Category: Snacks

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.