Strawberry “Nutri-grain” Snack Bars.

I was traveling for work this week. That meant four nights in a hotel, with – dun dun DUN – no access to a kitchen! And as nice as it is to have the hotel make you breakfast every morning, I am now sick to death of *other people’s* food. I want Kelly food again! After all, who is Kelly if she isn’t in the Kitchen? So to celebrate being home again, I made these snack bars. Snacks might be the worst part of travel food – the standard options are almost always processed, over-salted, and packed with sugar. Gross. These are the opposite of the airport convenience store snacks I ate this week. Strawberry Nurtri-grain-esque snack bars – yay, I’m home!

Strawberry "Nutri-grain" Snack Bars | KellyintheKitchen | 1/4 cup maple syrup, 1/4 cup honey, 1/4 cup peanut butter, 2 tbsp butter, melted (or coconut oil), 1 tsp vanilla extract, 2 1/4 cups almond meal, 1 tbsp coconut flour, 1/4 tsp salt, 10 medium-sized strawberries, 1 tbsp honey, pinch salt

INGREDIENTS

for crust:
1/4 cup maple syrup
1/4 cup honey
1/4 cup peanut butter
2 tbsp butter, melted (or go for coconut oil if you want)
1 tsp vanilla extract
2 1/4 cups almond meal
1 tbsp coconut flour
1/4 tsp salt

for filling*:
10 medium-sized strawberries, washed, dried, stems removed
1 tbsp honey
pinch salt
*if you don’t want to make the filling, just skip this step and use use 1/2 cup pre-made jam.

DIRECTIONS

First, make the crust. Combine maple syrup, honey, peanut butter, butter, and vanilla extract. Stir in almond meal and salt until dough comes together. Refrigerate 1 hour.

While the dough chills, make the filling. Use a food processor to totally blitz the strawberries and honey. Transfer the puree to a pan, add salt, and heat over medium low. Bring to a low bubble and stir occasionally. Cook about 15 minutes, until reduced and thickened. You should end up with about 1/2 cup of cooked filling. Put it in the fridge to cool down.

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Preheat oven to 350 F. Then take the chilled dough out of the fridge and split it into quarters. Put one quarter on a sheet of parchment paper and put the rest back in the fridge. Roll the dough out between two pieces of parchment paper, into a long rectangle. Trim the sides so that it’s actually a rectangle and not a free-form wavy-edge shape. Then spread one quarter of the strawberry filling over half of the rectangle.

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Use the parchment paper to gently fold the non-filling half over the filling half, creating a long seam. Cut into bars and use your fingers to pinch the sides closed, so the filling doesn’t leak out (mine did leak out a bit and it really wasn’t a big deal). Carefully move the bars to a baking sheet and put them in the fridge to keep cool while you repeat the process with the rest of the dough.

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Bake for about 10 minutes, until the tops are golden brown and the edges are darkened.

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That’s it! These are good right out of the oven, but they’re also super good at room temperature. Make sure to cool them completely before storing in a sealed container; they’re best when eaten within 2-3 days.

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8 thoughts on “Strawberry “Nutri-grain” Snack Bars.

  1. What a terrific idea! These look very tasty. Also I love your description of eating “other people’s food”–it’s so much more generous to oneself than “junk,” which is what I usually say about my travel eating habits.

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