Sweet and savory hits the spot with these delicious nut and seed bars. The smoky flavor pairs well with the sweet cinnamon or savory cardamom so all 4 of Betsy’s Best butters go well with this recipe!
- 1 1/2 cups almonds, unsalted
- 1/2 cup pepitas or pumpkin seeds
- 1/4 cup millet, puffed millet, sesame seeds, or a mix
- 1 tablespoons chia seeds
- 1 tablespoon hemp seeds
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 cup brown rice syrup
- 1 tablespoon Betsy’s Best Gourmet Almond Butter with Cinnamon
- 1/2 teaspoon liquid smoke
Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment and coat the bottom and sides with cooking spray.
Roughly chop the almonds so there are some small pieces, but also some almonds that are left whole. Combine the chopped almonds, pepitas, millet, smoked paprika, garlic powder, onion powder, chia and hemp, and sea salt in a mixing bowl. Stir and set aside
Combine the brown rice syrup and Betsy’s Best in a small bowl and microwave for 30 seconds to make it easy to pour. Stir in the liquid smoke. Pour the syrup over the nut and seed mixture and stir until all the ingredients are evenly coated and quite sticky.
Place in the baking pan with a spatula. Gently press the nut mixture evenly into the pan with the back of a spatula. Bake for 18 to 20 minutes.
Slice the bars but leave out to harden another 1-2 hrs or place in refrigerator to speed up the process. Wrap and store up to 2 weeks in the refrigerator or freeze up to 3 months….if they last that long!