Gluten-Free Energy Bars by Rebecca Wood

Makes 8 bars

These gluten-free energy bars are the perfect post-exercise snack -- they're chock-full of "good" carbs and lean protein and taste great. Feel free to adapt ingredients to suit your personal preferences. For one batch, I used oats and red flame raisins then tried oats, dried cherries and pistachios in another. Both were delicious.

1/4 cup (1/2 stick) unsalted butter, plus additional for greasing pan
1 cup raisins
1/4 cup apple juice, milk, or water (I used water)
2 teaspoons vanilla extract
2 1/4 cups oat, rye, or quinoa flakes (I used rolled oats)
1 cup chopped nuts (I used half almonds and half walnuts)
2 teaspoons cinnamon
1/2 teaspoon sea salt
2 eggs, lightly whisked
1/3 cup honey

1. Preheat oven to 350 F. Light butter an 8X8-inch-pan, or line it with parchment paper.

2. Place the raisins in a small bowl and stir in the apple juice (or other liquid) and vanilla extract. Set the bowl aside for 20 minutes to allow the raisins to plump.

3. Melt the butter in a large saute pan over medium heat. Add the flakes and nuts and saut√©, stirring constantly, for 3 to 4 minutes, or until the nuts are aromatic and a shade darker. Stir in the cinnamon and salt and saute for an additional minute. Pour the contents into a large bowl.

4. Stir the eggs and honey into the raisin mixture. Pour the wet ingredients into the dry ingredients and stir until uniformly blended.

5. Spread the mixture into the prepared pan and bake for 30 minutes, or until golden and pulling away for the edge of the pan. Invert onto a rack to cool. Cut into bars. The energy bars will keep for 1 week.

Recipe reprinted with permission from The Green Market Baking Book by Laura C. Martin.