Yummy Gluten-Free Energy Bars

There are countless delicious energy bars and balls to create! Here are some of my favorite go-to options - psst, because they're so easy to make and packed with superfood ingredients! Tasty and healthy!

First up NO BAKE ANYTIME BARS LOADED WITH SEEDS/NUTS & CRANBERRIES

I cherish the kitchen witch aspect of myself—this is my unique time to craft nutritious snacks for my family, experimenting extensively with herbs and superfoods!

These no-bake cranberry bars are not just a delightful breakfast option; they're also perfect for a quick energy boost at any time. I consider them one of my winter favorites, thanks to their delicious seasonal ingredients.

Cranberry Seed Bars

I suggest trying these as they are, however feel free to experiment by substituting different nuts and seeds for variety. Just remember to maintain the ratios for a perfect balance of chewy deliciousness.

I like to make bigger batches and freeze or refrigerate them in suitable (preferably glass or nontoxic) containers. Just leave them sitting out for a short bit, as the fat content will not hold them solid for too long. These lovely bars not only can be snacks, they can also be for a fun event due to their color and taste.

PREP TIME + COOK TIME = 10-15 MINUTES

SERVINGS = 16 CALORIES = 249 (remember if adding more to the toppings nuts/seeds are dense in calories)

INGREDIENTS - US CUSTOMARY 1X

For the bars:

• 2 cups tightly packed pitted dates*

• 1/2 cup water*

• 1/4 cup coconut oil

• 1/2 cup peanut butter

• 2 cups rolled oats

• 1 cup ground walnuts

• 1/4 cups roughly chopped walnuts

• 1/8 cups sunflower seeds

• 1/8 cups pumpkin seeds

• 1/4 cups cranberries

• 1 tsp pure vanilla essence or 2 scraped vanilla beans

• 1 tsp cinnamon

• 1/8 tsp salt

For the topping:

• 8 whole walnuts

• 2 tbsp cranberries

• 1 tbsp pumpkin seeds

• Instructions

  
  

  • 2 cups tightly packed pitted dates*, 1/2 cup water*, 1/4 cup coconut oil, 1/2 cup peanut butter

    
    

    Process the dates and water in a blender or food processor until smooth. Add the date paste with the coconut oil and peanut butter to a saucepan and heat gently to melt the oil and the peanut butter. Stir until evenly combined.

  • 2 cups rolled oats, 1 cup ground walnuts, 1/4 cups roughly chopped walnuts, 1/8 cups sunflower seeds, 1/8 cups pumpkin seeds, 1/4 cups cranberries, 1 tsp vanilla essence or 2 scraped vanilla beans, 1 tsp cinnamon, 1/8 tsp salt

    
    

    Add the paste to the dry ingredients and add the vanilla, salt and cardamom. Mix everything by hand or use a hand mixer with dough hook attachments.

  • Once it is evenly combined press the mixture into a square form of 20*20cm (8*8inch) that is lined with non-toxic baking paper. Make sure to press the mass down as hard as you can. If it is too loose, there will be air trapped in the mixture, and that will make your bars crumble once you cut them. I lay a piece of non-toxic baking paper on top of as it makes it easier to even the surface out.

  • 8 whole walnuts, 2 tbsp cranberries, 1 tbsp pumpkin seeds

    
    

    REMEMBER TO PLAY WITH THESE AND ADD THE TOPPINGS AS YOU WISH!