Today is a day I look forward to all year… it’s the start of our annual Girls Weekend Ski Trip. This year we’re staying in the Cascades near Stevens Pass at a 100-year-old historic farmstead – complete with horses and fresh eggs, a hot tub and wi-fi, beautiful scenery and skiing right out the door. The weather man is predicting a foot of new snow. I call that paradise.
We’ll have plenty of red wine for nourishment, but if that doesn’t do the trick, I’ll get out these homemade power bars. They’re loaded with protein, fiber, and carbs, plus a bit of honey and a few mini-chocolate chips to sweeten things up. The original recipe is from Sunset Magazine… I substituted chocolate chips for the dried figs, because chocolate goes better with red wine, don’t you think?
|Ski Weekend Power Bars|| || |
- 1 cup regular rolled oats
- ⅓ cup oat bran
- 3 Tbsp. flax seeds
- 1 cup whole wheat flour
- ½ tsp. baking powder
- ½ tsp. salt
- ½ cup chopped roasted salted peanuts
- ½ cup dried cranberries
- ½ cup Mini chocolate chips
- 1 tsp. orange zest
- ¾ cup natural chunky peanut butter
- ¼ cup low-fat milk
- 1 large egg
- ½ cup honey
- 1 tsp. vanilla
- Line a 9 inch x 13 inch pan with plastic wrap – leaving an overhang on the 9 inch sides. Spray the pan and plastic wrap with non-stick spray. In a large bowl, mix together oats, oat bran, flax seed, whole wheat flour, baking powder, salt, peanuts, cranberries, chocolate chips and orange zest.
- In the bowl of a stand mixer, combine the peanut butter, milk, honey, egg, and vanilla until well blended.
- Add the flour mixture to the peanut butter mixture and combine on low speed until well blended.
- Scrape the dough out into the pan and pat it to fill the pan completely and evenly. (HINT: spray your fingers with non-stick spray to make it easier). Cover the dough with plastic and until it is firm – approximately 30 minutes. Meanwhile, preheat the oven to 300 degrees.
- Invert the pan onto a work surface, lightly sprayed with non-stick spray. Lift off the pan and peel back the plastic. Cut the dough into 16 pieces. Start by cutting straight down lengthwise through the middle. Then cut each section into eight bars. Place the bars about ½ inch apart from each other on a parchment lined baking sheet.
- Bake bars for approximately 20 minutes until they are light brown and somewhat firm to the touch. Remove from the oven and let them cool completely. Store airtight, up to two weeks or freeze for up to three months.