Trail Bars
February 3, 2008
From rebar modernfood cookbook
Vegan and wheat-free (if using rice flour)
Ingredients:
Flax eggs (yields about 1 cup):
- 1/4 cup ground flax seeds
- 3/4 cup + 2 tbsp (210 ml) water
Trail bars:
- 1/2 cup dried pineapple
- 2/3 cup flax eggs
- 1/2 cup dried papaya
- 1 cup dried figs
- 1/2 cup applesauce
- 1 cup hazelnuts (filberts) coarsely chopped
- 1 cup rice flour, or any other flour
- 1 1/2 cups dried apricots
- 2 tsp vanilla
- 1 cup rolled oats
- 1 cup sunflower seeds
Directions:
To make flax eggs: Place the ground flax seed in the bowl of a food processor, with the motor running, slowly add the water. Once all of the water has been added, let the processor run for 5 minutes. Store in the fridge for up to 5 days.
To make trail bars: Pre-heat oven to 350 degrees. Line a 10” x 15” pan with parchment paper and sent aside. Working in two batches, place dried fruit and rice flour in a food processor and pulse to a coarse textures, set aside. Mix together the remaining ingredients in a separate bowl. Combine with the dried fruit mixture and spread evenly onto the prepared pan. Using the back of a large mixing spoon, press down the surface until smooth. Bake for 10-12 minutes. Cool and cut into bars. Store in and airtight container, or wrap each bar in plastic wrap.
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