Easy to make and very tasty, these breakfast bars are pure fruit, nuts, and seeds—no pasty fillers.
1/4 cup orange juice
1/2 cup whole Medjool dates (about 5), halved and pitted
1 cup whole raw almonds with skins
1/2 cup dried apricots
1/4 cup dried plums (prunes)
1/4 teaspoon salt
1/4 cup raw pumpkin seeds (pepitas)
1/4 cup raw sunflower seeds
How to Make It
Preheat oven to 300°. Pour orange juice over dates and let soak 5 minutes.
Meanwhile, place almonds, dried apricots, and dried plums in a food processor and pulse a few times until coarsely chopped. Add salt and dates with orange juice and pulse until mixture starts to stick together. Add pumpkin seeds and sunflower seeds, pulsing a few times just to incorporate.
Using wet hands, scoop mixture onto a work surface and form into a log about 1 3/4 in. wide and 1/2 in. thick. Use your palms to flatten into a bar, and cut bar into 8 equal pieces.
Arrange pieces about 1 in. apart on a parchment-lined baking sheet. Bake 8 minutes. Using a heatproof spatula, turn bars over and bake another 8 minutes, or until nuts are toasted (but before fruit begins to burn). Store in an airtight container for up to 4 days.
liked all of the ingredients, but the bars just lacked polish or something. they were a little hard to shape and were sticky to the touch, so carrying them around as a snack poses a problem. i froze the bars i didn't eat, still waiting to see the outcome.
These bars are delicious, easy to make and packed with nutrition and energy. I make them with any nuts or dried fruits I have on hand, and especially like the orange juice component with the dates. I like to cut them into bite-size pieces to serve for dessert: guests think they're candy!
I made a few changes based on the previous review. I baked at 325 degrees. I also allowed the bars to completely cool in the pan before removing. I had flattened the bars to 1/4 inch of thickness. (I found myself completely confused by the "shaping into a log" narrative.) These bars were more chewy than crunchy, but they are definitely a nice alternative to the commercial bars out there which are loaded with sugar, soy protein isolate, etc. - all of which I'd rather avoid!
This isn't the crispy, tasty homemade breakfast bar I was hoping it would be. Flavor is nice enough, texture was soft and sticky. If I made again (though I likely won't), I'd play around with oven temp and bake time.
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