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HOME-MADE VERSIONS OF CLIF BARS
Source: Deborah - VegSource
CHOCOLATE ALMOND BARS
1 cup almond butter, soy butter, or peanut butter
1/2 cup Sucanat or other natural sugar
1/2 cup rice syrup
1/3 cup soy margarine
1 tsp powdered lecithin (optional)
2 tsp vanilla extract
3 1/3 cups rolled oats
1/2 cup coconut flakes
1/4 cup sunflower seeds
1/4 cup chopped almonds
1/2 cup raisins
1/2 cup chocolate chips or carob chips
Preheat oven to 350 degrees F.
In a large bowl, stir together the nut butter, margarine, Sucanat, syrup, and vanilla until smooth.
Add all the other ingredients. Mix well. Press the mixture into 13 x 9 inch greased pan.
Bake for 20-25 minutes. Let cool on wire rack. Cut into bars. For packing, wrap well.
APRICOT BARS
1 cup almond butter, soy butter, or peanut butter
1/2 cup Sucanat or other natural sugar
1/2 cup rice syrup
1/4 cup soy margarine
1 tsp powdered lecithin (opt)
2 tsps vanilla extract
3 1/3 cups rolled oats
1/4 cup coconut flakes (optional)
1/4 cup sunflower seeds
1/4 cup chopped almonds
1/2 cup chopped dried apricots
Preheat oven to 350 degrees F.
In a large bowl, stir together the nut butter, margarine, Sucanat, syrup, and vanilla until smooth.
Add all the other ingredients. Mix well. Press the mixture into 13 x 9 inch greased pan.
Bake for 20-25 minutes. Do not overbake. Let cool on wire rack. Cut into bars. For packing, wrap well.
CHERRY-APPLE BARS
Substitute 1/4 cup each dried cherries and dried apples (both chopped) in place of the dried apricots in previous recipe. Perhaps add a pinch of cinnamon to bring out the apple flavor.
COOKIES 'N' CREME BARS
1 cup almond butter, soy butter, or peanut butter
1/2 cup Sucanat or other natural sugar
1/2 cup rice syrup
1/3 cup soy margarine
1 tsp powdered lecithin (opt)
2 tsp vanilla extract
3 1/3 cups rolled oats
1 1/2 cups crushed Hydrox (Droxies) cookies
1/2 cup vegan white chocolate chips or crushed vegan white coating bark (optional)
Preheat oven to 350 degrees F.
In a large bowl, stir together the nut butter, margarine, Sucanat, syrup, and vanilla until smooth.
Add all the other ingredients. Mix well. Press the mixture into 13x9-inch greased pan.
Bake for 20-25 minutes. Let cool on wire rack. Cut into bars. For packing, wrap well.
CHOCOLATE CHIP BARS
1 cup almond butter, soy butter, or peanut butter
1/2 cup Sucanat or other natural sugar
1/2 cup rice syrup
1/3 cup soy margarine
1 tsp powdered lecithin (opt)
2 tsp vanilla extract
3 1/3 cups rolled oats
1/2 cup coconut flakes
1/4 cup sunflower seeds
1/4 cup chopped almonds
1 cup chocolate chips or carob chips
Preheat oven to 350 degrees F.
In a large bowl, stir together the nut butter, margarine, Sucanat, syrup, and vanilla until smooth.
Add all the other ingredients. Mix well. Press the mixture into 13x9 inch greased pan.
Bake for 20-25 minutes. Let cool on wire rack. Cut into bars. For packing, wrap well.
CHOCOLATE BROWNIE BARS
1 cup almond butter, soy butter, or peanut butter
1/2 cup Sucanat or other natural sugar
1/2 cup rice syrup
1/3 cup soy margarine
1 tsp powdered lecithin (opt)
2 tsp vanilla extract
3 1/3 cups rolled oats
1/4 cup cocoa powder
1/4 cup coconut flakes
1/2 cup chopped nuts
1 cup chocolate chips
Preheat oven to 350 degrees F.
In a large bowl, stir together the nut butter, margarine, Sucanat, syrup, and vanilla until smooth.
Add all the other ingredients. Mix well. Press the mixture into 13x9-inch greased pan.
Bake for 20-25 minutes. Let cool on wire rack. Cut into bars. For packing, wrap well.
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