07.04.2009 Get your energy at the bar.

A simple and healthy bar works miracles when the energy’s anywhere but there. Or at least, it will have to do until we can afford that 3-month long vacation in tahini Tahiti.

Substitute your favorite nuts and dried fruits for the ones listed here: I’ve tried several variations and have yet to be disappointed.

Couple extra bonuses? The bars freeze really well. And they’re gluten-free, too.

Non-stick cooking spray
4 teaspoons (9 g) flax meal
1 1/2 tablespoons (23 ml) warm water
2 tablespoons (42 g) agave nectar
1/2 teaspoon pure vanilla extract
2 tablespoons (20 g) brown rice flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon fine sea salt
1 cup (121 g) equal amounts dried cranberries and dried raspberries, coarsely chopped
1 cup (99 g) pecan halves, coarsely chopped

Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8 x 4-inch (20 x 10-cm) loaf pan with non-stick cooking spray.
In a small bowl, whisk warm water and flax until combined. Whisk in agave and vanilla.
In a medium bowl, combine flour, baking powder, baking soda, salt, chopped fruits and nuts.
Fold wet ingredients into dry.
Press down firmly with the back of a spoon into the prepared pan, and bake for 30 minutes, or until golden brown and set. Loosely cover pan with a piece of foil if the bars brown up too quickly.
Let cool on a wire rack, still in pan, for about 15 minutes. Remove from pan and let cool completely before cutting.

Yield: 4 bars