Quick and nutritious, dry fruit and nut rolls. These are great as snacks on the go or breakfast bars. They are loved by adults and kids alike!
Yields: about 3 rolls, 30 discs
- 2 cups almonds, toasted and pulsed to crumbs
- 2 cups cashews, toasted and pulsed to crumbs
- 2 cups cranberries, warmed in the microwave for a minute
- 2 cups dates, pitted
- 1 tsp ghee
- 1/2 cup poppy seeds, toasted
- Dry roast the nuts and poppy seeds in a sheet pan and warm in the oven at 300 degree F for 15 minutes, and set aside.
- You may also dry roast them individually on the stovetop in a shallow pan until warm and toasty.
- Place the cashews and almonds in a food processor and pulse it for a few seconds. Once you have a crumbly texture, set aside.
- If the dates and cranberries are very dry, sprinkle a few spoons of water and microwave for a minute to moisten them. Set aside.
- Place the cranberries and dates in a food processor. Pulse it down to a paste.
- In a large mixing bowl, add the warm toasted nuts.
- Pour the date-cranberry paste. Stir them all gently to combine. This will take a few minutes.
- Once a uniform mixture is formed, add a spoon of ghee and stir it into the mixture.
- Turn off the heat and let it cool.
- Grease your hands and make two or three cylinders/rolls.
- On a wax/parchment paper, sprinkle toasted poppy seeds. Roll the dry fruit cylinders on the seeds to coat.
- Wrap the cylinders in wax paper and freeze for an hour.
- Unwrap and cut the roll into discs. Store in an airtight container.
- The rolls will stay fresh for about three weeks. Refrigerate for the best taste. Enjoy!