Snacks and Appetizers Archives

February 9, 2015

Vanilla Hazelnut Butter

A super simple post for today, but it’s something the whole family has enjoyed so much that I wanted to share it. Chocolate hazelnut butter is of course a well-loved favorite, but recently we’ve discovered how pleasant this vanilla hazelnut butter can be. It’s pure hazelnut flavor, enhanced by vanilla and lightly sweetened by medjool dates. While the consistency is not as creamy as some nut butters, it’s still very spreadable and is lovely on toast or crackers. Up later this week- a special Valentine’s Day treat using this vanilla hazelnut butter!

Vanilla Hazelnut Butter

Ingredients

2 cups raw hazelnuts
2 teaspoons vanilla extract
3-4 medjool dates, soaked in warm water for 20 minutes

Instructions

To remove the bitter skins off the hazelnuts, roast the hazelnuts in a single layer for 10-12 minutes in a 350 oven. Transfer the hazelnuts to a kitchen towel, and use the towel to rub the skins loose. (Removing the hazelnut skins always seems a bit tedious to me so this time I did not stress about getting every skin peeled and the results were just fine.)
Drain dates, but do not squeeze water from dates. In the bowl of a food processor or high speed blender, place the toasted hazelnuts, vanilla, and dates. Process or blend until hazelnuts become smooth and have a spreadable consistency, scraping down sides when necessary. Length of time needed to process depends on the strength of the appliance, ranging between 5-10 minutes.

Notes

*If medjool dates are extra soft, soaking may be unnecessary.
*Updated 10/21/2015: After some more experimenting, I've found the best results are achieved when hazelnuts are ground FIRST into a creamy nut butter to which the dates and the seeds from one vanilla bean are then added and blended into the nut butter. I've found this method to yield the creamiest consistency.

January 27, 2015

Ancient Grain Fig Date Bars

Since granola is typically a breakfast item in our house, I try especially hard to stay away from processed refined sugars when making or buying it. This is probably the main reason I’ve steered away from most grocery-store granolas, but last year I discovered Purely Elizabeth Granolas and it’s one of the few store-bought granolas that I buy with enthusiasm. Purely Elizabeth Granolas are full of nutrient-rich oats, amaranth, quinoa, sunflower seeds, chia seeds, coconut oil, and naturally sweetened with coconut sugar. I’ve tried to recreate this granola at home, but so far have been unable to successfully replicate it so I treat myself to this store-bought version every once in a while. Recently Purely Elizabeth announced a recipe contest using their line of Hot Ancient Grain Oatmeal Cereals and I thought it would it be a fun challenge. I came up with these Ancient Grain Fig Date Bars and I’m so excited to share these with you. These chewy crunchy little energy bars are made with wholesome ingredients such as almonds, oats, buckwheat, millet, amaranth, flax, quinoa, chia seeds, hemp seeds, and are bound together with softened figs and dates. Using Purely Elizabeth Ancient 6-grain Cereal adds such a variety of whole grains and seeds and the bonus is that there’s no need to buy and store separate little bags since they are all included in the cereal. Besides a touch of maple syrup, no other sweeteners are added, but they are plenty sweet thanks to the natural sweetness of the figs and dates.

This recipe was selected as one of the top 15 favorites and the next round is determined by voting. If you could take a minute and stop by here to vote for these bars, it would make my day. Thanks to all of you who support me- I wish I could give each of you a big personal hug right now!

Ancient Grain Fig Date Bars

Ingredients

1 cup Purely Elizabeth Organic 6 Grain Hot Cereal
1 cup raw almonds, chopped
½ cup calimyra figs, about 6 figs
½ cup medjool dates, about 8-9 dates
2 tablespoons maple syrup
½ teaspoon kosher salt

Instructions

Preheat oven to 325. Line an 8x8 baking pan with parchment paper.
Spread hot cereal and almonds evenly on a large rimmed baking sheet. Bake for 8-10 minutes, until toasty and fragrant. Set aside.
While toasting the cereal and almonds, place figs and dates in a small bowl. Pour enough boiling water over the fruit to just cover. Soak for 20 minutes and then drain over a strainer. Do not squeeze water out from figs and dates.
In the bowl of a food processor, add the figs, dates, maple syrup and salt. Process mixture until smooth.
In a large mixing bowl, combine the toasted cereal and almonds with the processed fruit mixture. Mix together with a wooden spoon until thoroughly combined. Transfer mixture to prepared baking pan and press firmly with the back of rubber spatula.
Bake for 17-20 minutes, until top is no longer sticky. Cool completely before cutting into bars.

January 5, 2015

Chewy Almond Butter Bars

Let’s start 2015 off with a wholesome, satisfying, sweet-but-not-too-sweet, dense, and chewy energy bar. I have always been a perpetual snacker- I purposely leave room at mealtimes just so that I have room to snack. Healthy treats with various whole grains, nuts, seeds, and natural sweeteners are my usual preferred snacks and these slightly adapted chewy almond butter bars from Maria Speck’s Ancient Grains for Modern Meals fit the bill for my ideal snack. These delightful bars are comprised of oats, brown rice crisps, hazelnuts, sunflower seeds, sesame seeds, dried fruit, and bound together with a blend of almond butter and honey. They are mostly no-bake (oven is used at the beginning just to toast the oats and seeds) and come together in minutes. Happy New Year!

Chewy Almond Butter Bars

Serves: 12 2 x 2½-inch bars

Ingredients

1 cup old-fashioned rolled oats
¼ cup chopped hazelnuts
¼ cup sunflower seeds
1 tablespoon white sesame seeds
1 tablespoon ground flax seeds
1 cup brown rice crisps cereal
¼ cup currants
¼ cup chopped dried apricots
¼ golden raisins
¼ cup creamy almond butter
1 tablespoon coconut sugar
¼ cup honey
¼ teaspoon fine sea salt
½ teaspoon vanilla extract

Instructions

Preheat oven to 350. Line an 8-inch square baking pan with parchment paper.
On a large rimmed baking sheet, evenly spread oats, hazelnuts, sunflower seeds, and sesame seeds. Bake for 8-10 minutes, stirring once or twice, until mixture is toasty and fragrant. Transfer to a large mixing bowl. Add the flax seeds, cereal, currents, apricots, and raisins. Stir with a wooden spoon until combined.
In a small saucepan, stir the the almond butter, coconut sugar, honey, and sea salt together over medium-low heat until sugar and salt are dissolved, about 5 minutes. Turn off heat and stir in vanilla.
Working quickly, pour the almond butter mixture over the oat mixture and mix together until thoroughly combined. Use the back of a rubber spatula or lightly oiled hands to press the mixture firmly into prepared pan. Chill until firm, about 30 minutes, before cutting into bars. Store in the refrigerator or at room temperature in an air-tight container.

Notes

adapted from Ancient Grains for Modern Meals