Truth be told, I’ve never had a traditional English apple pie. I’ve only had Miriam’s delightful apple-rhubarb crumble and a serving of the traditional German apple strudel (a long looooong time ago) but I sure have had my share of store-bought apple pie energy bars, and let’s just say none ever made me as excited about the fall flavours of an apple pie as these Apple Pie Energy Bars I put together last weekend.
Did You know that the first written apple pie recipe goes back to 1381 in England? Tt was printed by Geoffrey Chaucer and included apples, figs (!!!), raisins, pears and a pastry shell (but no sugar).
Anyway let’s get to it.
World, meet Apple Pie Energy Bars. Apple Pie Energy Bars, meet world.
PART ONE: Dehydrating The Apple Slices (using an oven!)
It’s paramount that You use dried apple slices/ chips because using fresh, juicy apples would prevent proper binding in the energy bars.
- 1 Apple
- A mandolin (or a knife)
Slice the apple thinly, about 2mm thick. The mandolin would serve well to achieve precision, but being careful and patient with a knife wouldn’t fail You. 🙂
Proceed to lay out the apple slices on a parchment-lined baking tray, making sure they don’t overlap/ touch each other, and bake at 75°C for about 60 minutes, flipping halfway at the 30-minute mark.
PART TWO: The Making Of The Energy Bars
The ‘dehydrated’ apple slices wouldn’t (and don’t need to) be crispy, they’d need a whole 3 hours in the oven for that!
**Note: The apple slices should not be wet or squishy to the touch. If they are, leave them in the oven for about 15-20 minutes more, or even longer.
- ‘Dehydrated’ Apple Slices
- 5 chopped Medjool Dates
- ½ cup Oats
- 1 tbsp Chia seeds
- 1 tbsp Psyllium Husk
- ½ tsp Cinnamon
- ½ tsp Ground Vanilla
*If Your Medjool dates aren’t mooshy, soak them in hot water for about 10-15 minutes before chopping them.
Now put it all together squish the mixture snugly and evenly into a parchment-lined, freezer-friendly tupperware. Once that’s done, cover the tupperware and place it in the freezer for 30-60 minutes, depending on how thick the bars are. Once the bars are slightly hardened, take them out of the freezer and use a knife to slice the large piece of sticky goodness into the desired shapes of Your energy bars!
PART THREE: The Photoshoot
“On the trees are only a few gnarled apples that the pickers have rejected. They look like the knuckles of Doctor Reefy’s hands. One nibbles at them and they are delicious. Into a little round place at the side of the apple has been gathered all its sweetness. One runs from tree to tree over the frosted ground picking the gnarled, twisted apples and filling his pockets with them. Only the few know the sweetness of the twisted apples.” – Sherwood Anderson
I haven’t mastered the art of food photography… yet! There are so many technicalities to it, like the way colours in the shot complement each other, the amount of white or natural light filtering into the lenses, the angle of food positioning and how the light plays with the concavities/ convexities of the food.
Then there comes the constant urge to just devour everything that’s in front of me…
Make these for spring gatherings. Make these for fall parties. Make these for no reason at all. 😉
There’s just something about the tender, warm and comforting flavours of an apple pie that I just adore having in the form of energy bar because that means the flavours are now easily transportable – wrapped in a piece parchment paper and stashed in my gym bag or my purse or my pencil case even. It’s perfectly sweet, subtly spiced and is DE-lishhh.
It’s been two days since I’ve eaten all of these energy bars, but I’m still dreaming about them and peeking in the freezer to make sure I didn’t overlook one last piece. I sure do have to make a new batch soon!
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