Chocolate Applesauce Flax Seed Bars Recipes

SUPER SEEDY GRANOLA BARS

Steps:

• Toast your oats and almonds in a 350-degree F (176 C) oven for 13-15 minutes or until slightly golden brown.
• Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency (mine rolled into a ball).
• Place oats, almonds and dates in a large mixing bowl. Add seeds and set aside.
• Warm agave and peanut or almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Use a spoon or your hands to thoroughly mix.
• Transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (Or use 2/3 of a 9×13 // as original recipe is written // adjust if altering batch size)
• Cover with parchment or plastic wrap and press down with something flat, such as a book, to get them really packed tight. This will help them from being crumbly. Chill in the fridge or freezer for 15-20 minutes to harden.
• Remove bars from dish and chop into 10 even bars (as original recipe is written // adjust if altering batch size). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary.

CHOCOLATE-APPLESAUCE-FLAX SEED BARS

Steps:

• Preheat oven to 375°F.
• Spray a 9x13-inch baking pan with cooking spray.
• Place flour, sugar, Splenda, flax seeds, cocoa and spices in a mixer bowl and mix at low speed to blend well.
• Heat applesauce in a glass bowl in microwave for about 2 minutes until hot. Stir in baking soda. (DO NOT USE COLD APPLESAUCE!).
• Add to dry mix with oil, nuts and raisins. Mix at medium speed until creamy. Spread batter into baking pan.
• Bake 20-25 minutes, or until bars pull away from sides of pan. Cool on wire rack. Cut into 18 bars.
• Exchanges: 1 starch and 1 fat; or 1 carbohydrate choice.