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Fig Orange and Rosemary Energy Bars
Fig Orange and Rosemary Energy Bars

Fig Orange and Rosemary Energy Bars
A sophisticated, easy-to-chew energy bar blending dried figs, bright orange zest, and a hint of fresh rosemary. Each bar provides approximately 38g of easily digestible carbohydrates to fuel your ride.
Fig Orange and Rosemary Energy Bars
Ingredients:
1
Servings
  • 200
    g
     oats
  • 150
    g
     dried fig
  • 80
    g
     honey
  • 50
    g
     sunflower seeds
  • 50
    g
     pumpkin seeds
  • 1
    item
     orange
  • 2
    g
     rosemary
  • 1
    g
     salt
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Fig Orange and Rosemary Energy Bars
Instructions:
  1. Preheat your oven to 160 degrees Celsius and line a baking tin with parchment paper.
  2. Zest the orange to obtain one teaspoon of zest, then squeeze out 30ml of fresh orange juice.
  3. Finely chop the fresh rosemary leaves, discarding the woody stem.
  4. Remove the hard stems from the dried figs and place them into a food processor along with the orange juice, honey, and chopped rosemary. Blend until a smooth, sticky paste forms.
  5. In a large bowl, combine the oats, sunflower seeds, pumpkin seeds, orange zest, and salt.
  6. Add the fig paste to the dry ingredients and mix thoroughly until everything is evenly coated and sticky.
  7. Press the mixture firmly into the lined baking tin, ensuring it is compressed into an even layer about 1.5cm thick.
  8. Bake in the preheated oven for 15 minutes, or until the edges are lightly golden. Do not overbake, as they need to remain soft and easy to chew.
  9. Remove from the oven and allow to cool completely in the tin. Once cold, transfer to a cutting board and slice into 8 equal bars.
  10. Wrap each bar individually in greaseproof paper or foil for easy unwrapping while cycling. Store in an airtight container in the fridge for up to 2 weeks, or freeze for longer storage.
Nutrition Per Serving 73 g Per 100g
Energy 244.3 kcal 335 kcal
Protein 7.2 g 9.9 g
Fibre 5.4 g 7.4 g
Salt 0.1 g 0.1 g
Sugar 18.3 g 25.1 g
Carbohydrates 39.4 g 54.0 g
Fat 8.2 g 11.2 g
Environmental Per Serving 73 g Per 100g
CO2 0.1 kg 0.1 kg
Water 144.5 l 198.2 l
  • 200
    g
     oats
  • 150
    g
     dried fig
  • 80
    g
     honey
  • 50
    g
     sunflower seeds
  • 50
    g
     pumpkin seeds
  • 1
    item
     orange
  • 2
    g
     rosemary
  • 1
    g
     salt
1
Servings
0

Preheat your oven to 160 degrees Celsius and line a baking tin with parchment paper.

Zest the orange to obtain one teaspoon of zest, then squeeze out 30ml of fresh orange juice.

Finely chop the fresh rosemary leaves, discarding the woody stem.

Remove the hard stems from the dried figs and place them into a food processor along with the orange juice, honey, and chopped rosemary. Blend until a smooth, sticky paste forms.

In a large bowl, combine the oats, sunflower seeds, pumpkin seeds, orange zest, and salt.

Add the fig paste to the dry ingredients and mix thoroughly until everything is evenly coated and sticky.

Press the mixture firmly into the lined baking tin, ensuring it is compressed into an even layer about 1.5cm thick.

Bake in the preheated oven for 15 minutes, or until the edges are lightly golden. Do not overbake, as they need to remain soft and easy to chew.

Remove from the oven and allow to cool completely in the tin. Once cold, transfer to a cutting board and slice into 8 equal bars.

Wrap each bar individually in greaseproof paper or foil for easy unwrapping while cycling. Store in an airtight container in the fridge for up to 2 weeks, or freeze for longer storage.

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