• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nora's Ingenious Cooking

Delicious whole foods, reinvented: creative sugar-, gluten-, dairy- and egg-free, mostly vegan recipes

  • Home
  • Recipes
  • Contact

Pistachos & apricot home-made energy bars (added sugar-, and gluten-free)

May 4, 2014 By Nora 3 Comments

Since sharing the news on my plum and walnut amaranth bars, I’ve been experimenting with various nut, fruits & flavors for my home-made, added sugar- and gluten-free muesli bars. So far, this combination of pistachos, almonds & apricot turned out to be our favorite take-away snack. The pictures taken inspired the theme of my blog so I thought it was about time I shared the recipe. 🙂 Enjoy!

Pistachos - apricot home-made energy bars (added sugar-, and gluten-free)

Making your own, home-made muesli bars is great, because it takes only a couple of minutes, stays fresh for days (very handy while travelling), the result is surely free from added, refined sugars & gluten, and to top it all, you can adjust the flavoring of this dietary fiber-rich, raw vegan take-away snacks to your own taste.

Pistachos - apricot home-made energy bars (added sugar-, and gluten-free)

Ingredients for 10 slices:
60g or 1/2 cup of pistachos, peeled
40g or 1/4 cup of almonds, blanched, sliced
50g or 1 cup of amaranth or quinoa, puffed
6 tablespoons of water
4 tablespoons of xylitol (40g)
150g or 1 cup of dried apricots


You will need a food processor, a loaf baking form and baking paper.


Pistachos - apricot home-made energy bars (added sugar-, and gluten-free)

  1. After cleaning the pistachos, put them in the food processor along with the almond slices.
  2. Pour in the apricots, as well, and pulse a couple of times.
  3. Add the xylitol to hot water and stir until fully dissolved.
  4. Transfer the puffed quinoa/amaranth to the food processor. Mix until fairly homogenized.
  5. Add the xylitol syrup to the food processor and process well until a the mixture becomes smooth & sticky.
  6. Line the loaf form with baking paper and smooth the mixture abount 0,5-1 centimeter thick. Ply the paper over the muesli bars, apply some pressure (e.g. a big pot) and leave to cool overnight.
  7. Slice it with a sharp knife in the morning. I usually use the baking paper to wrap them up as neat little packages.
Divided to 10 slices, these amaranth/quinoa bars contain approx. 20g carbs/piece.

If you liked this recipe, take a look at my plum and walnut amaranth bars, and don’t forget to subscribe to email updates so you don’t miss any future posts! 🙂

Pistachos - apricot home-made energy bars (added sugar-, and gluten-free)

Related posts:

Plum and walnut amaranth bars Raw cocoa & chia seed energy balls Homemade hazelnut spread (nutella) without sugar, dairy and all those bad fats Chia pudding with poppy seeds and pomegranate – no need to cook this one

Filed Under: dairy-free, gluten-free, sugar-free, vegan, vegetarian, yeast-free Tagged With: 30 min, almonds, amaranth, energy bar, low glycemic, make ahead, on the road, pistachos, quinoa, snack

Previous Post: « Hungarian style vegan, raw “curd cheese” spread
Next Post: Tomato-coconut fish curry »

Reader Interactions

Comments

  1. Anonymous says

    April 8, 2015 at 1:41 pm

    Hello. Love this recipe and would like to give it a try. Could you explain what you mean by "puffed" quinoa? I can only purchase raw quinoa where I live. Also, could honey be substituted for xylitol? Thanks, Mary

    Reply
  2. Nóri says

    April 8, 2015 at 1:47 pm

    Hi Mary, I'm sure you'd love it! Puffed quinoa is "popped" over dry heat like popcorn. You can use brown rice cereal or puffed amaranth, as well. You don't want to munch on raw quinoa. 🙂 Use honey instead of xylitol&water if you like. Thanks for stopping by!

    Reply
  3. Ronelle Stopforth says

    December 4, 2019 at 10:19 am

    I am thrilled to have discovered this website and app. Thank you so much
    Ronelle

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

CommentLuv badgeShow more posts

Primary Sidebar

  • Bloglovin
  • Facebook
  • Pinterest
  • RSS

Hello!

I'm Nora: creative foodie, ex-PCOS patient, mom of a little baby girl, scientist, coffee lover, avid traveller to name a few things that come to mind. More about me...

Looking for something?

  • Free from:

Most popular

The most hearty gluten-free bread you ever had! Cashew-mushroom paté - vegan Coconut yogurt - probiotic, vegan Tiramisu - without sugar, gluten, dairy or eggs

Footer

About the author

I'm Nora: creative foodie, ex-PCOS patient, mom of a little baby girl, scientist, coffee lover, avid traveller to name a few things that come to mind. More about me...

Sign up via email

Healthy deliciousness delivered straight to your inbox:

  • Bloglovin
  • Facebook
  • Pinterest
  • RSS

Copyright © 2023 · Nora's Ingenious Cooking Privacy Policy