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
1.25 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!