Hallie's On-the-go bars

HALLIE EPHRON: I'm sure I'm not the only one who frequently needs a quick bite -- not a meal but SOMETHING to keep my energy up until I have time (and the inclination) for the next meal. 

Granola bars, of course, fit that niche. But have you had any lately? My experience is that they either taste like sawdust or a block of sugar. On top of that, they're pricey.

So I was thrilled when The New York Times ran a recipe for "energy bars" -- chopped nuts and dried fruit, glued together with some flour and egg, seasoned with cinnamon and salt. Baked, cooled, and cut into bars. VOILA!

I made my own version with nuts I had the fridge. Almonds, pine nuts, walnuts, and pistachios. But it would have been fine with pecans and unsweetened coconut or whatever other nut-like substances you like and have on hand. 

All I had in the dried fruit department was raisins, but now I'll stock up on some dried apricots and dates and cranberries to give it more zest next time out.

I wouldn't swap out the maple syrup, and it needed all that sweetness. And surprisingly the small amount of salt is a lovely touch.

So here's my version of "energy bars." Very nutty. Not too sweet. And helped me use up last bits of nuts I had hanging around in the fridge. Making it extremely economical.

INGREDIENTS 
Oil
2 eggs
4 T maple syrup
1/2 tsp of kosher salt plus a bit more
4 T flour
1/2 tsp cinnamon
1 1/2 cups nuts - use whatever combination you love or happen to have on hand
1 1/2 cups of dried fruit (apricot, dates, raisins, cranberries, whatever you like or happen to have)

PREP 
1. Preheat oven to 350
2. Prep the pan: Lightly oil the bottom and sides of an 8x8 metal baking pan; line the pan with parchment (or foil); lightly oil the surface of the liner
3. Coarsely chop the nuts and dried fruit (raisins and cranberries don't need chopping)
4. Whisk the egg and maple syrup and salt in a large bowl until smooth. 
5. Add flour and cinnamon. Whisk til smooth. 
6. Add nuts and dried fruit. Mix. 
7. Spread the mixture in the pan
8. Bake about 30 minutes or until it's nicely brown and firm to the touch. Sprinkle with a little kosher salt.
9. Cool completely IN THE PAN on a rack.
10. Slide out the slab and cut into bars.

I stored mine in zip-lock bags, but a tin or any airtight container will do. 

Put it where you can GRAB AND GO.

So what's your go-to for a speedy (non-cooking) breakfast and mid-afternoon snack? Maybe there are some decent tasting, ready-made, affordable "energy bars" that I haven't yet discovered.