PEAR AND HAZELNUT ENERGY BARS

1 lb / 500 g dried pears
1 1/2 cups / 375 ml rolled oats
1 cup / 250 ml pitted dates
1/2 tsp /2 ml sea salt
1/2 tsp / 2 ml cinnamon
1/2 tsp / 2 ml ground ginger
1/4 tsp / 1 ml ground cloves
1/4 tsp / 1 ml nutmeg
1 cup / 250 ml roasted hazelnuts

Pour 2 cups / 500 ml boiling water over pears; soak for 12 hours at room temperature.
Toast oats on baking sheet in 400F / 200C conventional or convection oven, stirring halfway through, until light golden, 8 to 10 minutes.
In food processor, puree pears, pear soaking liquid and dates. Scrape into heavy-bottomed saucepan; boil over medium heat, stirring constantly, until quite a bit drier and very thick, 10 to 13 minutes.
Add oats, salt, cinnamon, ginger, cloves and nutmeg. Cook, stirring until mixture becomes a solid mass that is difficult to stir, 8 to 10 minutes. Fold in hazelnuts. Scrape into parchment paper-lined 9-in / 23 cm square baking dish; smooth top. (Or, turn out mixture onto parchment paper-lined baking sheet and, with wetted spatula, shape into 9-inch / 23 cm square.) Let cool completely.
Cut into eighteen 3- x 11/2-inch / 8x4 cm bars, wrap individually in plastic. Store in airtight container for up to 1 month. Makes 18 bars.

Per bar: 172 cal, 3 g pro, 5 g total fat (1 g sat fat), 32 g carb, 6 g fibre, 0 mg chol, 46 mg sodium, 277 mg potassium, % RDI: 3 % calcium, 7% iron, 3% vit C, 2% folate.

Variation: Chocolate Pear and Hazelnut Energy Bars: chop 1 bar (100 g) dark (70 to 80 %) chocolate.  Fold into mixture along with the hazelnuts.

Easy roasted hazelnuts: roast raw nuts for 8 to 10 minutes in a 375F / 190C oven; while still hot, use a tea towel to rub off as much of the skins as possible.