Editors Note: Since first posting this recipe a few months ago, I have improved it by adding more coconut oil and less powdered greens. The recipe below now reflects the updated version.
Recently, I posted a recipe for my version of Carmen's Muesli Bars. Today I'd like to share my version of those expensive, healthy "green" bars.
I made them for my recent trips away from home when I knew that eating nutritious foods would be difficult so it was nice to pack a healthy snack.
In some ways this recipe is similar to the muesli bars, but in addition to the rolled oats, unsweetened coconut, virgin coconut oil, raw honey, chia (or flax) seed, I mix in almond butter and powdered greens. I like to use Vibrant Health's Field Of Greensbecause it doesn't contain herbs and vitamins, it's simply raw, organic, concentrated foods from broccoli sprouts, kale and other greens.
Since chocolate makes everything taste better, not to mention the health benefits of the dark kind, I added miniature, semi-sweet chocolate chips (ok, not too dark, but it's hard to find 70% dark chocolate miniature chips). I was happy to find a high-quality version in the bulk aisle at Whole Foods by Guittard.
I cut and wrap them individually and put them in the refrigerator where they seem to keep for several weeks. However, when I was on my trips and didn't refrigerate them, they tasted just as good one week later.
These are so good that even my daughter loves them and doesn't even question why they are green!
Almost-Raw, Green Bar Recipe
2 Cups Roasted Rolled Oats
(if you prefer to soak and dry ahead of time to reduce phytic acid, check out how to soak your oats at The Nourishing Gourmet and then drain and dry in oven all day at 200 degrees.)
1 Cup Unsweetened Coconut (I prefer to lightly toast these for flavor)
1/2 Cup Slivered Almonds
2/3 Cup Virgin Coconut Oil
1 Cup Almond Butter
2/3 Cup Raw Honey
1/2 tsp Almond Extract
1/4 cup Powdered Greens (ie.Vibrant Health's Field Of Greens)
3/4 Cup Chia Seed or Flaxseed (great source of Omega-3 Fatty Acids)
1 Cup Miniature Chocolate Chips
Spread oats out on cookie sheet and roast in oven at 350 degrees for about 10-15 minutes. Keep checking on them until they are just starting to turn golden. If you want to also give the coconut a little toasting, add them to the cookie sheet with the oats. When they are done, set aside to cool.
In a bowl, use a mixer to combine the almond butter, honey, almond extract and soft coconut oil (if it is hard, you may want to first put it in a double boiler and just slightly warm it enough to soften it). Once these ingredients are completely combined add the oats and mix. Add the remaining ingredients and continue mixing until evenly combined.
Spread and press ingredients into a 9 x 13 inch pan--a brownie pan is better, but a cake pan is just fine. Set in the refrigerator until firm for about an hour. Cut and serve. Enjoy!