My purse is pretty much a travelling pantry. At any moment you can find an apple, crackers, toast and even a waffle buried in the bottom of my bag. Part of the reason for the nomadic smorgasbord is my son, who inherited my snacking gene. I’m not sure that’s a good thing because like his mom, he can get hangry even before his stomach starts growling.
To add a little variety to my snacking routine, I made a from-scratch version of one of those packaged mixed nut bars. To finish off these cherry cashew bars, I drizzled them with bittersweet chocolate and sprinkled them with flaky sea salt. They only took a few minutes to prep, and with their infinite variations, these might be by new favorite snack.
Cherry Cashew Bars
Makes 12 bars
Non-stick cooking spray
1 cup raw cashews
1 cup raw almonds
1/2 cup puffed rice cereal
1/2 cup dried tart cherries, roughly chopped
1/3 cup sunflower seeds
1/3 cup unsweetened coconut flakes
1/3 cup brown rice syrup
Preheat the oven to 325 degrees F.
Line a 9-inch square baking pan with aluminum foil and grease with non-stick cooking spray.
In a large bowl combine the cashews, almonds, puffed rice cereal, dried cherries, sunflower seeds and coconut flakes. Stir in the brown rice syrup. Transfer the mixture to the prepared baking pan. Press down into an even layer by covering with waxed paper and using the bottom of a glass.
Bake for 18-20 minutes until the nuts are well toasted. Cool completely before cutting into 12 bars.
Store in an airtight container.