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Cascade Trekking Bars


These bars are sure to provide enough whole food fuel to climb all of the region's towering peaks. Bake a batch at the beginning of summer and freeze the leftovers for a full season of trekking.


  to taste
expeller pressed olive oil
1⁄3 cup
buckwheat flour
1⁄3 cup
quinoa flour
1 cup
brown rice flour
1⁄3 cup
garbanzo bean flour
2 cup
oat bran
1 tsp
baking soda
2 tsp
1 tsp
ground ginger
1⁄4 cup
1 1⁄2 cup
organic unsweetened applesauce
1⁄2 cup
agave nectar
1⁄2 cup
peanut butter
1 tsp
pure vanilla extract
1 cup
walnuts, chopped
1⁄2 cup
sunflower seeds
1⁄2 cup
sesame seeds
1 1⁄2 cup
chopped apricots


Pre-heat oven to 350 degrees. Lightly oil a 13-by-9-inch baking dish with expeller pressed olive oil. In a large mixing bowl combine buckwheat flour, quinoa flour, brown rice flour, garbanzo bean flour, oat bran, baking soda, cinnamon, ginger and sucanat; set aside.

In a medium bowl, vigorously stir together apple sauce, agave nectar, nut butter and vanilla extract so that there are no lumps. Add wet ingredients to dry mixture and mix well. Stir in chopped walnuts, sunflower seeds, sesame seeds and dried fruit.

Pour batter in prepared baking dish. Bake for 15-20 minutes or until knife inserted in the center of the dish comes out clean. Remove and let cool on wire rack or trivet. Cut into 12 equal bars.

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A stylized plate and silverware.
SourceCopyright 2007, Amanda Bullat, original recipe
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes