• Leanne Fullwood

Cranberry Pecan Energy Bars


No baking involved in this recipe- simply blend the first half of the ingredients, fold the cranberries, pecans and pumpkin seeds and refrigerate for 2 hours and you’re good to go.


I road tested these on the bike and stashed them in my top bar bag bag and they were super easy to munch, digest and they taste DELICIOUS.


Make a batch of these and keep them in the fridge in an airtight container for 2-4 weeks although I absolutely guarantee they won’t last that long!


Around 168kcal and 14.7g carbohydrate Per square 👌🏼


Cranberry Pecan

Energy Bars

Makes 16 squares


Ingredients

100g rolled oats

80g golden flax seeds

150g 100% Nut Butter

100ml maple syrup

1tsp vanilla

50g cranberries

50g pumpkin seeds

50g chopped pecans


Method

1- Add oats, flax, nut butter, maple syrup and vanilla to a blender or food mixer and blend for 30-40 second until combined but not smooth.


2- Add mixture to a large mixing bowl and fold in the cranberries, pecans and pumpkin seeds until evenly distributed.


3- line an 8” Square baking tray and press the mixture into the tin.


4- Leave to refrigerate for 2 hours. Freeze for 10 minutes before removing from the tin and cutting into 16 slices.


5- keep refrigerated in an airtight container for 2-3 weeks.


Try not to eat it all at once!



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