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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Roasted Spiced Chickpeas.

Lately at work, I’ve been hanging around a lot of talk about snack foods. Normally I’m not really much of a snacker; I never buy chips or pretzels or anything like that, because I generally don’t crave them. But for the past week, I’ve been taking a lot of notes about people’s snacking habits, and as a result, I found myself really craving salty snack foods. This led me to two thoughts: 1) I have a reaffirmed belief in the power of advertising to get people interested in products they never would have cared about before (i.e., me craving snack foods), and 2) I wanted to give these roasted chickpeas a go, after having seen them on a handful of blogs over the past month or so. Roasted chickpeas make a fantastic replacement for chips. They’re crunchy, salty, spicy, and come in any flavor you can make. So make some!

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INGREDIENTS

1 can chickpeas
olive oil
salt
extra virgin olive oil
seasonings of your choice (I used Ukrainian Village Seasoning from the Spice House)

Just the Recipe link: Roasted Spiced Chickpeas

DIRECTIONS

Preheat oven to 350 F.

The chickpeas require quite a bit of prep: Drain them. Rinse them off. Remove the skin from each little bean, pretending you’re a rabbi conducting a hundred brises. Lay them out on a towel and gently pat them dry. In a bowl, toss them with a drizzle of olive oil and a good sprinkling of salt.

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Lay the salted, oiled chickpeas out on a baking sheet.

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Bake about 50 minutes, until they’re crunchy and browned.

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Now, the seasoning part. There are so many flavor combos that I want to try! Paprika and cumin, parsley and granulated garlic, honey and cayenne pepper, and good old salt and pepper – all yummy pairings. For this batch, I used one of the Spice House‘s awesome Chicago neighborhoods spice blends – the Ukrainian Village seasoning – which has a great blend of onion and pepper flavors. I topped it off with a little sprinkle of truffle salt, just because I was feelin’ fancy.

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That’s it! I love these. They’re a great, substantial snack to munch on when you need a crunch but don’t want to go the chips or nuts route. Enjoy! And be sure to let them cool completely before you put them in any kind of container, or else the heat/condensation will make the chickpeas soggy.