We spent last weekend in the Methow Valley. We pitched our tent alongside the roaring Methow River and spent our days exploring the plethora of trails, scenic country roads, mountain passes and swimming holes. The fresh air, sun, cold water and exercise all made us feel more alive and the leisurely afternoons at camp, cooking over a one burner camp stove, playing bananagrams, and reading reminded us that slow living and early nights make for greater happiness. Thanks to my organizational tendencies our meals were planned and prepped and easy to prepare, even if they weren’t photogenic enough to share with you here. We had fried rice, veggie sandwiches, pesto scrambled eggs and butter drenched toast, peanut noodles and plenty of apples and peanut butter as well as these trail bars that pack nicely into daypacks or bike jerseys.
I’ve been making these bars for years but decided to try out some new flavors this time around. Feel free to experiment and use whatever nuts and dried fruit you like.
And here are some recent favorites:
The Mazama Store in the Methow carries these lovely locally made wool blankets.
It’s picnic season and these dishes are the way to go.
In love with this shop and especially these mugs.
I’m reading this book and it is fascinating. Learn how eating more sweet potatoes will make you live longer.
These photos make me happy.
TRAIL BARS
Makes 5-6 bars
INGREDIENTS
1/3 cup raw cashews
1/3 cup pistachios
½ cup pitted dates
¼ cup dried cranberries
¼ cup dried apricots
¼ cup shredded coconut
PROCEDURE
In a food processor, grind the nuts into a fine meal. Add the dried fruit and shredded coconut and pulse until all the ingredients are combined and have formed a dough.
Transfer the fruit and nut mixture to a pan lined with parchment and press firmly with moist fingers or the bottom of a measuring cup.
Refrigerate for 30 minutes or until the bars are firm enough to slice.
Lift the parchment out of the pan and cut the bars into rectangles.
Wrap the bars in plastic wrap and refrigerate until ready to use.
VARIATIONS
Peach Ginger Bars
2/3 cup raw cashews
½ cup pitted dates
¼ cup dried peaches
¼ cup dried apricots
¼ cup candied ginger
¼ cup shredded coconut
Chocolate Cherry Bars
1/3 cup raw cashews
1/3 cup raw almonds
½ cup pitted dates
½ cup dried cherries
¼ cup cocoa powder
Hi! Can I substitute sunflower seeds instead of cashews? I’m cooking for someone on a nut free elimination diet. I’d love to make these if I can do this alteration!
Hmmm I’m not sure. You could definitely try it.
I wonder if I could add oats, would I then need to bake them?
I think you could totally add oats. Just feel out the consistency and make sure they don’t get too dry.
I love the Methow! And these look delicious, and perfect for outdoor adventures!
I’m totally in love with the Methow. We’re trying to figure out a way to be out there more often.
I love finding new snacks to bring on the trail! How well do they hold up in plastic bags / tin foil?
If you wrap them individually in plastic wrap and then put them in a ziploc they are fine. If they get super warm they’ll soften up and may not hold together as well. Let me know how they turn out!
Sarah, I just checked out your blog and just wanted to say that it is lovely! Such a great resource and pretty photos too…
Looks so good! I want to try these for our next hike.
They are perfect for hiking. Let me know how they turn out! Enjoy…