Okay, I know I have already told you I am obsessed with Angela Liddon's
The Oh She Glows Cookbook- OBSESSED!!! I am working my way through her whole book.....every recipe is to die for (and even if you aren't vegan/vegetarian you will definitely agree). The number one recipe I cannot get enough of is Angela's Classic Glo Bar - oh, have mercy these bars have become a staple in my busy life.
Oh, Classic Glo Bars, How Do I Love Thee? Let Me Count the Ways..... I always have all the ingredients on hand, they are no-bake and extremely quick to throw together, they satisfy my sweet tooth above and beyond, they are chock-full of healthy ingredients, and number one - they are DELICIOUS!!!!!!!! I have made them about four times in the last three weeks. Yum, yum, yum, heaven, heaven, heaven!! I had to share! Please try them for yourself and please buy this vegan-genius' cookbook- stat!!!
Here is her recipe verbatim from her book:
1½ cups gluten-free rolled oats
1¼ cups rice crisp cereal
¼ cup hemp seeds
¼ cup sunflower seeds
¼ cup unsweetened shredded coconut
2 Tbl sesame seeds
2 Tbl chia seeds
½ tsp ground cinnamon
¼ tsp fine-grain sea salt
½ cup plus 1 tbsp brown rice syrup
¼ cup roasted peanut butter or almond butter
1 tsp pure vanilla extract
¼ cup mini non-dairy chocolate chips (such as Enjoy Life brand) (optional)
Directions:
1. Line a 9-inch (2.5-L) square cake pan with two pieces of parchment paper (one going each way).
2. In a large bowl, combine the oats, rice crisp cereal, hemp seeds,
sunflower seeds, coconut, sesame seeds, chia seeds, cinnamon, and salt
and mix.
3. In a small saucepan, stir together the brown rice syrup and peanut
butter until well combined. Cook over medium to heat until the mixture
softens and bubbles slightly, then remove the pan from the heat and stir
in the vanilla.
4. Pour the peanut butter mixture over the oat mixture, using a
spatula to scrape every last bit out of the pan. Stir well with a large
metal spoon until all of the oats and cereal are coated in the wet
mixture. (The resulting mixture will be very thick and difficult to
stir. If you get tired, just picture me making five hundred of these
bars in a row, and you’ll feel better!) If using the chocolate chips,
allow the mixture to cool slightly before folding in the chips. This
will prevent them from melting.
5. Transfer the mixture to the prepared pan, spreading it out into an
even layer. Lightly wet your hands and press down on the mixture to
even it out. Use a pastry roller to compact the mixture firmly and
evenly. This helps the bars hold together better. Press down on the
edges with your fingers to even out.
6. Place the pan in the freezer, uncovered, and chill for 10 minutes, or until firm.
7. Lift the oat square out of the pan, using the parchment paper as
handles, and place it on a cutting board. With a pizza roller (or a
serrated knife), slice the square into 6 rows and then slice them in
half to make 12 bars total.
8. Wrap the bars individually in plastic wrap or foil and store them
in an airtight container in the refrigerator for up to 2 weeks.
Alternatively, you can store them in the freezer for up to 1 month.
Tip: To make the bars nut-free, substitute sunflower seed butter for
the peanut butter. Look for lightly sweetened sunflower seed butter,
such as by Sunbutter, because unsweetened sunflower seed butter can have
a bitter aftertaste.
