Snack

Last week we had family in town for Easter. I had every intention of cooking a couple of vegetarian dinners but ultimately did not cook one single meal at home. I have no regrets though! Ultimately, the time I would have spent cutting vegetables or creating a sauce was spent having amazing conversations. I love cooking but I love quality time with family even more.

A couple of days before our guests arrived, I made these nut bars. I am definitely a grab and go breakfast kind of person. Even as a child, I did not eat a big breakfast. I’m so glad I had these on hand because they provided all of us with a quick, light breakfast or snack when we needed it. You’ll notice that there isn’t any fruit or chocolate in this recipe. It is so hard to find a granola or nut bar without these ingredients which is why I decided to create one of my own. If I really want chocolate, I’ll go grab a cookie. For a light, grab-and-go breakfast, I’ll stick with these nut bars.

Tips:

Don’t bother cleaning the food processor in between uses, it is all going to end up mixed together in the end anyway.
If mixture is too gooey to cut into clean rectangle shaped bars, refrigerate for an hour or more to help firm it up.

Honey Date Nut Bars

Makes 12 bar

2 cups roasted, unsalted almonds

1 cup roasted, unsalted macadamia nuts

8 pitted medjool dates

½ teaspoon salt

1 teaspoon vanilla extract

¼ cup honey

¼ cup pepitas

2/3 cup crispy rice cereal

Directions:

Preheat oven to 250°F. In a food processor, pulse almonds 8-10 times or until they are broken into half-quarter sized pieces. Pour almond pieces into large bowl and set aside. Place macadamia nuts in food processor and pulse 8-10 times or until they are broken into half-quarter sized pieces. Add macadamia nut pieces to almonds in bowl. In the food processor, blend dates, salt, vanilla and honey until smooth. Pour date mixture into bowl of nuts. Add pepitas and rice cereal, stir until all ingredients are evenly coated.

Spread nut mixture over parchment paper on a cutting board. Form into a square shape that is approximately ¾” thick. Cut mixture into 12 equal sized rectangles. Move bars (still on parchment paper) to a baking sheet. Spread bars apart, allowing at least ¼” of space. Bake for 40 minutes. Remove from oven and let cool completely before serving.

I am a grazer – I tend to eat smaller meals and add in snacks throughout the day. In theory, this is a healthier way to eat. But that theory goes out the window if you’re reaching for chips or candy all day long. I need something new that isn’t over-processed. A snack like cashews is ideal because the protein helps me feel full without eating a huge portion.

The biggest issue I have with the seasoned nuts I find in my local stores is that the salt and seasoning tends to be over the top. Yes, I want flavor but I don’t want to still taste my snack an hour after eating it. I kept the spice mild so you won’t get overwhelmed here but you can easily take things up a notch if you want to.

Tips:

These are full of flavor but not necessarily spicy. If you want to add more heat, increase the amount of cayenne pepper into the blend.
Don’t skip out on stirring the cashews periodically during the roasting process – this helps to give them an even roast.

Chili Lime Roasted Cashews

2 Tablespoons fresh lime juice

½ teaspoon honey

1 teaspoon salt

½ teaspoon paprika

¼ teaspoon cayenne pepper

¼ chipotle chili pepper

¼ chili powder

1 lb raw cashews

Directions:

Preheat oven to 250°F and line a baking sheet with aluminum foil. In a medium bowl, whisk together lime juice and honey. Add in all seasonings and whisk until well blended. Stir cashews into spice mixture until they are evenly coated. Spread cashews on lined baking sheet and roast for 30 minutes, stirring every 5-10 minutes. Cashews will take on a golden, reddish color but should not blacken. Spread roasted cashews on paper towels and allow to fully cool before eating.