Walnut Energy Bars (Gluten Free)
California Walnut Board
3 cups Kirkland Signature
1 cup dried cherries
1 cup dried Mediterranean
½ cup honey
½ cup vanilla whey
½ cup rolled oats
2 teaspoons cherry extract
Preheat oven to 250°F. Line a baking sheet
with parchment paper.
Set aside 1 cup walnuts. Place remaining
ingredients in a food processor and process
just until the mixture is sticky and holds
together. Add the reserved walnuts and pulse
on and off to coarsely chop.
Press into a 7-by-10-inch rectangle and cut
into 20 equal pieces. Place on the prepared
baking sheet and bake for 30 minutes.
Let cool, then transfer to an airtight container.
Makes 20 bars. (Or cut into 1-inch squares for
a more bite-size bar.)
Variation: Add 1 cup unsweetened flaked
coconut. Reduce the cherry extract to 1 teaspoon
and add 1 teaspoon coconut extract.
Grape-Peach Breakfast Crumble
3 cups baking mix
½ cup agave nectar or
½ cup milk
3 cups Divine Flavor
grapes cut into ¼-
to ½-inch pieces
3 cups Divine Flavor peaches
cut into ½-inch pieces
1½ cups rolled oats
½ cup chopped pecans
½ cup Kirkland
¼ cup brown sugar
½ cup coconut oil or
Preheat oven to 350°F. Coat a 13-by-9-inch
baking dish with cooking spray.
Combine baking mix, agave nectar and milk
in a bowl. Stir in chopped grapes and peaches
until blended. Spread the mixture in the
prepared baking dish.
Prepare the topping: In a bowl, combine all
ingredients and blend until crumbly and the
oil or butter is well distributed. Spread the
topping over the fruit batter.
Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Makes 6-8 servings.
Recipe developed by Christine W. Jackson,