FRUIT, OAT & SEED BARS
A tasty twist on flapjacks with a luscious layer of apricots inside
Provided by Jane Hornby
Categories Afternoon tea, Snack, Treat
Time 45m
Yield Makes 16
Number Of Ingredients 9
Steps:
- Heat oven to 160C/fan 140C/gas 3. Gently heat the sugar, golden syrup and butter in a pan until the sugar and butter have both melted. Stir the oats, raisins, walnuts, seeds and cranberries into the pan until coated in the butter.
- Spoon half the oaty mix into a traybake tin (23 x 23cm or thereabouts). Scatter the apricots over the top, then top with the remaining oat mix. Pack the mix down well and smooth with the back of a metal spoon. Bake for 35 mins or until dark golden. Leave to cool completely before cutting into 16 bars with a sharp knife.
Nutrition Facts : Calories 244 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.18 milligram of sodium
COCONUT FRUIT & NUT BARS
With just five ingredients, these simple, no-bake energy bars are tastier than any bars you can buy! Dates, cashews, almonds and coconut whir up in the food processor for an easy homemade version of a Larabar. Pack one up for a healthy snack for work, or send some off with your kids for an energizing snack before soccer practice.
Provided by Carolyn Casner
Categories Healthy Finger Food Recipes
Time 1h15m
Number Of Ingredients 5
Steps:
- Soak dates in hot water to cover in a medium bowl for 10 minutes. Drain.
- Meanwhile, line a 9-by-5-inch loaf pan with parchment paper, leaving extra hanging over 2 sides. Lightly coat with cooking spray.
- Process the soaked dates, coconut, almonds, cashews and salt in a food processor until very finely chopped. Spread the mixture evenly and firmly in the prepared pan. Refrigerate until cold, at least 1 hour.
- Using the parchment paper overhang, lift the loaf and place it on a cutting board. Cut into 8 bars.
Nutrition Facts : Calories 154.6 calories, Carbohydrate 15.4 g, Fat 10.3 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 4.2 g, Sodium 37.5 mg, Sugar 9.8 g
BEST FRUIT AND NUT BARS
Provided by Monica Reinagel
Categories Nut Bake Low Cal High Fiber Wheat/Gluten-Free Condiment Dried Fruit Honey Seed Peanut Butter
Yield Makes 12 bars
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 325.
- 2. Grind whole flaxseed in a coffee or spice grinder. Combine with peanut butter, honey, salt, and water in large bowl and stir to combine.
- 3. Add dried fruits, nuts and seeds in whatever combination you like. Batter will be very stiff.
- 4. Spray 12 cup muffin tin with nonstick spray and divide batter evenly into cups. Use damp fingers to press batter into cups and flatten tops.
- 5. Bake 25 to 30 minutes until tops are dry and edges are a deep, toasty brown (bars will not rise). Cool completely and store in air-tight container for up to two weeks.
FRUIT AND NUT SNACK BARS
Crunchy, nutty, and sweet, these bars have a peanut butter and brown sugar syrup keeping dried fruit, cereal, and more together.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 36
Number Of Ingredients 10
Steps:
- Grease 13x9-inch pan. In large bowl, combine all snack mix ingredients; mix well. Set aside.
- In medium saucepan, combine all syrup ingredients except vanilla. Cook over medium-high heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in vanilla.
- Pour syrup over snack mix; toss to coat. Press mixture firmly in greased pan. Cool 30 minutes or until completely cooled. Cut into bars. Store in tightly covered container.
Nutrition Facts : Calories 105, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 9 g
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From myrecipes.com
4.5/5
- Preheat oven to 325°. Spread nuts on a rimmed baking sheet and bake until light golden, 10 to 12 minutes.
- Warm honey in a microwave until the consistency of thin syrup. In a food processor, pulse honey, dates, cinnamon, and oats until oats are coarsely chopped.
- Scrape oat mixture into a medium bowl. Break up any clumps of dates and, if needed, chop any large date chunks. Stir in nuts, cranberries, and apples. Squeeze mixture into a ball. Line baking sheet with foil and oil foil. Using damp hands, firmly pat mixture onto foil into a compact 6- by 12-in. rectangle.
- Freeze until rectangle is firm enough to cut, about 20 minutes. Lift rectangle from foil to a work surface and cut into 16 bars. Wrap bars individually. They get moister and chewier after standing at least a day.
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5/5 (2)Estimated Reading Time 3 minsServings 12Total Time 1 hr 10 mins
- In a large bowl, combine rice cereal, almonds, cashews, cranberries, and apricots. Place agave nectar, almond butter, butter, sugar, and salt in a small saucepan over medium-high heat. Bring to a low simmer, stirring occasionally until mixture is smooth.
