GOOD MORNING! I WANT TO SHARE A QUICK EASY HOMEMADE SNACK WITH MY PEEPS.
Kind Bars, particularly the coconut and almond variety, are a great go to afternoon / anytime snack. It was my daughter Chrissy who introduced me to them last year. She and her boyfriend are in health mode so when I treid one I just fell in love with their chewy – crunchy texture & the sweet honey/coconut combo. I mean chocolate, nuts, carmel & sea salt are some of my favorite things. They also cure my hunger which inevitably happen almost every afternoon. Ummm hello 2pm! So after some reading and internet surfing I whipped homemade Kind Bars It was so easy. There are tons of recipes to choose from like : http://www.theyummylife.com/Homemade_KIND_Bars, community table.parade.com kelly Hunt or The Nourishing Home Just to link a few.
They last for several days when tucked in some tupperware or ziplock bag. It’s a great healthy late night snack, or for travel, while running around in the car & especially great after the gym! These bars are definitely going to be new staples to have on hand in our house! Plus they are great as gifts –
see the book FOOD, GIFT, LOVE – for creative “homemade gifts” its in the packing people, packaging!
|My own photo & great book I just added to my collection FIND IT ON AMAZON|
|Photograph found on google images|
For youtube healthy videos make sure to check this one out – some wonderful gluten free ideas! Kristeen Mee
Below is one recipe that I found and it worked fairly well – since I’m lucky enough to be married to a Chef we will be tweaking some of the recipes and share with you. Especially in the new year when we’re really going to focus on plant-based meals.
FOR NUT MIXTURE
- 2 cups whole roasted unsalted almonds
- 2 cups unsweetened coconut flakes
- 1/2 cup puffed crispy brown rice cereal
- 1 tablespoon flax seed meal
- 1/2 cup honey**
- 1/3 cup brown rice syrup (may substitute light corn syrup)
- 1/4 teaspoon salt
- 1 teaspoon vanilla
I do most of my shopping for these things at our local Common Market
- Grease/spray large bowl, 9×13 baking sheet/pan, wooden spoon or rubber spatula, and bottom of drinking glass. Set aside.
- *IF ALMONDS AREN’T ALREADY ROASTED: Preheat oven to 350 degrees. Spread nuts on large baking sheet and bake for 10 min. until lightly toasted and fragrant.
- TO TOAST THE COCONUT FLAKES: Spread coconut in single layer on baking sheet. Bake at 350 degrees for 6-7 minutes, stirring half way through, until lightly toasted. Keep a close watch on it to avoid burning–it can go from golden to burnt quickly.
- Add toasted almonds & coconut to large bowl. Add puffed rice/millet and flax seed meal. Stir to combine; set aside.
- In 1-1/2 or 2 quart saucepan, combine honey, rice syrup, salt, and vanilla over medium-high heat. Cook, stirring frequently, until mixture reaches 260 degrees (hard ball stage) on a candy thermometer. Immediately, pour mixture over nut mixture, stir until evenly coated. Quickly transfer to greased/sprayed 9×13 pan, use hands to spread mixture evenly in pan; press the mixture to close in holes and distribute evenly all over the pan. Using bottom of greased/sprayed drinking glass to tap and compact mixture in pan. Let cool 20 minutes (pan should still be slightly warm). Invert pan on cutting board and tap until mixture falls out in one piece. Cut into 20 bars. (If they cool too much and become too hard or brittle to cut easily, put in warm oven for 1-2 minutes to soften; proceed with cutting.)
- Top your “kind bars” with a little Fleur de sel.
Let me know how you like them – cheers!