When I fly, I love to take along healthy snacks- something that is hard to find on the airline snack cart. These bars fit the bill. I made a batch for my friend Susan who was off to South Africa a few years ago. Next week, we're taking off for India - fourteen hours on the plane - and, of course, I am making a batch of bars. They taste great, they are healthy, and they travel well.
These would be great to bring to the office, tuck into your children's lunch boxes, take along on a hike.
The list of ingredients is long, but the preparation is simple. Feel free to substitute your favourite nuts, seeds, dried fruit... it's completely flexible.
Makes a lot of bars.
100 gr macadamia nuts, in medium size pieces
200 gr sliced almonds
100 gr coconut flakes
100 gr quinoa flakes
250 gr whole oat flakes
500 gr mixed dried fruit (apples, blueberries, cranberries, apricots, mango, goji berries)
5 bags green tea (or green tea with ginger and/or lemon)
170 gr millet puffs (1 bag)
1 tbsp found ginger
1/2 cup shelled flax
1/2 cup agave syrup
1 1/2 cups honey
1/2 cup maple syrup
1/4 cup coconut sugar (or cane sugar)
Preheat the oven to 350 degrees. Place the nuts and coconut on a baking sheet and toast for approximately 10 minutes. Stir and check to ensure that the coconut flakes do not burn. Remove from the oven and set aside.
Place the quinoa and oat flakes on a baking sheet and toast in the oven for approximately 10 minutes.
Mix the agave, maple syrup, honey and sugar in a saucepan and heat until almost boiling over low heat. Stir and remove from heat.
Mix the dried fruit and process in the food processor until the fruit is a "chunky" paste.
In a large bowl, mix the millet full, tea, ginger, nuts, fruit. Drizzle the sweetener and mix. Pat into two cookie sheets. Bake on low heat (250 degrees) in the oven for approximately 30 minutes.
Cut into bars. Wrap and refrigerate or freeze.