The closest thing I found was the recipe here, but it still used corn syrup. The hubby likes them, so I will keep those bars as is, but I just wasn't feeling the love personally. I like a little bit of fruit with mine. No matter where I looked, though, no one had a recipe that spoke to me.
Fast forward a couple months to this past Wednesday. It was an interesting day, complete with two tornadoes in the area. Did I mention I live in Pennsylvania? We are NOT known for having tornadoes, but this week.... Of course, me being me, I was thrilled. (We critical care nurses are suckers for adrenaline.) After I came in from dancing in the storm (really, I'm not crazy...really), I took advantage of the exhilaration and got creative. Let me tell you, I blew my own socks off with this one. It's sweet, crunchy, and it keeps me full at least 3 hours. Best of all? It's cheap!
Fast forward a couple months to this past Wednesday. It was an interesting day, complete with two tornadoes in the area. Did I mention I live in Pennsylvania? We are NOT known for having tornadoes, but this week.... Of course, me being me, I was thrilled. (We critical care nurses are suckers for adrenaline.) After I came in from dancing in the storm (really, I'm not crazy...really), I took advantage of the exhilaration and got creative. Let me tell you, I blew my own socks off with this one. It's sweet, crunchy, and it keeps me full at least 3 hours. Best of all? It's cheap!
Fruity Bumble Bars
Makes 8 servings
Ingredients:
1 cup sesame seeds1/4 cup flaxseeds
3 Tbsp. honey
1/4 cup sliced almonds (or other nut if you prefer)
1/4 cup dried cranberries (or other fruit such as raisins, dates, etc)
1/4 cup mini chocolate chips
Directions:
- Preheat oven to 175 degrees Fahrenheit
- Grease a 9inch square pan. (I used coconut oil).
- Mix all ingredients together and press evenly into pan. It will be sticky.
- Bake for 90 minutes.
- Cool in pan for just until set. Cut bars with a knife.
These will keep outside the refrigerator, but if you live in a hot climate (or it happens to be July, like it is here); once you have cut the bars, refrigerating them makes them easier to handle.
Easy, peasy. And oh, so yummy!
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