Larabars and Crackers – Julie

A recent 4 day hiking trip to Rondane – the first National Park in Norway- inspired me to get busy making healthy snacks to keep my body chugging on up the mountain.

The Larabars and Crackers are perfect to make at the start of the week. Chuck them in your backpack for a day walk, long commute, or tasty afternoon snack.

Homemade Larabars

Fudge Larabars  

I used this recipe (check out the website)

  • 1 c walnuts
  • 1 and 1/3 cups pitted dates
  • 1 tsp vanilla extract
  • Pinch of salt
  • 3-4 tablespoons cocoa powder

Directions:

1. Blend ingredients in a  food processor (or blender).

2. Shape/mould into bars or balls.

3. Store in the fridge

**Next time I would add some pumpkin and sunflower seeds to give it a bit more crunch. I found these bars quite soft, but still delicious.

Cashew Cookie Larabars (see photo)

I used this recipe

  • 1/4 c unsalted cashews
  • 2/3 C dates 80 grams dates
  • tiny pinch salt

Directions:

1. Blend in food processer and shape into bars or balls.

Endurance Crackers

I used this recipe

  • 1/2 cup chia seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sesame seeds
  • 1 cup water
  • 1 large garlic clove, finely grated
  • 1/4 tsp salt
  • Pinch dried rosemary

Directions:

1. Preheat the oven to 325F and line a large baking sheet with parchment paper.

2. In a large bowl, mix the seeds together.

3. In a small bowl, mix the water and grated garlic.

4. Pour the water mixture onto the seeds and stir until thick and combined.

5. Season with salt and rosemary.

3. Spread the mixture onto the prepared baking sheet (about ¼ inch thick)

4. Bake at 325F for 30 minutes. Remove from oven, slice crackers and flip. Bake for a further 30 minutes.

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