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Recipe: Marathon Bars
By Leslie Roberts

Marathon Bars

Image: Marathon Bars from

Nuts and seeds are packed with nutrition. This recipe combines the two for a great energy snack that will hold you all morning

Preheat oven to 350°.

1 1/2 cups unbleached flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Cream together:
1/4–1/2 cup brown sugar
1/4 cup coconut oil or butter
1 egg
1 tsp vanilla extract

 Stir wet and dry ingredients together.

3/4 cup milk: cow, goat, or almond milk all work well
1 1/2 cups rolled oats (Optional: lightly pulse the oats in the food processor to make them smaller, but not powdered)
1/2 cup ground flax meal
1/2 cup almond meal (or almond butter)
1/2–1 cup chopped dried fruit such as raisins or cranberries
1 cup chopped walnuts, optional

If batter is stiff and dry, stir in 1/4 cup orange juice.

Dampen hands with water throughout, to keep batter from sticking, and form into bars. Bake on a cookie sheet lined with parchment paper for 15 minutes. 

Brush tops with orange juice while they are still hot. Cool completely. These freeze well.


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