Mango Goji Berry Bars
I have mentioned before that one of my greatest annoyances is wasting food. It makes me crazy when I didn’t time my avocado use perfectly and have to throw some out, or when something is forgotten at the back of the fridge and goes bad. Recently I had juice go bad! That’s right. Juice. Bet you didn’t even know it could did you?!
Let me explain. Aside from sleepovers and grandparents who give my kidlets pop from time to time (apparently this falls under the Grandparents Rights act haha) my kids drink water. They love it. I love that they love it. So it works well for us. Other then “juice box Fridays” they never even have juice in their lunchkits for school.
Now a few weekends ago my daughter had a sleepover and her friend wanted juice….well that resulted in me hearing “GROSS” and juice being spit out and me having to wash a sticky kitchen floor. Apparently once juice is opened it should be consumed faster than within 6 months. Who knew?! 🙂 I decided to make something that would use up the unopened juice carton I still had at the back of my fridge before it went bad as well and I am really glad I did. These bars are amazing and perfect for a healthy on-the-go breakfast and even look pretty enough to serve for a dessert. Recipe below:
Mango Goji Berry Bars
(Note: these can easily be made into Mango Cranberry Bars by substituting dried cranberries instead of goji)
1/2 cup (125 mL) Orange Juice , warmed (not hot though)
1/2 cup each chopped dried diced mango slices and dried goji berries.
2/3 cup (150 mL) olive oil *I used butter flavour from #yeg evolution
3/4 cup packed brown sugar
1 flax egg (flax meal and 2 teaspoons of water mixed) or 1 regular egg if not vegan or allergy concerns.
1 cup all‑purpose flour
1/2 cup whole wheat flour
1 1/2 cups Quick Oats
1/2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1 cup almonds*
Preheat oven to 350°F. Line 13‑ x 9‑” baking pan with parchment paper.
Soak mango pieces and berries in warm orange juice for about 10 minutes or until softened. Strain and save the juice.
Meanwhile, mix the oil, brown sugar, reserved orange juice and flax egg. Then stir in flour, oats, baking powder, baking soda and salt. Then add and stir in apricots, cranberries and almonds.
Spread evenly in prepared pan. Bake for 25 to 30 minutes or until firm; edges will be brown. Let cool in pan for at least 1 hour. Cut into bars; let cool completely.
*Replace almonds with any type of nut. I used almonds and pecans this time around.
*I also added chia seeds. Basically because I add them to everything and I recommend you do too!
Tip: Store in airtight container for up to a week