I love the way these bars turned out. They are dry and crispy in a good way and not overly sweet. They do crumble easily but that’s because there is not a lot of honey/sugar in it to ‘glue’ the nuts together. Less sugar or sticky-hold-perfectly-together bars. I think I will pick the less sugar ones.
1/2 cup roughly chopped almonds
1/2 cup sunflower and or pumpkin seeds
1/2 cup cherries
1 Tbls almond butter
1 Tbls water
1/4 tsp Vitamin C powder (ascorbic acid)
1 tsp honey
Pre-heat oven to 250F. In a bowl, mix the nuts and cherries together. In a separate bowl dissolve 1/4tsp V. C in 1 tbsp water. Then add the honey and stir until dissolved. Mix the almond butter with the nuts, seeds and cherries. Add the honey and vitamin C to the mix and stir, stir, stir! Stir everything to coat with the sticky honey and almond butter. Dump everything on a lined cookie sheet with parchment paper and pack tightly down with a stiff spatula knife or you can try rolling it with a rolling pin. Either way, you want everything packed tightly together. This recipe is kind of small for a medium cookie sheet, but you can easily double it for a full 14”x10” sheet. Mine was only half full. Put in the oven for 25-30 minutes. When done let cool. With a sharp big knife, cut into bars and wrap into parchment paper for easy to-go snacks.