Gluten-Free No Bake Energy Bars

I’m still looking for pre and post running fuels.  Before taking up long distance running, I never realized just how important it was to eat both before and after a workout.  (Especially after a workout.  We’re talking “teenage boy hungry” here!)  And proper fueling is easier when you have something tasty to grab.

The recipe I based these on is low carb, but my adaptations are a little higher in carbs.  Partly because I was using what I have on hand, I wanted something a smidge sweeter, and I’m really just not that concerned with counting carbs.  I could probably stand to lower daily carb count, considering I do love me some sugar.  But that’s not my immediate concern today.  Here’s the original low carb energy bar recipe, if that’s the direction in which you want to go.



Gluten-Free No Bake Energy Bars

1/4 Cup sunflower seed butter
1/4 Cup coconut oil
1/2 Cup almonds (whole, chopped, or slivered)
1/2 Cup pecans
1/2 Cup shredded coconut (I used sweetened)
1/4 Cup sunflower seeds
1/2 Cup raisins (or other dried fruit in raisin sized chunks)
1-2 tsp honey
1/2 tsp vanilla extract
1/8 tsp salt

Combine the sunflower seed butter and coconut oil, and heat in the microwave until all melty and smooth, about 30 seconds.  Add the honey, vanilla and salt, stir, and set aside.

On the stovetop in a skillet or in an oven on a cookie sheet, toast the pecans, almonds, sunflower seeds and coconut until the coconut is golden brown, stirring often.  I like to do this on the stovetop because I can keep a closer eye on it and am less likely to burn them.  I also added the coconut after I had toasted the nuts a bit, so it wouldn’t burn.  If you are using pre-toasted pecans, almonds or sunflower seeds, you can skip this step for that item.

Toss the toasted nuts and coconut into a food processor and whirl until they are finely chopped and just starting to clump.

Add the oil and sunbutter mixture to the food processor and pulse until well mixed.  Add the raisins, and stir just until blended.  You can pulse in the food processor 2 or 3 times to accomplish this if you don’t mind your raisins getting a little mangled, otherwise use a spoon to keep them intact.

Press the mixture into a loaf pan lined with wax paper (for easy clean-up).  Refrigerate for at least 30 minutes.  Cut into 6 or 12 bars.  These freeze well.

These bars will not be brittle and will require refrigeration to hold their shape.  Don’t be fooled by the tiny amount of honey – they are surprisingly sweet. 

They are great eaten out of the fridge, but probably won’t survive well in your pockets on a long run or bike ride.  If you try it, make sure you wrap them well, or you’ll have a mess on your hands (and elsewhere).  I personally don’t like to eat anything solid during my long runs, though, so these work out fine for me.  I just grab one out of the fridge and scarf it down before heading out the door, and I’m good to go.

About Li

A writer, runner, and Gluten-Free Zealot, I’ve been helping others navigate the gluten-free lifestyle for many years. Life is meant to be enjoyed, and when you’re gluten-free, it’s even better!

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