Dry fruit and nut bars: High energy bars

In India, there is a special postpartum diet, that contains only healthy ingredients, more calories (like clarified butter) but less spicy. However, when I left the hospital, the lactation consultant told me, watch for lentil, cabbage, cauliflower etc, as they tend to produce gas and little guy also is going to get gas, if I ate gassy food.  He is not interested in burping, end up getting more gas himself without my contribution. 

Some time ago, I have seen a dry fruit and nut bar in Alice Meredith’s book. I even bought Hazelnut to make that, after keeping it for sometime Hazelnuts had gone rancid, I have to throw entire nuts in garbage; it was a painful moment for me, as Hazelnuts cost a fortune. So I decided to keep quiet for some time and not venture into any baking. 

 Due to breastfeeding by afternoon, I need a strong snack; otherwise, I am having headache indicating that my blood sugar is low. So I decided to make these energy bars. The store bought energy bars has only a few dry fruits and nuts, either cranberry or raisins or almonds or pistachio. I haven’t seen anything with combo of dates, figs, apricot, coconut, currents, dry mango and cashew nuts etc. I made with almost all the dry fruits and nuts available in my pantry.   Since I used dates, and sweetened cranberries, I used only two tablespoon of brown sugar. I used 2 tablespoon of All- Purpose flour and ¾ of egg as binding agent. If you want gluten free, just add arrow root flour/corn flour and to make it vegan add flax seed meal or egg replacer. I haven’t tried the replacement combinations. I still used flour and egg is used in less quantity, but I think substitution will work. I am curious to know about the feedback. 

These are chewy and crunchy with dry fruits and nuts, but at the same time, very tasty and addictive energy bars. These are a grab and go healthy breakfast as well as a perfect snack for evening hunger prangs.

When I bake some cookies or cake my hubby take it to office for munching it as his afternoon snack. He then also shares it with his friend Emanuel, who is also his colleague. I call him my second taste tester, as he tests and give exact opinion. He was so impressed that when my hubby called to talk to me, he came on the line and told me it was great. Best part according to him is the addition of Figs. 

As I had baked an 8 inch square pan I thought that it is going last for two weeks or even a month. Trust me it got finished within 4 days. It is very hard to stop after eating one; you will go for the second and third helping.  Here is the recipe. 

One year ago: Mexican Scrambled Eggs

Two year ago: Kadala parippu pradhaman/ Chana dal Jaggery Pudding

Print recipe from here

What you need 

 Barely adapted from Alice Meredith "Pure Dessert"

Dates: 1 cup (About 21) coarsely chopped

Figs:  2/3 cup/ 5 oz (about 6 no) coarsely chopped

Dried sweetened cranberries: ¼ cup coarsely chopped

Dried apricot: ¼ cup (about 7no) coarsely chopped

Raisins: ¼ cup coarsely chopped

Currants: ¼ cup coarsely chopped

Dried mango: 1 tablespoon (about 3 no) coarsely chopped

Mystic gum/Edible gum/Gond: 2 tablespoon

Poppy seeds:  1 tablespoon (lightly toasted)

Coconut chips: ¼ cup (lightly toasted)

Baking powder:  Half of 1/8 teaspoon

Baking Soda: Half of 1/8 teaspoon

Salt: 1/8 teaspoon

Brown sugar: 2 tablespoon

Almond: ¼ cup (blanched and chopped coarsely)

Pistachio: ¼ cup chopped coarsely

Cashew nuts: ¼ cup chopped coarsely

All purpose flour: 2 tablespoon

Egg: ¾ of one egg

Ghee / clarified butter: 1 tablespoon

How I made

Preheat oven to 325 F and line with Parchment paper on bottom, sides of 8x8X2 baking dish. Leave the edges of parchment hanging that way it is easy to remove the bars after baking. 

In a small skillet heat 1 tablespoon Ghee/clarified butter and fry mystic gum, until it puffed up like popcorn. It will take about 2 minutes to gets done and set aside. Using a food processor grind them into fine powder. 

In another skillet   dry roast poppy seeds until it becomes slightly brown. It takes about 2 minutes and set aside. In the same skillet dry roast the coconut chips until slightly brown and release aroma. It takes about 2 minutes and set aside. 

In a medium bowl mix all the ingredients (coarsely chopped dry fruits and nuts, poppy seeds, coconut chips, mystic gum) including flour, baking powder, baking soda, brown sugar and 3/4^th of egg. Mix well to incorporate everything uniformly. Spread into the prepared pan, pressing to even it out.

Bake for about 35-40 minutes, or until it is golden brown and has pulled away from the sides of the pan. Remove from oven and place on a wire rack to cool.

 When cooled, lift the bars from the pan by the edges of the Parchment paper. Use a sharp knife to cut into 16 squares. Warp them individually with plastic paper; it can be stored for about 10 days at room temperature or longer if refrigerated.

Preparation time: 60 minutes

Yield:16 no

Verdict: Yummy

Will you make it again: Yes I will

I am linking this  to Hearth and Soul blog hop #96 hosted here