Thanks to Chef Michelle Dudash for ths recipe.
This is a recipe I perfected while working as a private chef. I wrapped and stored the bars individually in the fridge for family members to "grab and go" for snacks between work, school, errands, and activities, and I encourage you to do the same. They're a fraction of the cost of high-quality store-bought bars.
Expeller-pressed canola oil spray
1 cup (140 g) raw cashews
¼ cup (35 g) dried tart cherries (or [35 g] raisins)
1 cup (140 g) toasted pepitas (shelled pumpkin seeds)
½ cup (73 g) raw sunflower seeds
1/ 3 cup (48 g) raw sesame seeds
3 tablespoons (21 g) flaxseed meal
½ teaspoon salt
¼ cup (85 g) honey
1 teaspoon (5 ml) vanilla extract
Preheat oven to 300°F (150°C, or gas mark 2) and coat a 9 x 9-inch (23 x 23 cm) pan with canola oil spray. Finely chop
cashews and dried fruit in a food processor (or smash the nuts in a bag, and chop the fruit) and add to a large bowl. Add
pepitas, sunflower and sesame seeds, flaxseed, and salt and stir to combine. In a separate bowl, microwave the honey for a
few seconds until warm. Drizzle honey and vanilla into the nut mixture and stir until completely incorporated. Pour the mixture into the pan and spread evenly. Spray a sheet of waxed paper with canola oil spray; place the waxed paper on top of the mixture, spray side down, and pack down gently with your hands. Bake until golden, 20 minutes; cool completely.
Place a cutting board on top of the pan. Lay one of your hands on top of the board and the other hand underneath the pan
and firmly flip the pan upside down to release the cake from the pan. Cut into 12 bars. For maximum freshness, store bars
individually in snack bags and refrigerate for up to 1 month.
Total Prep and Cook Time: 30 minutes, plus cooling Yield: 16 servings, 1 bar each
Per serving: 260 calories; 18 g total fat; 3 g saturated fat; 10 g protein; 17 g carbohydrate; 3 g dietary fiber; 0 mg cholesterol.
KDFW FOX 4
Main Station Directory:
Didn't find what you were looking for?