Snacks

Cashew Nutella

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Recipe adapted from Brown Eyed Bakers recipe for DYI: Homemade Nutella:
http://www.browneyedbaker.com/homemade-nutella-recipe/
Cashews were on sale so I substituted the hazelnuts for cashews. Glad I did. It was heavenly, cheaper, and way better than regular nutella. We have been eating it all week on bananas, tortillas, rice cakes and apples. I think this is one of those things I will make and always have in my fridge.

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Peanut Butter Granola Bars

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Adapted from Super Healthy Kids Blog for Grab and Go Granola Bars:
http://www.superhealthykids.com/grab-and-go-granola-bars/

These are great for road trips or hikes! These taste like real granola bars you buy from the store. The peanut butter is strong in this recipe.

Ingredients
2 cups Rolled oats
1/4 cup raw pepito seeds and sunflower seeds
1/2 cup sliced almonds
1/4 tsp salt
1/2 cup natural peanut butter
1/2 cup honey
1/4 cup maple syrup
1 tablespoon ground flax
3 TBL brown sugar
1 T. coconut oilX

Directions

Combine all the ingredients into a bowl. Cover a 9X13 pan with parchment paper.  Spray with baking spray. Spread mixture into pan evenly. Bake at 350 degrees for 20 minutes. Let the bars cool for 2 hours, then cut.

Dried Apples

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This was so easy!!!! The only problem is that it takes a lot of apples to yield much dried apples. So…I would use this recipe when you have a lot of apples, perhaps from picking:) and need to use them up.

They were delicious and tasted just like dried apples that you buy at the store. AMAZING!

Ingredients
Good apples

Directions
Slice apples into circle shape. Use a small cookie cutter to cut out the core of the apple and make a ring. (An apple corer would work even better, obviously). Lay apple slices on a cookie sheet lined with parchment paper. Apples can be touching, but not laying on top of each other. Bake for about 3 hours on a low heat, about 225 degrees. They are crunchy when they come out, but if you store them in an airtight container, they rehydrate a bit. We like them that way…a little chewy.

Candied Pecans

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Recipe from Brown-Eyed Bakers blog for Cinnamon Sugar Candied Pecans:
http://www.browneyedbaker.com/cinnamon-sugar-candied-pecans-recipe/

This is super easy to make and store. Its so handy to have in the pantry. Its a sweet snack fix. Its a great little appetizer to share with company and it goes great on top of salads, ice cream, desserts, etc… I loved having it as if it were a household staple.

Ragnar Race & Homemade Granola Bars

This past weekend, a group of 11 girls and I, embarked on a crazy adventure/race, Ragnar. It is a 2 day, 36 hour, 200 mile race from Cumberland, MD to Washington D.C. It was pretty crazy, hard, and a lot of fun. One important piece of the race=snacks. I made some homemade granola bars for myself and ate a few just before one of my legs of the race.

Granola Bars are a great way to get rid of all those leftover baking ingredients. Also, break bars apart to make granola for your yogurt parfait:)

Ingredients
1 2/3 cup quick rolled oats
1/3 cup sugar
1/3 cup whole wheat flour
1-2 T. wheat germ
1/2 t. kosher salt
1/2 t. cinnamon
2-3 cups of ANYTHING you have or want to put in (I used craisens, m&m’s, and chopped almonds. You can also use dried fruit, coconut, variety of nuts, cherrios, etc…)
1 t. vanilla
3 T. butter
1/4 cup honey
2 T. corn syrup
1 T. water

Directions
Preheat oven to 350 degrees and line an 8 by8 in. casserole dish with parchment paper. I LOVE PARCHMENT PAPER!! Meanwhile, mix all the dry ingredients in a large bowl. In a small saucepan, melt butter with other wet ingredients. Heat until melted and combine. Poor over dry ingredients and mix together. Pour mixture into pan and bake for 30-40 minutes. The top should be golden brown. Cool completely. Simply lift parchment paper to remove bars. Cut bars into prefered sizes. Wrap in seran wrap and store in airtight container. I think they last for a good week:)

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