CRANBERRY ALMOND PROTEIN BARS #HEALTHYSNACK #ALMOND

Getting up prior in the mornings to douse up each and every Vitamin-D filled beam? Check. Working out more diligently and taking my puppy out for strolls in said daylight consistently? Expedite it. Arranging additional yard espresso dates and glad hours and back deck flame broil outs in abundance? Hell yes. Breaking out the tank tops and flip failures and sundresses? Consistently. Topping off my basic food item truck with fresher, regular, more advantageous sustenances to cook with? Truly, indeed, delectably, yes.

That is to say, its an obvious fact — winter and I have never been on great terms, and most years it feels like a Herculean exertion (I want to be being emotional) to trudge my way to the end goal of Daylight Savings. However, goodness man, each new year that spring arrives, I welcome it even more. What's more, need to drench it up even more. What's more, need to praise it even more. Also, need to live up each and every cracking second, all things considered, the more.

INGREDIENTS:

• 2 cups Blue Diamond Almonds (I used Blue Diamond Oven Roasted Sea Salt Almonds*)
• 2/3 cup puffed rice cereal**
• 2/3 cup dried cranberries
• 1/2 cup unsweetened coconut flakes
• 1 heaping tablespoon hemp seeds (optional)
• 1/3 cup brown rice syrup
• 2 tablespoons honey
• 1 teaspoon vanilla extract, store-bought or homemade

DIRECTIONS:

1. Line an 8 x 8 baking dish with parchment paper.  Set aside.
2. In a large mixing bowl, add almonds, puffed rice cereal, cranberries, coconut, and hemp seeds (if using), and toss to combine.  Set aside.
3. Stir brown rice syrup, honey and vanilla together in a small saucepan.  Heat over medium-high heat until boiling, stirring occasionally.  Then let the sauce boil for 4-5 minutes, or until it reaches about 260 degrees, stirring occasionally.  (The sauce will bubble up quite a bit, so keep an eye on it.)  Once it’s ready, pour it evenly over the almond mixture and very quickly stir the mixture until it is evenly coated with the sauce.  It hardens quickly, so you’ll need to move fast!
4. Quickly transfer the mixture to the lined baking dish, and press it firmly into the dish in an even layer.  (I used the bottom of a measuring cup to help press the mixture down into the pan.)  Let the bars cool for 30 minutes or until they reach room temperature.  (You can speed up this process a bit by placing them in the refrigerator if you’d like.)  Then carefully lift up the parchment paper from the baking dish and transfer it (with the bars) to a cutting board.  Cut the bars into your desired shapes and sizes.  Then place in a sealed container and store at room temperature until ready to eat.

For more detail :http://bit.ly/32PLuQS

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