These energy bars are made with ground, raw oatmeal, which is roasted in a skillet until golden. For another version that uses granola, see this recipe.
Raw honey (local if possible), plus the bee pollen, can help allergy sufferers approach symptoms nutritionally- the extra nutrients and enzymes in pollen can really help! Cinnamon helps insulin to work better (good for diabetics, and others). And cinnamon and coconut oil both have shown some potential in addressing Alzheimer’s. So I figure they’re perfect (and healthy) for husbands, kids, and others to munch on as needed! Makes 12 servings or so.
- 1 1/2 c. raw cashews
- 1 1/2 c. oatmeal (gluten-free if necessary)
- 1/4 c. coconut oil
- 1/3 c. honey
- 1/2 tsp. salt
- 1 tsp. vanilla
- 2 tsp. cinnamon
- 1 TBS. bee pollen
1. Process the oatmeal into flour in a blender (or food processor). Use: > 1 1/2 c. oatmeal
2. In a hot, dry skillet, toast the oatmeal until golden and fragrant, stirring constantly.
3. Set toasted oat flour aside in separate bowl. On medium heat, toast cashews in iron skillet, until golden, stirring often. (Or toast in oven.) Use: > 1 1/2 c. raw cashews
4. Add cashews to a Vitamix (or other blender); process until fairly smooth. Add: > 1/4 c. coconut oil > 1/3 c. honey > 1/2 tsp. salt > 1 tsp. vanilla > 2 tsp. cinnamon
5. Mix the following in bowl, kneading some with hands to mix, as the dough will be very stiff. Use: > Toasted oat flour > 1 TBS. bee pollen > Blended ingredients
6. Press into loaf pan lined with wax paper, and chill until firm (about an hour) before cutting. Slice and wrap in wax paper; store in jar in fridge.