Anytime Bars
Makes 25 bars | Prep Time 15 minutes | Cook Time 30 minutes
You never know when hunger will strike, but when it does, take advantage of those moments to nourish yourself. That’s the whole idea behind these Anytime Bars. My clients often take these portable packets of pleasure to chemo sessions. Many people actually want to eat during a treatment, and these bars are delicious, healthy alternatives to the bowls of sweets often found around infusion centers. You can change the ingredients in this recipe to fit your taste preferences. Split the batter and make half with currant and cranberries and the other half with walnuts or whatever you’d like. These bars come together very quickly with a food processor, but if you don’t have one, hand-chopping the fruit and nuts works well.
Instructions
Preheat the oven to 350°F and line a baking sheet with parchment paper. Lightly oil a 9-inch square pan.
Spread the pecans in a single layer on the prepared baking sheet and toast for 7 to 10 minutes, until aromatic and slightly browned. Watch them carefully, as they can burn easily. Repeat this process for the almonds. Turn down the oven to 325°F.
Combine the flour, flaxseeds, salt, baking powder, and baking soda in a food processor and process for 5 seconds to combine. Add the pecans and almonds and pulse 5 times to coarsely chop the nuts. Add the oats, dates, and apricots and pulse 10 to 15 times, until the mixture is well chopped but still coarse.
In a large bowl, whisk the egg, maple syrup, and vanilla together until thoroughly combined. Add the fruit and nut mixture and use your hands to mix thoroughly, being sure to separate any clumps of fruit. Spread the mixture in the oiled baking pan in an even layer and bake for 25 to 30 minutes, until set and golden brown; don’t overbake, or the bars will be too dry. Let cool on a wire rack for 5 minutes, then cut into 25 squares. Leave the bars in the pan until completely cool so they’ll hold together when you remove them.
VARIATIONS: When it comes to changing up the mixture, the only limit is your imagination. Here are a few ideas to get you started:
Use walnuts instead of pecans.
Add 1⁄4 cup dried cranberries, cherries, blueberries, raisins, or currants when mixing together at the end.
Add 1 tablespoon of grated orange zest when mixing together at the end.
Add 2 tablespoons of sesame seeds when mixing together at the end.
Add 1⁄4 cup of unsweetened shredded coconut when mixing together at the end.
COOK’S NOTE: While oats don’t contain gluten, they’re often processed alongside wheat, so if your sensitivity to gluten is extreme, be sure to use Bob’s Red Mill gluten-free oats (see Resources, page xx).
STORAGE: Store in an airtight container at room temperature for 5 to 7 days or in the freezer for 2 months.
PER SERVING: Calories: 120; Total Fat: 6.5 g (0.6 g saturated, 3.7 g monounsaturated); Carbohydrates: 14 g; Protein: 2 g; Fiber: 2 g; Sodium: 35 mg
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Ingredients
1 cup raw pecan halves
1 cup whole raw almonds
4 tablespoons brown rice flour or gluten free flour mix, or coconut flour
2 tablespoons finely ground flaxseeds
1⁄4 teaspoon sea salt
1⁄8 teaspoon baking powder
1⁄8 teaspoon baking soda
1⁄4 cup old-fashioned rolled oats
1 cup pitted dates (preferably Medjool), quartered
1 cup unsulfured dried apricots, cut in half
1 organic egg
5 tablespoons maple syrup
1 teaspoon vanilla extract