Time. There never seems to be enough of it, and if you’re always on the move or always busy, it’s a guarantee you’ll be looking for something quick to snack on. Don’t settle for unhealthy processed food or overpriced snack bars when you can quickly make your own moist, healthy, and delicious ones at home for less.
It doesn’t matter if you’re a beginning cook or well advanced in the kitchen, these bars are quick and simple to make. Invest a short amount of time preparing them each week and you’ll be rewarded with a week’s worth of healthy snacks, on-the-go breakfasts, or dessert bars at a fraction of the cost you’d pay for processed, pre-made fare. They are only $1.15 per serving if you bake them in a 9×9 inch baking pan, which will yield approximately 16 bars. If you try to compare the quality to anything in the stores, I guarantee you’ll be paying at least $3-5 per serving, making these bars extremely budget-friendly!
If you do elect to give this recipe a go, be sure to store the bars in an airtight container. They will keep in the refrigerator for one month or up to three months in the freezer. Simply leave a bar out at room temperature for a few minutes to warm up before you devour it or give a quick zap in the microwave if you’re short on time. At 9 grams of protein and 6 grams of fiber, these bars will satisfy your hunger, give you energy to keep up with your busy lifestyle, and ensure you’re meeting your nutritional needs. Each bar contains high-quality protein, carbs, and fats, as well as blood-sugar balancing ingredients to keep you in tip top shape. So find some time to unwind and have fun preparing a delicious and good for you treat!
Almond Butter Snack Bars
- ½ cup raw Agave Nectar
- 2/3 cup Almond Butter
- 2 tsp. pure Vanilla Extract
- 1 cup Oat Flour
- 1 cup Old-Fashioned Oats; whole
- 1 ¾ cups soaked & dehydrated Buckwheat Groats or Kasha
- 1/3 cup Chia Seeds
- 1 tsp. Ground Cinnamon
- ¼ tsp. Sea Salt
- Line a 9×9 inch pan with parchment paper, leaving excess hang out two of the ends so the bars can easily be lifted from the pan.
- Place the agave, almond butter, and vanilla in a bowl. Stir mixture rapidly until well-combined and creamy.
- In a large bowl, combine the oat flour, oats, buckwheat/kasha, chia seeds, cinnamon, and salt. Mix together until just combined.
- Pour the almond butter mixture into the bowl with the flour mixture. Mix together until thoroughly combined.
- Using your hands (make sure they are super clean or use gloves), press the mixture evenly into the prepared pan. Use a rubber spatula to smooth out and ensure the entire pan has an even surface.
- Cover and place the pan in the refrigerator for a minimum of 1 hour to allow the bars to firm up and hold their shape for cutting. Bars can be left at room temperature up to 3 days but are best kept in the refrigerator (1 month) or freezer (3 months). If freezing, be sure to cut bars before storing in freezer.
RECIPE ADAPTED FROM: GINA HUDSON
PHOTOGRAPHY & STAGING: PETER MENDOROS
ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2018
The cookie section of the dessert table is a prominent feature for almost every culture’s Christmas celebration. Whether it is Gingerbread in America, Pizzelles in Italy, Melomakarona in Greece, Madeleines in France, Kringla in Norway, or Shortbread in Scotland cookies are a must for every family to prepare. In our house we always make sugar cookies cut out in fun Christmas shapes and decorated with different colored frosting and edible adornments.
Aside from our traditional offerings I always try to offer a new cookie for everyone to try and I also share it here with all of you. Typically I make several different cookies around Christmas but this year I have only made two because that is all a 3-year-old and newborn will afford me. I will be making other sweets but cookies were a place I could shave down my offerings and save time.
Now Snickerdoodles are no secret around the holidays. Many Americans already add them to their cookie trays, even swapping out the cinnamon sugar for festive red and green decorating sugar. Although their exact origin is unknown it is believed that Snickerdoodles are German in origin. Although I could have easily stuck with the traditional recipe (as there is nothing wrong with it) I always like to try new things, hence the addition of honey almond butter. I came across some Justin’s brand Honey Almond Butter on clearance at my local supermarket and couldn’t pass up the deal. With a bit of experimenting, it turns out that the addition of almond butter to a classic snickerdoodle makes a fantastic cookie.
The honey almond butter provides a richer twist on the classic recipe while still retaining the signature soft interior and crispy cinnamon-sugar coating that has made this cookie a lasting favorite. Not only is this cooking satisfying but it is also a healthier option to provide for those who may not want to indulge in the extremely calorie/fat laced frosted sugar cookies this Christmas. Merry Christmas and Enjoy!
Honey Almond Butter Snickerdoodles
- 1 cup Light Brown Sugar; packed
- 3 oz. Whipped 1/3-less-fat Cream Cheese
- ¼ cup Unsalted Butter; softened
- 2 tbsp. Honey Almond Butter (such as Justin’s Brand)
- 1 tsp. Vanilla Extract
- 2 Large Egg Yolks; lightly beaten
- 4.75 oz. All-Purpose Flour
- 1.5 oz. Whole-Wheat Flour
- 1 tsp. Baking Soda
- ½ tsp. Ground Cinnamon
- ½ tsp. Salt
- Cinnamon-Sugar; for topping
- Preheat oven to 350°. Line two large baking sheets with parchment paper. Set aside.
- Place the brown sugar, cream cheese, unsalted butter, and almond butter in a large bowl or the bowl of a stand mixer. Using a stand or hand mixer beat the mixture on high-speed until well combined. Add the vanilla and egg yolks and beat again until well blended.
- In another large bowl whisk together the flours, baking soda, cinnamon, and salt. With the mixer on low-speed, add the flour mixture to the butter mixture and beat until well combined.
- Using a rounded tablespoon, drop dough onto prepared baking sheets. Sprinkle tops of the dough rounds adequately with cinnamon-sugar. Bake for 12 minutes, rotating cookies halfway through baking time. Cool cookies on the pans for 1 minute. Remove from pans and place on wire racks to cool. Repeat with remaining dough and cinnamon-sugar. Serve.
Weight Watchers: 4 Smart Points, 3 Points Plus, or 2 Traditional Points
RECIPE ADAPTED FROM: MICHAELA ROSENTHAL
PHOTOGRAPHY & STAGING: PETER MENDOROS
ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016