These no-bake energy bars are so delicious and easy to make.  Whether you are going on a nature walk, hiking, biking, or on any other outdoor excursion these bars make an excellent trail snack.

Total Time: 20 minutes
Makes 8 servings

Instructions:

1. Combine chopped nuts, oats, and dates in a medium-size bowl.  Work the dates into the dried oat/nut mixture to incorporate them well.  
2. Heat honey, coconut oil, and nut butter in a 2-quart saucepan over low heat until the mixture is smooth.  Pour over the oat, almond, and date mixture until well combined.  If you are adding chocolate chips, let the mixture cool down a little before adding otherwise you will have melted chocolate chips which is not a bad thing.
3. Once everything has been mixed, transfer to an 8×8 inch baking pan and flatten into a 1-inch thickness.  Top with some extra chocolate chips pressing gently down into the bars.
4. Cover with beeswax and refrigerate for 2-3 hours or overnight.    
5. Cut into 8 squares and store in an airtight container in the refrigerator for up to 5 days.  Enjoy!

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

Crackers are so easy to make, there are so many variations and recipes.  This is a great recipe and with decorative cookie cutters, they make a beautiful presentation on your charcuterie boards and pair nicely with homemade soup.  

Servings: Makes about 30 crackers

Instructions:

1. Place all-purpose whole wheat and Spelt flours, baking powder, salt, and black pepper in a medium-size bowl and stir till well combined. 
2. With two knives or a pastry cutter, cut the small cubes of butter into the flour mixture until the mixture resembles small breadcrumbs. (You can do this in a food processor and remove the mixture to a bowl to continue the process below). Mix in the seeds.
3. Add iced water to the dry ingredients and form the dough into a small ball (depending upon humidity, you may need to add a tablespoon or two of water to the mix). Cut the dough in half and wrap it in waxed paper or sustainable food wraps. Place in the refrigerator for 30 minutes.
4. Line 2 baking sheets with parchment paper.  
5. Remove one ball of dough from the refrigerator, and knead till soft on a lightly floured Silpat, plastic, or wooden pastry mat. Roll the dough out to about 1/8 inch thick. Cut into shapes using lightly floured cookie cutters. Place them on one of the prepared baking sheets. Complete this process with the other half of the refrigerated dough ball. With gathered-up dough scraps, roll out again, cutting out more crackers until all the dough is used up.
6. Refrigerate both sheets of crackers for 30 minutes.
7. Use a fork to press holes in the center of each cracker to allow steam to escape from the dough while baking.
8. Bake for 25-30 minutes. Crackers should be golden brown and crispy. Let crackers cool on baking sheets for 5 minutes and then transfer to a wire cooling rack to complete cooling before storing in an airtight container.  

Note: I repurpose our Holiday cookie tins throughout the year for crackers, cookies, and other baked goods that require airtightness to retain freshness.

Try these delicious crackers with our homemade Cream of Asparagus soup.

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer