Hello fellow runners and athletes! I’ve been busy in the kitchen, experimenting with energy bars and the like while I’m in training for my first marathon. I’ve come up with a few awesome energy bars, and several delicious snack-type of bars. While this particular recipe isn’t suitable for the road, it is good nutrition leading up to your runs.
I have created a delicious, nutrient dense recipe for Trail Mix Bars. A recipe in the Oh She Glows cookbook inspired me. While the original recipe was very sweet, this one is a perfect blend of sweet and salty. I think you’ll really enjoy it.
Trail Mix Bars with Raisins
- 1 1/2 C rice crisp cereal
- 1 1/14 C rolled oats
- 1/4 C almond slivers
- 1/4 C sunflower seeds
- 2 Tbsp ground flaxseed
- 2 Tbsp toasted sesame seeds
- 1/4 tsp sea salt
- 1/2 C brown rice syrup
- 1/4 C almond butter
- 1 Tbsp honey
- 1/3 C raisins
Line an 8x8 pyrex with two pieces of parchment, each in opposite directions. (You'll use the parchment as handles when it's time to remove the bars to cut.)
Mix dried ingredients in a large bowl. Warm syrup, butter, and honey in a small pot on the stovetop, until well combined and bubbly for a minute or two. Remove from heat.
Pour the syrup mixture over the dry ingredients. Use a wooden or metal spoon because it gets very thick and sticky to stir. After all ingredients are coated, stir in the raisins.
Put the mixture into the pyrex and press down with a piece of parchment paper, or with slightly wet hands. Press firmly and make sure the top is even. Place the 8x8 in the freezer for 10 minutes.
Remove from the freezer when set. Pull the bars out of the pan by the parchment handles and place on a cookie sheet. Using a large butcher knife, cut into 12 bars (or however many you'd like by making them larger or smaller).
Store in the refrigerator in an airtight container for up to two weeks, or freeze for up to two months. If you're planning on eating these on-the-go, wrap each bar individually with plastic wrap before storing.
See the original post here!