Chef Trent Page
Whole Foods Market
Second breakfast is a trending snack opportunity—a time to refuel after eating first thing in the morning. Chef Page’s gluten-free walnut energy bars are a nutritious way to satisfy those midmorning hunger pangs.
3 cups walnuts, divided
1 cup dried cherries
1 cup dried Mediterranean apricots
½ cup honey
½ cup vanilla whey protein powder
½ cup rolled oats
2 tsp. cherry extract
1. Preheat oven to 250 F. Line baking sheet with parchment paper.
2. In food processor, combine 2 cups walnuts, dried cherries, apricots, honey, whey powder, oats and cherry extract; process just until mixture is sticky and holds together.
3. Add remaining 1 cup walnuts; pulse on and off to coarsely chop. Press mixture into 7-by-10-inch rectangle; cut into 20 equal pieces.
4. Place pieces on prepared baking sheet; bake 30 minutes. Let cool, then transfer to airtight container.
Photo courtesy of California Walnut Board & Commission