Fruit And Nut Squares Recipes
FRUIT AND NUT SQUARES
Cranberries, apricots and nuts mix up into a rich and delicious favorite holiday bar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, mix 2 cups flour, the brown sugar and butter with fork until crumbly. Press firmly in bottom of pan.
- In same bowl, mix filling ingredients. Spoon onto crust; spread evenly.
- Bake 25 to 30 minutes or until lightly browned. Cool completely, about 45 minutes. For squares, cut into 8 rows by 6 rows.
Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Square, Sodium 65 mg, Sugar 11 g, TransFat 0 g
AWESOME FRUIT AND NUT BARS
Home made version of Nak'd bars - healthy and quick and easy to make.
Provided by Veggie Vie UK
Time 10m
Yield Makes 12-16
Number Of Ingredients 5
Steps:
- Place all ingredients in food processor, and process until the ingredients are all combined - the mix should be sticky, there should be no obvious lumps of fruit or nuts. Depending on your food processor this can take a while - mine took a minute or so to process to the required level.
- Line a tray or dish with cling film, and scrape the mix into the dish. Press down hard with the back of a spatula to flatten the top. The mix should be about 1 inch/2cm in height.
- Place in the fridge for at least 30 minutes before cutting into 12 bars. The bars can be wrapped individually, kept in airtight container (separated with cling film if necessary) in the fridge, or even frozen, if you find you can't stop yourself eating them!
BEST FRUIT AND NUT BARS
Provided by Monica Reinagel
Categories Nut Bake Low Cal High Fiber Wheat/Gluten-Free Condiment Dried Fruit Honey Seed Peanut Butter
Yield Makes 12 bars
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 325.
- 2. Grind whole flaxseed in a coffee or spice grinder. Combine with peanut butter, honey, salt, and water in large bowl and stir to combine.
- 3. Add dried fruits, nuts and seeds in whatever combination you like. Batter will be very stiff.
- 4. Spray 12 cup muffin tin with nonstick spray and divide batter evenly into cups. Use damp fingers to press batter into cups and flatten tops.
- 5. Bake 25 to 30 minutes until tops are dry and edges are a deep, toasty brown (bars will not rise). Cool completely and store in air-tight container for up to two weeks.
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- Heat the oven to 275ºF. Line a small baking pan with parchment paper. Soak the chia seeds in 2 tablespoons of cold water.
- Place the next 6 ingredients – cranberries through almond flour – in the bowl of a food processor and pulse until everything is finely chopped but not powdered. Keep checking until you’re happy with the texture.
- Pour the mixture into a big bowl and stir in the cinnamon, sesame seeds, pine nuts, soaked chia seeds with their liquid/gel, and raw honey. Mix until everything is well combined and sticks together like dough when you squeeze it. It’s best to use your hands for this. If the mixture is too dry, add a bit of water.
- When the mixture is uniform, push it down into the lined baking pan with your fingers, to a depth of about 1/2 inch or so. If it’s sticky, wetting your fingers will help. Bake for 55-60 minutes or until the whole surface looks dried out and starts to turn golden.
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- Preheat oven to 325°. Spread nuts on a rimmed baking sheet and bake until light golden, 10 to 12 minutes.
- Warm honey in a microwave until the consistency of thin syrup. In a food processor, pulse honey, dates, cinnamon, and oats until oats are coarsely chopped.
- Scrape oat mixture into a medium bowl. Break up any clumps of dates and, if needed, chop any large date chunks. Stir in nuts, cranberries, and apples. Squeeze mixture into a ball. Line baking sheet with foil and oil foil. Using damp hands, firmly pat mixture onto foil into a compact 6- by 12-in. rectangle.
- Freeze until rectangle is firm enough to cut, about 20 minutes. Lift rectangle from foil to a work surface and cut into 16 bars. Wrap bars individually. They get moister and chewier after standing at least a day.
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- Add almonds, peanuts, cereal and salt to a large bowl. Stir until well mixed. Pour maple syrup over this mixture. Fold until well incorporated.
- Pour this mixture into the prepared baking pan. Using a rubber spatula, smooth into a tightly packed, even layer. Bake for 30-40 minutes (mine took 35 mins). Bars must bake thoroughly, or they won’t hold together when cooled.
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- Place prunes, raisins and apricots in a mini-chopper or food processor and pulse until well chopped.
- Combine flour, oats, chopped fruit mixture, nuts, cacao nibs and 2/3 cup water in a large bowl and knead with your hands until a ball of dough forms.
- Press dough firmly and evenly into the prepared pan. Cut into squares with a sharp knife before placing in the oven.
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Servings 12Category Recipes
- Soak dates in hot water for minimum 20 minutes, until softened. Peel off the skin and remove the pits. Add dates, almond butter, salt, and 2 tablespoons of water to food processor. Pulse until smooth, adding additional water 1 teaspoon at a time as needed. Mixture should be firm but smooth.
- Combine the rest of the dry ingredients in a mixing bowl. With clean hands, work the date-and-almond-butter mixture with the nuts, dried fruit of your choice, and shredded coconut until completely blended.
- Line a pan (a loaf pan works great for these bars) with parchment paper and firmly pack the mixture into the pan. For crunchier bars, bake at 325°F for 20 to 25 minutes.
- For the raw bar option, simply place in the fridge and allow to set for a minimum of an hour before cutting. Keep refrigerated and enjoy within a week.
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