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Orange Honey Nut Bars
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Friendly URLs: /orange-honey-nut-bars
25 minutes
8 servings
Adjust servings
Yields 16 bars
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
honey
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
honey
This recipe has no customizations.
 
Nutrition to Note
This recipe has Sugar as 68.6% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.9% of RDA
• Calories: 20.6% of RDA
• Carbs: 10.8% of RDA
• Fat (total lipid): 33.8% of RDA
• Fiber: 11.0% of RDA
• Fructose: 31.3% of RDA
• Protein: 4.9% of RDA
• Sodium: 11.2% of RDA
• Sugar: 68.6% of RDA
• Vitamin A (IU): 0.2% of RDA
• Vitamin B6: 3.9% of RDA
• Vitamin C: 1.6% of RDA
• Iron: 3.4% of RDA
• Magnesium: 21.9% of RDA
• Manganese: 13.3% of RDA
• Niacin: 3.8% of RDA
• Potassium: 5.9% of RDA
• Zinc: 10.7% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
29.7
g
Calories
412
 
Fiber
3.08
g
Iron
0.637
mg
Protein
5.55
g
Sodium
151
mg
Sugars
21.4
g
Fat (total lipid)
20.6
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
cup
+
-
 
 
1/2
cups
+
-
 
 
1/2
cups
+
-
 
 
1/2
cups
+
-
 
 
1
tsp
+
-
 
 
1
tbsp
+
-
 
 
1/2
tsp
+
-
 
 
1/4
tsp
+
-
 
ground.
 
9
tbsp
+
-
 
 
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PREPARATION
1.
Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving flaps on all 4 sides. Set aside.
2.
Roughly chop the almonds and cashews by hand, in a hand chopper, in a blender, or in a food processor. Pieces should be about 1/4" at the largest.
3.
Combine all ingredients except honey in a large bowl and stir until combined.
4.
Pour in the honey and mix with a fork until everything is evenly coated.
5.
Spread mixture into the prepared baking dish, pressing down to pack it in and reach all edges and corners of the pan. I use coconut-oiled hands to do this.
6.
Bake in the preheated oven for 20 minutes. Your time may vary depending on actual oven temperatures and altitude. Watch carefully towards the end to be sure the honey isn't burning. It should be bubbly around the edges though.
7.
Remove from oven to a wire rack. Use the parchment flaps to carefully press the bars down some more and compact them while they cool all the way.
8.
After the bars have cooled about 30 minutes, lift the bars out of the pan by the parchment paper flaps and flip over onto another piece of parchment so the bottom is now the top.
9.
Reshape back into a square and press down a little if the flipping moved things around a little. Peel off the parchment paper.
10.
Allow to cool completely (don't rush it, they need to be cool for sharp edges that don't fall apart) and cut into (16) 2" x 2" bars.
11.
Wrap individually in parchment to keep them from sticking together. Eat within 2 weeks.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 412
Protein 5.55 g
Carbohydrates 29.7 g
Iron 0.64 mg
Fiber 3.08 g
Calcium 28.8 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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