My daughter looks forward to the festival every year and says part of the fun is enduring the rudimentary overnight camping conditions — row after row of tents, portapotties and that's about it.
I'm so glad it's my husband and not me who is taking her.
For food, they rely on no-cook portable fare so I thought I could at least treat them to a big batch of homemade energy bars.
The bars are better than anything you can buy and full of healthy whole grains, nuts, seeds and dried fruit. If there's a nut or fruit that you don't like, just substitute it with something else. And, the cinnamon can be replaced with other flavorings. Ginger and dried cherries go really well together.
The options are endless.
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| Una and her friend Bo are all set for the music festival with energy bars and their Sasquatch mascot. |
Energy Bars
(makes 24 bars)
2 cups old-fashioned oats
1 cup wheat bran
1 cup raw sunflower seeds
1/3 cup whole wheat flour
1/3 cup almond meal
1/3 cup flax seeds
2/3 cup dried apricots, chopped
2/3 cup raw almonds
1 cup dried cranberries
1 cup pitted dates, chopped
1 cup non-fat powdered milk
1 teaspoons cinnamon
1/2 cup pure maple syrup
4 eggs
Preheat the oven to 350 degrees.
Spray a 9 x 13 inch glass baking dish with nonstick cooking spray.
Mix all the ingredients except the eggs and maple syrup in a large bowl. In a food processor, process the mixture in batches until it is finely chopped. You process it in batches so that you don't overload the food processor.
Combine all the finely chopped ingredients and add the maple syrup and eggs. Mix until it holds together. Press it evenly into the baking dish and bake for 25 minutes or until it is lightly brown and firm to the touch. Immediately cut into bars and let cool in the pan before removing.
These bars keep for weeks in the refrigerator and even freeze well. Keep them on hand for a healthy snack or meal on the run.
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| Healthy energy bars ready to be enjoyed. |
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