Cocoa-Date Protein Bars
Soak 2½ cups pitted Medjool dates in hot water for
15 minutes; drain. Finely chop ¾ cup each roasted
almonds and cashews in a food processor. Add
the dates, 1 cup egg white protein powder, ¼ cup
unsweetened cocoa powder, 2 teaspoons gingerbread
spice and ½ teaspoon kosher salt; pulse to combine.
Stir in ½ cup each chopped almonds and chopped
dried cherries. Press evenly into an oiled foil-lined 9-by-
13-inch baking dish. Bake at 250 ̊ until slightly firm and
not sticky, 25 to 35 minutes; let cool. Cut into 12 bars.Chai-Spiced Applesauce
Combine 3½ pounds chopped Gala apples,
1 cup water, 4 thin slices fresh ginger, 3 cinnamon
sticks, ¼ teaspoon each ground cloves and
cardamom and a pinch of salt in a large pot
over medium heat. Bring to a simmer, cover and
cook until the apples are soft, about 35 minutes.
Discard the ginger and cinnamon sticks. Puree in
a food processor until chunky.Citrus Whole-Wheat Mini Muffins
Whisk ¾ cup each all-purpose flour, whole-wheat
flour and sugar, ½ teaspoon each baking powder and
salt and ¼ teaspoon ground ginger in a large bowl.
Puree 1 quartered seedless clementine (unpeeled) in a
blender with 1 grated small carrot and ½ cup milk until
smooth. Stir into the flour mixture with 1 beaten egg
and ⅓ cup vegetable oil. Divide among 30 lined mini-
muffin cups. Bake at 400 ̊ until a toothpick inserted
into the centers comes out clean, 10 to 12 minutes.MARCH 2020 ●Smart Snacks•••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••
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FOOD NETWORK MAGAZINE