Indian Coriander Energy Bars
- Details
Sometimes I get so busy doing things that I forget to eat breakfast and/or lunch. I know, I shouldn’t do that, but I do. I’ve tried various power or energy bars, but I found them to be too sweet, lacking in flavor, or really just not very healthy. So I made my own.
For this recipe, I set out to make an energy bar that tasted good, was high in all of the “good” stuff we’re supposed to be eating every day, and was full of things that I loved, like Indian Coriander. I’m also a huge fan of chia seeds, and using them eliminated the need to use oil or eggs in the bars. Chia seeds are full of essential fatty acids, antioxidents, calcium, iron, fiber, and are a source of natural extended energy. I will admit to sometimes putting chocolate chips in them, but chocolate is good for you, too, right?
Indian Coriander Energy Bars
Ingredients
- ¼ cup chia seeds
- 1 cup water or juice
- ¼ cup Indian Coriander seeds
- ½ cup high-fiber cereal
- ½ cup whole wheat, oat or spelt flour
- 1 cup Scottish or Irish oatmeal
- ½ teaspoon Maldon flake sea salt
- 1 cup raw or toasted nuts
- 1 cup dried fruit, in bite sized pieces
- 1½ tablespoons Advieh
- ¼ cup pure maple syrup or honey
- 1 orange, zested and juiced
Instructions
- Pre-heat the oven to 350 degrees and line an 8 x 8 pan with foil. Make sure that you have extra hanging over the sides to make it easier to take the bars out of the pan.
- In a small bowl, whisk together the chia seeds and water with a fork, being careful to make sure that all of the seeds are submerged in the water. Set aside for 10 minutes, gently stirring after 5 minutes.
- In a large bowl, combine Indian coriander, cereal, flour, oatmeal, salt, nuts, dried fruit and Poudre Douce. Mix together well.
- Add the maple syrup or honey and the orange zest and juice to the chia seeds. Stir well. Add to the ingredients in the large bowl and gently mix all of the ingredients together.
- Scoop mixture into the foil-lined pan and press down to fill every corner, smoothing out as you do it. Bake for 20 – 30 minutes – when you touch the center of the bar mixture, it should be very firm.
- Let cool in the pan. Invert on a cutting board, unwrap the bar from the foil carefully, and cut into pieces.
- Place in a zip-loc bag or covered container and keep in the refrigerator. These will keep for over a week.
Notes
This makes a slightly soft bar - if you want a more cake-like bar, add an additional ¼ cup orange juice. If you want a drier, firmer bar, cook for an extra 5 - 10 minutes.
Try different fruit and nut combinations, don't be afraid to change it up! I've found this to be a great recipe for experimentation and using up tasty odds and ends.
Thackeray Ethiopian-Spiced Fried Chicken
A while back, we stopped for lunch at Thackeray and had a meal that totally blew us away. The lamb shawarma and Spanish prawn bowl were both fantastic, but the highlight for us was the Ethiopian-spiced fried …
Tikka Masala Lamb Skewers
Tikka Masala Lamb Skewers Ingredients For Marinade: 3 tablespoons ground Tikka Masala 1 teaspoon Sel de Mer 1-1/2 lbs. lamb leg sirloin, trimmed and cut into 1-inch cubes 1 cup Greek yogurt (not non-fat) For …
Aleppo Pepper Muhammara
This eastern Mediterranean dish is the perfect example of that regions ability to take simple ingredients like nuts, peppers and olive oil… and make something magical by adding a spice such as Aleppo Pepper. The …
Pickle Jar
It’s easy to fall in love with a delicious recipe, and doubly so when that recipe is versatile and easy to make. Such is the case with this recipe for a mixed pickle jar, which …
Spiced Fig Salad
For the next meeting of our World Spice Cookbook Club, we’re embracing the warm weather with Salmagundi: A Celebration of Salads from around the World. This recipe for a spiced fig salad, which comes from …
Leave a Comment