All-Morning Energy Bars

We are trying to add more seeds and nuts into our daily diet and this recipe packs a variety all into one bar.  It is a nice breakfast bar or snack for in-between meals.  You can even crumble a bit on top of a bowl of coconut yogurt, if you are feeling fancy.

All-Morning Energy Bars

Makes 10 bars

Vegan For Everybody CB

1/2            cup whole raw almonds

1/2            cup raw cashews

1/3            cup raw pepitas

1/4            cup raw sunflower seeds

3               tablespoons whole golden flaxseeds

1               tablespoon sesame seeds

4.5            ounces pitted dates, chopped (3/4 cup)

1/4            cup warm water

2               tablespoons maple syrup

1/2            teaspoon grated orange zest

1/2            teaspoon salt

Adjust oven rack to middle position and heat oven to 300 degrees.  Make a foil sling for 8” square baking pan by bolding 2 long sheets of foil so each is 8 inches wide.  Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan.  Push foil into corners and up sides of pan, smoothing foil flush to pan.  Grease foil.

Spread almonds, cashews, pepitas, sunflower seeds, 2 tablespoons flaxseeds, and sesame seeds on foil-lined rimmed baking sheet.  Bake, stirring occasionally, until pale golden and fragrant, 15-20 minutes.

Meanwhile, grind remaining 1 tablespoon flaxseeds in spice grinder until finely ground, about 15 seconds.  Transfer nut mixture to food processor, let cool slightly, then pulse until coarsely chopped, about 5 pulses; transfer to large bowl.  Process 1/4 cup dates, water, maple syrup, orange zest, salt and ground flaxseeds in now-empty processor until smooth, scraping down sides of bowl as needed, about 30 seconds.  Stir processed date mixture and remaining 1/2 cup chopped dates into nut mixture until well combined.

Transfer mixture to prepared pan and press firmly into even layer with greased metal spatula.  Bake bars until light golden about 20 minutes, rotating pan halfway through baking.  Do not turn off oven.

Let bars cool in pan for 15 minutes.  Using foil sling, remove bars from pan, transfer to cutting board, and cut into 10 bars.  Space bas evenly on parchment paper-lined baking sheet and bake until golden brown, 15-20 minutes.  Let bars cool completely on wire rack, about 1 hour.  Serve.  Bars can be stored at room temperature for up to 1 week.