    pecans, chopped
1 Tbs    unsweetened coconut flakes
1/4 tsp    cinnamon
1/8 tsp   salt
1/8 tsp    nutmeg

1/2 Cup    raw honey
1/2 Cup    cashew or almond butter
1/2 tsp    vanilla extract


Directions
Preheat oven to 325 degrees Brush an 8-by-8-inch baking dish with oil. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on each side. Brush paper with oil.

In a medium bowl combine flour, apricots, flaxseeds, almonds, pecans, coconut, cinnamon, salt and nutmeg; set aside.

In a small saucepan combine honey, cashew butter, oil, and vanilla.
Cook over medium stirring until melted (about 3 minutes).
Add to dry ingredients and stir to combine. Mixture should be just moistened and not too wet. Add more flour if too loose.
Transfer mixture to prepared pan and smooth top.
 
Bake until golden and edges pull away from sides of pan, 20 to 25 minutes. Cool completely in pan.
Using parchment paper overhang, lift bars out of pan and place on cutting board. Cut into 8-10 pieces using a serrated knife. Store in an airtight container, separating layers with parchment paper, for up to one week.