Food recipes
Cranberry-Pumpkin Seed Energy Bars
Cranberry-Pumpkin Seed Energy Bars Ingredients: nuts, pecans oats seeds, pumpkin and squash seeds, whole, roasted, without salt seeds, flaxseed sugars, brown honey butter, without salt salt, table vanilla extract cere...
Cranberry-Pumpkin Seed Energy Bars
Ingredients:
nuts, pecans
oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, flaxseed
sugars, brown
honey
butter, without salt
salt, table
vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cranberries, dried, sweetened
Directions:
Preheat the oven to 350 and line a baking sheet with parchment paper.
Spread the pecans, oats, pumpkin seeds and flaxseeds on the sheet and bake until fragrant, 8 minutes.
Transfer the mixture to a large bowl.
In a saucepan, bring the sugar, honey, butter and salt to a boil over moderate heat.
Simmer until the sugar is dissolved and a light brown caramel forms, 5 minutes.
Remove from the heat and stir in the vanilla.
Drizzle the caramel all over the nut-and-oat mixture.
Stir in the puffed rice and cranberries until evenly coated.
Line an 8-inch square baking dish with parchment paper, extending the paper over the side.
Scrape the cereal mixture into the dish in an even layer.
Cover the mixture with a second sheet of parchment and press down to compress it.
Let stand until firm, about 2 hours.
Discard the top piece of parchment.
Using the overhanging paper, lift out the cereal square and transfer it to a work surface.
Cut into 12 bars and serve.
Ingredients:
nuts, pecans
oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, flaxseed
sugars, brown
honey
butter, without salt
salt, table
vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cranberries, dried, sweetened
Directions:
Preheat the oven to 350 and line a baking sheet with parchment paper.
Spread the pecans, oats, pumpkin seeds and flaxseeds on the sheet and bake until fragrant, 8 minutes.
Transfer the mixture to a large bowl.
In a saucepan, bring the sugar, honey, butter and salt to a boil over moderate heat.
Simmer until the sugar is dissolved and a light brown caramel forms, 5 minutes.
Remove from the heat and stir in the vanilla.
Drizzle the caramel all over the nut-and-oat mixture.
Stir in the puffed rice and cranberries until evenly coated.
Line an 8-inch square baking dish with parchment paper, extending the paper over the side.
Scrape the cereal mixture into the dish in an even layer.
Cover the mixture with a second sheet of parchment and press down to compress it.
Let stand until firm, about 2 hours.
Discard the top piece of parchment.
Using the overhanging paper, lift out the cereal square and transfer it to a work surface.
Cut into 12 bars and serve.