[Post #24 for 365 days of Vegan, Gluten-Free, Portable Power Pucks]
The difficulty with savory (not sweet) energy bars comes down to one factor: stickiness.
Sweet bars have it made. Any number of ingredients can transform into a bar with the sticky help of sugars, syrups, dried fruits, nut and seed butters. But savory and sticky? Without the help of Elmer’s glue, it’s hard to create savory, portable food that holds together in a singular shape. (If only pureed kale was sticky…no, ack, take that back…)
Eggs will work in some instances, but if you do not or cannot consume them, you’re out of luck again.
Unless (here I go again) you turn to psyllium husk. Mix a small amount with liquid, let it a few minutes to gel, then use it to hold together all kinds of savory, nutritious bits and bobs, in handy, portable bars and pucks. For example, my Almond-Sesame Power Pucks with Sriracha and Lime.
Delicious and a breeze to prepare, they are also a fraction of the cost of prepared nut or seed snacks, especially if you buy nuts and seeds in bulk. Speaking of the nuts and seeds, use an equal amount of whatever you have on hand or prefer, but do be sure to give large pieces a coarse chop.
The lime and sriracha flavors are optional and variable, too. You can keep these plainly salted, I just happen to think that spicy-tangy is the best kind of savory.
Nick and I had to drive a few hours today for a special school event; I threw a couple of these (savory) and two of my hemp bars (sweet) into containers before we
headed scrambled out the door. It was contented nibbling all the way!
- 2-1/4 teaspoons whole psyllium husk
- 2 tablespoons water
- 2 teaspoons finely grated lime zest
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon olive oil (or oil of choice)
- 1 teaspoon sriracha
- ¼ teaspoon fine sea salt (more or less to taste)
- 1 cup whole almonds, coarsely chopped
- 2 tablespoons sesame seeds
- In a small bowl or cup, stir together the psyllium husk, water, lime zest, lime juice, oil, sriracha, and salt until blended. Let stand for 5 minutes to gel.
- In a medium bowl, place the almonds. Add the gelled psyllium mixture; using your hands, break up the psyllium mixture and thoroughly coated the almonds with it. Stir in the sesame seeds.
- Divide the mixture evenly among the cups (about 1-1/2 to 2 tablespoons per cup), smoothing into an even round.
- Bake in the preheated oven 20 minutes. Turn off oven and leave pucks in for 30 minutes longer (this helps dry out the psyllium). Remove from oven and cool completely in tin. Remove from tin.
Storage: Store the pucks in an airtight container at room temperature for up to 2 weeks or refrigerate for up to 1 month. These do not freeze well.
Variation: If you omit the lime, be sure to replace the lime juice with an equal amount of water.