Super powers.

My in-laws are in California for an extended vacation, and last weekend we followed them to Lake Tahoe for the weekend. They, of course, have the luxury of being on permanent vacation, so they’re there for the rest of the week, at which point they’ll make their way back to San Francisco for their final weekend with us.

That said, Tahoe was pretty awesome. Despite living 4-5 hours away from the area, we hadn’t been out that way yet, so we were looking forward to our trip not only for spending time with the family, but also to check out a new area that we are sure to revisit.

We did a couple of hikes while we were there (one through Big Meadow and another along Echo Lake, which is part of the Pacific Crest Trail), and these bars would have been perfect to have with us, but sadly I didn’t make them until this week. I’m sure they’ll be put to good use this weekend when we’re out wandering around the city, so we’ll see how filling they are.

Regardless, I like the name of them, “super-power bars”, aptly named because of all the super-nutritous ingredients. Speaking of which, I should warn you that they are loaded with all sorts of weird stuff that you likely don’t have on hand (at least I didn’t). Quinoa flakes, Incan berries, wheat germ, and chia seeds are all a little hard to find depending on where you live, but I was able to locate them all in one place (for the SF-ers, that was Rainbow). I’d suggest buying enough of the ingredients for multiple batches, so these ingredients don’t go to waste.

Incan Super-Power Bars
adapted from Food & Wine, September 2011; makes 2 dozen bars

time commitment: ~1 hour, 15 minutes (including lots of down time)

printable version

2 c quinoa flakes (7 ounces)
1 c sliced almonds (3 1/2 ounces)
1/2 c raw roasted sunflower seeds (2 1/2 ounces)
1/2 c toasted wheat germ (2 ounces)
2 T chia seeds
3/4 c golden berries, also known as Incan berries and dried cape gooseberries (4 ounces), coarsely chopped
3/4 c raisins
4 T unsalted butter
1/2 c plus 2 T light brown sugar
1/2 c plus 2 T agave syrup
1 1/2 t pure vanilla extract
1/2 t sea salt

Preheat the oven to 350 F. On a sturdy rimmed baking sheet, toss the quinoa with the almonds and toast for 15 minutes, until golden and fragrant. Transfer to a large bowl and stir in the sunflower seeds, wheat germ, chia seeds, golden berries and raisins.
In a medium saucepan, combine the 4 tablespoons of butter with the brown sugar and agave syrup and bring to a boil. Cook over moderate heat, stirring, until the sugar is just dissolved, about 2 minutes. Stir in the vanilla and salt. Pour the mixture into the large bowl and stir until the dry ingredients are evenly coated.
Line the baking sheet with parchment paper and lightly spray with cooking spray (or butter). Scrape the mixture onto the baking sheet and form into a 7-by-12-inch rectangle, pressing lightly to compact it; use a straight edge to evenly press the sides. Bake the bar for 10 minutes, until very lightly browned. Let cool slightly, then refrigerate until firm, 20 minutes.
Invert the bar onto a work surface and peel off the paper. Cut the bar into twelve 1-inch-wide strips, then cut each strip in half to form twenty-four 1-by-3 1/2-inch bars.

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