Everyone wanted the Nut bar recipe from Maree (my Mum!) after the last BBQ day. Here it finally is!
(from Mum) I made these bars for the BBQ we had recently and they are so easy. I prefer to use activated nuts which is the act of soaking the nuts and then dehydrating. I double the mixture below and normally use almonds, walnuts, pepitas and sunflower seeds. I have also made a few other alterations at times: Adding activated buckwheat kernels and changing the honey for rice malt syrup (as no fructose).
When doubling the ingredients, only add 1 cup of fruit, usually dried incaberries, etc as you don’t need the 2 cups of dried fruit. Enjoy!
NUT BARS RECIPE (by Pete Evans)
155g (1 cup) almonds, activated if possible
100g (1 cup) pecans, activated
100g (1 cup) walnuts, activated
55g (1/2 cup) almond meal
30g (1/2 cup) shredded coconut
125ml (1/2 cup) coconut oil
120g (1/2 cup) almond butter
¼ cup honey or rice malt syrup
½ tspn vanilla essence
¼ tspn sea salt
110g (1 cup) dried blueberries, goji or whatever
Preheat oven to 160C. Line a deep baking tray with baking paper. Place almonds, pecans and walnuts on tray and toast for 5 minutes, or until golden brown. Allow to cool. If using activated nuts, omit this stage as it is already part of the activated process.
Transfer nuts to a food processor and pulse 4-5 times until coarsely ground. I like a coarse consistency as it adds a great texture.
Place nuts in a large bowl, then stir through the almond meal, coconut and fruit.
Melt coconut oil and almond butter in a small saucepan over medium-low heat. Add the honey, vanilla and salt and mix well. Pour into the dry ingredients and mix well until combined.
Spoon mixture onto prepared lined tray and smooth out using palette knife, spoon or spatula. Refrigerate 1-2 hours. Once set, cut into even-size bars and store in fridge upto a week.
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