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Catch-all tender bars

by
Hemp seeds
2020-08-13

No cooking, no food processor

orijin_recipe_catch-all-tender-bars

With this recipe, you can say goodbye to store-bought bars. It is so easy to make, even children can prepare it.

To adapt according to allergies, preferences or the foods available in your pantry.

Recipe author : Joanie Larivière Boisvert from JOJO DANS LE FRIGO
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Rating: 0
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Votes: 0
Rating: 0
You:
Rate this recipe!
Imprimer la recette
portion(s)
bars
Prep Time
10minutes
Passive Time
4hours
portion(s)
bars
Prep Time
10minutes
Passive Time
4hours
Ingredients
Ingredients
Dry ingredients
  • 1cup ofquick cooking oatmeal
  • 1cup ofcereal(whatever you have on hand)
  • 1/3cup ofdark chocolate chip(or at option white chocolate, milk chocolate, finely chopped dates)
  • 1/3cup ofcoarsely chopped almonds(or at option peanuts, hazelnuts, cashews, pecans, pumpkin seeds, roasted soybeans)
  • 1/3cup ofhemp seedsORIJIN
Wet ingredients
  • 1/2cup ofalmonds butter(ou au choix noisettes, arachides, cajou ou tahini ou beurre de soya)
  • 1/4cup ofhoney(or at option maple syrup or brown sugar)
  • 1/4cup ofwater
Topping
Instructions
  1. Sprinkle a rectangular loaf pan with parchment paper. Avoid other molds (round mold, square mold) because the bars will be too thin.
  2. In a large bowl, combine the dry ingredients with a fork.
  3. In a small saucepan over medium-low heat, whisk together the wet ingredients, 2 to 3 minutes, until you obtain a smooth, even texture.
  4. Incorporate the liquid mixture into the dry ingredients with a spatula, and mix with a fork.
  5. Firmly press the preparation into the mold with a fork to compact everything.
  6. Refrigerate for about 4 hours.
  7. To unmold, simply lift the edges of the parchment paper and cut into 12 bars.
  8. If desired, cover with melted chocolate and hemp seeds.
Ingredients
Ingredients
Dry ingredients
  • 1cup ofquick cooking oatmeal
  • 1cup ofcereal(whatever you have on hand)
  • 1/3cup ofdark chocolate chip(or at option white chocolate, milk chocolate, finely chopped dates)
  • 1/3cup ofcoarsely chopped almonds(or at option peanuts, hazelnuts, cashews, pecans, pumpkin seeds, roasted soybeans)
  • 1/3cup ofhemp seedsORIJIN
Wet ingredients
  • 1/2cup ofalmonds butter(ou au choix noisettes, arachides, cajou ou tahini ou beurre de soya)
  • 1/4cup ofhoney(or at option maple syrup or brown sugar)
  • 1/4cup ofwater
Topping
Instructions
  1. Sprinkle a rectangular loaf pan with parchment paper. Avoid other molds (round mold, square mold) because the bars will be too thin.
  2. In a large bowl, combine the dry ingredients with a fork.
  3. In a small saucepan over medium-low heat, whisk together the wet ingredients, 2 to 3 minutes, until you obtain a smooth, even texture.
  4. Incorporate the liquid mixture into the dry ingredients with a spatula, and mix with a fork.
  5. Firmly press the preparation into the mold with a fork to compact everything.
  6. Refrigerate for about 4 hours.
  7. To unmold, simply lift the edges of the parchment paper and cut into 12 bars.
  8. If desired, cover with melted chocolate and hemp seeds.
Recipe tips
Store in the refrigerator in an airtight container for 2 weeks.
The author
Joanie Larivière Boisvert from JOJO DANS LE FRIGO

Follow her on jojodanslefrigo.com