Long Haul Trail Mix Bar (raw, vegan, gluten-free)
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Yesterday, the Trail Mix Bar came about as I needed to clean out the pantry! I know the ingredient list may appear to be overwhelming but trust me, it was easy-peezy to make! Better yet, it tastes wonderful and is packed with nutrients. I usually wrap each bar in plastic wrap and store in the fridge. My husband loves to grab one in the morning to take as a snack during the day. They are also wonderful for hiking trips! I have a bunch of extra eyeglass cases so I like to put a bar inside one and throw it in my purse. It protects the bar beautifully and it’s the perfect shape.
Ingredients: yields 8 x 6″ pan
- 1 cup raw almonds, soaked
- 1 cup raw pecans, soaked
- 3/4 cup raw walnuts, soaked
- 1 cup raw pumpkin seeds or sunflower seeds, soaked
- 1 Tbsp raw cacao powder
- 1 tsp ground Ceylon cinnamon
- 1/2 tsp Himalayan pink salt
- 2 cups gluten-free, rolled oats, soaked
- 1 cup coconut flakes
- 1/2 cup raisins, rehydrated
- 1/2 cup cranberries, rehydrated
- 1 cup diced mission figs, rehydrated
- 1/2 cup raw agave or maple syrup
- 1 Tbsp cold pressed coconut oil
- After soaking the nuts and seeds, drain the soak water and rinse them.
- After soaking the oats, rinse them well in a colander, swooshing them around with your fingers as you run them under that facet. Hand-squeeze the excess water from them. Set aside.
- Rehydrate the dried fruits in enough warm water to cover them. Do this step while you are putting the rest of the recipe together. Rehydrating the dried fruits will soften them, helping them to break down and help as a binder.
- In the food processor, fitted with the “S blade, combine the almonds, pecans, walnuts and seeds. I hit my pulse button 15x.
- Add the cacao, cinnamon and salt. Give it a quick spin.
- Drain the soaking dried fruits and hand-squeeze the excess water from them before adding to them to the other ingredients.
- In large mixing bowl combine the oats, coconut flakes, raisins, cranberries, figs, sweetener and coconut oil.
- Transfer 1/2 of the batter to the food processor and process until broken down. Add back to the bowl and mix everything together by hand.
- Line a 8 x 6″ pan with plastic wrap and press the batter into the pan. Place in the freezer for 30 minutes.
- Remove the pan from the freezer and flip over onto a cutting board. Cut into bars. The batter may appear slightly crumbly. Press the batter firmly, creating a bar shape.
- Place the bars on the mesh screen that comes with the dehydrator and dry at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for an additional 6 hours or so. The length of time you dehydrate depends on how moist you want them.
- Store in a sealed container in the fridge. Personally, I like to wrap each bar in plastic wrap so we can just grab and go!
The Institute of Culinary Ingredients™
- To learn more about maple syrup by clicking (here).
- Click (here) for my thoughts on raw agave nectar.
- What is raw cacao powder?
- Why do I specify Ceylon cinnamon? Click (here) to learn why.
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
- Are oats gluten-free? Yes, read more about that (here).
- Are oats raw? Yes, they can be found. Click (here) to learn more.
- Do I need to soak and dehydrate oats? Not required but recommended. Click (here) to see why.
- Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
- When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.