Energy Bars … Tasty … Homemade … Gluten Free
My first sample of one of Nate’s energy bars was on a ride at Alafia River State Park in central Florida.
Nate had offered me a foil-wrapped object about the size of your typical power bar.
I was a little hesitant, knowing what typical energy bars do to my digestive system. I didn’t want to hurt his feelings yet I didn’t want Cindy to have to deal with the results later in our rented room. So … I finally told Nate about my trouble with gas from eating typical granola type bars. Eating one Cliff Bar would result in an evening in the bathroom or going outside to “air things out.” I told him I figured it was the oats.
Nate informed me the bars are gluten free. He said he had been having the same type of problem until he tried making his own energy with gluten-free oats. Since he had no problems he figured maybe it was the gluten that was causing the problem. So, I decided to give them a try.
I found the size was the only thing typical about Nate’s energy bars. The taste was incredible. The texture was smooth and soft … I didn’t feel like I was trying to take a bite out of the sole of a shoe or a dog biscuit. And … that night I didn’t have a belly full of boiling gas. Not one bit!
So, without further testimonial … here is Nate’s secret recipe:
Nate’s Energy Bars
- 4 cups oats (gluten free)
- 4 cups cereal (any off-the-shelf cereal that is high in protein)
- 1 cup each filler (nuts [almonds], craisins, chocolate chips, etc.)
- 2 cups sweetener/binding agent (corn syrup if you’re a cash-strapped bike racer, maple syrup if you live in New England, and agave nectar or brown rice syrup if you shop at Whole Foods)
- 1 ½ cups peanut butter
- Salt to taste.
- Heat the sweetener and peanut butter over medium heat and combine the remaining ingredients in a large mixing bowl.
- Stir in the heated sweetener mix, pour into a large square pan, and let it cool.
- Slice each batch into 2-inch-by-2-inch squares and wrap with foil, each of which delivers about 250 calories and 40 grams of carbs.
Notes from Nate:
- More peanut butter helps with protein (and flavor) but they’ll harden better if you use less.
- Also, try substituting any type of granular sugar (brown sugar, white, sucanat, etc.) or even marshmallows for approximately 1/4 of the syrup.
- Heat the sugar/mallows with the syrup and it will harden when the bars cool.
- Refrigerating or freezing the bars will firm them up too.
- Wrap them in foil and store them in the freezer for up to a year.
I finally used Nate’s Recipe and made these bars the other day. Cindy helped me as I don’t think she would allow me to do anything in her kitchen without her supervision! Actually, she knows I don’t make a lot of things in the kitchen. She is a gourmet cook so usually I just stay out of her way.
The following are photos of the process.
Good luck. I hope you like them as much as I do.
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