summer time!

picked up the CSA goodies today.  There are gigantic zucchini in there and summer squash.  bigger than my forearm!  there are huge beets and spinach also. 

a few weeks ago i won a giveaway by Jessica at "Living in the Kitchen, Gym and Mall".  she was generous enough to give a gift certificate away for Element Bars.  this company is known for allowing you to make your own energy bars, by choosing your own ingredients and having THEM make the bars!  it's an awesome concept.  i was skeptical, as i had just started making my own bars and i'm pretty happy with the recipe.  instead of making my own bars, i got a "try it" pack of three of their special bars.  one is blueberry, one is cranberry and one is cherry.  anyway, i got three flavors/4 bars each.  i was so excited to get them! 

first off, i didn't know that they all had whey in them, which automatically took t out of the running for eating them, due to his dairy allergy.  i tried the blueberry.  ick.  it was strange texturally, and i'll say, i'm not a fan of blueberries in general.  i tried the crispier bars last night.  they are good, but not exceptional.  they have very little fruit taste to them and i'm guessing a lot of protien powder taste to them. 

so for now, and likely for good, i'm sticking to my recipe.  For those of you who want...here it is: 

1 cup rolled oats

1 cup of your favorite crunchy cereal

1/4 cup sesame seeds

1 1/2 cup chopped apricots

1 cup raisins (I like dried berries instead)

1/4 cup chopped almonds

1/4 cup wheat germ

1/2 cup protein powder

1 tablespoon butter or canola oil

3/4 cup brown rice syrup

1/2 cup peanut butter

1 teaspoon cinnamon

Preheat the oven to 350. Lightly spray a 9x13 inch pan with nonstick cooking spray.

Spread the oats, cereal, and sesame seeds out on an ungreased cookie sheet and toast for about 10 minutes. Cool slightly, then transfer from the cookie sheet to a large mixing bowl. Add the apricots, raisins, almonds, wheat germ, and protein powder. (Separate the apricots and raisins so they're not stuck in clumps.) Mix well.

In a saucepan over medium heat, melt the butter or heat the oil. Add the brown rice syrup, stirring until bubbly. Mix in the peanut butter and cinnamon. Pour into the dry ingredients, and quickly mix together and transfer into the prepared pan. Press the mixture into the pan and refrigerate for at least 4 hours. Cut into 12 bars and wrap each on separately in wax paper, store in refrigerator.