The idea of an energy bar is so appealing. It’s something you can throw into your purse or your backpack to fish out later when hunger strikes. It’s compact, packaged, no-mess and doesn’t require refrigeration. And it’s something that tastes great and truly satisfies your cravings.
Now the prepackaged energy bars that you find at your local market have the right idea. Most are made with a lot of great ingredients like nuts, shredded coconut and dried fruit…however it’s the extra ingredients that are added in to supplement those wholesome ones that go and ruin the whole thing.
The biggest culprit is sugar. Big energy bar companies know that if we bite into the bar and it’s sweet and pleasing to our taste buds then we are more likely to purchase it again, and to make it a part of our daily snacking habits. Then they distract us from the evil sugar by drawing our attention to the good ingredients – a classic redirect con. Cause a commotion over here while the pickpocket sneaks over and grabs your wallet.
I, for one, don’t want my wallet stolen. Nor do I want my energy bar hijacked by sugar and other additives and preservatives that improve shelf life and crave-ability while reducing the nutrition and increasing the fat-promoting factor. So I don’t purchase energy bars at the store. I simply bake them myself 🙂
And now you too may create homemade, wholesome, no-suspicious-ingredient energy bars with this simple recipe. These All Day Energy Bars are made with quinoa, almond meal, walnuts, raisins and other paleo-friendly, grain-free ingredients. I baked these bars in mini loaf pans, halfway filled, so they are quite substantial in size. Feel free to cut each in half to create 24 servings. Enjoy!
- 1 cup quinoa, uncooked
- 2 cups plus ¼ cup filtered water, divided
- 2 Tablespoons raw honey, divided
- ½ cup coconut oil, melted
- 2 eggs
- 1 teaspoon apple cider vinegar
- 1 cup almond meal
- 1 Tablespoon coconut flour
- ¼ cup arrowroot starch
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup raw walnuts, chopped
- ½ cup black raisins
- In a small pot combine the quinoa, 2 cups water and 1 Tablespoon of the honey. Place over medium heat to reach a low boil, then reduce the heat to low, cover, and simmer for 20 minutes. Remove from heat, fluff the quinoa with a fork and set aside.
- Preheat the oven to 350 degrees F. Generously grease 12 mini loaf pans with coconut oil. If you are using pans that aren’t non-stick then it’s a good idea to line the bottoms with parchment paper in addition to greasing with coconut oil.
- In a medium bowl combine the melted coconut oil, eggs, ¼ cup water and vinegar. Mix until fully combined.
- In another bowl combine the almond meal, coconut flour, arrowroot starch, baking soda and sea salt. Mix until fully combined.
- Add the dry ingredients to the wet ones and mix until fully incorporated. Mix in the cooked quinoa, walnuts and raisins – saving a handful of these to sprinkle over the tops of the bars.
- Divide the batter between the 12 mini loaf pans and smooth out the tops. Although we are using mini loaf pans, we are making bars, so the pans will be half filled or slightly less than half filled. Sprinkle the tops with the reserved walnuts and raisins.
- Bake for 15-20 minutes, until golden and set. Remove from the oven and cool for 15 minutes before removing from the pans. Store in an airtight container in the fridge and enjoy as a nutritious, energy packed, on-the-go snack. To turn this into a dessert simply warm it up and spread with a layer of coconut butter and raw honey – yum! Enjoy 🙂