My kids love pistachios – which is great, because like many kids, they aren’t big fans of more typical protein sources! Pistachios are a wonderfully healthy way to increase protein, vitamins, and minerals, and are a good source of monounsaturated fats. Their delicate green color is a great match for Matcha, which gives the bites a lovely green hue and delicious umami flavors. This ‘base’ recipe can be altered to suit your mood or tastes. Puffed quinoa would increase the protein a bit, or you can use puffed millet or rice cereal (all three are gluten free choices.) Try switching out the dried fruit – dried cranberries would make a festive holiday treat! Honey makes a stickier, slightly sweeter version, so I prefer using brown rice syrup for a crisper and just a bit less sweet taste. Finally, these bites are great for a portable snack, but they are just as delicious if you crumble them into small pieces – delicious and nutritious granola to eat out of hand, sprinkled over yogurt, or with milk.
1 ½ cups shelled, roasted pistachio nuts 1 ½ cups puffed grain cereal ½ cup golden raisins 1 tsp vanilla powder 1 ½ tsp matcha powder Pinch or two of salt 2 Tb coconut oil, melted 1/3 cup brown rice syrup or honey, heated slightly Preheat oven to 325 degrees. Line a 9×9 baking dish with parchment paper, or carefully oil the pan. Chop pistachios into small pieces by hand, or pulse a few times in a food processor. Combine all of the ingredients except coconut oil and honey/brown rice syrup in a large bowl, and stir a few times. Then pour the melted coconut oil over the dry ingredients, and finally, add the honey or brown rice syrup and continue to stir until the cereal is completely coated. Press the mixture into a prepared pan, and bake for 20 minutes – look for the edges to brown slightly, and the center of the mixture to harden. Let cool completely, then cut into 1 ½” by 1 ½” squares (or crumble into granola!
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