[Post #53 for 365 days of Vegan, Gluten-Free, Portable Power Pucks]
These wonderful bars have been my travel companions for the past few days.
The extent of my travels have taken me to the the public library, Starbucks, and the (now blissfully quiet) student center at the university just down the street.
I embarked on these travels as a result of our living room being torn apart for some renovations. It’s all very exciting, but when they started cutting bricks on Tuesday morning at 6:05 AM–yes, you read correctly, 6:05 AM–I knew I needed to remove myself from the premises post-haste.
These chickpea-oat pucks, together with coffee, have made my morning travels blissful.
The reason is that they taste wonderful and fuel me for a solid morning of writing and thinking while Nick is off at camp. If I may be so bold, they are everything that a great breakfast bar should be:
*Loaded with healthy ingredients (seeds, chickpea flour, oats, nut butter)
*Filling, but not heavy
*Low in sugar
*A great balance of slow-burning carbs + healthy fats + protein
*Supremely portable (no crumbles, no refrigeration required)
*Great with coffee (or whatever your favorite beverage might be)
*Only 149 calories per puck
They also happen to be a breeze to prepare. Mix, bake, go!
Swap the dried fruit for your favorites. Nuts can be used in place of the seeds, plus you can flavor these any which way with spices and extracts. This is a breakfast with multiple possibilities.
My your travels–near and far–be as well-fueled as my recent, local ones have been! This recipe is a sure way to begin. Go puck yourself! 🙂
- 1 cup puffed rice or puffed millet
- ⅔ cup rolled oats (certified gf as needed)
- ½ cup chickpea flour
- ¼ cup sunflower seeds (see notes for options)
- ¼ cup pepitas (see notes for options)
- ¼ cup cacao nibs (see notes for options)
- 2 tablespoons dried cranberries, finely chopped
- ½ cup unsweetened applesauce
- 2 tablespoons creamy nut or seed butter (I used peanut butter)
- 2 tablespoons maple syrup, brown rice syrup or agave nectar
- 1-1/2 tablespoons virgin coconut oil, melted
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- Preheat oven to 350F. Grease or spray 10 cups of a standard muffin 10.
- In a large bowl, combine the oats, chickpea flour, sunflower seeds, pepitas, cacao nibs, and cranberries.
- In a small bowl, whisk together the applesauce, nut butter, maple syrup, coconut oil, vanilla, cinnamon and salt until blended. Add to the dry ingredients, stirring until blended. Divide batter evenly among prepared cups, smoothing tops.
- Bake in preheated oven for 12 to 15 minutes until set at center and surface feels dry. Cool in tin set on wire rack. Run knife around edge of each cup an remove the pucks.
Cacao Nibs: You can use 2 tablespoons semisweet chocolate chips, chopped, in place of the cacao nibs.
Storage: Store in an airtight container at room temperature for 3 days, in the refrigerator for 1 week or freeze for up to 3 months.