Off White Living

I love making energy bars.  Every time is different. This one made the house smell like pumpkin pie spices.  I bet you could even use pumpkin in the recipe and make a pseudo-p. pike bar for the fall.  YUM.

I admit, using rice flour isn’t really as tasty as spelt would be, but it’s all I have in the house.  We have much less cupboard space and less $$ for food shopping than in the past, so i’m trying to use what I can before I go buy more.  Not a bad mindset, anyway.  When I moved it was embarrassing how many 1/2 used bags/boxes of food I tossed out or gave away and how many grains I’d purchased with loving intentions that never manifested.

Davis is different.  It’s all about finding the abundance in what I have around, which pretty much sums up these energy bars:

1.25 cups rice flour (spelt is better, less grainy)
1/2 tsp: salt + baking soda
1 tsp: nutmeg, ginger, cinnamon
MIX ABOVE IN  A SMALL BOWL, SET ASIDE

1 egg
1.25 cups apple sauce (or bananas, or pumpkin)
1 stick butter, slightly melted
1/3 cup blackstrap molasses

CREAM THE ABOVE TOGETHER, MIXTURE WILL LOOK SLIGHTLY CURDLED

Mix the try with the wet ingredients.  Stir in 1.25 cups oats, 1/3 cup chopped dates and 1/3 cup almond butter.

Once mixed, bake in a greased 9×12 pan for 25 minutes on 350.

Watch how fast they disappear, especially when people smell the aroma.   Myself, I opted to eat the dough instead, saving the baked treats for our climb of Mt. Jefferson….oh, once a sugar junkie, always a sugar junkie – dough is too tempting to leave alone!