breakfast cookie/energy bar recipe

[Guest guest]

Hi all. I came across this recipe while baking goodies for a family beach trip.

They are *so* delicious. They remind me of the commercially prepared soft

ones...Can't remember brand name since I never really buy them--sorry-- but I

know they are popular because my kids get them for snack at soccer games all the

time. The recipe is also super-versatile--I've used eggs to replace flax in a

pinch, also used honey instead of agave. It also doubles well--which with

something this delicious is a necessity.

I have altered it for my taste and for VM, but included a link to the original

recipe for due credit to the creator.

Ingredients

1 cup walnuts

1 1/2 cups old-fashioned rolled oats

1/2 cup flax seed

wheat berries to make 1/3 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2/3 cup almonds

1/4 cup oil (your choice of type)

1/4 cup blue agave nectar

1/3 cup brown sugar

1 egg

1 teaspoon vanilla extract

1/2 cup dried cherries

2/3 cup dried, unsweetened coconut flakes

Directions

1.Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with

parchment paper.

2.Grind walnuts and flax seed in dry container of VM til consistency of flour.

(this is tricky--overprocess and I get walnut butter) Place into mixer bowl.

Grind wheat berries. Add to dry ingredients. Mix in the rolled oats, baking

soda, salt, and cinnamon until thoroughly combined.

3.Process almonds & oil in wet container of VM to create almond butter. Add in

agave nectar, brown sugar, egg, and vanilla extract to VM and process a few

seconds to blend the ingredients well; transfer the almond butter mixture to a

large bowl and fold in the dried cherries and cocunut. Mix the walnut-oatmeal

mixture into the almond butter mixture (dough will be very thick).

4.Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls

onto the prepared baking sheets, about 2 inches apart.

5.Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from

oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes

on the baking sheets before removing to finish cooling on wire racks.

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Beth