This post contains sponsored products.
As a blogger, there is nothing more motivating, gratifying and fun than hearing from your readers. It means someone is reading what you’re putting out on the gigantic web and perhaps even gaining something from it. A couple of months ago I received an email from Marte. She told me she had recently discovered a nut bar that she absolutely loved. The only problem? It was chock-full of sugar. After a few emails back and forth we established what kinds of nuts Marte liked and how she wanted the nut bars put together. These treats are incredibly easy to make and serve as a perfect energy boost – without any blood sugar shock! Feel free to mix the nuts around as you prefer, so you get the perfect nut bar to your liking, too.
100 grams or 3.5 oz. of cashew nuts
95 grams or 3.4 oz. of almonds
50 grams or 1.8 oz. of hazelnuts
75 grams or 2.6 oz. of FiberSirup Gold
25 grams or 0.9 oz. of Tagatesse
35 grams or 1.2 oz. of Sukrin Gold
40 grams or 1.4 oz. of pumpkin seeds
20 grams or 0.7 oz. of sunflower seeds
40 grams or 1.4 oz. of butter
dark chocolate for coating/dipping
In the oven: 180° Celsius/350° Fahrenheit/Gas mark 4
Melt the butter and set aside.
≈ Preheat your oven to 180° Celsius/350° Fahrenheit/Gas mark 4 now ≈
In a bowl, mix cashew nuts, almonds, hazelnuts, FiberSirup Gold, Tagatesse, Sukrin Gold, pumpkin seeds, sunflower seeds and melted butter using a spoon. Make sure all the syrup is evenly distributed.
Line a bread tin or similar with baking paper and transfer the nut bar mixture. Use the back of a spoon to press the mixture down so that it’s tightly packed.
Place in the oven and bake for 30-35 minutes. The nut bar slab is done when the nuts have roasted and the syrup and butter mixture is bubbling throughout.
Remove from the oven and set aside to cool. I recommend placing the nut bar slab in the freezer for about 30-40 minutes before cutting it into desired-size pieces.
If you’d like to use chocolate, melt this over a water bath and dip the cold nut bars in it. Place on a baking tray lined with baking paper and keep in the fridge until eating.
Enjoy the nut bars with a cup of coffee for a perfect afternoon snack 🙂
PS! If you’re a diabetic, please be a bit careful with the amount of FiberSirup Gold in this recipe – there haven’t been enough tests done on the sweetener combination to conclude with a set GI yet (although they are certain it’s much, much lower than regular syrup) and I don’t want you to get a sudden blood sugar spike.