Fuel bars

Here in Boston, Joanne Chang is a local hero. She is the owner of Flour Bakery with ten locations in the area. One of Joanne’s team members created these gluten-free, sugar-free vegan snack bars that everyone loves. There is a bit of chopping but they are worth the work!

Flour power bars 

1 ¼ raw whole almonds

¼ c. raw shelled sunflower seeds

2 ½ c raw whole cashews

1 ½ c rolled oats

1 c pitted Medjool dates (about 9 large or 16 small)

1 tsp salt

¼ tsp cinnamon

¾ c raisins

2 tbsp chia seeds

½ cup maple syrup, plus more if needed

Preheat the oven to 325 F and place a rack in the center of the oven. Line a 9 x 5 loaf pan with parchment or wax paper. 

Place the almonds on one side and sunflower seeds on the other side of a baking sheet, and toast for 10-12 minutes until golden brown. Let cool. When cooled, put the almonds in a food processor and pulse a few times to break them up. Put the chopped almonds and sesame seeds into a large bowl

Place the cashews, oats, dates, salt, and cinnamon in the processor for about 25 seconds until they are finely pulverized. Add to the bowl with the almonds and seeds. Add raisins and chia seeds and mix together. Add maple syrup and mix thoroughly. It’s best to use your hands and combine the mixture for about 2 minutes until it becomes sticky and clumpy. When it holds together it’s ready. If needed, add a teaspoon or 2 more of maple syrup.

Press the mixture VERY firmly and evenly into the lined loaf pan. Cover with parchment and refrigerate for 6 hours or overnight

When you are ready to bake, preheat the oven to 350 F and place a rack in the center of the oven. Line a baking sheet with parchment. Take the loaf out of the pan and slice the bars into about 15 slices of 1/2” thick using a sharp knife. Place them on the baking sheet and bake for about 15-20 minutes, flipping the bars over and rotating the baking sheet halfway through until they are golden brown.

Remove from the oven and let cool on a baking rack.

Power bars can be stored in an airtight container at room temp for up to 2 weeks. But trust me, they won’t last that long!!