Anything Goes Cookie Dough Vegan Energy Bars
From infoforyourlife 6 years ago
- 30 to make
- Serves 24
While this season is often a time to indulge, many of us are looking for ways to stay on track with our health goals. Making better-for-you choices can be even harder if we're in the kitchen cooking up a storm. If you know that you can't always (or don't want to) refrain from enjoying your own creations, try this simple recipe as an alternative treat.
Ingredients
- • 2 1/4 cups (550 mL) all-purpose flour shopping list
- • 1 tsp (5 mL) baking soda shopping list
- • 1/2 tsp (2 mL) salt shopping list
- • 1 1/2 cups (375 mL) assorted seeds (hemp, raw sunflower and/or chia seeds) shopping list
- • 1 cup (250 mL) chopped assorted dried fruit (dried figs, peaches and/or cranberries) shopping list
- • 1/2 cup (125 mL) rolled oats shopping list
- • 1 cup (250 mL) Becel Vegan margarine shopping list
- • 1 cup (250 mL) firmly packed light brown sugar shopping list
- • 1/4 cup (60 mL) granulated sugar shopping list
- • 1/2 cup (125 mL) unsweetened pure pumpkin purée shopping list
- • 1 tsp (5 mL) vanilla extract shopping list
- • 1 tbsp (15 mL) ground cinnamon shopping list
How to make it
- 1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with foil or parchment paper leaving two-inch overhang on each side.
- 2. Combine flour, baking soda and salt in a medium bowl.
- 3. Beat margarine with sugars in large bowl. Beat in pumpkin purée and vanilla until blended. Gradually add in flour mixture; beat just until blended.
- 4. In a separate bowl, combine seeds, dried fruit and oats; set aside.
- 5. Stir in cinnamon and 2 cups (500 mL) seed mixture. Spread into prepared baking pan. 6. Top with remaining 1 cup (250 mL) seed mixture and gently press into dough.
- 7. Bake for 20 minutes or until edges are golden.
- 8. Place pan on a wire rack and cool for 20 minutes. Using foil overhang, lift out of pan and cool completely.
- 9. Cut into 24 bars.
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