- Pour liquid mixture over rice cereal mixture and gently stir to coat. Evenly press mixture in prepared pan. Chill bars 1 hour or until completely firm. Once firm, cut into bars. Store bars in refrigerator until ready to serve.
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5/5 (1)Total Time 30 minsCategory SnacksCalories 203 per serving
- Line a 30cm x 20cm shallow baking tray with a sheet of tin foil. Enough tin foil so that you’ll be able to remove the contents once baked.
- Put all of the flour, oats, baking powder, salt, cinnamon, fruit, nuts, seeds and desiccated coconut ingredients into a large mixing bowl and mix everything together.
- Add the beaten eggs, olive oil and runny honey and stir the mixture together ensuring that all the ingredients have an equal coating.
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4.8/5 (4)Total Time 1 hrCategory SnackCalories 238 per serving
- Heat the oven to 275ºF. Line a small baking pan with parchment paper. Soak the chia seeds in 2 tablespoons of cold water.
- Place the next 6 ingredients – cranberries through almond flour – in the bowl of a food processor and pulse until everything is finely chopped but not powdered. Keep checking until you’re happy with the texture.
- Pour the mixture into a big bowl and stir in the cinnamon, sesame seeds, pine nuts, soaked chia seeds with their liquid/gel, and raw honey. Mix until everything is well combined and sticks together like dough when you squeeze it. It’s best to use your hands for this. If the mixture is too dry, add a bit of water.
- When the mixture is uniform, push it down into the lined baking pan with your fingers, to a depth of about 1/2 inch or so. If it’s sticky, wetting your fingers will help. Bake for 55-60 minutes or until the whole surface looks dried out and starts to turn golden.
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From infinebalance.com
5/5 (2)Total Time 2 hrs 15 minsCategory SnackCalories 134 per serving
- Add remaining ingredients and pulse until well blended and it starts to come together. Your food processor may want to wobble across the counter while it does this. Use the pulse function to avoid overheating the motor.
- Line a square baking dish with wax or parchment paper. Leave the paper to hang over at least 2 sides so you can use it pull the bars out later. Press the mixture evenly into the pan. Use your fingers, I find it helps to dampen them slightly with water or use the back of a small measuring cup to help press the mixture firmly into the dish. Chill in the fridge for several hours or overnight.
- Remove from the baking dish and cut into squares. Store the fridge for about 1 week or keep in the freezer for several months.
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From everydayeasyeats.com
4.8/5 (18)Total Time 10 minsCategory SnackCalories 164 per serving
- Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Set aside.
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- Place prunes, raisins and apricots in a mini-chopper or food processor and pulse until well chopped.
- Combine flour, oats, chopped fruit mixture, nuts, cacao nibs and 2/3 cup water in a large bowl and knead with your hands until a ball of dough forms.
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4.9/5 (12)Calories 268 per servingEstimated Reading Time 8 mins
- Line a 20cm square baking tin with baking paper. You can grease it slightly to help the paper stick if needed.
- Roughly chop the larger nuts. You can leave them whole but will have a more crumbly bar. Combine in a large bowl with the dessicated coconut, chia seeds and salt.
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From pinchandswirl.com
Reviews 17Category Breakfast, SnackCuisine AmericanTotal Time 35 mins
- Line a 13 x 9-inch baking pan with parchment paper. Cut a second piece of parchment paper the same size (you'll use this to press the bars into shape).
- Stir together all ingredients except for brown rice syrup until combined. Pour syrup over and stir until mixture is evenly coated.
- Add to prepared baking dish and lay second piece of parchment paper over the top. Using your hands or an 8-inch square baking dish, firmly press the mixture into an even layer in the pan - put some muscle into this, you want your bars to stay together. Recycle extra parchment sheet.
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From alphafoodie.com
5/5 (11)Total Time 10 minsCategory SnackCalories 135 per serving
- Chopping the almonds and the bigger dried fruit. I like my snack bars to be quite 'chunky' so I hand chop everything. However, you can blend the items together if you want a chewier bar (this also helps the mixture become stickier, as they blend).
- Line a small baking tray with parchment paper. Then add all the chopped nuts, fruit and seeds in it.
- Mix the ingredients well in the tray or alternatively add these to a large bowl and mix with your hands, pressing the mixture together to form a sticky kind of 'dough'.
- Press down the mixture with a flat object (or the bottom of a glass/cup). Press down as tightly as possible. Check the recipe video - I show how I pressed it down. Everything needs to be as tightly packed as possible so it holds its shape and stays together when chopped.*
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