It’s almost school holidays, it is time to let the nuts out of the pantry! This excites me as I miss using nuts in baking across the school term. I am very happy to respect and adhere to the “no nut” policy of kinder and school. One of my children has a best friend who can not eat nuts and I would never want him (or any other child) to be adversely affected by the inclusion of a snack in my son’s lunch box.
We are fortunate to have no food allergies in our home and as a result at our house in the holidays it is time to celebrate the nut. These little macadamia squares are so so very good. They have texture from the nuts and seeds, creaminess from the macadamia meal and tahini, they are not too sweet but have the tang of the cranberries and the dense flavour of the raw cocao nibs. I tested a lot of them to see if I could come up with an accurate way to describe them to you but…. I think I need to keep eating some more! Just trust me, they are worth making.
You could add almost any seed or nut that you have on hand in the pantry to this recipe. The ones I have used are family favorite combinations. You will notice a flavor theme in these Gluten Free Macadamia Biscuits and this Raw Slice
This is my recipe for Macadamia Snack Bars. They are not chewy, not crunchy, somewhere in between.
- ⅓ cup of macadamia meal
- 1 cup organic rolled quinoa flakes
- 1 tablespoon chia seeds
- 2 tablespoons dried shredded coconut
- 1 tablespoon linseed
- 1 tablespoon raw cocao nibs
- 2 tablespoons dried cranberries
- ¾ cup macadamia halves
- 1 tablespoon tahini
- ¼ cup Pureharvest Rice Malt Syrup
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- pinch salt
- Line a slice tray with baking paper - make it long enough to fold back over the contents once they are poured into the tray
- Add all of the dry ingredients and the tahini to a bowl and stir to combine
- Add the syrup ingredients to a saucepan and bring to the boil.
- When the syrup ingredients are boiling rapidly remove from the heat and pour into the dry ingredients
- Mix to combine well and add to the lined slice tray
- Cover the top of the mixture over with the baking paper and push the contents down evenly
- Lift out of the tray using the paper edges and use a rolling pin to create an even flat surface
- Place into the fridge to cool
- Once completely cool (approximately 1 hour) slice into even pieces
- Store in the fridge in an airtight container for up to one week.
Are school holidays impending for your children? If so I hope that you all have a great break. I don’t know about you but I really enjoy the break in the routine of the morning rush, lunch boxes and after school activities. My little boys are tired at this time of year and very ready to have some down time.
I hope that if you are about to enter the holiday period that it is wonderful for you and your family.
Tell me – do you have any school holiday food traditions that you have started with your kids?
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