Almond, Apricot and Chili Bar

0
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Serves: 60
Serving Size: 3/4-ounce portion
Ingredients: 
24 oz. Almonds, whole, natural, oven roasted
9 oz. Oats, thick rolled, dry
12 oz. Apricot, dried
1 oz. Flax Seeds, meal, ground
8 oz. Sunflower Seeds, toasted
2 oz. Bran, wheat
9 oz. Pumpkin kernels, dried
2 tsp. Chilies, Guajillo,  dried, ground
2 g Salt, sea
10 oz. Honey
17 oz. Agave Nectar
8 oz. Yam Bean, fresh puree or jicama puree (jicama puree is easy to make at home OR in bulk)
Water, as needed
Preparation: 

1) In a stand mixer, combine almonds, oats, apricots, flax seeds, sunflower seeds, bran, pumpkin seeds, chilies and salt.

2) In a medium, heavy-bottomed sauce pan add the honey, agave nectar and yam bean. Bring to a boil over medium high heat.

3) Brush sides with water to prevent crystallization of syrup.

4) Cook syrup to 240ºF, stirring constantly.

5) Once the proper temperature has been reached, add syrup to the almond, oat and spice mixture and paddle until the syrup has coated the dry mixture.

6) On a quarter sheet tray, lined with parchment, evenly lay out the mix.

7) Cool at room temperature.

8) Once cool, cut into 1 ¼" x 1 ½" bars.

9) Store airtight at room temperature until ready to use.

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Reviews/Comments
December 10, 2014
0
excellente receita pra teste
October 14, 2015
0
Hi, I am not familiar with "yam bean puree". What is it? Can regular yam puree be substituted?
October 22, 2015
0
Haven't tried the recipe but the ingredients are not common ingredients that people have on hand. Any other recipes that contain common ingredients for home preparation.
December 29, 2015
0
Thanks for this recipe.
January 13, 2016
0
I never make anything that I do not have the nutrition info so I will not make this recipe.
January 13, 2016
0
What is yam bean? I've never seen it. Is there a substitute?
January 13, 2016
0
It would be good to know how many weight watchers points these are
January 13, 2016
0
Too many ingredients that I don't have in my pantry. Yam bean purée. I never heard of. Where do I find this ?
January 13, 2016
0
It would be nice to have the nutritional value and smart points.
January 13, 2016
0
Where is the nutritional information?
January 13, 2016
0
Looking forward to trying these almond rescipe.
Almond, Apricot and Chili Bar
  • 24 oz. Almonds, whole, natural, oven roasted
  • 9 oz. Oats, thick rolled, dry
  • 12 oz. Apricot, dried
  • 1 oz. Flax Seeds, meal, ground
  • 8 oz. Sunflower Seeds, toasted
  • 2 oz. Bran, wheat
  • 9 oz. Pumpkin kernels, dried
  • 2 tsp. Chilies, Guajillo,  dried, ground
  • 2 g Salt, sea
  • 10 oz. Honey
  • 17 oz. Agave Nectar
  • 8 oz. Yam Bean, fresh puree or jicama puree (jicama puree is easy to make at home OR in bulk)
  • Water, as needed

1) In a stand mixer, combine almonds, oats, apricots, flax seeds, sunflower seeds, bran, pumpkin seeds, chilies and salt.

2) In a medium, heavy-bottomed sauce pan add the honey, agave nectar and yam bean. Bring to a boil over medium high heat.

3) Brush sides with water to prevent crystallization of syrup.

4) Cook syrup to 240ºF, stirring constantly.

5) Once the proper temperature has been reached, add syrup to the almond, oat and spice mixture and paddle until the syrup has coated the dry mixture.

6) On a quarter sheet tray, lined with parchment, evenly lay out the mix.

7) Cool at room temperature.

8) Once cool, cut into 1 ¼" x 1 ½" bars.

9) Store airtight at room temperature until ready to use.