Anne Marie's Recipes

Category: Snacks

  • Energy Bars

    Ingredients

    • ½ cup well-stirred tahini
    • 3 tablespoons pure maple syrup
    • 2 tablespoons refined coconut oil
    • 1 cup old-fashioned rolled oats
    • ⅓ cup hemp seeds
    • ¼ cup finely chopped dried apricots
    • ¼ cup finely chopped dried figs
    • ¼ cup pepitas
    • ¼ teaspoon ground cardamom
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon salt

    Directions

    Line an 8½-by-4½ inch loaf pan with plastic wrap. Press the oat mixture firmly into the prepared pan, creating a compact, even layer. Freeze, uncovered, for 30 minutes. Using the plastic wrap as handles, remove the oat mixture from the pan. Transfer to a cutting board; remove and discard the plastic wrap. Slice into 8 (4½-by-1-inch) bars.

    Note: You can substitute nut butters for the tahini.

  • SUPER-SEED SQUARES

    Ingredients

    • 1/3 cup tahini
    • 1/3 cup honey
    • 1 teaspoon vanilla
    • 1/4 teaspoon salt
    • cup unsweetened shredded coconut
    • 1/2 cup pumpkin seeds
    • 1/2 cup sunflower seeds
    • 1/4 cup chia seeds
    • 1/4 cup of hemp hearts
    1. Preheat oven to 325°F. Line
      an 8-inch square baking pan
      with parchment paper,
      extending paper over edges.
      Coat parchment and pan sides
      with cooking spray.
    2. In a small saucepan
      combine tahini and honey.
      Cook over medium 2 minutes,
      stirring until just mixed and
      warmed. Remove from heat;
      stir in vanilla and salt.
    3. In a large bowl combine
      remaining ingredients. Add
      tahini mixture; stir until evenly
      coated. Press mixture firmly
      into prepared pan.
    4. Bake 30 to 35 minutes
      or until golden. Let cool
      completely in pan on a wire
      rack. Use parchment to lift
      from pan; cut into squares.
      Makes 25 squares.
      TO STORE Place cooled bars
      in an airtight container.
      Refrigerate up to 1 week.
      PER SQUARE 110 cal., 9 g
      fat (3 g sat. fat), O mg chol.,
      27 mg sodium, 7 g carb., 2 g
      fiber, 4 g sugars, 3 g pro.

  • Carrot Tahini Granola Bars

    Serves: 12 bars

    Source: Eat More Plants

    Ingredients:

    • 2 cups grated carrot (about 4 small carrots)
    • 1 ½ cups gluten-free rolled oat
    • 1 cup hemp seeds
    • ½ cup raw pumpkin seeds
    • 1/3 cup bittersweet dairy-free mini chocolate chips
    • 1 ½ teaspoons cinnamon
    • ¼ teaspoon salt
    • 1/3 cup mashed ripe banana (1 small banana)
    • ½ cup raw tahini
    • 3 tablespoons pure maple syrup
    • 2 teaspoons orange zest (from 1 large orange)
    • 2 tablespoons freshly squeezed orange juice

    Instructions:

    1. Preheat the Oven to 350. Line a baking sheet with parchment paper.
    2. In a medium bowl, combine the carrot, oats, hemp seeds, pumpkin seeds, chocolate chips, cinnamon, and salt.
    3. In a small bowl, mix together the banana, tahini, maple syrup, orange zest and juice until well combined.
    4. Add the banana mixture to the carrot mixture and then mix them together with your hands. It is a bit messy (and fun!), but it is the best method for this type of dough.
    5. Press the dough onto the prepared baking sheet and spread evenly until about 1 inch thick; do not worry about pressing the dough to the edges of the pan.
    6. Bake for 25 minutes, until the edges are firm and golden brown. The bars will still be soft in the middle. Place the baking sheet on a rack and let cool for 10 minutes. Then carefully transfer to a cutting board and cut into 12 bars or a size of your choice.
    7. Let cool fully to firm up, then store loosely covered with plastic wrap on the counter for up to 5 days. These bars also freeze well, tightly covered with plastic wrap, for up to 1 month.

  • Bits and Bites


    Source: Anne Marie

    Ingredients:

    • 12 cups of Crispex (350 gram box)
    • 11 cups of Cheerios (260 gram box)
    • 8 cups of pretzels
    • 5 cups of nuts

    Seasonings:

    • 10 tablespoons of canola oil
    • 3 tablespoons of Worcestershire sauce
    • 2 teaspoons of lemon juice (optional)
    • 1/4 teaspoon of salt (if nuts are unsalted)
    • 1 1/2 teaspoons of garlic powder
    • 1/2 teaspoon of onion powder
    • 1 teaspoon of chili powder (optional)

    Instructions:

    1. Preheat oven to 250 degrees.
    2. Combine all dry snack ingredients in two large roasting pans.
    3. Combine oil and seasonings in a small saucepan and warm gently.
    4. Slowly pour warm seasoned oil over dry ingredients and mix well.
    5. Bake for 90 minutes, stirring every 15 minutes.
    6. Let cool and store in airtight containers.