Trail Snacks: make-your-own energy bars!

Here's a yummy recipe for energy bars! Add what you like, leave out what you don't. Yum!

Makes 16 bars

small amount coconut oil for greasing the pan
1.25 cups gluten free rolls oats
1 cup chopped, toasted nuts: almonds, walnut am pecans, peanuts, or macadamia
0.75 cup combo of: flax seeds, oat bran, sesame seeds, ground coconut, raw wheat germ, or more ground nuts
1.5 cups puffed or crisped grain cereal (grape nuts or perky's are delicious)
1 cup dried fruit, chopped into small, coarse pieces: raisins, cranberries, apples, pears, dates, prunes
1 tsp. cinnamon
0.75 cup brown rice syrup or raw honey
0.25 cup nut or seed butter: almond butter, peanut butter, sunflower butter, tahini butter
1 tsp. vanilla or almond extract
0.5 tsp. sea salt

A. Grease an 8-inch squRe baking pan with the coconut oil
B. In a large bowl, combine the oats, nuts, ground seeds or grains cereal, dried fruit, and cinnamon. Set aside
C. In a small saucepan over medium-low heat, combine the sweetener and nut butter. Heat gently and stir until smooth. Turn off heat and add vanilla or almond extract and salt.
D. Pour liquid ingredients over cereal mixture and stir until well combined and evenly incorporated. Spread into prepared pan. Using wax or parchment paper, press the mixture tightly into the page . Take your time doing this and use a bit of force to really press out all the air bubbles and get the mixture as compact as possible. Refrigerate for several hours or over night before cutting into 16 bars.

The bars stay well in the refrigerator, in an airtight container, for up to one week.

Recipe courtesy of SELAH Natural Medicine

8375 SW Beaverton/Hillsdale Hwy. Suite C
Portland, OR 97225

selahnaturalmedicine.com