Make These! :: Super Charged Snack Bars {Your Kids Will Thank You}

These make great additions to your child’s lunch box and a great after school snack. This recipe is adapted (and tweaked a bit) from one of my all time favorite cookbooks “Super Natural Cooking”. Don’t expect these to be hard and crunchy, like the marshmallow ones…these are delicate and soft…and way more delicious and nutritious!

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I have been on the lookout for a healthy, unprocessed on-the-go snack that the whole family will like.  Have you checked out the bars in the grocery store?  They’re like candy bars disguised as something that’s actually ‘good for you’ – but noooooooooo, as I stand reading the ingredients in the aisle I’m thinking this is a Snickers!

So my thought is, how am I going to make sure my kids don’t bonk after school before their activities.  How am I going to keep them satiated, tanked up and strong until dinner time –  and feel good about what I’m feeding them?  And on that note, wouldn’t it be nice to find something I can keep in the car for me on those ‘I don’t have time to stop for lunch’ kind of days that leave you shaking and dizzy by the time you get home, forcing you to stuff your face standing in front of the refrigerator until your blood sugar finds its way up off the floor – did I really just eat the rest of the cheddar bunnies?

Alas, I have found the answer to all these mundane,  but none-the-less important dilemmas.  I remembered my dear friend Bonnie’s recipe from her cooking class I took a while back – she had made these insane, gooey, crunchy, delectable bars that were out of this world tasty!  Best part is they are totally healthy – like, ALL of it!  That’s how Bonnie rolls; organic, best quality ingredients and super easy to make.

I took her recipe and fortified it with a few extra additions like pumpkin, sunflower and chia seeds as well as coconut and Goji berries, to make it even more Super Charged.super charged snack - Liza America's HostWhat’s great about this recipe is you can mix in, add, tweak or take out whatever you want, even make a few different varieties with your favorite flavors and ingredients for later – they freeze really well.

For Bonnie’s original recipe or to get to know Bonnie herself check out her Zuma Organic site – she’s a verrrry cool chick.

By the way, you can absolutely switch out regular smooth peanut butter for the almond butter – that’s what I do.  These make great additions to your child’s lunchbox and a great after school snack. This recipe is adapted (and tweaked a bit) from one of my all time favorite cookbooks ‘Super Natural Cooking’. Don’t expect these to be hard and crunchy, like the marshmallow ones…these are delicate and soft…and way more delicious and nutritious!

Directions:

  1. Prepare a baking sheet or similar pan lined with parchment paper.
  2. Combine the almond butter, syrup, agave, salt and agar flakes in a large saucepan and stir until smooth. All ingredients should be melted at this point. Remove from the heat and add in the crispy rice cereal. Stir until it’s well coated.
  3. Transfer the mixture to the baking sheet and press down using the back of a wooden spoon.
  4. Refrigerate until completely cool, then cut into desired sized pieces.

List of
Ingredients

  • ¾ cup smooth unsalted organic raw almond butter or peanut butter
  • ½ cup maple syrup
  • ¼ cup agave nectar
  • 1 tsp sea salt or kosher salt
  • 2 ½ tsp agar flakes
  • ¼ cup salted sliced almonds
  • 1/4 pumpkin seeds
  • 1/4 sprouted sunflower seeds
  • 1/4 cup chia seeds
  • 1/4 unsweetened organic coconut shavings
  • ¼ cup dried cranberries, cherries, or goji berries
  • 4 ½ cups unsweetened crisp brown rice cereal (not puffed) – I used chocolaty brown rice cereal for mine above.