Trail Mix Energy Bars- gluten and starch free

Time: to be found out – I have not tested this recipe YET


  • 2 dl dried apricots, soaked 30 minutes
  • 2,5 dl dates
  • 2 tbsp thick honey
  • 1 tbsp vanilla extract
  • 3 dl almonds, soaked 8-12 hours and dehzdrated
  • 2 dl shredded coconut
  • 2 dl quinoa flakes
  • 2 dl dried cranberries
  • 1 dl pumpkin seeds, soaked for 4-6 hours and dehydrated
  • 1/4 tsp sea salt

Kitchen equipment: 

  • food processor
  • spatula

 How to: 

  1. Place the apricots, dates, honey and vanilla in a food processor and blend until it becomes a paste. Use a spatula to scrape down the sides as needed.
  2. Add the almonds, coconut, quinoa flakes, cranberries, pumpkin seeds, and salt and pulse several times until incorporated. Depending on the site of your food processor, you might have to do this in 2 batches. Don’t overprices. It’s nice to see large pieces of fruit and nuts.
  3. Press the mixture firmly into an 20 x 20-cm) baking pan lined with parchment paper.
  4. Put the pan in the dehydrator and dry at 43 celsius for 6 hours.
  5. Flip into a mesh dehydrator tray and dry for another 6 hours.
  6. Cut into desired/size pieces.
  7. Taste it and think about upgrades.
  8. Tidy up.
  9. Leave a comment.

Stored in an airtight container in the refrigerator, the energy bars will keep for 2 weeks.



Recipe from: Going Raw by Judith Wignall, Quarry Books
Photographer: Klara Kvicerova, 2016


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