Shanda Hill is not only an inspiring athlete, she also is an excellent vegetarian cook. Over the many years that Shanda has worked with Rancho Vignola, she has provided countless soups, casseroles, cakes, pastries and almost every Rancho product dipped in chocolate. Around this girl, no one will ever go hungry!
Thanks, Shanda, for your many talents and all that great food!
Shanda’s Power Bars
These bars are simple to assemble and chock-full of good, healthy ingredients that help fuel busy lives. They make perfect treats for kids, a great afternoon snack or quick grab-’n-go breakfast for people on the move.
- 2 cups of oats
- 2 cups graham crackers (crumbled)
- 1 cup slivered or sliced almonds
- 1 cup raw sunflower seeds
- 1 cup of dried cranberries
- 1 cup of chocolate chips or domes
- ½ cup of brown sugar
- ½ cup of honey
- 2 tbsp of coconut oil
- ½ cup of butter
- pinch of salt
Take honey, brown sugar, coconut oil and butter, and combine them in a saucepan over medium heat. Combine the ingredients using a whisk or a fork, then turn the stove up to high and bring to a boil (about two minutes and keep stirring), then set aside. In a bowl, combine all your dry ingredients until well blended. Add a pinch of salt, then add the melted mixture from the stove by dribbling it into the dry ingredients. Combine thoroughly and evenly, then stir in your chocolate domes or chips. Press the mixture into a parchment-lined casserole dish until it is approximately one inch thick. The more you pack the mixture down into the dish, the better the bars will hold together. Cool them in the fridge for about a half-hour, then serve!
Happy Easter weekend, everyone!