These no-bake, low-sodium bars are substantial, soft and chewy. The recipe, developed by a nutritional scientist, calls for Hi-maize 260 brand resistant starch, which adds a considerable amount of fiber to each serving. The product can be ordered online. We have called for flour here first, as it’s widely accessible.
Make ahead: This recipe makes enough for a week. The bars can be wrapped or stored in an airtight container at room temperature for up to 1 week. Adapted from “Cooking on the Light Side,” by Thienna Ho (Thienna Inc., 2010). Seven servings.
Ingredients
1/2 cup pitted dates, chopped
1/2 cup raw unsalted Brazil nuts
1/4 cup creamy peanut butter
2 tablespoons flour or Hi-maize 260 brand resistant starch (see headnote)
2 1/4 cups old-fashioned or quick- cooking rolled oats (do not use instant; may substitute chia seeds)
1/2 cup water
Directions
Combine the chopped pitted dates, Brazil nuts, peanut butter, flour or resistant starch and 2 cups of the rolled oats in a food processor. Pulse until the mixture has the consistency of bread crumbs. With the motor running, gradually add the water to form a soft dough.
Lay a large piece of aluminum foil on the counter.
Transfer the dough to the foil; shape or roll the dough into a 12-by-2-inch log, using the foil to help roll as needed. Pat the remaining 1/4 cup of rolled oats onto the outside of the log, pressing them into the surface so they stick.
Let the log dry for a few hours or overnight. Cut crosswise into 7 equal pieces.
Per serving: 270 calories, 8g protein, 33g carbohydrates, 14g fat, 3g saturated fat, 0mg cholesterol, 45mg sodium, 5g dietary fiber, 8g sugar
