Snacks

Spice-Roasted Almonds

This savory snack showcases the top Sonoma Power Food. These almonds are given a treatment
of spices and a short baking time for amazing rich flavor and intense crunch.

Prep: 10 minutes
Bake: 10 minutes
Oven: 350°F
Makes: 32 (1-tablespoon) servings

1. Preheat oven to 350°F. In a medium bowl combine chili powder, olive oil, kosher salt,
   cumin, coriander, cinnamon, and pepper; add almonds and toss to coat. Transfer mixture to a 13×9×2-inch baking pan.
2. Bake about 10 minutes or until almonds are toasted, stirring twice. Cool almonds completely before serving. Store in an airtight container for up to 5 days.

Ricotta Mousse with Berries

The combination of fresh, sweet berries served over a spoonful of ricotta mousse is
the perfect ending to your meal. Orange liqueur such as Grand Marnier or
Bauchant adds dark citrus flavor to the mix.

Prep: 15 minutes
Chill: 1 to 24 hours
Stand: 15 minutes
Makes: 4 servings

1. In a small bowl whisk together ricotta,
   1 tablespoon of the orange liqueur, and the
   orange peel. Cover and chill for 1 to 24 hours.
2. In a medium bowl combine the berries,
   lemon juice, and the remaining 1 tablespoon liqueur. Cover and let stand at room temperature 15 minutes to develop flavors.
3. To serve, divide fruit mixture among four dessert dishes, spooning any juices over fruit in dishes. Top with ricotta mixture. Drizzle with honey. If desired, garnish with mint.

Nutrition facts per serving: 112 cal., 3 g total fat
(2 g sat. fat), 15 mg chol., 56 mg sodium, 13 g carbo.,
3 g fiber, 6 g pro.

Fruit and Nut Energy Bars

Start to Finish: 1 hour Yield: 9 servings

1. To toast the oats, seeds, and nuts: Place each in a single layer on a sheet pan. Do not place on the same sheet pan since they all take varying amounts of time. Bake in a 300°F oven for 5–10 minutes or until the oats are slightly brown, the pumpkin seeds start to pop, and the nuts are slightly browned.
2. Spray a 9-inch by 9-inch pan with cooking spray.
3. Preheat oven to 275°F.
4. Combine oats, cereal, pumpkin seeds, nuts, bran, wheat germ, cinnamon, salt, and fruit in a large bowl.
5. Place agave syrup and brown sugar in a saucepan. Over medium heat, bring to a low simmer; cook 2–3 minutes or until sugar dissolves. Be careful not to overreduce. Stir in yogurt and vanilla.
6. Pour hot syrup over oat mixture. Mix well to lightly coat everything with syrup.
7. Spread in an even layer in the prepared pan. Place a lightly sprayed piece of parchment paper on top and press firmly into the pan, being sure to push the mixture into all corners.
8. Bake in oven for 30 minutes or until the edges are golden brown. Remove from oven. Place pan on a wire rack; let sit for 5 minutes. Using parchment or plastic, again press firmly into the pan. Let sit until completely cooled.
9. Once cool, cut into 9 squares. Store in an airtight container.

Culinary Notes:

Make sure the bars are allowed to cool completely in the pan. This allows the ingredients to firm up and stick together.

If you are in a humid climate, if the bars become soft, place them in a 275°F oven and bake for 15 minutes to dry them out again.

To toast the oats, seeds, and nuts: Place each in a single layer on a sheet pan. Do not place on the same sheet pan since they all take varying amounts of time. Bake in a 300°F oven for 5–10 minutes or until the oats are slightly brown, the pumpkin seeds start to pop, and the nuts are slightly browned.

Variations:

Use this as a basic recipe for energy bars. Instead of rolled oats, you can use barley or rye flakes. Instead of pumpkin seeds, use sunflower or sesame seeds. For the assorted nuts, use slivered almonds, walnuts, cashews, hazelnuts, or peanuts. For the dried fruits, use dried cherries, raisins, golden raisins, papaya, mango, pears, or apples.

Nutrition Facts per Serving:

270 calories, 8 g protein, 10 g fat (1.5 g saturated fat), 42 g carbohydrate, 6 g fiber, 0 mg cholesterol, 70 mg sodium, 12 glycemic load