Recipe by Hungry in Vermont
"These bars are great before a workout or when you need a quick snack to stave off hunger for a few hours. They are easy to make and do not need refrigeration."
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ripe banana, mashed
quick-cooking rolled oats
unsalted raw sunflower seeds
nonfat dry milk powder
chopped pitted dates
chopped dried apricots
toasted wheat germ
pure maple syrup
whole-wheat pastry flour
I was looking for an energy bar to replace the store brands and WOW! I found it! I made them just as the recipie says without any additions or subtractions. These things are delish and pack a serious energy punch! I made a second batch for the runners in my running group and they were a big hit. Have had to share the recipie and will probably never buy the store brands again! LOVE THEM!
these are delicious! i changed the recipe a little, by using almonds in place of walnuts, dried cranberries instead of apricots, and vanilla protein powder instead of powdered milk. i also added a handful of chocolate chips..... yum! have made these 4 times already!
This is good, but room for improvement. These were more cake-like than I expected, it could have been that I used normal wheat flour instead of wheat pastry flour. Although I have to say the next day they were a little less cakey so that was good, and my husband loved them. I might add a little salt next time.
I put all the ingredients in the food processor to hopefully disguise the dried fruit and seeds, then baked it in a 7x11 inch pan. It came out to a dense muffin consistency. The kids still didn't like them (mostly because they read the recipe and knew what was in them), but I think they are tasty. Next time I might add a little peanut butter and maybe a FEW small chocolate chips.
These are pretty good! Instead of sunflower seeds I used pepitas and 1/4 cup each oat bran and ground flaxseed for the wheat germ. I agree with the other reviewer that these had a cake-like texture - not bad, just different. I think they needed some salt. I'll add 1/2 tsp. next time.
VERY TASTY... however I did not have all the ingredients as listed. I had no dried milk (used nothing in replace of), apricots (used dried cherries), wheat germ (used Bran Buds) no whole wheat flour
Excellent. I didn't have sunflower seeds, so I substituted finely ground pecans. I forgot the salt that other reviewers recommended, but I'll remember next time. I also added 2 tablespoons of black strap molasses to the maple syrup and used dried cranberries instead of raisins. I only had cake flour, not pastry flour, but it did the trick and was not "cakey" in the slightest. That is what makes this recipe so good. It's versatile!
I'll admit to a few subs, which is hard not to do with this many ingredients. I don't like raisins so used craisins instead. I had to eliminate the eggs so used the flax/water sub for those. Last two subs: I used the flour on hand (white whole wheat) and chopped sliced almonds for the sunflower seeds that went missing. These are not the texture I hoped for (maybe in part to due to the flour and egg) but are tasty, healthy, and easy to play with to suit your taste. They are a little more moist than I thought so I would likely try baking them a little longer next time. I made the 9 x 13 as stated, baked for 25 minutes at which point they had a springback similar to brownies, and cut them into 12 equal bars. With the subs and the extra bars I calculated it at about 210 calories per bar.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
** Calories: 262
** Calories from Fat: 62
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