Note:  This is a slightly modified, gluten-free version of my Almond Butter Strawberry Energy Bar recipe.  The cinnamon really makes the difference!

You can find me eating one of these this weekend at Mission Ridge Ski & Board Resort 🙂

Nut Butter Energy Bars (GF) - IMG_1372

“Wet” Ingredients:

1 box (12.3 oz) Firm Silken Tofu (Mori Nu)
1/2 C vegan brown sugar or 1/3 C fruit jam
1/2 C non-dairy milk
1 t vanilla extract
2/3 C Once Again sunflower seed butter

Dry Ingredients:

1/4 C EACH:  quinoa flour, millet flour, brown rice flour, garbanzo bean flour & rolled oats (GF)
1/3 C oat flour (GF)
3 T ground flax
2 T fine shred unsweetened coconut
1 t cinnamon
1/2 t salt

In a food processor, puree the “wet” ingredients.  Add to the dry ingredients.  Spread the mixture in a greased square glass pan.  (I like to use coconut oil to grease pans.)  Bake at 350 degrees for 40 minutes.  Cool completely before cutting.  A pastry cutter works well.  Store in the freezer with a little space between each bar.