No-Bake Pumpkin Snack Bars
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Click picture for more nutritional details about almonds.
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My mom is amazing! She is resourceful and inspiring when it comes to cooking and baking for a "free of many traditional staples" diet. I am always (well almost always) ready and willing to try her food and tasty treat experiments. One of these many treats is the No-Bake Pumpkin Snack Bar. However, credit for these bars do not only belong to my mom, but also my grandma. I discovered mom obtained the original recipe from grandma. This is the original recipe (grandma permission granted), with a few "hand-me-down" alterations. These are the BEST no bake, clean, gluten free, tasty bars I have tried in a long time. And they are sooooo easy to make!
INSTRUCTIONS:
Gather the Tools:
Sauce Pan
Stir Spoon
Teaspoon (Tsp)
Measuring Cup
Cookie Sheet (9x13)
Parchment Baking Paper
Gather the ingredients:
Almonds (preferably pasteurized by Steam Processing versus Propylene Oxide, a synthetic chemical):
use 2 cups almond meal or 1 1/2 cups sliced almonds + 1/2 cup almond butter
Organic Pumpkin Seeds: 1/2 cup
Chopped up Walnuts: 1/2 cup
Raw, Local Honey: 1/2 cup
Oil: 1/4 to 1/2 cup, depending on how much almond butter used. More almond butter, less oil. I use Avocado Oil. My mom used Rice Bran Oil and then Almond Oil. You could probably also try Coconut Oil.
Cinnamon: 1 Tsp
Vanilla: 1 Tsp
Sea Salt: 1/4 Tsp (I accidentally dumped a whole Tsp in one batch, and they were still edible!)
Sauce Pan
Stir Spoon
Teaspoon (Tsp)
Measuring Cup
Cookie Sheet (9x13)
Parchment Baking Paper
Gather the ingredients:
Almonds (preferably pasteurized by Steam Processing versus Propylene Oxide, a synthetic chemical):
use 2 cups almond meal or 1 1/2 cups sliced almonds + 1/2 cup almond butter
Organic Pumpkin Seeds: 1/2 cup
Chopped up Walnuts: 1/2 cup
Raw, Local Honey: 1/2 cup
Oil: 1/4 to 1/2 cup, depending on how much almond butter used. More almond butter, less oil. I use Avocado Oil. My mom used Rice Bran Oil and then Almond Oil. You could probably also try Coconut Oil.
Cinnamon: 1 Tsp
Vanilla: 1 Tsp
Sea Salt: 1/4 Tsp (I accidentally dumped a whole Tsp in one batch, and they were still edible!)
- Pour honey and oil into sauce pan and place on low heat burner.
- While the burner is warming the honey and oil, slowly add almond meal (or sliced almonds and almond butter) to pan while stirring.
- Then stir in cinnamon, vanilla, and sea salt.
- Now add walnuts and pumpkin seeds.
- Optional: you can also try adding chocolate chips and/or dried fruit.
- Mix really well all together. Honestly, it is not necessary to follow steps 2 - 4 in sequence. The main priority is to make sure the honey and oil are melted enough to absorb the spices while covering all the ingredients.
- Line the cookie sheet with baking paper (I use this unbleached, less toxic brand).
- Pour the mixture onto the baking paper and spread evenly throughout.
- Cover with another sheet of baking paper.
- Place in fridge for an hour.
- Now, these treats are ready to eat.
Please, let me know what you think, if you any have questions about the recipe, and share your alterations to this treat recipe. Thanks for reading!
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