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Wednesday, October 8, 2014

Savory Energy Bars - Truffle Garlic Flavor

Raise your hand if you ever get tired of sweet protein bars?  Me too.  I have been trying to create a savory protein/energy bar for quite some time now.  I fall back on bars because they are so convenient when you're on the go or in a hurry.  But usually, unless it's early in the morning, I am craving something salty, cheesy, and savory.

It's tricky because you need a syrup or dates, something to hold all the nuts and grains together, but most of them are sweet.  I finally bought some brown rice syrup, which is not nearly as sweet as honey, and has the aftertaste of the rice.  That combined with the unique flavor of truffle oil, plus the salt and spices, finally helped to create a delicious savory bar. 

This recipe is versatile, feel free to swap out any of the dry ingredients for different seeds or nuts.  I sometimes use hemp, pumpkin, or chia seeds, whatever I happen to have on hand.  Also if you are not a fan of truffle oil, either decrease the amount, or try using balsamic vinegar instead. 

I have also swapped out the oats for these dried vegetable crisps that you find in the produce section of the grocery store.  Be sure to grind them up first in the food processor.

If I'm making them without truffle oil, I will crumble a few sheets of roasted seaweed  into the mix for added flavor and nutrition.
1 cup raw walnuts
1/2 cup raw sunflower seeds
3 Tbsp flax seeds
2 Tbsp sesame seeds
1 cup oats
1/4 cup brown rice syrup
3/4 tsp truffle oil
1 Tbsp nutritional yeast
1/8 tsp garlic powder
3/4 tsp salt (use less if you are sensitive to salt)
1/2 tsp black pepper
pinch of cayenne


1.  Place all of the dry ingredients into a food processor.  Process until smooth.  Add the brown rice syrup and truffle oil, blend until combined.  Scrape into a baking dish that has been lined with parchment paper.  I use an 11x7 pan because I like them thin, but you could use a smaller pan. 

2.  Using the back of a spoon or your hands, press down very firmly.  Chill in the refrigerator with plastic wrap covering the dish, for at least 1 hours, preferably longer. 

3.  Turn upside down onto a cutting board.  Using a sharp knife, slice into squares or bars.  Store in a plastic container in the refrigerator, or in large plastic bags in the freezer. 

*You may also roll these into balls if you prefer

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