Indian Style Energy Bars Recipes

EASY ENERGY BARS

Steps:

• Stir oats, chocolate chips, flax meal, peanut butter, honey, vanilla extract, and salt together in a bowl. Roll into 24 balls and refrigerate until firm, at least 30 minutes.

HOMEMADE ENERGY BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine oats, sweetened dried cranberries, sunflower seeds, white chocolate chips, sesame seeds, oat bran, flax seeds, cinnamon, and salt in a large bowl. Stir in peanut butter, honey, and oil. Press mixture firmly into a 9x13-inch baking pan.
• Bake in the preheated oven until golden, 12 to 15 minutes. Remove from the oven and let cool for 5 minutes. Transfer to the refrigerator and chill for 10 minutes to set.
• Slice chilled bars into 2x3-inch squares. Wrap in plastic wrap and store in the refrigerator.

INDIAN STYLE ENERGY BARS

Steps:

• Mix together all dates and nuts. You can add chocolate chips, raisins, peanut butter etc. Here I added almonds, pistachios, melon seeds, dates, peanuts, walnuts.
• Now break the jaggery into small pcs, this will help in easy melting of jaggery.
• Take a large pot and add half cup water and crushed jaggery. Cook on low heat, until all jaggery pcs have melt down, forming a syrup like consistency.
• Add ghee now and cook for 1 minute, keep stirring.
• Now add nuts mixture to the syrup, mix in very well in order to let jaggery syrup coat all nuts. In case it seems dry add water to make it all stick together.
• Turn off heat now.
• Now pour it out onto a cookie sheet, spread evenly. Let cool for a minute and cutout shape as desired. I have made simple rectangles, like bars.
• Let it cool at room temprature. Will turn hard as it dries.

3 INGREDIENT ENERGY BARS

Steps:

• 1. Mix ingredients in a food processor until well combined and broken down to a granular in appearance.
• 2. Press mixture into a square pan.
• 3. Cut into bars or bites.
• 4. Store in an air-tight container in the refrigerator up to 6 months.

THERMOMIX ENERGY BARS

Steps:

• Preheat oven to 300°F.
• Place oats and almonds on a baking sheet. Toast in oven for 10 minutes. Set aside. Increase temperature to 325°F.
• Grease a 9x13 pan.
• Place raisins, apricots, oats and almonds in TM bowl. Press Turbo 6 times. Tip out and set aside.
• Place butter, brown sugar, molasses and egg in TM bowl. Mix at speed 4/20 seconds, or until thoroughly creamed.
• Add all remaining dry ingredients. Mix at speed 4/30 seconds, or until combined.
• Add vanilla and milk and mix speed 4/20 seconds.
• Return dried fruit mixture to TM bowl. Mix at Reverse/speed 3/20 seconds.
• Spread the batter in prepared pan. Bake 30-35 minutes. Cool completely in pan. Cut into 24 bars.
• Wrap individual bars in plastic wrap. They'll keep for about a week. Or freeze for up to 3 months.