Keeping in mind this will vary depending on the size of your bars (I cut 18 bars out of one batch) here's the nutritional breakdown per bar according to myfitnesspal.com/recipe/calculator:
My bars have the same amount of protein as my favorite Zing bar. A little less fat, almost the same calories, and less sugar. You could also omit the chocolate topping for fewer calories, sugar, and carbs. But what's the fun in that?! Now I just have to figure out how much an individual bar actually costs....how do I do this? Lol. Whatever it is, I am certain it is far less than what I pay at the health food store. And I had all the ingredients on hand.
I will say that these require a bit of elbow grease. In fact, I could have used a protein bar before making these, ha! The batter is really sticky and thick, and I ended up giving up on my wooden spoon and diving in with both hands.
Homemade Energy Bars
1 cup uncooked quinoa
2 cups gluten-free rolled oats
1/4 cup sunflower seeds*
3/4 cup maple syrup
1 cup sunflower butter*
1/2 cup flaxmeal
1/2 teaspoon salt
3 tablespoons coconut oil
1/4 cup cocoa powder
1/2 teaspoon vanilla extract
1 tablespoon agave nectar
1. Place uncooked quinoa and oats in a blender until they have formed a flour. This will take several minutes.
2. Add sunflower seeds and blend for another 1-2 minutes.
3. Transfer to a large bowl and add maple syrup, sunflower butter, flaxseed, and salt.4. Mix with a wooden spoon if you wish, but preferably with your hands.
5. Press into a 9x13 dish lined with parchment paper. Press down evenly with your hands. Set aside.
6. In a saucepan, melt coconut oil over medium heat.
7. Add cocoa powder, vanilla, and agave. Stir thoroughly.
8. Pour over bars and spread evenly with a spatula.
9. Refrigerate for an hour or more until hard.
10. Remove from pan and cut into bars.
These are pretty good. The quinoa is a great source of nutrients, however it does give that bitter taste that many don't care for. I don't mind it, myself. I may add a little cinnamon or chocolate chips next time. I plan on keeping these in the fridge for about a week, freezer for about a month (could be longer, but I'll eat them before then!).