Miss Dot's Energy Bars

Miss Dot's Energy Bars

Yield: 12-15 servings

Prep: 40 min

Cook: 20 min

Ready: 60 min

Ingredients

• 1/2 cup slivered almonds or chopped whole almonds

• 1/2 cup chopped walnuts

• 1/4 cup unsweetened shredded coconut

• 1/2 cup chocolate chips (at least 72% cacao)

• 1/4 cup pumpkin seeds

• 1/2 cup chopped dates

• 1/2 cup dried blueberries or cranberries (or a mixture of both)

• 1/4 cup almond or cashew butter

• 2 tbsp chia seeds

• 1 tsp cinnamon

• 1/4 cup coconut oil

• 1/4 cup flax

• 1 cup quinoa crisps (recipe below)

• 1 tbsp agave syrup

• 1/2 cup vanilla protein powder

• 2 large eggs

• 1/2 teaspoon sea salt

• 1/4 cup unsweetened coconut to sprinkle on top or cashew butter to spread.

Crispy Quinoa

• 1/4 cup white or red quinoa

• Coconut oil, for frying

• Salt

1. In a medium saucepan of salted boiling water, cook the quinoa until just tender, about 12 minutes. Drain well in a fine sieve and spread on a rimmed baking sheet. Let stand, tossing occasionally, until cooled and dry, about 30 minutes. Set a fine sieve over a heatproof bowl. In a medium skillet, heat 1/4 inch of oil until shimmering. Add the quinoa and fry over moderate heat, stirring, until the sizzling subsides and the quinoa is crisp, about 2 minutes. Drain the quinoa in the sieve and transfer to paper towels. Season with salt and store in an airtight container for up to 3 days.

Instructions

1. Mix all dry ingredients in large mixing bowl. Once mixed incorporate eggs, oil, agave, and cashew butter. Line a baking dish with parchment paper and evenly spread out the mixture in the bowl. Bake @ 325 for 15 -18 mins. Remove from the oven and mash down the top with a fork or spatula. Let cool completely before cutting. Store in the refrigerator for up to a week.