Energy Squares

Instead of having cereal for breakfast, sometimes I just munched a packet bar of granola or muesli when I am in a rush in the morning.  I keep stocks of these energy bar for snacks, instant breakfast and sometimes as a alternative light meal before exercise in the evening or staying back for overtime work assignments.  Energy bars are much more healthier choice, besides being convenient to carry around, as light snacks during travelling also.  I usually go for Go Natural brand than other widely available brands as I like them as what the name suggested.



But sometimes, I would find them a bit too sweet for my preference, although Go Natural energy bars are made with natural sweeteners instead of refinded sugar.  My favourite choice is the walnut and dates bars as well as the mixed berries bars.

My stocks of these bars have finished and instead of buying them from the hypermarkets, I decided to try to homemake them.  That way, I can learn to make energy bars according to my taste and reduce the amount of sweetener as much as possible.  But I do not have muesli or puff rice grains to start with, only rolled oats.  Instead of rushing to the nearest supermarket to get them, I decided to make some adjustment to the recipe.  I converted it to a square instead of a bar by adding wholemeal flour and tofu puree.



I did not use any nuts here except seeds and main dried fruit was apricot, while the dates added sweetness and cranberries for some colors and nutritional value added.  Main sweetener was blackstrap molasses and maple syrup and honey as added flavour.

I hardly feel the texture of the flour when I tried a cut piece, but need to do jaw exercising to munch the seeds and dried fruits. If you have tried the Chinese mixed nuts mooncake, that's somewhat the same texture feeling.  Delicious to eat and full of fibre, Vit E, omega 3, calcium and protein. 

Recipe:

1 cup rolled oats
1/2 cup unbleached plain flour
1/2 cup oats powder
3/4 cup wholemeal flour
1 cup chopped dried apricots
1 cup chopped dried dates, cranberry and pineapple
1 cup mixed pumpkin seeds and sunflower seeds
1 tbsp ground flaxseeds
3 tbsp vanilla extract
100 g puree tofu
2 tbsp blackstrap molasses
1 tbsp maple syrup
1 - 2 tbsp honey
Vanilla dusting sugar for top


Line an 8" square baking tin with greaseproof paper and set aside.  Preheat oven at 160 deg C. 

Sift all flour and salt on a mixing bowl.  Mixed all the dried fruits and seeds into the sifted flour evenly.  Combine all liquid ingredients and fold into the dry mixture using a spatula until evenly mixed.  Pour mixture into baking tin, evenly pressing lightly at all four ends.  Brush the top with some sunflower oil.  Put into oven and bake for 35 to 40 mins.

When cooked, leave to cool for 10 mins before removing from the baking tin.  Remove the greaseproof paper and dust some vanilla sugar powder.   Leave to cool before cutting into desired size with a sharp knife.