How To Make Snack Bars At Home

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How To Make Snack Bars At Home

Ingredients Orange Bars 1 cup Cashews 1/2 cup Almonds 1/2 cup Pecans 1/2 cup Unsweetened Shredded Coconut 1 tsp Pure Vanilla Extract Zest of half a Navel Orange 1/2 tsp Sea Salt 1/4 tsp Ground Ginger 1/2 cup + 1 Tbsp Raw Honey total of 9 Tbsp Cinnamon Bars 1 cup Cashews 1/2 cup Almonds 1/2 cup Pecans 1/2 cup Unsweetened Shredded Coconut 1 tsp Pure Vanilla Extract 1/2 tsp Sea Salt 1/2 tsp Ground Cinnamon 1/2 cup + 1 Tbsp Raw Honey total of 9 Tbsp Cacao Bars 1 cup Cashews 1/2 cup Almonds 1/2 cup Pecans 1/2 cup Unsweetened Shredded Coconut 1/2 cup Cacao Nibs chocolate chips might get too melty 1 tsp Pure Vanilla Extract 1/2 tsp Sea Salt 1/2 cup + 1 Tbsp Raw Honey total of 9 Tbsp Instructions Preheat oven to 350F. Line an 8×8 baking pan with parchment paper, leaving flaps on all 4 sides. Roughly chop the almonds and cashews by hand, in a hand chopper, in a blender, or in a food processor. Pieces should be about 1/4″ at the largest. Combine all ingredients except honey in a large bowl and stir until combined. Pour in the honey and mix with a fork until everything is evenly coated. Spread mixture into the prepared baking dish, pressing down to pack it in and reach all edges and corners of the pan. I use coconut-oiled hands to do this. Bake in the preheated oven for 20 minutes. Remove to a wire rack. Use the parchment flaps to press the bars down and compact them before they cool all the way. After the bars have cooled about 30 minutes, lift the bars out of the pan by the parchment paper flaps and flip over onto a piece of parchment so the bottom is now the top. Reshape back into a square and press down a little if the flipping moved things around a little. Peel off the parchment paper. Allow to cool completely and cut into 2″ x 2″ bars. Wrap individually for a quick snack. Eat within 1 week.

How To Make Snack Bars At Home

Instructions Preheat oven to 350F. Line an 8×8 baking pan with parchment paper, leaving flaps on all 4 sides. Roughly chop the almonds and cashews by hand, in a hand chopper, in a blender, or in a food processor. Pieces should be about 1/4″ at the largest. Combine all ingredients except honey in a large bowl and stir until combined. Pour in the honey and mix with a fork until everything is evenly coated. Spread mixture into the prepared baking dish, pressing down to pack it in and reach all edges and corners of the pan. I use coconut-oiled hands to do this. Bake in the preheated oven for 20 minutes. Remove to a wire rack. Use the parchment flaps to press the bars down and compact them before they cool all the way. After the bars have cooled about 30 minutes, lift the bars out of the pan by the parchment paper flaps and flip over onto a piece of parchment so the bottom is now the top. Reshape back into a square and press down a little if the flipping moved things around a little. Peel off the parchment paper. Allow to cool completely and cut into 2″ x 2″ bars. Wrap individually for a quick snack. Eat within 1 week.

How To Make Snack Bars At Home

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Preheat oven to 350F. Line an 8×8 baking pan with parchment paper, leaving flaps on all 4 sides. Roughly chop the almonds and cashews by hand, in a hand chopper, in a blender, or in a food processor. Pieces should be about 1/4″ at the largest. Combine all ingredients except honey in a large bowl and stir until combined. Pour in the honey and mix with a fork until everything is evenly coated. Spread mixture into the prepared baking dish, pressing down to pack it in and reach all edges and corners of the pan. I use coconut-oiled hands to do this. Bake in the preheated oven for 20 minutes. Remove to a wire rack. Use the parchment flaps to press the bars down and compact them before they cool all the way. After the bars have cooled about 30 minutes, lift the bars out of the pan by the parchment paper flaps and flip over onto a piece of parchment so the bottom is now the top. Reshape back into a square and press down a little if the flipping moved things around a little. Peel off the parchment paper. Allow to cool completely and cut into 2″ x 2″ bars. Wrap individually for a quick snack. Eat within 1 week.

