Homemade Gluten Free Lentil Energy Bars | Perfect for Marathon Runner Fuel or Grab & Go Breakfast

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Help Carlene win an opportunity to cook with Chef Michael Smith this May (2013) by voting for this recipe! If you register to vote, you even enter yourself to win $500 dollars and a 3 night stay in Saskatoon’s Delta Bessborough!  You can vote every day!

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I’ve been on a big pulse kick lately and trying to find unique and creative ways to add these super foods into my diet. Also, I feel very guilty for living in the Canadian province of Saskatchewan which produces 99% of Canada’s lentil and chickpea crops and 67%  of Canada’s dry pea crop, yet I don’t really know how to re-hyrdrate them, cook or bake with them. So this is a continuation of my adventures! These little lentil bars taste freaking awesome and are packed full of goodness making them great for a grab-n-go breakfast, fuel/recovery snack for athletes or just a healthy, gluten-free snack. In true BS fashion, let’s get to the recipe…

  • 1 cup peanut butter
  • 3/4 cup honey
  • 1/2 cup chocolate chips
  • 1 tsbp cocoa powder
  • 2 cups cooked lentils (see below for cooking instructions)
    • You could also used two cups of canned lentils. If you do, ignore cooking instructions.
  • 4 tbsp ground flax seed
  • 4 tbsp hemp seed
  • 4 tbsp almond flour
  • 2 tbsp chai seed
  • 1/4 cup unsweetened shredded coconut
  • 3 tbsp unsalted sunflower seeds
  • 3 tbsp pumpkin seeds (shelled)
  • 3/4 cup rolled oats
  • **Note**: feel free to mix or add ingredients as you like & feel free to share your changes in the comments! :)
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Start by cooking your lentils. Measure and rinse 1 cup of dried lentils (I used 1/2 cup red lentils and 1/2 cup green). Once the lentils have been rinsed, place in large pot and add two cups of water, and bring to low simmer for 15-20 minutes (NOTE: The time starts as soon as you put the pot of water/lentils on the stove – so it will be cold for a bit, so essentially the lentils are only simmering on heat for roughly 5-10 minutes depending on your stove). Drain lentils and place in large mixing bowl.

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In the mixing bowl, along with the lentils, add in the flax seed, hemp seed, almond flour, chai seed, coconut, sunflower seeds, pumpkin seeds and the rolled oats. Mix until combined.

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In a medium sauce pan, combine the peanut butter and honey. Stir frequently over a medium heat – be careful not to burn. Once it’s turned into a thick liquid, turn off heat and add in chocolate chips and cocoa. Once it’s completely melted together, add into your lentil/dry ingredients bowl and mix until completely combined.

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Turn into a saran wrap lined glass bakeware (I believe mine was an 8×8) and place into the freezer for roughly 3 hours until it’s had time to set. Remove, cut into bars, individual wrap and keep in the fridge or freeze again.

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These bars remind me a lot of my favourite running energy/fuel bars – Genki Bars. Take a look at Genki’s site for numerous reasons of why lentils are a great choice for athletes. You can also purchase their bars on their site if you’d like to try as a comparison.

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Hope you enjoy these babies! Let me know how you like to eat them – running fuel? gluten free snack? breakfast?

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