CHEWY CASHEW GRANOLA BARS www.foodtechnology.co.nz 9 FT146 Cashew Nuts - So Versatile Cashew nuts are so versatile – simply roast or cover with salt for a snack or follow the global food trend of nut butters, turning cashews into a delicious creamy spread. Packed with energy, the cashew’s sweet aroma and taste adds flavour to baking and cooking, while also adding texture. Chopped cashews with herbs and seeds makes a great crumble for meat and fish dishes, while soaking them in water and processing with lemon juice, garlic, salt and pepper creates a delicious spreadable paste. Cashew, or ‘caju’ in Portuguese, is one of the popular ingredients in sweet as well as savoury dishes worldwide. The cashew’s high starch content means they are easily transformed into creams and milks to impart a silky mouth feel and thicken soups, sauces and stews. New Zealand food manufacturers have multiple opportunities to add flavour, texture and taste to foods using cashew nuts. Delicately sweet yet crunchy, the delicious cashew nut is also packed with energy, antioxidants, minerals and vitamins that are essential for robust health. Available all year round, the cashew nut has a great shelf life when stored properly. James Crisp Ltd, established in 1916, is a trusted supplier of cashew nuts to the New Zealand food industry. Cashews are available as whole nuts, pieces or diced. James Crisp also proudly supplies a full range of nuts, dried fruits, cranberry ingredients and much more. Ingredients • 1 ¾ cup gluten-free rolled oats • ¾ cup coconut flakes • 1 cup unsalted cashew halves • 1 tbsp chia seeds (optional) • ½ cup dried cranberries, coarsely chopped • ½ cup honey (brown rice syrup for a healthier/vegan alternative) • ½ cup unsalted creamy almond butter • 2 tbsp coconut oil • ¼ tsp salt • ¼ tsp cinnamon • 1 tsp vanilla essence INSTRUCTIONS Line a 22cm square pan with baking paper. In a large bowl combine oats, cashews, coconut, chia seeds and dried cranberries. Place medium saucepan over medium low heat and add in honey, almond butter, coconut oil, salt, cinnamon and vanilla; stir until warm and coconut oil is melted with almond butter. Add wet ingredients to dry ingredients and stir well to combine and coat the oat/ cashew/coconut mixture. Transfer mixture to prepared pan and press firmly down to pack bars tightly and ensure they stick together. The harder you press, the more they will stick together -- so press them in very firmly! Place pan in fridge for 1-2 hours or until firm. If you’d like to speed up the process, place the pan in the freezer for 10 minutes. Cut into 16 bars. Bars will keep at room temperature for a week, or longer in the fridge. TIPS You can also bake these if you like crunchy bars. Bake for 10-15 minutes or until firm then remove from oven and keep at room temperature to cool. Don’t bake longer or they will become very hard once cooled. These granola bars are very adaptable! Try dried cherries or apricots instead of cranberries to mix things up!
FT-Annual2017
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