Carrot-Fig ‘Nola Bars
Courtesy: Jess @ healthyexposures.wordpress.com
- 1/4 cup chopped pecans (you can use salted and roasted)
- 1/4 cup chopped dried figs – about 3 medium figs
- 2 tablespoon raisins
- 2 tablespoon chia seeds
- 1 tablespoon sunflower nuts
- 3/4 cup quick oats (Rolled would work, too, and likely be better)
- 1/4 cup puffed rice
- 1/4 cup puffed millet
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch of ginger
- pinch of salt
- 1 tablespoon mustHave Protein™
- 1/4 cup nut butter
- 2 tablespoon honey (bare minimum – and if you’re baking these, double it. For whatever reason – the baked ones turned out a little less sweet)
- 4 tablespoon water (If you use more honey, just cut back. And if you’re baking, you can substitute with almond milk)
- 2 tablespoon milled flax
- 1/2 cup grated carrot
Oi! That list looks long!! but it’s not difficult, though – and really, open to interpretation. (1/2 cup puffed grains to sub the rice & millet, walnuts rather than pecans, maple syrup rather than honey, nix the chia seeds, etc. etc. etc.)
1. Combine the first 13 ingredients in a medium sized mixing bowl. 2. In a smaller, microwave-safe bowl, nuke your nut butter, honey, and water for a few seconds. Stir the mixture while adding in the milled flaxseed and grated carrots.
3. Combine the ingredients of two separate containers and mix.
4. If leaving raw
: press down very firmly
in a Tupperware-type container – or something you can cover and refrigerate. Allow to chill before cutting.
5. If baking
: pack down very firmly
in an oven-safe casserole type dish, sprayed lightly with cooking spray. Drizzle a little bit of honey on top, and bake at 400°C for 15-20 minutes. Allow to cool before cutting.