Several moons ago, I began dabbling in the art of the Wayfaring Chocolate ‘raw balls‘ recipes. Never before had I harbored any sort of interest in raw food, let alone things labeled near-vegan or no-bake. But I found myself hooked by these simple recipes, and the endless possibilities out there for combining nuts, dates, and other such tasties.
More recently, I’ve been fascinated by the nutritional research and dietary changes made by my blog pal Sarah and her family. The idea that overconsumption of grains is unhealthy had never occurred to me, perhaps because I love to eat gigantic bowls of pasta every chance I get. But now (although I still eat plenty of grains), I’m trying to work more grain alternatives into my diet, such as quinoa and chia seeds. Thank you, Sarah, for changing my outlook on nutrition.
Most recently, I went for another hike in Baxter State Park. I didn’t bring my camera with me this time, but I brought an idea. The night before hiking, I woke from a dream in which I combined cashews and quinoa into some sort of delicious ‘raw ball’ treat. The idea stuck with me, and I made sure to stock up on dates and cashews so that I could experiment.
These are not raw. I ended up baking them because I wanted to go with a looser ‘dough,’ if you will, one that would benefit from a crisp-up in the oven. That way, they’re kind of like a grainless granola bar. They are crunchy, nutty, and make for a wonderful midday snack. I recommend keeping them in the fridge for extra crispness.
So, last weekend’s hike. It was a hot and sunny day, and the bugs were much less bothersome than last time around. Our hike du jour was a 7.3 mile jaunt along the Fowler Brook and Middle Fowler Pond Trails, plus a quick .6 up and down Barrel Ridge, and also a roughly 2-mile triangulated bushwhack up and down the trail-less Bald Mountain, making for a total of nearly ten miles.
It was a 6.5 hour endeavor, and due to the bushwhacking I accumulated 49 scrapes on my arms and legs, and one puncture wound from a perilously large branch. It was all in good fun, although, yes, we ran out of water again. This cycle of abuse needs to stop.
Here are a few photos from last year [although the computer claims they were taken on May 28th, 1956, at 1:36am] on the nearby Traveler loop. The Traveler is much higher in elevation than we were this past weekend, but it is adjacent to where we were hiking – to give you an idea of the scenic beauty near Baxter’s South Branch Pond campground.
On to that energy bar recipe – perfect to bring along on hikes, if you remember to wrap the semi-sticky bars in wax paper beforehand. Also perfect to eat mid-afternoon, after a day spent lazing about in the yard, getting sunburnt.
Cashew Quinoa Energy Bars
A recipe created by my brain during REM sleep
1/2 c. cashews, soaked in water 1 hour
1/4 tsp salt
1/4 c. quinoa, cooked and cooled
1/2 c. cashews
1/2 c. almonds
1 2/3 c. dates
1 tbsp honey
1/2 tsp vanilla
Preheat over to 350 F. In a food processor, pulse the softened cashews and salt. Add quinoa, additional cashews, almonds, dates, honey and vanilla, and pulse until combined.
Butter or spray a loaf pan (I used a 9 x 5″ pan), and press mixture into pan. Bake for 15-22 minutes, until edges are crispy and center of pan appears to be somewhat thickened. Remove from oven. Score lines into the pan; I created 14 rectangles that were each roughly 1 x 2″. Cool, remove from pan, and store covered in the refrigerator.
Variations: Next time I will try not soaking the cashews, and will see if there is enough liquid without doing so to bind with the quinoa and make no-bake balls. I also may add a small amount of almond extract, in place of, or in addition to, the vanilla.