Savory Power Bars
Those of you who have been readers for a stretch know how much I love a homemade travel snack. These were based on the recipe I published years ago in Super Natural Cooking (2007!). The main difference here was that I made them savory. They’re packed full of toasted walnuts, crumbled kale chips, and oil-cured olives. Super fantastic! And I can actually imagine little architectural cubes of them being right at home on a cheese plate. They’re the perfect plane snack, and were very resilient after a long day wrapped in parchment paper in my purse. The saffron and chile flakes were a flavor bonus, but you could substitute whatever spice blend you’re inspired by at the moment, and build the bars around that. I posted the recipe below.
More Snack Ideas
- No-bake Energy Bites
- Perfect Stovetop Popcorn (or Turmeric Popcorn)
- Eight Energy Bars
- Kale Chips
- Candied Walnuts
- Toasted Pumpkin Seeds
- Chocolate Energy Bites
- Turmeric Cashews
- Rice Cake Toppings
Continue reading Savory Power Bars on 101 Cookbooks
Those of you who have been readers for a stretch know how much I love a homemade travel snack. These were based on the recipe I published years ago in Super Natural Cooking (2007!). The main difference here was that I made them savory. They’re packed full of toasted walnuts, crumbled kale chips, and oil-cured olives. Super fantastic! And I can actually imagine little architectural cubes of them being right at home on a cheese plate. They’re the perfect plane snack, and were very resilient after a long day wrapped in parchment paper in my purse. The saffron and chile flakes were a flavor bonus, but you could substitute whatever spice blend you’re inspired by at the moment, and build the bars around that. I posted the recipe below.
More Snack Ideas
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Savory Power Bars
A savory take on the DIY Power Bars I developed years ago when writing Super Natural Cooking. They’re the perfect plane snack, or, wrapped in parchment.
Ingredients
-
1
tablespoon
coconut oil or ghee -
1 1/4
cups
rolled oats -
1/2
cup
kale chips
crumbled -
1/2
cup
chopped oil-cured olives -
1
cup
chopped toasted walnuts -
1 1/2
cups
unsweetened crisp brown rice cereal -
1
cup
brown rice syrup -
pinch
of saffron (optional) -
pinch
of dried chile flakes (optional) - scant 1/2 teaspoon fine-grain sea salt
Instructions
-
Grease a baking pan with the coconut oil or ghee. If you like thick power bars, opt for an 8 by 8-inch pan (or smaller); for thinner bars, use a 9 by 13-inch pan. Mix the oats, kale chips, olives, walnuts, and rice cereal together in a large bowl and set aside. Combine the rice syrup, saffron, chile flakes, and salt in a small saucepan over medium heat and stir constantly as it comes to a boil and thickens just a bit, about 4 minutes. Pour over the oat mixture and stir until the syrup is evenly incorporated.
-
Spread into the prepared pan and cool to room temperature, pressing down on the surface of the bars to compress them a bit about half way through cooling, before cutting into whatever size bars you desire.
Notes
Makes 16.
Serves
16
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
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