nuttybar-01

These gluten-free energy bars are so easy to make, and healthy as heaven!

Since discovering I was allergic to wheat, rye and barley in July 2014 (non-celiac gluten sensitivity), I’ve had to flip everything I knew and practiced about eating around on its head.

And because it’s so hard to find wheat-free food on the go, I always have to carry some nuts or gluten-free store-bought energy bars with me to keep my energy levels going. (Something I never did before because it was so easy to pick up a muffin or croissant when peckish!)

A friend showed me this recipe, and since then, I’ve been making it and storing the bulk in a freezer.

Everyday, I take a few bars out and put them in a small tupperware and carry these in my purse. When I get to work, I store these in the fridge and snack on them when my tummy starts to rumble between meal-time.

They are so easy to make, and will be done in under 10 minutes.

So are you ready to get snacking with these healthy options? Here we go.

What you’ll need:

½ cup each of your favorite variety of nuts
½ cup mixture of sunflower, flax, sesame and pumpkin seeds (not necessary but makes it yummier!)
8 big prunes (soak overnight)
8 big dried figs (soak overnight)
1-3 tbsp coconut oil
1 tbsp cocoa powder
1 tbsp coconut syrup (not necessary either but if I have some and feeling cheeky I add it in)
1-3 tbsp cup chia seeds

What you’ll need to do:

1. Get a variety of your favorite nuts. To not overdo it, I don’t add more than 3 types (personal favorites: macadamia, hazelnut and walnuts).

2. Blend these to desired texture. I like mine smooth with some chunky bits.

3. Cut prunes and dried figs into pieces and throw in blender. Add chia seeds.

4. Pour blended mixture into a bowl. Add coconut oil, and mix with a spoon. Then add the cocoa powder and mix again. Finally, add the coconut syrup.

5. Once texture is mixed thoroughly, determine the texture. You want it to be sticky and dry enough to harden in the freezer into a bar or piece once you cut it (the coconut oil acts as the glue).

6. If it is too dry, add more oil (suggest not adding more syrup as you’re already getting sugar from the prunes and figs).

7. If it is too watery, blend a few more nuts and add it to the mixture.

8. When mixture is ready, get out a tray of your desired size, and pour the mixture into the tray. Flatten the mixture till it is laid out compact in the tray.

9. Place the tray in the freezer. Can be eaten 15 minutes after and stored in the freezer for up to 3 months.

Yay!

Do you have on-the-go healthy recipes you’d like to share? Comment below!

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