My first hand account of the ongoing search for health and wellness through a conscious focus on nutrition, cooking, ingenuity, and physical exertion. As an active stay at home mother of two young children, I spend large portions of my day in my kitchen inventing new recipes and reinventing old favorites into fun, healthy and delicious meals my whole family loves... especially while on the run... literally.
This recipe is a slight variation on the original Trail Mix Bars I made a few months back. As promised, I added in some soy nuts to increase the protein and also switched up a few of the nuts and the nut butter to give it a slightly different taste. I also left out the dark chocolate chips as I felt they overpowered the last batch and added more sugar than was necessary. Once again, I made these as a nutritious snack for my husband and I to eat on the run since I too was getting sick of dropping seeds and nuts all over myself. My husband texted me the other day from work actually requesting I make a batch of these because he said that eating seeds while trying to work on his computer was not fun. These bars do need to stay in the fridge in order to maintain their shape, but there is nothing about them that is perishable, so they can easily be taken with you wherever you go and are certain to keep your hunger healthfully at bay for hours.
Cashew Butter Trail Mix Bars
1/2 C. cashew butter 1/3 C. maple syrup 2 T. organic virgin coconut oil
1 tsp. vanilla extract
1 tsp. cinnamon 1/2 tsp. salt 1 1/2 C. organic rolled oats
1/2 C. sliced almonds
1/2 C. chopped cashews
1/2 C. dried fruit
1/4 C. sunflower seeds
1/4 C. pumpkin seeds 1/4 C. soy nuts
the cashew butter, maple syrup, coconut oil, vanilla, cinnamon and salt in a
saucepan over low heat. Let cool slightly.Combine the oats, almonds, cashews, dried
fruit, sunflower seeds, pumpkin seeds and soy nuts in a bowl. Stir wet ingredients into dry ingredients.
Press into a greased 7" x 11" (or 8" x 8") pan and refrigerate until hardened.
Makes 12 bars. Keep refrigerated.