Foodie on Foot: Dulse Bars on Schoodic Point

Dulse flakes, flax seed, almonds, dried fruit and raw agave combine to form a delicious and healthy snack for hiking or an energy boost at work or school.

It was beautiful outside, we had a large to-do list and the Patriots were on at 4 PM. I wanted to get in a hike and knowing the stark beauty of November is just around the corner, we decided to relegate the to-do list to another day and headed to the coast. For being “past peak”, the red and orange colors lighting up route 1A to Ellsworth were alone worth the drive.

“I thought when I moved up here that we would spend a lot more time in Bar Harbor”, my boyfriend from Portland said.

He likes a leisurely weekend morning and my summer routine for the island is to be on the trail by 7AM so when I’m coming down the mountain, everyone else is just pulling in the parking lot to head up and I haven’t spent anytime in the town of Bar Harbor since the rooftop bar was at Geddy’s.  I like a little solitude, so when this time of year rolls around and the tourist are gone, I do feel the pull towards the beautiful hiking trails of the island. However, next weekend I move to the mid-coast and I felt the need to say goodbye to my under an hour drive access to the Acadia region with a trip to my hometown, Prospect Harbor, and that meant going to Schoodic Point.

I’ve been working on a recipe for a seaweed energy bar and since we were heading to the coast, how appropriate. They are quick to make and will keep a few days in an air tight container – if they last that long. Really, try them, they’re good!

Dulse Energy Bars

  • 2 Tbs. dulce flakes
  • 1-1/4 cup whole almonds
  • 5 whole pitted dates
  • 1/4 cup dried cherries
  • 2 Tbs. flax seeds
  • 1/3 cup raw agave nectar (look in the sugar section of your grocery store)
  • Parchment paper

1.  Combine all ingredients except the agave nectar in a food processor. Grind until fine.

 

2.  Pour mixture into a medium sized bowl and add the agave nectar. Mix, with a rubber spatula, until well combined. 

3.  Cut a piece of parchment paper to fit a large baking sheet. Spread the dulse bar mixture 1/4″ thick onto the parchment paper. I sprayed a rolling pin with vegetable oil and it rolled out easily. You can also top the dulse bar mixture with another sheet of parchment paper and roll it out. 

4.  Place the parchment paper/dulse bar mixture on the heavy baking sheet. Cook in preheated 300 degree oven for about 25 – 28 minutes.

5.  Cut while still warm and cool on a baking rack. Store in an airtight container. 

Enjoy as a hiking snack or take to work or school with you! About 10 bars, approx. 130 calories each.