Better than any store-bought energy bars, these are great for breakfast-on-the-go, brown-bag lunches, and snacks. Make a batch on the weekend to get you through the work week.
Recipe information
Yield
Makes 12 bars
Ingredients
Preparation
Step 1
1. Preheat oven to 325.
Step 2
2. Grind whole flaxseed in a coffee or spice grinder. Combine with peanut butter, honey, salt, and water in large bowl and stir to combine.
Step 3
3. Add dried fruits, nuts and seeds in whatever combination you like. Batter will be very stiff.
Step 4
4. Spray 12 cup muffin tin with nonstick spray and divide batter evenly into cups. Use damp fingers to press batter into cups and flatten tops.
Step 5
5. Bake 25 to 30 minutes until tops are dry and edges are a deep, toasty brown (bars will not rise). Cool completely and store in air-tight container for up to two weeks.
