Great homemade snack recipe!
Thanks to Sally for suggesting these healthy snack recipes as part of our Healthy Eating week.
Banana Bread Granola Bars
2 cups rolled oats (certified gluten-free if necessary)
2 tablespoons ground flax or chia or other seeds
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup very ripe mashed bananas
1/4 cup honey (substitute with brown rice syrup if vegan)
1 teaspoon vanilla extract
1/2 cup chopped dates (or other add-ins of your choice)
Preheat oven to 350F and prepare an 8 inch x8 inch baking pan by lining it with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Grease the foil with cooking spray or oil and set aside.
In a large mixing bowl, combine oats, flax, cinnamon, and salt. Add mashed bananas, honey, and vanilla, mixing until fully combined. Fold in dates.
Pour mixture into prepared baking pan. Using a greased spatula or your hands, spread the mixture evenly in the pan, pressing down firmly.
Bake for 20-25 minutes, until top sets and edges begin to turn golden brown.
Remove from oven and let cool in pan for 10 minutes before cutting into bars with a sharp knife.
Serves: 10 | Serving Size: 1 bar
Per serving: Calories: 130; Total Fat: 2g; Saturated Fat: 0g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 120mg; Carbohydrate: 27g; Dietary Fiber: 3g; Sugar: 14g; Protein: 3g
You can add other seeds etc to taste
Seedy Cherry-Quinoa Energy Bars
1 cup chopped almonds
1/2 cup raw quinoa
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1 cup dried, tart cherries or other fruits eg apricots or prunes
2 tablespoons Honey or golden syrup
3/4 teaspoon fine-grain sea salt
2 tablespoons water if needed.
Preheat oven to 350°F and coat 8-by-8 baking pan with cooking spray. Line with parchment paper, leaving an overhang on all sides. Toast almonds, quinoa, pumpkin seeds and sunflower seeds on a rimmed baking sheet, stirring occasionally, until golden brown, 10–12 minutes. Let cool.
Reduce oven temperature to 200°F. Process cherries, honey/syrup, sea salt and water in a food processor until smooth. Transfer to a medium bowl and stir in toasted almond mixture. Press firmly into prepared pan and bake until no longer sticky, 20–25 minutes. Let cool, then cut into bars. Recipe makes 16 servings at 1 bar each.
Nutrition (per serving): Calories: 133; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 115mg; Carbohydrate: 16g; Dietary Fiber: 2g; Sugar: 8g; Protein: 5g