Sydney's Endless Energy Bars

Sydney's Endless Energy Bars

Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

There are a lot of gluten-free energy bars on the market, but we haven't found many that our little girl, or her dad enjoy. These "eat" more like rice crispy squares, but are packed with protein and fruit, and none of the sugar!

Ingredients

Dry Ingredients

4 cups crispy rice cereal, gluten free

1+1/4 cups pecan pieces, no salt

1/8 cup sunflower seeds, roasted, no salt

1/8 cup pumpkin seeds (also called pepitas), no salt

3/4 cup freeze dried strawberries, chopped up

1/4 cup mixed berry fruit bar, cut in to very small pieces (no sugar added)

Sauce

3/4 cup brown rice syrup
3/4 cup almond butter

1 tsp vanilla extract

1/2 tsp sea salt

Method

Line a large baking sheet with parchment paper (not waxed paper!)

In a very large bowl, add all the dry ingredients and toss together thoroughly.

In a small saucepan, add the brown rice syrup and almond butter and mix together well over medium-low heat. Continue to stir until the sauce has melted and begins to bubble - watch that the mixture does not scorch. Continue to cook and stir for one more minute. Remove from head and add the vanilla and salt.

Drizzle the hot sauce over the dry mixture and combine quickly using a large spatula. Work quickly as the sauce cools and thickens fast. When the dry mixture is thoroughly coated with the sauce, scrape the mixture onto the prepared baking sheet. Spread the mixture as evenly as possible over the entire sheet.

To flatten the mixture, cover them with waxed paper (or parchment) and use a rolling pin. Leave the waxed paper on and chill the entire sheet for about 2 hours. When chilled, cut them into energy bar sized pieces (using either a knife or pizza cutter), and store them in a covered container in the refrigerator with waxed paper between each one, or insert each into a snack bag sized baggie, so they are ready to grab and go.

Yield 16 large or 32 small bars.