Blueberry Cashew Clusters
These are so quick and easy to make and even quicker to disappear. They make great afterschool snacks and lunch treats, and they contain no refined sugars, keeping them nice and healthy. Try tweaking with your favorite nuts, seeds, spices, and dried fruits.
Blueberry Cashew Clusters
Yield: 30 clusters
Cook Time: 20 minutes
Ingredients:
- 1 cup raw cashews
- 1 cup raw almonds
- ½ cup roasted, salted pumpkin seeds
- ¼ cup dried blueberries
- 3 tablespoons local honey
- 3 tablespoons brown rice syrup (available at health food stores)
Directions:
- Preheat the oven to 350 F and line a cookie sheet or jellyroll pan with tin foil.
- Combine cashews, almonds, pumpkin seeds, and blueberries in a large mixing bowl. Pour honey and brown rice syrup evenly over top, using a rubber spatula to stir the mixture until coated evenly.
- Place heaping spoonfuls of nut mixture about 1 inch apart on lined baking sheet, using your fingers to press each cluster together and pulling in any pieces that may fall away.
- Bake for 10 to 12 minutes until sugars are melted and just beginning to brown (those pictured are a little overdone). Remove from oven and allow to cool for at least 4 hours and up to overnight.
- Once set, clusters will peel easily away from foil. They are fragile and may come apart, but can be eaten just as well in pieces.