Delicious Food Photography | Travel | Healthy Recipes | Vancouver | British Columbia | Canada

Citrus Burst Energy Bars Recipe | Eat at Home Cookbook

EAT AT HOME COOKBOOK REVIEW VOULA HALLIAY NOMSS.COM FOOD LIFESTYLE BLOG

Enjoy these brightly flavoured citrus bars as part of a healthy breakfast or carry them
with you for a snack any time of the day. They freeze well, so why not make a double
batch? This recipe comes from Voula Halliday’s Eat At Home cookbook.

 

Citrus Burst Energy Bars

February 15, 2018
: 16 bars
: easy

Enjoy these brightly flavoured citrus bars as part of a healthy breakfast or carry them with you for a snack any time of the day. They freeze well, so why not make a double batch?

By:

Ingredients
  • 2 cups rolled or large-flake oats
  • 1 lemon
  • 1 orange
  • 5 pitted dried dates, coarsely chopped
  • 1 cup almond or sunflower butter
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/4 cup unsalted raw sunflower seeds
  • 1/4 cup unsalted raw pumpkin seeds
  • 1/4 cup ground flax seeds
  • 1/2 cup dried cranberries, coarsely chopped
  • 1/2 cup dried blueberries, cherries, or apricots, coarsely chopped
Directions
  • Step 1 Heat oven to 350°F (180°C).
  • Step 2 Spread oats out on a large rimmed baking sheet. Bake for 15 to 20 minutes, stirring halfway, just until lightly toasted and fragrant. Place toasted oats in a large bowl and set aside to cool.
  • Step 3 Finely grate the zest of the lemon and orange and set aside.
  • Step 4 Squeeze the juice from the orange. You will need 1/2 cup of juice. Pour juice into the bowl of a food processor fitted with the steel blade.
  • Step 5 Add the chopped dates, almond butter, vanilla, and salt. Pulse until you have a smooth, thick paste.
  • Step 6 Transfer date paste to bowl with cooled oats and then stir in sunflower seeds, pumpkin seeds, flax seeds, dried fruit, and citrus zest.
  • Step 7 Mix until well combined.
  • Step 8 Line the bottom of an 8×8-inch pan with parchment paper. Press oat mixture into pan. Cover with plastic wrap and refrigerate for 2 hours, or overnight.
  • Step 9 Remove from pan onto a cutting board and, using a serrated knife, cut into 16 pieces. Store in an airtight container in the refrigerator, or individually wrap the bars in wax paper and store in a container in the freezer for up to 1 month.

 

Other recipes from Eat At Home that I’ve bookmarked include:

 

 

 

Acknowledgement

Excerpted from Eat At Home © 2017 Voula Halliday. Published byCast Iron Press®. Reproduced by arrangement with the Publisher. All rights reserved.

 

 

Where to Purchase?

Amazon

Eat From Home by Voula Halliday
Paperback: 312 pages
Publisher: Cast Iron Press; 1st edition (2017)
Parcel Dimensions: 20.6 x 15.8 x 3 cm
Language: English
The following ISBNs are associated with this title:

  • ISBN-10: 0987839306
    ISBN-13: 978-0987839305

 

 

 

 

FOLLOW:
instagramfacebooktwittersnapchatyoutube

 

 

 


Related Posts

CONTEST Win 12 boxes of Minute Rice 100% Natural Instant Rice | Chef John Higgins

CONTEST Win 12 boxes of Minute Rice 100% Natural Instant Rice | Chef John Higgins

Since we missed the Minute Rice event at George Brown College in Toronto, Minute Rice was so kind to send us a few boxes of  their 100% Natural Instant Rice to try. Minute Rice brings convenience and nutrition to your meals. It is a easy, precooked, parboiled long grain […]

Super Moist Lemon Lavender Cake Recipe | Baker’s Secret Contest

Super Moist Lemon Lavender Cake Recipe | Baker’s Secret Contest

“I don’t like cake” said no one ever! Especially if it is a Super Moist Lemon Lavender Cake! Right?! Christmas holidays are coming up and so are potlucks and gatherings. Every year, we struggle with a last minute mad rush to Costco to buy something to […]