Looking for a snack bar that’s not so sugary-sweet? Need something that’ll actually fulfill your snack-time needs, without the junk?
These savory Rosemary and Sea Salt Nut Bars may be exactly what you’re looking for. They’re herby with just a pinch of sweetness to bring out the flavor of the toasted nuts, finished with a shake of flakey salt. Better yet, you can mix up or swap out the nuts to match your own tastes or preferences.
Ingredients:
1 cup Field Day® roasted & salted pistachios
1 cup Equal Exchange® natural cashews (find them in the bulk section)
½ cup Equal Exchange® natural almonds from our bulk section (find them in the bulk section)
½ cup Field Day® walnut halves & pieces
2 egg whites from local eggs
¼ cup local honey
2 tablespoons Frontier Co-op® dried rosemary
¼ teaspoon black pepper
1 tablespoon Maldon® sea salt flakes
Instructions:
Preheat your oven to 350°F.
Prepare an 8-inch by 8-inch pan by lining it with parchment paper. Set aside.
Chop up your pistachios, cashews, almonds, and walnuts into more manageable pieces. Don’t chop them up too small, or else your bars will lose their crunch.
Pour the chopped nuts into a large mixing bowl.
Add your honey, black pepper, and dried rosemary to the bowl with the nuts. Mix well to combine.
Now it’s time to separate the eggs. Get two mixing bowls. You will put your egg yolks in one bowl, and your egg whites in the other bowl.
Break the egg very gently, so you don’t pierce the yolk. Once broken, hold the egg over the first bowl and pour it into your hand very gingerly. Allow the egg whites to fall from the spaces between your fingers and down into the bowl. Pass the egg yolk between your hands very gently until all the white has fallen into the bowl. Then gently set the remaining yolk into your other bowl. Repeat with the other egg.
Whisk the egg whites with a fork until they foam a bit. Pour the whisked egg whites into the bowl and mix well to combine.
Transfer the nut bar mixture to your 8-inch by 8-inch pan. Press the mixture into the pan.
Bake for 30 minutes.
Once removed from the oven, sprinkle with sea salt.
Allow the bars to cool completely before cutting. Store in the refrigerator for a little over a week.
-Delaney Blomstrom
