I was in need of snack the other day and was really low on groceries. Well, not low on food, but low on any thing that was fast and easy. I didn’t really just want a hand full of nuts and was being picky. (I hope I’m not the only one that gets that way!)
I decided to throw a few things in the blender and bake them to see how they came out…it worked well. The combination of nuts and fruit reminds me a bit of a baked Lara Bar. I actually ate a few bites before they were baked and I could have honestly eaten it like that. (I used frozen berries and if you are a Trim Healthy Mama, it reminded me of a dairy free Cheesecake Berry Crunch!)
The fruit and nuts cups tasted great for a snack, you do want to limit yourself if you are THM to just a few, but I had two with my smoothie the next morning and it filled me right up.
I used these (affiliate link) silicon baking liners and they were perfect. (They are great for baking without eggs, they seem to help with the rise when you need it) I just pop them in my muffin pan and they are super easy to clean and use.
- ¼ cup pumpkin seeds
- ¼ cup walnuts
- ¼ almonds
- ¼ pecans
- ¼ cup ground flax
- 2 tbsp erythitol
- ½ tsp molasses
- 1 tbsp. Coconut oil
- 1 Tbsp of gelatin
- ½ tsp cinnamon pwd.
- ⅛ tsp salt
- ½ cup blueberries (or 1 cup strawberries)
- ¼ cup water
- Pulse all ingredients in a blender until coarsely ground
- Press into muffin liners
- Baked at 350 for 40 minutes (longer if you want them crispy)
- Makes a dozen cups
If you are worried about these not being completely sugar free, you are only used 1/2 tsp. of molasses which has is 2.5 grams of carbs, but that is for the entire batch. (I like to use (affiliate link) unsulphured blackstrap molasses) You can also leave it out. They are not super sweet, so I would add an extra bit of sweetener of choice.
For gelatin, I like (affiliate link) this brand because it is grass fed.
I think this recipe would also be great crumbled on greek yogurt as a snack. Just bake it longer to get it crispy.
I hope you enjoy them!