We are going camping this weekend! Ok we are bringing an RV, does it still count? As always, I am in charge of the food. Camping food should be portable, simple to make and eat, and filling. Since we have an RV we have a little more flexibility because we have an oven, a stovetop, and a microwave. I know, we are totally cheating!! Although, I do not really plan to use anything except maybe the microwave. Here is what we are bringing for food for our two day camping trip:
Tons of Fruit
Rainbow Kale Salad
Field Roast Sausages
Hummus and raw veggies
Collard greens (For banana peanut butter collard wraps)
vegan graham crackers
and these bars…
I call them the kitchen sink bars because they have so many different things in them. I kind of love that about them. They are also moist unlike most energy bars, and the best part is they have no sugar! They are sweetened with date paste and a little bit of brown rice syrup! These are definitely bars I feel good about eating and giving out to the people I love!
One note about these bars, I used dried cherries and apricots because that is what I had on hand and I do not love the combination. Especially with the little bit of chocolate I put in these bars, it is a bit too tart. Next time I might just do cherries and leave out the apricots, or do apricots and leave out the chocolate, or make them tropical with some papaya and pineapple!
As always, the measurements here are approximate. I am really bad about actually taking the time to measure out specific ingredients so take this recipe as a general guideline and feel free to add less or more of something to suit your preference and taste! Also, substitutions here are really easy! The only think I would not change is the dates and the quinoa flakes/oats measurements. Everything else is fair game!
Kitchen Sink Bars
Vegan, Soy Free, Gluten Free, Can be Raw
Makes 16 Bars
8oz pitted dates
1 1/2 cups quinoa flakes or old fashioned oats, finely ground
1/2 cup hazelnuts, finely ground
1 cup pecans, finely ground
2 small handfuls dried cherries, chopped
2 small handfuls dried apricots, chopped
1/4 cup hemp seeds
1/4 cup sprouted buckwheat groats
1/4 cup coconut flakes
1/4 cup vegan chocolate chips (I use enjoy life brand)
2 dashes cinnamon
3 tablespoon brown rice syrup
1. Cover the dates with water and let sit a couple of hours until plump and soft.
2. Place the dates and water in a blender and blend until smooth.
3. Add the date paste and the rest of the ingredients to a large bowl and mix well.
4. Heat the oven to 350degF and grease an 8” square pan with coconut oil, or line it with parchment paper.
5. Pour the mixture into the pan and spread evenly. Bake for thirty minutes until dry but not hard. Cool to room temperature before slicing into bars.
Raw version: replace the flakes/oats with buckwheat groats and dehydrate in a dehydrator until firm.