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Almond Butter Strawberry Energy Bars
“Wet” Ingredients:
1 box (12.3 oz) Firm Silken Tofu (Mori Nu)
1/2 C vegan brown sugar
1/2 C organic apple juice
2/3 C almond butter
Dry Ingredients:
1/4 C EACH: quinoa flour, millet flour, spelt flour, ground oats & rolled oats
1/3 C whole wheat pastry flour
3 T ground flax
2 T fine shred unsweetened coconut
1 T ground walnuts
1/2 t salt
Organic Strawberries – Wash and pat dry. Slice. Use enough to cover the area of a square glass pan. (I didn’t measure.)
In a food processor, puree the “wet” ingredients. Add to the dry ingredients. Spread about half of the mixture in a greased square glass pan. (I like to use coconut oil to grease pans.) Spread the strawberry slices on top.
Spread the rest of the mixture. Bake at 350 degrees for 35-40 minutes. Cool completely before cutting. I like to use a pastry cutter. Freeze them in a container with a little space between each one.
I take these skiing and mountain biking. Take one out of the freezer in the morning and it’ll be thawed out by the time you’re ready to eat. Enjoy!
I invented this recipe to be “portable oatmeal.” It doesn’t have a muffin texture- it’s more of a dense spongy “cake.” Try it! It’s my weekday breakfast. I like the addition of yams for added flavor and nutrition. I store these in the freezer, thaw overnight, and heat in my toaster oven for about 5-10 minutes at 300 degrees while making my morning green smoothie.
Scrub 4 medium to large yams and poke with a fork. Bake at 400 for 45 minutes on foil or parchment. Cool. Peel. This will yield about 1-1 1/2 cups per potato.
“Wet” Ingredients:
4 Yams- cooked, peeled (about 4 C)
1/2 C Evaporated cane juice (vegan sugar)
1 C Non-dairy milk
1 t Vanilla extract
~2 T Maple syrup (reserve)
Dry Ingredients:
2 C ground oats
1/2 C spelt flour
1/4 C ground flax
1/4 C chopped walnuts
1 T baking powder
1 t salt
2 t cinnamon
Process the yams, sugar, milk, and vanilla in a food processor. Fold in the dry ingredients. Distribute in 18 *muffin liners. Make a well in the center of each with a 1/2 t measure. Drizzle maple syrup in the well.
Bake at 375 degrees for about 40 minutes. Check at about 25 minutes. You might have to put foil lightly over the top to prevent burning. Cool on a wire rack. Makes 18.
*I like the “If You Care” brand muffin liners, because food won’t stick even if you use very little to no oil in your baking.
Freeheel Vegan 