Gym Yoga

Jul 21 '11
yogaprivatelessons: Sticky Nut Bars 10 fresh dates (chopped) 2 tbsp water 2/3 cup organic peanut butter (salted) 1 cup mixed nuts, we used almonds, cashew nuts and pistachio (coarsley chopped) 1/4 cup coconut flakes 1/4 cup sunflower seeds 1-3 cup dried fruit (we used green raisins, yellow raisins and goji berries) 1/2 tsp salt Coat a springform pan with parchment paper. In a small saucepan, stir together dates, water and peanut butter and place over low heat. Add the rest of the ingredients and stir until the dry ingredients are coated. Add some more nuts if the mixture feels too moist and some more water if it is too dry. Pour the mixture in the springform pan and put in the fridge for half an hour. Cut them into squares before serving. Store them in an airtight container in the fridge. If you don’t like them sticky you can also bake them in the oven for about 25 minutes at 350°.

yogaprivatelessons:

Sticky Nut Bars

10 fresh dates (chopped)
2 tbsp water
2/3 cup organic peanut butter (salted)
1 cup mixed nuts, we used almonds, cashew nuts and pistachio (coarsley chopped)
1/4 cup coconut flakes
1/4 cup sunflower seeds
1-3 cup dried fruit (we used green raisins, yellow raisins and goji berries)
1/2 tsp salt

Coat a springform pan with parchment paper. In a small saucepan, stir together dates, water and peanut butter and place over low heat. Add the rest of the ingredients and stir until the dry ingredients are coated. Add some more nuts if the mixture feels too moist and some more water if it is too dry. Pour the mixture in the springform pan and put in the fridge for half an hour. Cut them into squares before serving. Store them in an airtight container in the fridge.
If you don’t like them sticky you can also bake them in the oven for about 25 minutes at 350°.

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