Fitadelphia: Celebrity-Chef Diet: Healthy Recipes

Glass’s Gluten-Free Power Bars
MAKES 12 BARS
1⁄2 c. almonds, chopped
1⁄2 c. desiccated coconut
1⁄2 c. quinoa flakes
1⁄4 c. sunflower seeds
2 Tbsp. buckwheat groats
1⁄2 c. brown rice cereal
1⁄2 c. dried cranberries
2 Tbsp. brown rice bran
2 Tbsp. hemp seeds
2 Tbsp. ground flaxseed
1⁄2 tsp. sea salt
1⁄4 tsp. ground cinnamon
1⁄4 c. agave nectar
2 Tbsp. almond butter
1 Tbsp. unrefined cane sugar or light brown sugar
1 Tbsp. coconut oil (or butter)
1⁄2 tsp. vanilla extract

1. Preheat oven to 325° Fahrenheit. Line a 12-by-6-inch or 8-inch square baking pan with parchment paper.
2. Combine almonds, coconut, quinoa flakes, sunflower seeds and buckwheat groats on a baking sheet. Bake about 10 minutes, stirring once or twice.
3. Combine remaining dry ingredients except sugar in a large bowl. Add toasted ingredients and mix well.
4. Meanwhile, whisk together agave nectar, almond butter, sugar, oil and vanilla extract in a small saucepan. Over medium heat, bring to a slow boil for 30 seconds. Remove pan from heat and pour mixture over dry ingredients. Combine thoroughly, making sure everything is evenly coated.
5. Transfer mixture to the prepared baking pan, pressing into an even layer. Smooth the top with a rubber spatula. Let cool and set at least 2 hours before cutting into bars.