Wholesome Hemp Energy Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1/4 cup toasted buckwheat kernels (kasha)1/4 cup water2 cups puffed millet cereal1/4 cup chopped pecans1/4 cup chopped walnuts1/4 cup raw sunflower seeds1/4 cup hemp seeds1/4 cup whole flax seeds2 tbsp black sesame seeds1 tbsp poppy seeds1 tbsp ground flaxseed3 tbsp miniature chocolate chips2 tbsp currants2 tbsp dried blueberries2 tbsp gogi berries2 tbsp dried cherries2 tbsp dried cranberries1 tbsp cacao nibs1/3 cup dark agave nectar1/4 cup dark corn syrup2 tbsp tahini1 tbsp fresh-grated ginger
Preheat oven to 300F, line a 9x13 pan with parchment.
Combine kasha and water in a microwaveable dish, cover and microwave on HI for 2 minutes. Let stand, covered, for 5 minutes.
In a bowl, combine kasha, millet cereal, nuts, seeds, chocolate, fruits and cacao nibs.
In a small saucepan, heat agave, corn syrup, tahini and ginger, stirring until smooth and liquefied.
Pour over the cereal mixture and fold in, stirring well to coat everything. It may not appear as if everything will be incorporated, but it will blend!
Scrape into the prepared pan and with a spatula (I use an offset palette knife) press down into an even layer.
Bake for 45 minutes, covering pan with foil after 30 minutes.
Cool completely, then lift out of the pan and cut into bars.
Wrap individually in wax paper or cling wrap and keep at room temperature for up to 5 days or in the fridge for up to 3 weeks.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Combine kasha and water in a microwaveable dish, cover and microwave on HI for 2 minutes. Let stand, covered, for 5 minutes.
In a bowl, combine kasha, millet cereal, nuts, seeds, chocolate, fruits and cacao nibs.
In a small saucepan, heat agave, corn syrup, tahini and ginger, stirring until smooth and liquefied.
Pour over the cereal mixture and fold in, stirring well to coat everything. It may not appear as if everything will be incorporated, but it will blend!
Scrape into the prepared pan and with a spatula (I use an offset palette knife) press down into an even layer.
Bake for 45 minutes, covering pan with foil after 30 minutes.
Cool completely, then lift out of the pan and cut into bars.
Wrap individually in wax paper or cling wrap and keep at room temperature for up to 5 days or in the fridge for up to 3 weeks.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 175.9
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 13.6 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 3.1 g
- Protein: 4.4 g
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