Homemade Energy Bars – Blueberry Muffin

Homemade Blueberry Muffin Larabar
When I started back to work in late February, I’d awake at 6:00 a.m., make myself a frothy cappuccino, warm a homemade muffin and spend the next 45 minutes leisurely reading the news while curled up on the couch, sipping coffee and nibbling baked goods.

Alas, that morning tranquility didn’t last.

These days, you’ll find me dragging myself from bed closer to 6:45 a.m., gulping down an espresso with a splash of milk, racing to work, and grabbing a prepackaged Lärabar for breakfast.

Lärabars are my energy bars of choice because they’re made with real, simple, non GMO ingredients. Sure, they may have a few more calories that some “thin” bars and less protein than others with 20 grams of whey, but they’re real food – made with a handful of familiar ingredients.

This weekend, I realized that real ingredients meant I could make them myself – and choose my own flavors, my own handful of ingredients; make my own breakfast again – even if it isn’t a warm, baked muffin.

Commercial Blueberry Muffin Lärabars aren’t made with lemon zest or cinnamon – those are my addition, just like my real blueberry muffin recipe.

Homemade Energy Bars– Blueberry Muffin

Homemade energy bars packed full of flavors and simple, healthy ingredients.


Ingredients

  • 2 cups raw cashews
  • 1 cup packed dried blueberries
  • 1 cup packed dried apples
  • ½ cup packed pitted whole dates
  • ½ teaspoon lemon zest
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract

Directions

  1. Line an 8×8” cake pan with wax paper including an overhang. Place the cashews in a food processor and pulse until finely chopped and resembling breadcrumbs. Add blueberries, apples, dates, zest, cinnamon and vanilla extract. Process until the fruit is finely chopped and the mixture begins to clump together. This will take a few minutes and the mixture will get warm in the processor.
  2. Transfer the mixture to the prepared pan. Place additional wax paper atop the mixture and use it to flatten evenly in the pan and blot away any extra cashew oil on top. Leave the wax paper in place and refrigerate for 30 minutes to firm up.
  3. Flip the pan over onto a cutting board, remove the pan and the wax paper. Cut into eight 4”x2” bars. Tightly wrap each bar in plastic wrap. The bars will keep at room temperature for up to 3 days or in the refrigerator for up to 3 weeks.

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