No-Bake Fruit n' Nut Breakfast Bars

It's Wednesday.

You know what that means? We're half way to the weekend, so Happy hump day!

If you've ever made snack bars at home, you're aware that most of the store-bought one's don't have much in comparison. Larabar's and Vega are awesome though, and no I was not paid to say that.

You've also most likely noticed just how many additives and un-natural ingredients most have. Added preservatives, fillers, colourings, high-fructose corn syrup and other fake processed sugars like maltodextrin...these things are NOT clean. Anything with palm oil is also a no-no. It turns off our natural appetite suppressors grehmlin and leptin.

I usually vote for a sweet breakfast over a savory one. That's what make these the perfect eat clean grab-and-go meal on those days when there's no time to throw breakfast together. We all have those days now and then.

Of course they also double up nicely as a sweet ending to a meal.

These bars will serve you well on day hikes, long drives, and early mornings.

Using toasty nuts in this recipe really add to the flavour of these bars.

They are grain-free and gluten free, and perfectly chewy, with a bit of crunch from the toasted nuts. If you prefer to use all the same nut instead of a variety feel free.

Adapted from: Eat Clean Diet Cookbook.

No-Bake Fruit n' Nut Breakfast Bars  gluten-free, vegan option Yield: 9 bars

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Ingredients:

• 1/2 cup raw, unsalted slivered almonds
• 1/2 cup pecans
• 1/4 cup coconut butter
• 1/2 cup natural smooth almond butter
• 2 tbsp blackstrap molasses
• 1 tsp honey, or maple syrup
• pinch sea salt
  
• 1 tsp pure vanilla extract
• 1 1/2 tsp matcha green tea powder
• 1/4 cup sesame seeds
• 1/2 cup dried cranberries
• 1/2 cup chopped dried apple

Directions:

1. Toast the nuts: place almonds and pecans in a large frying pan, set on stove top at medium-high heat. Do not add any oil or cooking spray - the nuts have enough oils on their own to cook. Frequently stir or give them a shake until they turn a golden brown and become fragrant. Don't overcook. Remove from burner and let cool for several minutes.
2. Transfer nuts to a cutting board or food processor to give them a coarse chop. Set aside.
3. In a large mixing bowl, combine coconut butter, almond butter, molasses, honey and sea salt. Heat this mixture over a double broiler just enough to soften the ingredients. Mix well. Remove from heat.
4. Add vanilla, matcha green tea, chopped nuts and sesame seeds to butter mixture. Combine well.
5. Stir in dried cranberries and chopped dried apple.
6. Press into a 8"x4" baking pan.
7. Let the dough set in the refrigerator for half an hour.
8. Cut into bars. Store in an airtight container or place bars in individual zip-bags so they are ready to go when you are. Keep refrigerated.

Homemade Creamy Peanut Butter

I have a serious soft spot for peanut butter. Almond butter too.

So much so that I fear my most beloved kitchen tool, the food processor, is getting too much of a work out from all the use. I think our food processor is more than ten years old now. Although it has seen better days it has been one very sturdy appliance. Seriously, if there was one kitchen appliance that I couldn't live without it would have to be the food processor. Just watch, I hope something bad doesn't happen to it now that I've gone and said that [crosses fingers...and toes for that matter].

If you love peanut butter as much as I do, you will love this recipe. This one is nothing but simple and all natural with just a pinch of sea salt to round it out that creamy peanuty taste. You'll need just 2 ingredients to make it.

I think everyone who loves nut butter should have a good basic peanut butter recipe. It's so easy to make! I actually find it easier to make than almond butter because there isn't as much need to scrape down the processor. It also takes slightly less time to turn buttery.

Peanut butter is such a versatile thing...

Peanut butter and toast. Peanut butter sandwiches. Panini's. Vinaigrette's. Sauces. Delicious oatmeal topper. Cookies. All kinds of desserts including peanut butter pie. Pancakes. Smoothies. I could probably go on-and-on but I'm making myself hungry.

Homemade Creamy Peanut Butter gluten free, vegan (makes 1 1/2 cups)

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Ingredients:

3 cups (15 ounces) unsalted dry roasted peanuts

1/2 tsp sea salt

Directions:

1. Place the peanuts and salt in the bowl of a food processor. Process and scrape down the sides of the bowl until peanuts turn in to a smooth, creamy texture. About 10-15 minutes.
2. Spoon out the peanut butter into a glass jar or airtight container and store in the refrigerator.

*Note* During the processing, the peanuts will turn into a big clump. Keep the processor going and it will start to smooth out around the 9 minute mark. I personally found no need to scrape down the sides of the bowl.

related recipe: maple cinnamon almond butter