n case y’all haven’t noticed: we like to eat. And, when we don’t get fed, we go from zero to I-will-eat-your-soul real fast.
Hangry was OK when we were in college, but as adults, it ain’t cute. Hanger has ruined dates and meetings– and maaaybe could have been the motivation behind one or two (hundred) strongly worded emails to customer service representatives. Maybe.
We deserve better. The poor souls dealing with the brunt of our food rage deserve better. In an effort to make our lives and the world a bit of a less grump’ed upon place, we started to carry snacks. Everywhere.
But finding the right snack has been a challenge. It has to be sturdy enough to live at the bottom of our purse, which rules out fruit (squish) and crackers. It needs to be stable at room temperature, so no yogurt or cheese. And we want something that makes us feel like we’ve eaten food. For us, satiety means protein, fiber and a little sugar to perk us up.
Snack bars made with nuts, fruit, and honey ended up being the perfect solution.
But buying snack bars isn’t exactly kind (heh) on our budget, so we decided to make our own. The recipe here is a real basic, 101-level start to snack bars. It’s stupid fucking easy and endlessly customizable. Be brave, play with flavors, and maybe try dipping them in chocolate, after they’re all cooked, cut, and cooled. Because duh.
- 2 cups raw, unsalted Nuts– whatever you have on hand! We like a combo of Cashews, Hazelnuts, and Walnuts.
- ¼ cup of Flax or Chia Seeds– or other stuff, like coconut or dried fruit.
- ½ cup Honey
- ¼ cup Light Brown Sugar
- ¼ cup neutral-tasting Oil– or not neutral tasting! Play with flavor profiles! Try coconut oil with cayenne and cocoa powder, or olive oil with black pepper!
- 1 tsp Vanilla Extract
- 1 tbsp Cinnamon
- ¼ tsp Ground Ginger
- Preheat your oven to 350°. Line a baking sheet or large casserole dish– something flat with sides– with parchment or a silicone sheet. Dump all of the ingredients in a bowl. Stir it real good. Spread on the lined sheet in an even layer about ½ inch thick.
- Bake for about 10 minutes, until the nuts are a little browned, the honey is bubbly and a deeper golden hue, but before things burn or turn dark brown.
- When they first come out of the oven, things will still be sticky and gooey, but when completely cooled the bars will be crispy and chewy and great. Let them come down to room temperature on the tray and then transfer to a cutting board (don’t slice up your silicone sheet!) and chop into bars.