Nick's Picks: Snacks Made Easier

08.27.14 | Nick Finlayson |

Fruit and Nut Energy Bars

1 2/3 Cups Sliced Almonds
1/2 Cup Raisins
1/4 Cup Craisins
1/4 Cup Chopped Dates
1 Tbsp Honey

In a food processor, grind up the almonds until fine. Add fruit and honey and grind up until a ball is formed. Press mixture onto parchment paper into a square or rectangle about a half an inch thick.
Slice into bars or shapes.

Frozen Yogurt Squares

32oz of yogurt
1 Cup of Granola
1 Pint Blueberries

On a 18x13 inch lined pan, spread the yogurt with a spatula until smooth and even. Sprinkle with berries and granola (or be creative) and press into yogurt. Freeze until hard. Slice into squares and serve frozen



Blueberry Banana Fruit Strips

4 Large Bananas
1 Pint Blueberries
Juice from half a Lemon
1/2 Cup Sugar

In a blender or food processor, puree the fruit with the lemon juice. Transfer to a sauce pot, add sugar, and let simmer (stirring frequently) for about 30-40 minutes. Mixture will be very thick.
Using non-stick foil (it truly is the best for this application) line a 18x13 inch pan. Use an offset spatula to smooth out the mixture and bake at 200 degrees for 2-3 hours. It should be very tacky and not liquidy at all
Remove from oven and let cool. Place wax paper on top of fruit and cut into strips with scissors. Remove foil and wind into coils. refrigerate and serve

Cajun garbanzo beans

16 oz can garbanzo beans (chick peas)
1 Tbsp Olive oil
1 Tsp Cajun seasoning
1/2 Tsp Garlic Powder
1/2 Tsp salt

Rinse and dry the beans very well. Toss beans with oil, cajun seasoning and garlic. Place foil on a cookie sheet and place the beans. Bake for 30-40 minutes at 400 degrees. Beans should be dark golden brown and crunchy. Top with salt and let cool



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