Energy Bars Recipe

The Gourmandise School   of Sweets and Savories

Home stretch. We've got a lot of athletes on staff here, most of them runners. When not baking or running the front office, Hadley and Jamie train and come up with delicious concoctions to keep their energy level in tip top shape. Granola bars are some of our favorite DIY pantry items (check out our Pantry Staples classes here and here), in part because they're free of preservatives, totally interchangeable with a variety of fruits and nuts and simple enough for kids to make on their own.  This recipe is vegan and GF, as all of Hadley's recipes are.  Email us your favorite combination- with pictures if you like- and we'll post them on our FB page.  Don't forget that Sunday, March 17 is the L.A. Marathon! Hadley's Pre-during-and-post-run Energy Bars 1/2 cup cashews 1 cup dried apricots 1 cup shredded coconut 1/3 cup rolled oats 2 tbsps agave syrup 2 tbsps coconut oil, melted 3 tbsps pumpkin, hemp or chia seeds 1/2 tsp ground ginger 1/4 tsp salt Line a 8x8 inch baking pan with parchment paper, set aside.  Place cashews and apricots in a food processor and process until nuts are evenly chopped. Add coconut, oats, agave syrup, coconut oil, pumpkin seeds, ginger and salt. Process until mixture comes together.  Put the apricot coconut mixture in the parchment lined baking pan and firmly press into pan. Cover the bars and place in a freezer for one hour. Unmold bars, trim ends and cut into even rectangles. Bars will last up to one month if stored in an air tight container in the fridge. Wrap tightly and take on your run! Wishing you a delicious day, Clémence and Hadley