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Allergy Safe Recipes

No Bake Power Bars

Apricot Energy Bars 1By Alisa Fleming

For easy energy on-the-go, these chewy granola-style bars can’t be beat.

Makes: 12 bars
Free of: gluten and all top allergens


  • 1 1/2 cups (350 mL) gluten-free rolled oats
  • 1/2 cup (120 mL) raw sunflower seed kernels (look for allergy-safe brands)
  • 3/4 cup (175 mL) sunflower seed butter
  • 1/2 cup (120 mL) honey
  • 2/3 cup (160 mL) ground flaxseed (spooned and leveled, not packed)
  • 3/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup (120 mL)  dried apricots or apples, diced.


  1. Place oats in a medium skillet over medium heat and toast, stirring often, 3-5 minutes or until lightly browned. Remove toasted oats to a medium bowl.
  2. Add sunflower seed kernels to skillet and cook 1-2 minutes, stirring constantly, until most kernels appear lightly browned. Remove to bowl with the oats.
  3. Reduce heat to low and add sunflower seed butter and honey to the pan. Whisk and heat 1-2 minutes, until combined and somewhat melted.
  4. Remove skillet from heat and whisk in ground flaxseed, cinnamon and salt. Stir in the toasted oats, toasted sunflower seeds and diced dried fruit until thoroughly combined.
  5. Press mixture evenly into an ungreased 8×8-inch pan. Cover and chill in refrigerator 30 minutes.
  6. Cut into 12 bars. The bars will keep at room temperature, but should be stored in the refrigerator, up to 1 week, for optimal freshness.


Alisa Fleming is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of

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