Trail Bites: Fruit and Nut Bars

Do you ever crave something sweet but you want to eat something good for you too?  Fruit and nuts all rolled in to one sound like a fantastic treat.  These bites are portable and can be stored at room temperature so they are great to take on the trail.  The Date & Almond bars are decadent and brownie like, while the Apricot Cashew bars are sweet and tangy.

Date & Almond Bars
12 Dates
1/4 cup raw almonds
2 tablespoons shredded coconut
2 tablespoons cocoa powder
Agave nectar to taste

Apricot Cashew Bars
3 ounces dried apricots
1/3 cup raw cashews
2 tablespoons shredded coconut
Agave nectar to taste

For both recipes, directions are the same.

Place all ingredients into a food processor and grind until ingredients begin to stick together.  If the mixture is a bit dry, you can add a sprinkle of water and process for a few more seconds.  Line a loaf pan with plastic wrap and place the fruit and nut mixture in the pan.  Pat the mixture down firmly and wrap the plastic over the top.  Place in the freezer for 30 minutes.  Take the bars out of the freezer and slice into 6 pieces.  Wrap individually or store in an airtight container.

Trail Bites: Spiced Nuts

So I am obsessed with cooking and baking.  I really appreciate being able to say kiss my you know what to the  mega-conglomerate companies by making things myself.

If you like nuts, I am sure you've seen the expensive seasoned ones in the pretty gem-colored containers available in grocery stores or the fresh ones hot out of the kettle at the fair.  They are the perfect pick me up while out hiking, so why not make them yourself.  It's easy and delicious and will take you little time.

I used almonds for both recipes but you can certainly use any type you like.

Caramel-Coated Almonds

Caramel-Coated Nuts

1 egg white
1 teaspoon water
1 teaspoon vanilla extract
1 pound of raw almonds
1 cup packed brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon

Preheat oven to 325° F.

In a large mixing bowl, beat the egg white with the water and vanilla until foamy.  Add the nuts and stir gently to coat.  Combine the brown sugar, salt, and cinnamon and mix well.  Add to the nut mixture and stir to coat.

Spread on a greased jellyroll pan.  Bake for 30 minutes, stirring every 10 minutes.  Cool and store in an airtight container.

Chili-Lime Almonds

Chili-Lime Almonds

1 egg white

2 teaspoons lime juice

1 pound raw almonds

1 tablespoon chili powder

1 teaspoon salt

Preheat oven to 325° F.

 In a large mixing bowl, beat the egg white with the lime juice until foamy.  Add the nuts and stir gently to coat.  Combine the chili powder and salt.  Add to the nut mixture and stir to coat.

Spread on a greased jellyroll pan.  Bake for 30 minutes, stirring every 10 minutes.  Cool and store in an airtight container.

ENJOY!