LCBO Food & Drink Spring 2017

BASICS POWER BARS

SWITCH IT UP! This mixture is also great rolled into balls and coated with finely chopped pecans.

Medjool dates are packed with vitamins and fibre, making an excellent and tasty base for these soft and delicious apple-pie-inspired energy bars. It’s important that you use soft, fresh dried apple rings and chop them to about the size you want to see in the bars because they don’t break down very much in the food processor. You can get a wide range of di er- ent textures depending on how long you pro- cess the mixture for. 2 cups (500 mL) chopped dried apple rings 1½ cups (375 mL) coarsely chopped, pitted Medjool dates (packed, about 20 to 25 dates) 2 cups (500 mL) whole pecans, toasted 1 tsp (5 mL) cinnamon ½ tsp (2 mL) kosher salt 1 Line a 9-inch (23-cm) square pan with parch- ment paper. 2 Place dried apples, dates, pecans, flax seed, lemon rind, cinnamon and salt in the bowl of a food processor (in the order written for best texture) and pulse just until everything is chopped enough to just hold together when squeezed. Scrape into prepared pan, cover with a piece of plastic wrap and use your fin- gers to press down into a smooth even layer. Chill in fridge for 30 minutes to firm up, then pull on parchment paper to remove bars from pan. Cut into 16 bars. Wrap individual bars in waxed paper then place in a sealed bag or plas- tic container and keep in refrigerator for up to 1 month. Makes 16 bars Date, Apple & Pecan Energy Bars 2 tbsp (30 mL) ground flax seed 1 tsp (5 mL) grated lemon rind

FOOD & DRI NK SPRING