The Wenatchee Valley Gold’s Gyms Blog

Fruit and Nut Breakfast Bars

Prep and cook time 30 mins. Makes 8 bars
1/4 cup orange juice
1/2 cup pitted dates
1 cup whole raw almonds
1/2 cup dried apricots
1/4 cup dried plums (prunes)
1/4 tsp. salt
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds

Preheat oven to 300 degrees. Pour juice over dates and let soak for 5 minutes.
Place almonds, dried apricots, and dried plums in food processor and pulse a few times until coarsly chopped. Add salt and dates with orange juice and pulse until mixture starts to pull together. Add pumpkin seeds and sunflower seeds, pulsing a few times just to incorporate.
Using wet hands scoop mixture onto a work surface and form into a log about 1 3/4 in. wide and 1/2 in. thick. Flatten into a bar and cut into 8 equal pieces.
Arrange pieces about an inch apart on parchment lined baking sheet. Bake 8-16 min. per side depending on how moist or dry you want them. Store in airtight container for up to 4 days or freeze them.

210 calories, 6 g. protein, 13 g. fat, 22 g. carbs, 3.5 g. fiber

You may also enjoy:

1. Pumpkin Pie Dip
2. Beef Lettuce Wraps
3. Mediterranean Salmon Wraps from Better Homes and Gardens.
4. Harvest Butternut Squash Soup
5. “Recipes” by Melissa Schwab, Gold’s Gym Challenge Participant