Beth’s Healing Body Bars
Ivan and Beth love to take these bars with them on their travels or to networking mixers. When what is being served is not on the plan, they won’t go hungry with these filling Healing Body Bars.
Author: Beth Misner
Recipe type: Phase 3
Serves: 12 bars
- 2 cups gluten-free oats
- 2 Tbsp. flax meal
- ½ cup Bob’s Red Mill Gluten Free All Purpose Baking Flour
- 1 tsp. cinnamon
- ⅛ sea salt
- ⅓ cup raw pistachios, shelled and chopped
- ⅓ cup mixed raw nuts, crushed
- 1 ½ oz. raisins
- ⅔ cup raw almond butter
- ¼ cup raw agave syrup
- ¼ cup date syrup*
- ⅛ cup grape seed oil
- First, toast gluten-free oats on a cookie sheet at 450° for about 5 minutes or until lightly browned. Shake the cookie sheet every 2 minutes to avoid burning the oats.
- Remove from the oven and allow to cool slightly while mixing the dry ingredients together. Adding the toasted oats while warm will soften the almond butter and that will enable your ingredients to be combined more thoroughly.
- Turn the oven down to 350 °
- Mix flax meal with gluten-free flour baking mix (I use Bob’s Red Mill), cinnamon, and sea salt. Stir in shelled and chopped pistachios, mixed nuts, and raisins. Mix the dry ingredients together well.
- Whisk together agave syrup, date syrup and grape seed oil. Incorporate the almond butter into the mixture and add the toasted oats.
- Pour into dry ingredients and mix until the ingredients begin to stick together.
- Press the batter evenly into a small cookie sheet and smooth the top. It should be about ½ inch thick.
- Bake for 12 to 15 minutes or until lightly browned.
- Remove from the oven and cut into bars with a pizza cutter while still warm. Loosen from the pan and allow the bars to cool completely before wrapping in wax paper.
- Bars may be kept on the counter if you plan to consume them quickly, or put into ziplock bags and kept in the fridge for about 2 weeks.
- *To make date syrup, simmer pitted dates barely covered with filtered water in a sauce pan for about 5 minutes. Allow to cool and process until smooth in a food processor. Store in glass jar in the fridge for up to 2 weeks.
You can vary the type of nuts you use and add other spices, such as nutmeg, pumpkin pie spice and/or cloves. You may omit the raisins or use chopped dried figs, sulfur-free dried apricots or other chopped dried fruits according to your tastes. I don’t recommend dried cranberries, as it is nearly impossible to find them without sugar added. You may wish to add unsweetened coconut flakes. And honey may be substituted for one of the sweetening agents, if you prefer. There is a lot of room for variety with this recipe. Just be sure your batter holds together somewhat before pressing it onto the cookie sheet, or you will end up with a tasty granola, but not energy bars!
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Beth Misner is the Corporate Vice Chair of BNI Emeritus, the Co-Founder of the BNI Foundation and Founder of Journey Center Claremont. She is a certified chiropractic assistant, certified sports nutritionist, black belt in karate, tai chi/qi gong instructor, ordained minister and meditation/prayer leader. When Ivan was diagnosed in 2012 with prostate cancer, she drew from all her expertise relating to “mind, body and spirit” to partner with him on a journey into recovered health.