It’s officially V A C A T I O N time for my hubs and moi!
We are heading on a two-week road trip through beautiful British Columbia then down into Washington to the Gorge for an Arcade Fire concert then over to Seattle!
I’m excited and so very ready for a summer holiday!
My lovely receptionist Patty, gives me recipes from time to time… like the Tagine (remember that one? So yummy!)… and this recipe is another she passed along to me with some added NITK tweaks!
The original recipe was for cookies, but I ended up making bars, and cut down the sugar content by half. I also decided to add in dried apricots … a snack I can’t seem to get enough of these days! I tried out the cookies raw before they were baked in the oven, and I loved the raw version just as much as the baked!
Sesame, pumpkin, sunflower, and poppy seeds make up the bulk of the bars and it’s all held together with natural creamy peanut butter and raw honey (or pure maple syrup for vegan). The dried apricots add in a little more texture, and I used coconut palm sugar to up the sweetness a touch!
Whenever we are road-trippin’ it for a vacation, I always love to have good road snacks on hand (see my travel nutrition survival guide), and these seed bars fit the bill! Easy to pack and take on-the-go to satisfy the sweet AND salty tooth! I have to admit, I love both sweet and salty, I don’t think I could ever choose between the two!
As for nutrition, these bars provide a great combo of healthy fats, protein, and carbohydrates! They are higher calorie so would also work great for a pre-run, hike, or biking snack!
We are on the road officially today! A quick night in Calgary and we will be on our way to the beach in BC tomorrow! Can’t wait!
What are your favourite healthy road-trip snacks?
Have a fantastic weekend!
- 1 cup natural peanut butter (I used salted)
- ¼ cup coconut palm sugar
- ¼ cup raw honey (or pure maple syrup for vegan)
- ½ cup instant or rolled oats
- ½ cup raw sunflower seeds
- ½ cup raw sesame seeds
- ½ cup raw pumpkin seeds
- ¼ cup poppy seeds
- ½ cup dried apricots, chopped
- Mix all ingredients together in a bowl.
- Roll into a log with wax paper (for cookie shape) or press into a 9x9 pan lined with wax paper (for bars).
- Refrigerate.
- Pre-heat oven to 350 degrees.
- Remove dough and slice into cookies or bars (20) while still cold.
- Bake for 6-8 minutes.
Christal
Nutritionist in the Kitch
Oh. P.S. … if you haven’t already noticed – the blog is looking a little different these days. I’ve decided I needed to clean things up a bit and put the focus back on the food! My other blog design was lovely but very busy, and I’m trying to turn away from the excessive side-bar busyness and get back to the basics. The blog will be undergoing another re-design over the next couple weeks and I’m SUPER excited about the final look – simple, clean, and classy! Stay tuned! 🙂
