Italian Cookie Energy Bars

The Secret to All My Energy

Italian Cookie Energy Bars

The Fanciest Energy bars from leftover Italian cookie filling

Cuccidati cookie recipe here

What you’ll need: 9x13 pan, parchment paper

2 cups oats(I used Quaker Old Fashioned because it’s what I have)

3/4 cup quinoa

1/4 cup flaxseed meal

1 1/2 cups cuccidati filling

1/4 teaspoon salt(I used morton table salt, but feel free to out fancy me)

1/2 cup honey

1/2 cup grape seed oil plus 2 tablespoons for heating up the cuccidati filling if you just took it out of the fridge

1 teaspoon almond extract

Directions

Preheat oven to 350°

Cut a piece of parchment paper to make it easier to get the bars out at the end and always makes clean up a breeze.

In a frying pan toast the quinoa on medium low until golden, you will hear and see it popping. This takes about three minutes. Put into a large heat safe bowl. Next toast a cup on oats at a time until golden brown. Add that to heat safe bowl with quinoa.

Add flax seed meal, grape seed oil, and salt.

Add 2 tablespoons of grape seed oil to the frying pan(yes as little pans as possible) and heat up the cuccidati filling before you add it to the heat safe pan so it doesn’t stick. Heat it to soften it, that it will be easy to stir into mixture waiting in the heat safe bowl.

Add 1/2 cup honey.

Pour mixture into pan and press it down so it’s even(remember you’ll be cutting them into bars)

Bake 25-27 minutes or until golden brown.

Remove from oven and allow the pan to cool before you put into the refrigerator until solid, then cut into bars and store in refrigerator.

Enjoy!

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Megan Sherlock

all inquiries: stronger@sherlockfit.com