Gluten-Free Energy Bars

Don’t these look delicious?  They have just the right combination of chewy and a  crunchy. I was typing away earlier today, revising a decodable text children’s story that I wrote some years ago. (I’m hoping to get it published!) My energy started to wane as the hours ticked by and I soon found myself in the kitchen. Here’s what happened.

Gluten-Free Energy Bars

Note: The nuts and seeds should be unroasted. You will need a heavy saucepan and candy thermometer (but if you know how to test for the “soft ball” stage, you can do without). Yield: 12 bars

Set a cookie sheet or glass baking dish near your stove. Line with waxed paper.

Toss thoroughly in a glass or stainless steel mixing bowl:

1/2 Cup coarsely chopped almonds (measure after chopping)

1/2 Cup raw, unhulled sesame seeds

2 Tbsp. flax seeds (I substituted ground flax)

1/2 Cup dried  cranberries (may substitute dried cherries, blueberries, currants, raisins or other dried fruit)

1/4 tsp. sea salt (optional)

Cook the following ingredients over medium heat in heavy saucepan. Insert candy thermometer on lip of pan. Watch carefully. (I tend to use slightly more agave nectar than honey, but half and half is good.)

1/4 Cup agave nectar

1/4 Cup raw honey

Bring to a boil and stir constantly to keep from sticking. When the temperature just approaches “soft ball” stage, remove from heat immediately. The mixture will continue cooking, and you don’t want it to overcook.

Immediately pour the liquid over the dry ingredients and stir quickly. The mixture will start to harden.

Pour onto the waxed paper. Shape the mass into a rectangle about 3/4 inch thick. It doesn’t need to be perfect.

Cut in bars before completely cool. May be frozen for future use.

Enjoy! FFG

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