NUT BARS

I felt the need to share this recipe because they're incredibly delicious. That's reason enough right? My mom got me hooked on these nut bars that she used to buy at the grocery store (yes I ate store bought bars) until I realized they weren't the best thing for me to be eating and I needed to find a healthier alternative. I tried to tell myself they were okay, they're gluten free, and just a bunch of nuts stuck together, how bad can it be? Until I read the nutrition label and it said they were glued together with Sugar, Corn Syrup, Yellow Corn Flour and Corn Oil. Eek! So I came across this recipe from Deliciously Organic and decided to give it a shot. They were so good I made a batch for a friend who was helping me with some wrist and back issues during the CrossFit Open, and she loved them so much she made them for her friend as well. So yes, they're awesome. And I'm assuming that's all the convincing you needed right? Good, because I have to get back to work now. Enjoy!

Nut Bars Recipe from Deliciously Organic
Prep 15 min
Cooking 30 min
Servings 12 bars

INGREDIENTS

  • 1 & 1/2 cups roasted almonds
  • 1 & 1/2 cups roasted cashews
  • 1 cup shredded coconut
  • 3/4 cup pumpkin seeds
  • 3/4 cup sunflower seeds
  • 3 tbsp coconut oil
  • 2/3 cup honey
  • 1 tbsp vanilla extract
  • 1/4 tsp salt

INSTRUCTIONS

  1. Preheat oven to 300F
  2. Line an 11"x7" baking dish with parchment paper
  3. Place a saucepan over medium heat and add the oil, honey and salt, bring to simmer
  4. In a bowl combine the almonds, cashews, seeds and coconut
  5. Remove the saucepan from the heat, stir in the vanilla, then pour into your bowl, combining all ingredients together
  6. Once all of the ingredients are combined, pour them into your pan and spread evenly
  7. Bake for 30 minutes (at about 15 minutes I'd suggest flipping the bars because the honey sinks to the bottom, I did this by removing the pan carefully, placing a new piece of parchment paper over the bars, flipping them, and returning them to the pan)
  8. Let cool, then refrigerate for an hour
  9. Remove and cut into bars with a large cutting knife, wrap individually with parchment paper
  10. These bars are chewy, you can keep them in the refrigerator if you'd like them a bit crunchier