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Packed with protein and healthy fats, these nutty snacks deliver a hint of heat, says Camilla Saulsbury, author of Power Hungry: The Ultimate Energy Bar Cookbook. Customize them with your favorite spices. Makes 10 bars; gluten-free, vegan
¾ cup chopped walnuts
¾ cup chopped almonds
¾ cup chopped pecans
½ cup light corn syrupÂ
1½ tbsp. flaxseed meal
¼ tsp. fine sea salt
2 tsp. Sriracha sauce
1 tsp. finely grated lime zest
Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper, leaving some paper overhanging. Spray with nonstick cooking spray. In a large bowl, combine all ingredients and stir until well blended. Transfer to baking pan and firmly compact mixture using the back of a spoon or a sprayed sheet of parchment paper. Bake 17 to 20 minutes until browned at edges. Let cool 20 minutes on wire rack, then use parchment liner to lift bars onto a cutting board. Cut into 10 equal bars. Cool before wrapping in foil or plastic wrap.
Pack life 4 days
Nutrition (per bar)Calories 205 Fat 14.9g Protein 6.5g Carbohydrates 16g Fiber 2.4g Sodium 59mg