Energy Bars
These are easier to cut if you allow the chips to set overnight but we know it is hard to resist eating that warm melty chocolate. These Dairy Free bars stored in a container travel well for sport or picnic outings.
Ingredients
½ cup (60g) flax seed meal
⅓ cup (90g) boiling water
⅓ cup maple syrup (80g) or honey (126g)
1 cup (80g) quick oats
½ cup (56g) whole wheat flour
½ teaspoon cinnamon
½ cup (60g) dried apricots, diced
½ cup (80g) raisins
½ cup (80g) pitted dates, diced
½ cup (70g) sunflower seeds
1 cup (170g) GUITTARD Akoma Extra Semisweet Chocolate Chips
Directions
Preheat oven to 350℉. Grease a 9x13-inch baking pan.
In a large bowl pour boiling water over the flax meal and allow it to hydrate. Let sit while mixing together oats, flour, cinnamon and dried fruit in a medium bowl. Beat flax water mixture with syrup or honey until smooth. Blend in dry ingredients until incorporated. Stir in sunflower seeds and chocolate chips.
Press down and spread evenly into the prepared pan with your hands or the assistance of a sheet of parchment or plastic wrap on top. Bake for about 20 minutes until lightly browned around edges. Best if chips are allowed to cool overnight to set before cutting. Wrap individually to eat on the go or store in a container airtight.