I was in a bit of a baking frenzie on Saturday…just couldn’t get enough of it… I spent the morning developing this tasty recipe for nut n’ seed bars…and to top ’em off, I thought…why not add a creative dipping sauce to these beautiful bars? With my love for almonds, fresh garden herbs, spices and honey, I created a flavorful sauce that adds the perfect touch to these bars…
You can enjoy these tasty nibbles for breakfast with Greek yogurt and fresh fruit, for an afternoon pick-me-up snack or an evening dessert with your favorite coconut milk ice cream….sound delish? I think so…
Dive in, and let me know your thoughts…
Mmmmm…another bar, another day…but this one is sure to have you comin’ back and bakin’ more…
It’s my new favorite bar…
Shall we call it…the Amie Bar?
Nut n’ Seed Bars with Almond Butter Sauce
- 1 stick butter
- ¾ cup honey
- 1/3 cup packed brown sugar
- 2 cups rolled oats
- 2 Tbsp. sesame seeds
- 1 cup sunflower seeds
- ½ cup golden raisins
- 1/8 tsp. sea salt
- 1 tsp. chili powder
- Almond Butter Sauce (recipe below)
- ½ tsp. olive oil
- Preheat the oven to 325°. Spray a baking pan with nonstick baking spray. Line the bottom and two sides with parchment paper.
- In a large saucepan over medium heat, melt the butter with the honey and sugar and cook over moderate heat, for approximately 5 minutes. Stir in the oats, sesame seeds, sunflower seeds, sea salt and chili powder; cook for approximately 2 minutes. Transfer batter into the prepared baking dish. Bake for 25 minutes. Remove from oven; set aside to cool.
- Remove the entire square from the pan by lifting the parchment paper. Slice into bars.
- Line a baking sheet with parchment paper. Dip the bottom half of each bar into the almond butter sauce (twice to ensure a thick coat) and set the bars on the baking sheet. Refrigerate until the almond butter is set.
Almond Butter Sauce
- ¾ cup almond butter
- ¼ cup lime juice, freshly squeezed
- 2 teaspoons white balsamic vinegar
- 2 teaspoons honey
- 1 Tbsp. warm water
- ¼ cup cilantro, minced
- 1 clove garlic, pressed
- 2 teaspoons fresh ginger, minced
- ¼ teaspoon chili powder
- 1/8 teaspoon cinnamon
1. In a food processor, combine nut butter, lime juice, balsamic vinegar, honey and water; pulse until smooth.
3. Add cilantro, garlic, ginger, chili powder and cinnamon; continue to pulse until mixture forms a smooth and creamy consistency.
Share your thoughts
Do you mind if I quote a few of your articles as long as I provide credit and sources back to your webpage? My blog is in the very same area of interest as yours and my visitors would definitely benefit from a lot of the information you present here. Please let me know if this okay with you. Regards!
Hi Araceli – thank you for asking! Absolutely, please share.
Thanks for sharing ideas and writing this article. Looking forward to more of your stuff. Hopefully you continually update your Blog often since you have found a loyal visitor .
Thank you so much; so great to hear from you. I am so glad to hear you are going to be a loyal visitor and I look forward to your comments! Have a wonderful holiday weekend.
You’re always cooking such unique foods my lady!! I never would have thought to put fresh herbs in an almond butter sauce, but I’m sure it’s amazing!
Hope all is well. 😉
Awww; thanks Britty! I was honestly just thinking of you last night…I hope you are well, too and I appreciate your kind words…I hope you enjoy this recipe. Have a fabulous day and hope to see you soon. xo, Aims