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Rosemary and Apricot Energy Bars with Fleur de Sel
Rosemary and Apricot Energy Bars with Fleur de Sel

Rosemary and Apricot Energy Bars with Fleur de Sel
Chewy, herb-infused energy bars combining sweet apricots, dates, and a touch of savory rosemary and sea salt. Each bar provides approximately 43g of easily digestible carbohydrates.
Rosemary and Apricot Energy Bars with Fleur de Sel
Ingredients:
1
Servings
  • 40
    g
     rolled oat
  • 30
    g
     dried apricot
  • 30
    g
     pitted date
  • 15
    g
     honey
  • 25
    g
     ground almond
  • 20
    g
     butter
  • 1
    g
     fleur de sel
  • 2
    g
     fresh rosemary
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Rosemary and Apricot Energy Bars with Fleur de Sel
Instructions:
  1. Finely chop the dried apricots and pitted dates until they form a sticky paste-like consistency.
  2. Strip the fresh rosemary leaves from the stem and chop them very finely.
  3. In a small saucepan over low heat, melt the butter and honey together until fully liquefied and combined.
  4. In a mixing bowl, combine the rolled oats, ground almonds, chopped apricots, chopped dates, finely chopped rosemary, and fleur de sel.
  5. Pour the warm butter and honey mixture over the dry ingredients and stir thoroughly until a sticky, cohesive dough forms.
  6. Line a small rectangular container with parchment paper (papier sulfurisé), leaving some overhang for easy removal.
  7. Transfer the mixture into the container and press down firmly with the back of a spoon or a flat glass to compact it into an even layer about 1.5 cm thick.
  8. Place the container in the refrigerator for at least 2 hours to firm up.
  9. Lift the parchment paper out of the container and use a sharp knife to cut the block into 2 equal-sized bars.
  10. Wrap each bar tightly in parchment paper followed by aluminum foil to keep them fresh and easy to unwrap while riding.
  11. Store in the refrigerator until your ride, then pack them into your cycling jersey pocket for easy fuel on the go.
Nutrition Per Serving 163 g Per 100g
Energy 647.4 kcal 397 kcal
Protein 12.5 g 7.7 g
Fibre 12.1 g 7.4 g
Salt 1.3 g 0.8 g
Sugar 49.6 g 30.4 g
Carbohydrates 86 g 52.8 g
Fat 31.8 g 19.5 g
Environmental Per Serving 163 g Per 100g
CO2 0.3 kg 0.2 kg
Water 118.6 l 72.8 l
  • 40
    g
     rolled oat
  • 30
    g
     dried apricot
  • 30
    g
     pitted date
  • 15
    g
     honey
  • 25
    g
     ground almond
  • 20
    g
     butter
  • 1
    g
     fleur de sel
  • 2
    g
     fresh rosemary
1
Servings
0

Finely chop the dried apricots and pitted dates until they form a sticky paste-like consistency.

Strip the fresh rosemary leaves from the stem and chop them very finely.

In a small saucepan over low heat, melt the butter and honey together until fully liquefied and combined.

In a mixing bowl, combine the rolled oats, ground almonds, chopped apricots, chopped dates, finely chopped rosemary, and fleur de sel.

Pour the warm butter and honey mixture over the dry ingredients and stir thoroughly until a sticky, cohesive dough forms.

Line a small rectangular container with parchment paper (papier sulfurisé), leaving some overhang for easy removal.

Transfer the mixture into the container and press down firmly with the back of a spoon or a flat glass to compact it into an even layer about 1.5 cm thick.

Place the container in the refrigerator for at least 2 hours to firm up.

Lift the parchment paper out of the container and use a sharp knife to cut the block into 2 equal-sized bars.

Wrap each bar tightly in parchment paper followed by aluminum foil to keep them fresh and easy to unwrap while riding.

Store in the refrigerator until your ride, then pack them into your cycling jersey pocket for easy fuel on the go.

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