We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Apricot and Date Energy Bar
Apricot and Date Energy Bar

Apricot and Date Energy Bar
A chewy, easily digestible homemade energy bar packed with natural carbs from dates, oats, and apricots. Each bar provides approximately 40g of carbohydrates to sustain your cycling performance.
Apricot and Date Energy Bar
Ingredients:
1
Servings
  • 60
    g
     date
  • 60
    g
     rolled oats
  • 15
    g
     honey
  • 30
    g
     dried apricot
  • 20
    g
     sunflower seeds
  • 1
    g
     salt
Preparation Time: 15 minutes
Apricot and Date Energy Bar
Instructions:
  1. Place the pitted dates and dried apricots in a food processor and pulse until they form a thick, sticky paste.
  2. Add the rolled oats, sunflower seeds, honey, and salt to the food processor.
  3. Pulse the mixture until all ingredients are well combined and the oats are slightly broken down, creating a cohesive dough.
  4. Line a small rectangular dish or loaf tin with baking paper, leaving some overhang for easy removal.
  5. Transfer the mixture into the lined dish and press it down firmly and evenly using the back of a spoon or your hands to ensure it is compact.
  6. Place the dish in the refrigerator for at least 60 minutes to firm up.
  7. Lift the mixture out of the dish using the baking paper overhang and slice into 3 equal-sized rectangular bars.
  8. Wrap each bar tightly in parchment paper or aluminum foil and store in the refrigerator. Pack them into your cycling jersey pocket for easy access during your ride.
Nutrition Per Serving 186 g Per 100g
Energy 634.3 kcal 341 kcal
Protein 16.5 g 8.9 g
Fibre 14.3 g 7.7 g
Salt 1 g 0.5 g
Sugar 68.8 g 37.0 g
Carbohydrates 119.8 g 64.4 g
Fat 14.6 g 7.8 g
Environmental Per Serving 186 g Per 100g
CO2 0.4 kg 0.2 kg
Water 322.5 l 173.4 l
  • 60
    g
     date
  • 60
    g
     rolled oats
  • 15
    g
     honey
  • 30
    g
     dried apricot
  • 20
    g
     sunflower seeds
  • 1
    g
     salt
1
Servings
0

Place the pitted dates and dried apricots in a food processor and pulse until they form a thick, sticky paste.

Add the rolled oats, sunflower seeds, honey, and salt to the food processor.

Pulse the mixture until all ingredients are well combined and the oats are slightly broken down, creating a cohesive dough.

Line a small rectangular dish or loaf tin with baking paper, leaving some overhang for easy removal.

Transfer the mixture into the lined dish and press it down firmly and evenly using the back of a spoon or your hands to ensure it is compact.

Place the dish in the refrigerator for at least 60 minutes to firm up.

Lift the mixture out of the dish using the baking paper overhang and slice into 3 equal-sized rectangular bars.

Wrap each bar tightly in parchment paper or aluminum foil and store in the refrigerator. Pack them into your cycling jersey pocket for easy access during your ride.

Contact About
Privacy Policy Terms of Service Sitemap