For the last in the series both for this month as well as this week's theme of cooking from my paired blogger - Sandhya - I chanced upon these Energy bars which she had made recently. A great snack to have between meals or for the kids when they come back from school or any outdoor activity.
I had made something else for today from my blog, but I had to make it for the kids. We all liked it for 4 major reasons : it was sugarfree, zero cook, nutty and healthy.
If you still need a reason to make this, scroll down to the recipe below. Sending this to BM # 53 under bookmarked recipes.
Prep time : 15 mins | Zero cook | Setting time : 24 hours | Makes : about 18 bars (Medium sized)
Keeps : up to a week under refrigeration
- Almonds - 2/3 cups
- Dates - about 10-15
- Figs / Anjeer - about 3-4 nos
- Pistachios - 2 TBSP (optional)
- Raisins - two handfuls
- Walnuts - 2 handfuls
- Candied amla (gooseberry) - 2 tsp (totally optional)
- Cardamom powder - 1/2 tsp (optional)
- (Yup ! no sugar at all :-))
- Roast the almonds, walnuts separately (microwave for 30-45 seconds) & cool. This step is optional but recommended. Lightly pulse them separately in dashes for 3-4 seconds till they are coarsely powdered but still have a bite.
- Deseed the dates and pulse the amla (if using) lightly for 5 -6 seconds. chop the anjeer / figs into small bits.
- Now without adding any water puree the dates and amla into a coarse paste (if you have a food processor, you can process all ingredients at one go, but as I was using my mixer grinder, I had to add the wet / sticky ingredients & dry separately. Whichever appliance you are using, be sure to scrape down after every pulse - dont grind).
- Now add the powdered almonds and walnuts and pulse once more to mix more (you dont want the almond to become butter so do it in spurts). Using a plastic spatula, mix the dry and mix several times.
|Stage 1 pics|
|Stage 2 pics|
- Now add the raisins, figs and give it a vigorous blitz. mix well til the oil from all the dry fruits mix and give you a good mass to work with.
- Transfer the semi wet mass onto a lightly greased parchment and roll with a rolling pin as shown in the pics. Make a thickish square, seal the parchment well and place in a refrigerator for a day or two (I placed it for 18-20 hours). Cut into squares and serve.
- It keeps well for over a week under refrigeration.