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.
Hahn Family Sweet Treats
No Thanksgiving dinner would be complete without the desserts. Pumpkin pie is par for the course, where sweet treats are concerned, but few folks stop there. Every family has their own unique preferences, and this …
Millet-Coriander Carrot Cake
It’s a toss up whether the texture or flavor of this cake make it such a winner, but there’s no doubt it’s delicious. The crunch of whole millet is surrounded by cake made velvety smooth …
Chicken Drumsticks with Spices and Coconut Milk
This lovely recipe comes from Béatrice Peltre’s My French Family Table, the World Spice Cookbook Selection for May 2017. This recipe is one of the author’s favorite chicken “go to recipes” for when she needs …
Rooster Grilled Artichokes with Spicy Garlic Mayonaise
Seattle’s local farmers have been showcasing artichokes for a few weeks now, so what better produce to highlight one of our newest blends, Rooster Spice! Inspired by everyone’s favorite Vietnamese hot sauce, Rooster Spice packs …
Beef and Bean Taquitos with Avocado Sauce
‘Tis the season for hosting parties. While sometimes that can be a bit stressful, the experts at Cook’s Illustrated have come out with this book of 75 “only the best” appetizer recipes to reduce some …
Leave a Comment