Snacks
CELLY FRUIT AND NUT BARS
Ingredients
12 pitted dates
1/4 cup peanut butter (or nut butter of choice)
1/4 cup honey
1 teaspoon pure vanilla extract
1 cup roasted almonds, rough chopped (salted or unsalted)
1/2 cup old fashioned oats, uncooked
1/2 cup dried cherries (or dried fruit of choice)
1/4 cup Celly Salt® Original Roasted Pepitas (see recipe)
Vegetable Cooking Spray
Directions
1. Line an 8-inch square pan with wax or parchment paper.
2. Place dates in a food processor and process until they form a ball; set aside.
3. Place peanut butter, honey and vanilla in a small saucepan over medium heat. Stir until combined; about 1 minute.
4. Place reserved dates in a large bowl. Add heated peanut butter mixture and mix to completely combine.
5. Add oats, dried cherries and Celly Salt® Original Roasted Pepitas to date mixture. Stir until well blended.
6. Lightly coat hand with vegetable spray and press mixture into prepared pan. Freeze for 30-45 minutes. Cut into 12 bars. Store in refrigerator for up to 2 weeks.
Cook's Note: Mix in 2 tablespoons chia seeds with the oats for added protein, fiber, calcium and magnesium.
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CELLY GRANOLA
Ingredients
2 cups old fashioned rolled oats
1 cup unsalted nuts (walnuts, almonds, pecans or hazelnuts)
1/2 cup Celly Salt® Roasted Pepitas
1/2 cup vanilla pea protein powder
1/4 cup hulled unsalted sunflower seeds
1/4 cup flaxseed meal
2 teaspoons ground cinnamon
1/2 teaspoon Celly Salt® Original
1/3 cup maple syrup
1/3 cup coconut oil
Directions
1. Preheat oven to 325 degrees.
2. Combine oats through Celly Salt® Original in a large bowl; stir to combine.
3. Pour maple syrup and coconut oil over dry ingredients. Stir well to coat evenly.
4. Pour granola into a rimmed baking sheet and spread in an even layer.
5. Bake for 30 minutes, stirring halfway through, or until golden. Cool completely in pan. Store in an airtight container.
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CELLY SALT ROASTED ALMONDS
Ingredients
1 ½ cups raw almonds
1 tablespoon coconut oil or olive oil
1 tablespoon Celly Salt® Original
Directions
1. Preheat oven to 375 degrees F.
2. Place almonds on a rimmed baking sheet in an even layer. Bake for 8 minutes. Remove from oven.
3. Stir together oil and Celly Salt® Original in a small bowl (melt coconut oil first if using).
4. Pour oil over warm nuts and toss together until evenly coated.
5. Place back in oven for 10 minutes; shaking pan halfway through.
6. Remove from oven and cool completely on baking sheet. Store in an airtight container.
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CELLY SALT ROASTED CHICKPEAS
Ingredients
1 (15 ounce) can chickpeas, drained and rinsed
1 1/2 tablespoons olive oil
1 1/4 teaspoons Celly Salt® Original
Directions
1. Preheat oven to 400 degrees F.
2. Spread chickpeas on several layers of paper towels and pat dry.
3. Place chickpeas on a rimmed baking sheet in an even layer. Drizzle with oil and shake to coat. Sprinkle with Celly Salt® Original and toss to coat.
4. Bake for 30 minutes or until chickpeas are very crisp and crunchy.
6. Remove from oven and cool completely on baking sheet. Store in an airtight container for up to one week.
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CELLY ROASTED PEPITAS
Ingredients
2 cups raw pepitas (shelled pumpkin seeds) or raw whole pumpkin seeds
4 teaspoons Celly Salt® (or 4 teaspoons Sin Bin Fire or 8 teaspoons Chirpin' Herb)
2 teaspoons canola oil
Directions
1. Preheat oven to 375 degrees.
2. Combine pepitas, Celly Salt® Original and oil in a medium bowl; stir well to coat all the seeds.
3. Pour out seeds onto a rimmed baking sheet and spread evenly.
4.Place in preheated oven and bake for 8 minutes.
5. Remove from oven and cool completely on pan. Store in an airtight container.
Cook's Note: Great mixed into trail mix, topper for a salad or just as a snack.
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CELLY SMOKED CHEX MIX
Ingredients
3 cups Cheerios
2 cups Wheat Chex
2 cups Rice Chex
2 cups Corn Chex
2 cups butter snap pretzels
3/4 cup dry roasted almonds
1 stick butter, melted
4 teaspoons Worcestershire sauce
2 teaspoons Celly Salt® Original
Directions
1. Heat smoker to 225 degrees.
2. Combine all ingredients in 10 x 14 x 2 aluminum foil baking pan; coat evenly.
3. Place pan in prepared smoker for 1 hour; stirring every 15 minutes.
4. Remove from smoker and let cool completely. Store in an airtight container.
Cook's Note: Alternatively, bake in 250 degree oven for one hour, stirring every 15 minutes.
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SIN BIN FIRE ALMONDS
Ingredients
1 egg white, lightly beaten
1 tablespoon Celly Salt® Original
1 tablespoon Celly Salt® Sin Bin Fire
1 Tablespoon oil
1 pound raw almonds
Directions
1. Preheat the oven to 375°F.
2. Combine egg white, Celly Salt® Original, Celly Salt® Sin Bin Fire and oil in a large bowl. Add almonds and toss to coat.
3. Place coated almonds on a rimmed baking sheet in an even layer.
4. Bake for 20 minutes stirring halfway through. Remove from oven.
5. Cool completely on baking sheet for crisp almonds.
6. Store in an airtight container.
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SWEET AND SALTY PECANS
Ingredients
1 tablespoon unsalted butter
1 pound pecan halves
1/2 cup sugar
1/3 cup light corn syrup
1 tablespoon Celly Salt® Original
Coarse raw sugar
Directions
1. Preheat oven to 325 degrees. Butter rimmed baking sheet; set aside.
2. Add pecans to a large bowl. Top with sugar, corn syrup and Celly Salt® Original. Stir until well combined and pecans are fully coated.
3. Spread onto prepared pan.
4. Bake for 25 minutes or until golden and bubbly, stirring half-way through. Remove from oven and sprinkle generously with raw sugar.
5. Transfer hot pecans to a large piece of foil and spread out.
6. Cool completely and store in an airtight container.
Cook's Note: Great as a snack, topping a spinach salad or butternut squash soup. Also, great to give as gifts in decorative containers.
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Roasted Pepitas