Homemade Energy Bars ~ mor.sl Blog After a summer of domestic travel visiting family and friends, I’ve learned two things about my traveling self… 1. My luggage expands to twice its volume and weight by the end of any trip, no matter if it's a long weekend in the city or a two week jaunt through wilderness and wine country. 2. Solving #1 is hopeless. With cost savings in mind, I set out to make a batch of homemade energy bars, with my cyclist husband (aka discriminating ingestor of portable food) as test bunny. Recipe for ‘Almond Joy-esque’ energy bar (Makes about six 45gram bars) Ingredients: 10 dates, pits removed ¼ cup unsweetened, shredded coconut ¼ cup sliced almonds, blanched 1 tablespoon cacao nibs 1 tablespoon extra virgin coconut oil Put cacao nibs and shredded coconut into a food processor and pulse until a grainy texture appears. Add sliced almonds and pulse until just combined. Add the pitted dates and pulse until the mixture sticks together. Add ½ tablespoon of coconut oil and pulse. Refrigerate for a few hours. Enjoy!
REAL honey nut bars It amazes me how many 'HONEY' nut bars sold at the supermarket and health food stores contain sugar. Flip over the wrapper and you'll most likely find processed sugar as one of the top ingredients listed. Don't get me wrong.... So here's my sweet, chewy recipe for my own version of REAL honey and nut bars. Saya's REAL honey nut bars Ingredients: 1/2 cup honey 1 cup granulated dry roasted peanuts* 1 1/2 cups granulated dry roasted almonds* 1 handful of dry roasted almond chunks (I just made rustic chunks by putting them in a ziplock bag and hitting them for half a minute with a wooden spoon - great chef skills) 1 heaped tablespoon of cinnamon pinch of salt 1/2 teaspoon vanilla extract * I used a food processor for the granulated nuts. Instructions: Roughly tuck in baking paper into a square shallow dish leaving a generous amount of baking paper spilling over the side. In a saucepan over a low to medium heat, melt the honey, salt, vanilla extract and cinnamon together.
Raw Holiday Pecans Raw Holiday Pecans 2 cups raw pecans 1/4 tsp. cinnamon 1/4 tsp. pepper 1 tsp. chili powder 2 tsp. sea salt 2 tsp. paprika 2 tsp. Coconut Aminos 2 Tbsp. fresh rosemary 2 Tbsp. extra virgin olive oil 2 Tbsp. maple syrup Soak the pecans overnight. * You can also heat them in the oven at 150F until dry although this passes the threshold from raw to slightly roasted. Source: Adapted From mamainthekitchen.com Karen Foster is a holistic nutritionist, avid blogger, with five kids and an active lifestyle that keeps her in pursuit of the healthiest path towards a life of balance. 10 Uses for Chia Seeds I’ve been meaning to write this post for a long time and finally had the time while the kids are napping and I am (ironically) sipping a Chia Seed Energy Drink (recipe below). If you don’t already use chia seeds, you are missing out! Not only are they gluten/grain free naturally, but one tablespoon of Chia Seeds has more calcium than a glass of milk, more Omega-3s than Salmon, and more antioxidants than blueberries. They also give you tons of energy but also won’t keep you awake at night and are supposed to be great for weight loss. Supposedly, the Aztecs, Mayans, and Incans used chia as a staple of their diet and as an energy food. According to Mountain Rose Herbs they contain “Essential fatty acids alpha-linolenic and linoleic acid, mucin, strontium, 30% protein, Vitamins A, B, E, and D, and minerals including calcium, phosphorus, potassium, sulphur, iron, iodine, copper, zinc, sodium, magnesium, manganese, niacin, thiamine, silicon, and anti-oxidants.” Convinced? 1. 2. 3. 4. 5. 6. 7.
