Saturday, January 3, 2015
Man, oh man was I going to start the year off blogging with a vengeance. But life or shall I say this flu bug has really put a damper on things around here. Before I talk about the recipe I’m posting here today I would like to address New Year’s resolutions and my lack of any resolutions made. Years ago I would make heartfelt declarations and year after year most times in the very same month of January I would regress, yes fall back. Nowadays I make suggestions…..like I will be kinder to others and to myself, things like that. I will try and eat at least one green salad a day, things that I know that I will do, does this make me a good person for not trying to better myself, who knows…..but that is what works now. Happy New Year’s everyone, wish you all the best.
Now for these cashew sesame bars, they are delicious, my husband and I ate an 8” x 8” pan of these in one day. They are crunchy, perfectly sweet and healthy. The cardamom spice is wonderful with these ingredients. Also, you could change out many of the ingredients for different flavors, but according to Bon Appetite you want to have the same three basic building blocks. For example 1) a binder, like dried fruits for chewy or liquid sweeteners for crunchy. 2) Body; something to chew on, like nuts, oats, unsweetened coconut, wheat germ and bran. And last but not least 3) crunch, like seeds, nuts grains and cacao nibs. Be careful these are addictive…….
1 1/2 cup raw cashews
6 tablespoons raw sesame seeds
5 tablespoons flax seed meal
1/4 cup wheat germ
3/4 teaspoon salt
1/4 teaspoon ground cardamom
1/2 cup maple syrup,
1 tablespoon coconut oil
Begin by coating an 8" x 8" pan with vegetable oil, line with parchment paper leaving overhang on all sides.
Preheat oven to 350°.
Toast cashews and sesame seeds in separate areas on a rimmed cookie sheet for 10 to 12 minutes stirring every 2 minutes. Let cool, set aside. Toast flax seed meal 6 minutes, stirring after 3 minutes, set aside. Place 2 tablespoons of the sesame seeds and 1 tablespoon of the flax seed in a separate container to top bars before baking.
Process cashews and remaining seeds with wheat germ, salt and cardamom in a food processor until finely chopped. Place in a medium bowl.
Bring maple syrup and coconut oil to a boil in a small sauce pan, about 1 minute. Pour over cashew mixture and coat to stir. Press mixture firmly into prepared pan, with wet hands. (makes the process so much easier). Top with reserved seeds. Bake until golden brown 25 to 30 minutes.
Let cool, then cut into 12 bars. Enjoy!
Recipe from Bon Appetit January Magazine 2015.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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