#Runergy Recipes

The following recipes are a few additions to the #Runergy line.  Give 'em a try.  I don't state this in every recipe so note: I use raw, local, unprocessed honey, shredded and unsweetened coconut flakes, organic rolled oats (Quaker rolled can be substituted), raw nuts, fresh fruit (frozen is okay if out of season), and dairy-free chocolate. 

Thanksgiving bar:
1 c organic rolled oats
1/2 c sweet potato flour
1 c cranberries
1/3 c raw local honey
1/4 (or slightly less) tsp seat salt.

Thanksgiving #Runergy Bar

First, I baked one large sweet potato until soft, then I dried it in a dehydrator until the consistency of rock candy.  Then, I ground it in a food processor.  It's a process, but fresher than store-bought flour.  Next, coarse grind your oats.  I used dried cranberries here, but you can dry your own at the same time as you dry the sweet potatoes.   Mix all ingredients well then form into logs and dry for 8-10 hours at 125F.

CH, CH, CH CHIA and Blueberry:

1 c organic rolled oats
1/3 c raw local honey
1 c blueberries chopped
4 TBS toasted amaranth
1 TBS Chia gel
(Chia gel - soak 1 TBS chia seeds in 6 TBS water)
1/4 tsp salt

Lightly toast amaranth on medium high heat for about a minute.  Mix all ingredients together and let sit for about 20-30 minutes.  I don't grind the oats for this one so they take a little longer to soak up the liquid.  Dehydrate at 105F for 10 hours.  

Chia and Blueberry #Runergy Bar

CACAO
1 c puffed amaranth
1 c cacao beans
1/2 c raw almonds
1/2 c raw cashews
1 c rolled oats
1 c honey
*Optional:  1/2 c chia seeds, 1/2 c Goji berries, 1 c pureed Majool dates

Puree al dry ingredients until fine.  Mix in honey.  Line a baking dish with plastic wrap.  Put half a cup into dish and press firmly to mold.  Dehydrate at 125F for 2-4 hours.  (Same mold instructions for all the bars.)

Cacao #Runergy Bar

FRUIT AND NUT BARS:
1 c raw local honey
3 c rolled oats
1/2 c coconut flakes
1 c pineapple
1 c cherries
1/2 dates
1/2 c blackberry fruit roll up (made in dehydrator)
1/4 tsp salt
1 c raw almonds
1/2 c raw cashews
1/2 c raw pumpkin seeds

Step one:  dehydrate your fruit.  May take up to 8 hours.  
Step two:  Mix ingredients in large bowl in order listed.  Like baking dish with plastic wrap (for a mold).  Put in about one inch thick of mixture, cover and compress with a second baking dish.  Squish it good to compact.  Put logs onto dehydrator trays.  125F for 8-10 hours.  Will be soft when warm.  Cool for a few minutes then wrap and store in the fridge.

CHOCOLATE GRANOLA:
1 c raw local honey
3 c rolled oats
1/2 c unsweetened shredded coconut
1/2 c puffed amaranth
1/2 c raw almonds, pumpkin seeds, cacao beans
1/2 c wheat germ (optional)
1 to 2 c dried cherries, blueberries, dates, pineapple
1/2 c pineapple juice
1/2 tsp salt

See steps one and two above.

Chocolate Granola #Runergy Bar

Mold for bars

Fruit and Nut #Runergy Bar

Making blackberry fruit roll up

PUMPKIN #RUNERGY BAR
2 cans pumpkin puree
2 c rolled oats, ground
1 c raw local honey
1/2 c pureed dried dates
2 TBS coconut oil
1 tsp vanilla extract
1 tsp salt
1/2 c each ground cashew and pumpkin seeds
1 c chopped dark chocolate chips (dairy-free)

Mix in order above.  Either bake on parchment-lined jelly roll sheet at 200 for one hour or use the mold method and dehydrate at 135F for 4-6 hours.  These will be soft so don't over cook or over dry.  

Pumpkin #Runergy Bar