Fruit & Nut Bars!

I love Lara Bars and Kind Bars. I do not love paying over a $1 an ounce for one...especially when we go through several a day in this house! So, after testing out a few recipes, here is my version (plus a few extra flavors) of the fruit/nut bar. These only took about 15 minutes from start to clean up. I will be adding more flavors once I try them out!

Raisin Crunch

What you need:

• 1 1/3 cup pitted dates (roughly 10 dates)
• 1 cup salted almonds
• 1 cup salted cashews
• 1/2 cup sunflower seeds
• 1/4 raisins
• 1/4 craisins (can omit and use additional 1/4 cup raisins)
• 2 tsp vanilla
• 2 tbsp water

What you do:

Sorry for the lack of pictures...these didn't last long!

1. In a food processor (I use a Ninja BL700 Kitchen System 1200 (Google Affiliate Ad)), blend dates, vanilla, and water. 
2. Scoop out date mixture into a large mixing bowl. 
3. In food processor, pulse almonds and cashews until chopped fairly small (not so small that it turns into flour/meal). 
4. Add nuts to date mixture. Toss in sunflower seeds, raisins, and craisins. 
5. Knead together with your hands until fully mixed. 
6. Depending on how thick you want your bar, you can press the mixture into an 8x8 baking dish, pie pan, or a bread pan. 
7. I lined my pan with foil so that it would be easier to get out (...and so I wouldn't have to clean another dish!)
8. Freeze for 2 hours. 
9. Cut and enjoy! 

 Coconut Almond

• 10 pitted dates
• 2 tsp vanilla
• 2 tbsp water
• 6 tbsp unsweetened coconut flakes
• 1 cup pecans
• 1 cup salted almonds
• 1/2 cup sliced almonds (if you don't have these, add 1/2 c of whole almonds)
• 3 tbsp honey (add at the end when kneading)

Chocolate Cherry Chunk

• 10 pitted dates
• 2 tsp vanilla
• 2 tbsp water
• 1.5 cup almonds
• 1 cup cashews
• 1/4 cup dried cherries (I cut mine in half) (add at the end)
• 1/4 cup dark chocolate chips (add at the end)

Banana. Nut. Muffins. Enough said!

This recipe is so awesome, we are just going to jump right in! Wait, I'll post a picture of the end product in case you need more motivation....

OH. MY. GOODNESS!

What you need:

 DRY INGREDIENTS
2 cups almond flour
1/3 cup coconut flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup baking walnuts (chopped)

WET INGREDIENTS
2-3 over-ripe bananas
1 tbsp vanilla
3 eggs (at room temperature...I let mine sit on the stove while the oven was preheating)
1/3 cup honey
3 tbsp coconut oil
2 tbsp almond butter

What you do:

1. Preheat oven to 350 degrees.
2. Place walnuts on a baking sheet, and put them in the oven to roast. Watch them closely, as they do burn easily.
3. Mash bananas into a liquid. Mix in honey and almond butter.
4. Beat eggs, oil and vanilla. Add to banana mixture.
5. In a separate bowl, mix all dry ingredients, including toasted walnuts.
6. Mix wet and dry ingredients.
7. Spoon batter into lined muffin cups.
8. Bake 15–20 minutes.

Makes between 12-16 depending on high you fill up the muffin cups!

Keeping a food journal? Paleo Banana Nut Muffins based on 16 muffins made.