Small Batch Flour Power Bars
Smaller version of the famous bars from Flour Bakery adapted from Pastry Love.
Servings 8 Or more depending
Cost 5
Equipment
Ingredients
- ⅔ cup roasted unsalted almonds, coarsely chopped (85 grams)
- ¼ cup roasted unsalted sunflower seeds & pepitas (40 grams total)
- 1 ¼ cups raw whole cashews (though roasted work in a pinch) (175 grams)
- ¾ cup oats (75 grams)
- ½ cup pitted dates, preferably Medjool (6 large) (90 grams)
- ½ teaspoon kosher salt
- ⅛ teaspoon cinnamon
- 1 tablespoon chia seeds
- ⅓ cup raisins
- 4-5 tablespoons maple syrup (80 to 100 grams)
- 2 teaspoons sesame seeds (optional)
Instructions
- Line an 8x4 inch loaf pan with parchment or wax paper. The loaf will not be baked. If you don't have an 8x4 inch loaf pan, you can use an 8 inch square pan.
- Put the coarsely chopped almonds, sunflower seeds and pepitas (if using) in a large mixing bowl.
- In the food processor, grind the the cashews, oats, dates, salt, cinnamon, and chia into a meal. Empty into the bowl with the almonds and seeds and add the raisins.
- Add the ¼ cup of maple syrup and stir well. Use your hands and make sure everything holds together. If it doesn't, add another tablespoons of maple syrup.
- Empty into the lined loaf pan and press down tightly. Cover and chill for at least 6 hours or overnight. This is very important.
- Preheat oven to 350 degrees F and line a large baking sheet with parchment.
- Remove from pan from the refrigerator and carefully pry bars out of the pan. Doing your best not to let them break, slice into bars that are maybe a little over half an inch thick. If using an 8 inch square pan, just cut into bars.
- Arrange the bars on the baking tray and bake for about 15 minutes or until lightly browned around the edges.
- These are also good raw.
Notes
If you'd like to cut the bars into shapes like hearts, use the 8 inch pan method and brush the unbaked bars with egg white.