RAW Pear & Apple Hemp Seed Energy Bars
On a chilly, winter morning when I creep upstairs, with a blanket wrapped around my shoulders, I look around the kitchen, hungry eyed, looking for something simple to munch on. Something I can just grab with one hand, as I clutch the blanket protecting me from the morning goose-bumpy temperature in my house.
There is nothing more satisfying than snagging one of these amazing RAW Pear & Apple Hemp Seed Breakfast Bars. They are so incredibly yummy and jam-packed with RAW nutrition.
These magical, little snack bars are dehydrated rather than cooked. I have an Excalibur Dehydrator that I LOVE to use. And, it’s amazing to know that I can create super nutritious RAW foods that maintain all of the enzymes, vitamins, proteins, minerals and nutrients inherent in food without killing them off by cooking at hot temperatures.
I don’t live fully RAW. But I do love to incorporate RAW foods into my diet. And, it’s so much fun experimenting in my kitchen and creating new gluten-free & sugar-free RAW, vegan or vegetarian recipes.
I recently took a few of these RAW Breakfast Bars to a friend’s house, and she loved them. I’m planning on making her a batch (but, shhhh…don’t tell her).
Now…can you make these in an oven if you don’t have a dehydrator? I would say, sure! Make sure that you put your oven on the lowest temperature, and keep the oven door open. You don’t want the bars to cook; you just want them to dehydrate. I say, do the experiment. Food is fun…don’t take it so seriously.
- A dehydrator (I use an Excalibur 9-Tray Dehydrator).
- 1 Paraflexx Dehydrator Non-Stick Sheet.
- 2 Pears, chopped
- 1 Apple, chopped
- 2/3 cup buckwheat groats (soaked, sprouted, and dehydrated)
- 4 tbsp hemp seeds
- 1 tsp orange zest
- 3 tsp cinnamon
- 1 tsp all spice
- 6 dates, pitted.
- 2/3 cup chopped raw walnuts
- 2/3 cup raw sunflower seeds
- 1 tsp sea salt
- 1/4 tsp vanilla powder or extract
- Into a Food Processor, place the dry ingredients: buckwheat groats, hemp seeds, cinnamon, all spice, salt, and vanilla powder. Pulse the dry ingredients until they are finely ground.
- Add the pears, apple, orange zest, dates, and half of the raw sunflower seeds. Turn the Food Processor on until the mixture is smooth. Scrape the sides of the bowl a few times.
- Scoop the mixture into a medium sized mixing bowl. Fold in the chopped walnuts.
- Scoop the mixture onto a dehydrator tray lined with a Paraflexx non-stick sheet.
- Using a palette knife or back of a spoon, spread the mixture into a rectangular shape. You want the mixture to be approximately 1/4 of an inch, or a little less than 1 cm, in thickness.
- Top the mixture with the remaining raw sunflower seeds.
- Place the tray in the dehydrator set to 115 degrees F for 10-11 hours. After the initial 7 hours, remove the tray, and flip the mixture onto a cutting board — making sure to carefully peel away the non-stick sheet. Cut the mixture into breakfast bar shapes (rectangles). Put the bars back on a new tray without a Paraflexx non-stick sheet. Continue to dehydrate the bars for another 3-4 hours.
- You will know that the bars are done, when they are no longer flexible. You want the bars to be stiff, yet chewy.
- Store the bars on a plate, loosely covered with a cloth. Or, stored in a paper bag. They will last up to 4-5 days. If you make a big batch, keep them in the fridge or freeze them. You can always pop them back in a dehydrator to freshen them up!