No Meat Zone Recipes: Unprocessed Maple Almond Oat Bars

Share |

Last week, I decided to take the Eating Rules October Unprocessed challenge and pledge to eat only unprocessed foods for the whole month. I didn’t think it would be that big of a deal because I eat unprocessed food most of the time, anyway. But not all the time. I had to purge my refrigerator of Earth Balance, almond milk, and store-bought guacamole and purchase purer alternatives to my soy sauce, hummus, peanut butter, and soy milk.

One of my biggest hurdles would be CLIF bars, since they’ve been my go-to starvation-prevention snack for the past six months. I don’t actually end up eating too many of them – maybe one or two per week – but I like just knowing they’re in my purse in case I need them.

An anonymous commenter on the post in which I announced my pledge suggested I make my own CLIF bars and attached a recipe. Using that recipe and some similar ones (and enlisting the help of my Reasonably Skilled Alter-Ego, who manages all the trickier tasks in the kitchen), I concocted the following recipe:

Unprocessed Maple Almond Oat Bars

2 cups uncooked oats
3 tbsp ground flax seeds
1/4 cup sliced almonds
1/4 cup maple syrup (100% pure, obviously)
2 tbsp unprocessed brown sugar
1/3 cup unprocessed almond butter
1 tsp pure vanilla extract

First, I mixed the oats, flax, and almonds together in a big bowl:

Then it was time to enlist the help of my Reasonably Skilled Alter-Ego. She brought the maple syrup and brown sugar to a boil in a pan, stirring them constantly. Obviously, they didn’t burn to the bottom of the pan because unlike me, my alter-ego is a Person of Reasonable Skill. Then she removed them from the heat and mixed in the almond butter and vanilla extract:

I poured the melted stuff over the dry stuff and stirred it all up. I packed it into an 8-inch pan and wondered how it would ever turn into solid bars. It just didn’t look like it would hold together. So I stuck it in the refrigerator to cool for about an hour. When I took it out, it was holding together just fine and I was able to slice it into bar-sized snacks.

They’re tasty! Unfortunately, when you try to pick them up to bite into them on a hot day (like today), they kind of fall apart. Oh, well. I still mark this as a successful foray into unprocessed cooking and it gives me hope for the coming month.

Meghan Joyce | Facebook
Meghan has been a vegan for a few months and blogs about it at She's a PhD student in musicology, an opera singer, and a yoga enthusiast who loves eating and loves the world.

Photo credit: Meghan

© 2015 This Dish Is Veg / This Dish Is Vegetarian - Reproduction without permission is prohibited. All Rights Reserved.
The opinions expressed by This Dish Is Veg contributors and commenters do not necessarily reflect the opinions of This Dish Is Veg.
Original template by Wpthemedesigner and Blogger Templates. Design customization by This Dish Is Veg/DF.