CINNAMON AND GINGER ENERGY BARS

This is my favorite energy bar recipe, since it’s so easy and fun to swap with different nuts, seeds and other fun additions.

Makes 12-20 pieces.

2¼ cups oats

½ cup puffed rice

½ cup whole or halved almonds ¼ cup pistachios

½ cup pecans

½ cup cashews

50 gr. butter or margarine 1 Tbsp. tehina

2-3 Tbsp. water

¾ cup (200 ml.) honey or silan ¼ cup (50 ml.) demerara sugar 1 tsp. vanilla extract Pinch of salt

¼ tsp. ginger

½ tsp. cinnamon

½ cup cranberries

½ cup raisins

Baking paper

Roast the oats in the oven for 3-5 minutes in an oven that has been heated to 180º. In a separate pan, bake the almonds and other nuts for 7-10 minutes. Transfer to a large bowl.

Heat the butter, tehina, water, honey or silan, sugar, vanilla, salt, ginger and cinnamon in a pot over a medium-high flame for a few minutes until the butter melts.

Continue cooking for 2 more minutes, stirring constantly. Turn off the flame and pour mixture into the bowl with the oats. Mix well. Add the cranberries and raisins and mix well.

Line a pan with baking paper and spray lightly with oil. Heat your oven to 160º-170º. Transfer the mixture to the pan and flatten well with wet hands. Bake for 15-20 minutes or until it turns slightly brown. It should still be soft to the touch. Remove from oven and let cool.

Use the baking paper to lift the energy bars and place on a wire rack. Let cool for 60-90 minutes. Transfer to a work surface and slice with a serrated knife into bars that are 3 cm. x 20 cm. Store in an airtight container.

Level of difficulty: Medium. Time: 40-50 minutes. Status: Dairy or parve.