How To Make Snack Bars At Home

Energy bars are a convenient, on-the-go snack to toss in your gym bag, but they can be full of added sugar and other not-so-desirable ingredients. Plus, they’re not exactly cheap. These recipes are healthy, quick (all it takes is a quick spin in the food processor) and mostly no-bake. Freeze your homemade creations — with a variety of nuts, seeds, fruit, and grains — for a later date, or pack the freshly made bars in a Ziploc bag for a portable breakfast or mid-morning snack.

How To Make Snack Bars At Home

Everyone loves a great bar. In this case, we’re talking about the kind you can pack as a perfectly portable meal or snack (though we love bars with alcoholic drinks too). Whether you need a breakfast you can eat while commuting, a post-workout snack to hold you until dinner, or a scrumptious yet healthy dessert, bars are fantastic, any time and for any mood you’re in.

How To Make Snack Bars At Home

11. Rise and Shine Bars Get up and at ‘em with these gluten-free crunch bars. Puffed brown rice cereal provides a lower calorie base than most store-bought bars, while flax seeds, pine nuts, pecans and dried cranberries add healthy fats and antioxidants. To make these bars even healthier, ditch the brown sugar in favor of honey. Photo and Recipe: Meg / Beard & Bonnet

How To Make Snack Bars At Home

As I glanced over the various granola bars and protein bars, I found these real food looking bars called KIND Fruit & Nut Bars. I read the ingredients and was pleasantly surprised that they contained recognizable real ingredients. But when I saw the price, I almost fainted – $2.99 a bar! Yikes!

How To Make Snack Bars At Home

If you’re like most on-the-go women, there’s a good chance granola bars seriously simplify your life. (Hellooo, easy breakfast.) Thing is, store-bought bars that look healthy are often loaded with high-fructose corn syrup and lacking in nutrients. Avoid the excess sugar and empty calories with these homemade granola bars where you control the ingredients. On the run? Wrap individual bars with parchment paper and tie them with string for easy portability.

*/ If you’re like most on-the-go women, there’s a good chance granola bars seriously simplify your life. (Hellooo, easy breakfast.) Thing is, store-bought bars that look healthy are often loaded with high-fructose corn syrup and lacking in nutrients. Avoid the excess sugar and empty calories with these homemade granola bars where you control the ingredients. On the run? Wrap individual bars with parchment paper and tie them with string for easy portability. By Jaime Osnato

If you’re like most on-the-go women, there’s a good chance granola bars seriously simplify your life. (Hellooo, easy breakfast.) Thing is, store-bought bars that look healthy are often loaded with high-fructose corn syrup and lacking in nutrients. Avoid the excess sugar and empty calories with these homemade granola bars where you control the ingredients. On the run? Wrap individual bars with parchment paper and tie them with string for easy portability. By Jaime Osnato

9. PB & J Bars Swap the elementary school staple for a healthier, grown-up snack that pays homage to the classic PB & J. Dates and dried cranberries stand in for the jam, while natural peanut butter (choose one without added sugars or oils) and whole almonds bring on the nuttiness. At 200 calories per bar, this snack is a real class act. Photo and Recipe: Christal / Nutritionist in the Kitch

22. Healthy Matcha Green Tea Fudge Protein Bars Photo: Desserts with Benefits Matcha is making waves everywhere, and now you can even add it to your bars. The ground green tea from Japan is known for ultra-high antioxidant levels, and the caffeine may help keep you going in the afternoon. Topped with chocolate, this snack is so much better than a mocha latte.

8. Apple Cinnamon Bars Full of fall flavor, these bars mix pecans, oats, dates, cinnamon, granny smith apples and just a touch of salt. Bake the pecans before pulsing in the food processor for a more robust, roasted flavor. if you’d like these bars a little extra spicy, don’t be afraid to go to town on the cinnamon, nutmeg and ginger. Photo and Recipe: Alexandra / Confessions of a Bright-Eyed Baker

13. Five Seed Bars These bars are super seedy — times five! Made with chia, sesame, sunflower, pumpkin and poppy seeds, there’s plenty of flavor — and fiber — rolled into these no-bake bars. Add in coconut, dates and cocoa powder, and we’ll be looking forward to these all week long. Photo and Recipe: Renee / Nourish Your Roots

Homemade Granola Bars: Blueberry Breakfast Bars At 8.1 grams of protein per serving, these blueberry bliss bars are the perfect way to start your morning and keep you full till lunch. Plus they’re raw, vegan, gluten-free, and refined sugar-free. Get the recipe WIN a prize a day! Enter now!

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