Gluten-Free Nordic Energy Bars Recipe

These energy bars have high nutrition, great taste and low energy consumption in preparation.

Gluten Free Nordic Energy Bars Recipe We challenged Nordic skiers from our local high school and college to create a nutritious energy bar that could be made at home. The focus was on organic, local ingredients with minimal waste from packaging and transportation. This recipe uses less than 6 cents in electricity. And it is gluten-free, for those avoiding wheat. Bars were judged by students for taste and temperature tolerance, and by adults for nutritive value and sustainable methods.

Nordic skiers need a wholesome source of high energy, easily digested nutrients.  Energy requirements for cross-country skiers, cyclists and runners are considerable, and optimal nutrition is essential for peak performance.  These bars are not only delicious, they provide a great array of nutrients and are easy to digest and absorb. They are great for athletes or to take on a hike or put in a lunchbox.

Yield: Makes about 48 (1.3 oz / 37 grams each)

Timing: Start this recipe about 4-5 hours before serving. The active preparation time is about 20 minutes.

Equipment: Brød & Taylor Folding Proofer, blender (or food processor), 15” x 11″ rectangular baking pan (about 38 cm x 28 cm).  A flax, spice or coffee mill for grinding the flax seeds or you can purchase ground flax seeds.

Printable Recipe

Volume Grams Ounces
Butter ¼ C 57 2
Brown sugar ⅓ C 45 1.6
Honey ½ C 187 6.6
Maple syrup ½ C 170 6
Peanut butter, creamy ½ C 147 5.2
Almond butter, creamy ½ C 147 5.2
Rolled oats 1 C 85 3
Quick oats 3 C 255 9
Sunflower seeds ¾ C 85 3
Flax seed, ground ½ C 57 2
Oat bran ½ C 43 1.5
Salt ½ tsp 3 0.1
Chia seeds 2 T 34 1.2
Almonds, whole 1 C 156 5.5
Cranberries, dried ½ C 71 2.5
Medjool dates, pitted 8 130 4.6
Apricots, dried whole 8 60 2.1
Vanilla 1 Tbs 14 0.5

Gluten-Free Nordic Energy BarsPrepare liquid ingredients. Place butter in the center of a three quart bowl with brown sugar on top. Set bowl in the Proofer with temperature at 120 °F / 49 °C for 1 hour, allowing butter to melt. Whisk again and return to the Proofer for 1 more hour or longer. There is no urgency in timing while using the gentle warmth of the Proofer. Add honey, maple syrup, peanut butter, and almond butter and whisk again. Return to the Proofer for another hour to soften.

GF Nordic Energy Bars

Prepare dry ingredients and fruit. In a large 5 quart / 5 L bowl combine rolled oats, quick oats, sunflower seeds, ground flax seed, oat bran, salt and chia seeds.

Place almonds in the bottom of a blender (or food processor) and dried fruit on top. Pulse until finely chopped. Add to dry ingredients and mix thoroughly.

Combine dry and liquid ingredients. Remove bowl of liquid ingredients from Proofer and stir in vanilla. Pour liquid mixture immediately over dry ingredients in the large bowl and mix well. Mixture should hold together similar to cookie dough.

Form the bars. Lightly butter the baking pan. Spread mixture evenly in the pan and loosely cover with plastic wrap. Use your hands to press down on the plastic wrap and form a level, firmly packed surface. Refrigerate to cool completely and cut into bars. They may be individually wrapped, stored in the freezer, and can be eaten frozen or at room temperature.

2017-03-11T02:20:02+00:00Gluten Free|2 Comments


  1. p May 26, 2017 at 7:30 am - Reply

    How sweet are these?
    I have yet to make a granola, cookie,energy bar, what have you with dates, sugar, maple syrup and honey, without it being overly sweet and practically inedible. Can you please tell me how sweet these are, because they look great.

    • Diane June 13, 2017 at 1:49 pm - Reply

      Thank you for your interest and a good question. This recipe was selected from about a dozen entries as the winner for teams of nordic skiers who need to store and replenish calories before and after racing. First both high school and college nordic ski racers selected 3 top recipes, next adults voted on local ingredients, ease of preparation with no baking required, and taste, and last a group of doctor/parents voted on the #1 recipe. Actually the taste is not too sweet and adults love them too. We cut and prepare them to store in the freezer and they will keep for about 6 weeks. We recommend you make a smaller recipe to try them. We hope to determine the precise nutritive values and include this on our website page in the future…added to our to-do list.

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