Crispy Spice-Brined Pecans recipe on Food52.com Author Notes: Here’s another spice-brined “crispy” nut recipe. These pecan halves are delicately flavored, to be savored one by one, slowly. (That’s actually not a bad way to eat everything else, of course.) Raw pecans are brined in a solution of salt, sweet spices and fresh orange peel, then dried and lightly roasted in a very slow oven. Your patience will be rewarded with a mildly-flavored nut with a beautiful texture. Food52 Review: These spiced pecans -- unlike their sugar-shellacked counterparts -- are sitting, unassumingly, on a wonderful secret. Serves 2 cups of nuts 2 cups of raw pecan halves 2 teaspoons of sea salt ½ of a cinnamon stick, broken into 3 or 4 pieces ½ teaspoon ground mace 3 whole cloves 2 pieces of orange peel, each 1” x 3” Combine 1 ½ cups of boiling water in a glass or ceramic bowl with all of the other ingredients except the pecan halves. This recipe is a Wildcard Contest Winner! Popular on Food52 and Provisions Tags: nuts
Coffee + Maple Spiced Nuts In our house, we always have a dish of mixed nuts set out. I guess I figure that if I have that out as a snack, I’ll be less likely to head towards the pantry for a handful of chocolate chips. (Although, truth be told, it doesn’t always work.) In anticipation of the holidays, I opted to spice (and sweeten) things up a bit. If you’re willing to share, these make a great edible gift or party snack! Coffee-Maple Spiced Nuts Adapted from Joy the Baker Yields 3 cups 1 cup each of walnuts, pecans and almonds 1 tablespoon very finely ground coffee (I used FreshGround’s Ethiopian Yirgacheffe) 1 teaspoon ground cinnamon 1 teaspoon ground cardamom 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons maple syrup 1. 2. 3. 4. 5. you might also like
Recipe: Quinoa Fruit and Nut Bars: Gardenista Older Recipe: Quinoa Fruit and Nut Bars by Michelle Slatalla Issue 2 · Edible Winter Garden · January 17, 2014 Newer Issue 2 · Edible Winter Garden · January 17, 2014 It's winter, so we feel like hibernating. We spotted this recipe via He Needs Food, where blogger John Bek makes a pan of Quinoa Fruit and Nut Bars nearly every week, just to have around. For ingredients, and step-by-step instructions, see below: Subscribe to our newsletter to get a new Garden-to-Table Recipe every week. Photographs courtesy of He Needs Food. Above: This is a soft and crumbly bar, not a crunchy one. Above: For breakfast, you can crumble a bar into yogurt. Above: The recipe calls for three cups of dried fruit—you can substitute your favorite varieties if you want. Quinoa Fruit and Nut Bars Adapted from He Needs Food Makes 12 Ingredients: Instructions: Preheat oven to 400 degrees. In a processor add the toasted quinoa mix, the dried fruits and seeds—and blitz until finely chopped. By Justine Hand By Kendra Wilson
Pistachio Cardamom Nutella recipe on Food52.com Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 440 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: After becoming obsessed with Sanfte-Pistazie, a German brand of pistachio nutella, I was determined to recreate this green little monster of a spread myself. Food52 Review: WHO: Madhuri Sharma is a culinary arts student and media producer living in New York. Makes 1 pint This recipe is a Wildcard Contest Winner! More Great Recipes: Fruit|Condiments|Desserts 💬 View Comments (12) Share this Recipe Tweet this Recipe
Half Baked Harvest - Made with Love I’ve got chocolate covered snacks today! Surprise, surprise right? But when in doubt, always go with chocolate covered. I have actually had these dark chocolate dipped crunchy coconut cashew sesame bars (whew) sitting on my computer since before New Years, but for some reason, things like chia pudding and peanut butter chocolate bars got in the way. But hey, at least there is a method for my madness, I’m giving you healthy chocolate bars that you can totally feel good about eating. So, these bars are basically a bunch of healthy ingredients (but still really great tasting!) Can you say a little chocolate for breakfast? See, your Tuesday is already looking up. The bulk of these bars are a base of cashews, coconut and boat loads of seeds. Start off by toasting everything to get that delicious roasted flavor. Or in my case, double dip. Ingredients Instructions Preheat oven to 350 degrees F. Bring maple syrup (or honey) and the coconut oil to a boil in a small saucepan.
Today is...Fava Beans!: Opium Poppy (Papaver somniferum) What does heroin and your favorite muffin have in common? Or morphine and your favorite bagel? Codeine and that creamy salad dressing flecked with tiny black specks? The answer: the opium poppy. Those cute, sweet, teensy-weensy black seeds that enhance salad dressings, Asian sauces, and dozens of delectable baked goods come from the same plant that produces some of the most notorious narcotics. Before you start downing a bunch of poppy seed muffins to get high, think again. While poppy seeds contain almost no opiates, those narcotics are derived from the seed pod of the opium poppy. Poppy seeds produce poppy plants. Poppy seeds are used in all sorts of savory dishes, especially those of eastern European cuisine. But here in the States, poppy seeds are prized in our favorite baked goods. Here's a breakfast idea, melding lemon-poppy seed muffins with whole wheat pancakes. Poppy Seed Pancakes with Citrus Syrup 1 Meyer lemon, juiced and zested1 large egg, lightly beaten1 Tbsp butter, melted
black sesame energy bars When my acupuncturist said that I needed to start incorporating black sesame into my daily diet I was initially all “No problem, I’ll sprinkle those suckers on everything!” And then she clarified: I need to eat at least a tablespoon of them a day, toasted and ground, a little honey for sweetener. A consummate over achiever I of course developed a recipe for tasty snack bars to make the tablespoon a day go down with a happy face. And man, I’m so glad I did- they’re crazy good! And because it’s the internet, and people be crazy googling shit like “how to turn into a unicorn” I think I should state that I am not a medical professional or scientist, the above post is based on my personal experience only. Makes approximately 12 bars Ingredients: 2 cups black sesame seeds 1/3 cup honey 1/3 cup + 1 tablespoon coconut flakes 1/2 cup golden berries 1/6 cup pumpkin seeds 3 tablespoons flax 1/4 teaspoon sea salt 2 tablespoons coconut oil white sesame seeds to garnish Method: - Store in the refrigerator.