Monthly Archives: March 2013

Totally nutty bar

Last week I was out shopping and suddenly became ravenous.  In all fairness to me, I actually wasn’t hungry when I went out (I am smart enough to know THAT is a BIG mistake), but I was shopping for yoga gear, which as any yogi knows, takes a lot of time.  Needless to say, I was out a little (ahem) longer than I had expected.

Anyway, my belly was SUPER hungry as I was headed for the checkout.   Thankfully that was where I stumbled upon these awesome bars.  I fell in love immediately and for about 2 bucks a bar, I felt pretty darn good about my last-minute, belly-driven purchase.  In fact, I felt so good about that bar I decided that I would try to recreate something similar at home.

To google I went.  I found so many gluten-free bar options, I thought my head would spin!  I finally settled on this recipe from, mainly because I had all of the ingredients and it sounded fairly easy to make.  I followed the recipe pretty closely, using almond flour for the nut flour, a little less salt and oil, and adding pistachios and extra almond butter to the toasted nut mix.  I whipped it together in a handful of minutes and was getting ready to stick them in the fridge when I decided to sneak a nibble of the batter.  It was so good I had to run a couple of big bites to Andy.  It was pure torture waiting the hour the recipe called for to taste and photograph the final product!!  I am happy to report, it was well worth the wait and so much better and cheaper than my impulse purchase last week (still, no regrets though)!

I hope you enjoy this simple, delicious, and nutritious treat as much as we (speaking for you again, honey) did!

Totally nutty bar

  • 1 cup of whole almonds
  • 1/2 cup of pecans
  • 1/2 cup pistachios
  • 1/2 cup of almond flour
  • 1/2 cup of unsweetened dried coconut
  • 1/4 cup of coconut oil
  • 3/4 cup almond butter
  • 1/4 cup of honey
  • 2 tsp of pure vanilla
  • 1/4 teaspoon of salt
  • 1 cup of dried cranberries

Preheat the oven to 400 degrees (use convection if you have it) and toast the nuts until they begin to brown– stirring occasionally. Watch them carefully, they’ll go from golden to black fast! Once they are toasted, toss them in the food processor or grinder, and give them a few pulses until they are small, coarse pieces (almost to a meal) and stir into the nut flour in a medium bowl. In a microwave safe bowl, warm up the coconut oil and almond butter for about 20 seconds, in the microwave and stir them together well. Add the honey, vanilla, and salt then mix until smooth and creamy. Fold the nut mix into the honey mix then add the dried fruit. Line an 8×8 baking dish with parchment and pat them down.  Put in the fridge for 1 hour or more till nice and solid. Cut into squares and try not to grunt when eating. Store in the refrigerator.