Energy bars have always been a blessing. They are a treat to mouth and has countless health benefits. They not only fulfill our energy requirements but also serve as a snack. People don’t actually eat an energy bar as a temporary source of energy but as a snack and treat. The sweet heavenly taste fills the mouth with pleasure. Whenever we are feeling low these energy bar boosts our energy, as well as morale up. It freshens our mood and builds the atmosphere.
When we feel hungry the environment around us seems so annoying. We get annoyed by small things which we regret later. The best solution to deal with such situations would be to have some energy bars with you.
Whenever you’d feel a little hungry, munch on an energy bar and you’ll feel good again. The major fact is that they are completely beneficial to our health and have almost no side effects. These bars will increase your glucose level and make you swift and active. These are easily available in almost every mart and can be made at home. Homemade energy bars are the best ones and most hygienic ones. There are several types of energy bars which we can make at home.
3-Ingredient Energy Bar:
-One cup nuts
-1 cup of dried natural product
-One cup 12-15 set dried dates, ideally, Medjool
-Saran wrap or wax paper
Cook the nuts. Nuts can be utilized raw or simmered; broiling will include a toasty, nutty taste to the bars. Whenever wanted, cook the nuts at 350°F for 10 to 12 minutes, until fragrant and brilliant. Cool it before use.
Combine every one of the ingredients in a sustenance processor. Separate the dates if they begin to cluster together. Repeat it consistently for 30 seconds. By this point, the fixings should all have separated into morsel measured pieces.
Perform continuously until a ball is formed, in 1 to 2 minutes. Continue preparing for another 1 to 2 minutes, until the fixings cluster together and accumulate into a solid ball. Press into a thick square and put in the freezer. Lay a bit of saran wrap or wax paper on your work surface and dump the mixture on top. Press the batter with your hands until it frames a thick square, generally 8″x8″ in size. Wrap and chill for approximately an hour or half an hour.
Unwrap the chilled mixture and move to a cutting board. Cut into 8 huge bars or 16 little squares, as wanted. Enclose each bar by cling wrap or wax paper.
Store the bars in the icebox for a little while or in the cooler for as long as 3 months. The bars can be eaten straight from the cooler., however chewy. Room-temperature bars are impeccably fine to eat and can be kept in a lunch box or rucksack throughout the day, however, will be all the softer and glue-like.
5-Ingredient Granola bars:
Nutty spread and maple syrup compliments each other flawlessly in this perfect convenient breakfast bite and treat.
-1 heaping cup packed dates
-1/4 cup maple syrup or agave nectar
-1/4 cup creamy salted characteristic nutty spread or almond margarine
-1 cup roasted unsalted almonds
-1/2 cups roll oats
-Chocolate chips, dried natural product, nuts, banana chips, vanilla, etc.
Toast your oats in a 350-degree F broiler for 10-15 minutes, until somewhat brilliantly dark-colored. If you don’t like, leave them raw – I favor the toasted flavor. Put oats, almonds, and dates in a large blending bowl and put aside.
Warm the nectar and nutty spread in a little pan over low heat. Mix and pour over oat blend and afterward blend, separating the dates to scatter all through. Once completely blended, move to an 8×8-inch heating dish or other little container fixed with saran wrap or material paper so they lift out easily.
Press down swiftly until properly leveled. Spread with material or cling wrap, and let it settle in the refrigerator or cooler for 15-20 minutes. Remove the bars from skillet and cut into 10 even bars. Store in a water/air proof compartment for up to a couple of days.
Mint Chocolate Power Bars:
You can include a couple of tablespoons protein powder if you are making them as post-exercise bars. But it’s totally up to you. Nuts can obviously be used additionally rather than the seeds, whenever liked.
-150 g/1 cup blended pumpkin seeds and sunflower seeds
-5 tbsp desiccated coconut
-4 tbsp chia seeds
-3 tbsp cacao powder
-50 g/1/2 cup rolled oats
-2 squeezes ocean salt
-4 tbsp virgin coconut oil
-180 g delicate new dates.
-5 tbsp nut spread (optional)
-A couple of drops peppermint oil
-60 g/½ cup crude cacao nibs
-Line a 16 x 22 cm preparing tin with material paper.
Put the seeds, coconut, chia seeds, cacao powder, oats, and salt to a food processor and set on rapid until completely brittle. Fill a bowl by adding coconut oil, dates, nut margarine, mint, and place in the sustenance processor. Keep the setting on rapid until completely smooth and sticky. Gather the seed and cacao disintegrates and smash them until blended into a single unit. Separate out with a spatula in the case that the blend is joined. Taste and put some of the mint flavor or salt if necessary, after that beat a couple of times more to dissolve everything perfectly.
Move to the heating stove and, utilizing the palm of your hand or the back of a spoon, press the blend down all around swiftly to make an even and smaller bar. Disperse the cacao nibs on top and use a spatula to squeeze them down slightly into the blend.
Give the heated blend some time in the cooler for approx. 15-30 minutes before cutting into smaller bars.
Store the bars in a small compartment in the freezer and they will edible for a couple of months. You can envelop them in the heating paper to make them more convenient. Defrost them in the oven or on the shelf before serving. Enjoy the treat!