Happy Monday, everyone! I hope you had a wonderful (first fall) weekend. It was still in the 90s here in Texas, but (gasp) I was able to wear a long-sleeve pullover to my son’s 8 am baseball game Sunday morning, and keep it on, all thanks to some early morning breezes. And beginning tomorrow, it’s a week of all 80s, which may sound sweltering to many, but shouts “Fall baking!!!” to me.
But until then, I have a no-bake option that I have been making while the temperatures remain high. I am certain it will excite you, regardless of the weather or any inclinations to bake.
It’s my Grain-Free, No-Bake, No Refined Sugar version of Clif Bars.
These look like Clif bars, and have the addictive, raw cookie dough texture of Clif bars, but…they do not taste like Clif bars.
They taste better.
The number one reason why? No soy protein isolate. If, in general, you dig the brown sugar-y, unctuous, cookie flavor of Clif bars, but hate the lingering aftertaste caused by this junky ingredient–as well as roasted soybeans and soy flour–then these bars will have you singing hallelujah(s).
I came up with a DIY version of Clif bars, made like the original with oats and puffed cereal (but no soy!), about eight years ago; it’s still a go-to recipe at our house all of these years later. But I’ve been challenging myself to develop more grain-free options here at Power Hungry, so I decided to develop grain-free rendition of Clif bars. Options make eating well so much simpler, and I love sharing them with all of you.
The fudgy dough-like base for these bars could not be simpler: canned chickpeas, soaked dates, and nut or seed butter. To replace the cereal component of the bars, I used the same approach as my last post for grain-free granola bars: pulverize coconut flakes, nuts and seeds into grain-size pieces.
The final step? Transforming the dough-batter into a firm, portable bar. The seeds and coconut bits add some structure, but to make these handheld snacks, I needed additional support.
My solution is twofold: coconut flour + flaxseed meal. Coconut flour helps to dry the dough (it is moist from the soaked dates, in particular), but using it alone made for a firm but ultimately crumbly bar. So I decided to decrease the coconut flour and add flaxseed meal, both for it’s grain-like consistency and natural oils (to keep the bars firm, but not dry and crumbly).
Everyone, we have a winner.
The recipe makes 10 bars, so in addition to being nutritious and delicious, these snacks are also frugal. You can press them into and 8 or 9-inch pan and cut into bars (cut the square in half, then each half into fifths), or freestyle it, as I did here: divide the dough into 10 equal portions and simply press into bar shapes on a piece of parchment or wax paper.
Here’s to a wonderful week, for all of us!