So, here’s how this oddball recipe came to be…
I was recently thinking about my Stovetop Maple Nut Brittle when the idea for a savory version came to mind. That spun off into a savory granola idea, then a savory granola bar, and then nut bars.
Teriyaki nut bars, to be exact, because Mike and I had just come home from lunch at our favorite Japanese restaurant and I had Japanese food on the brain.
Welcome to the inner workings of the mind of a food blogger, lol.
Don’t be put off by the sweet/savory thing here. Yeah, there’s garlic powder and coconut aminos (which is like soy sauce or tamari sauce) paired with honey – which I get sounds completely bizarre – but you won’t be able to pull out any one single flavor. Everything blends into this sweet/salty/umami thing and is just right.
Here I toast the nuts to really develop their nutty flavor and aroma, but I leave the coconut flakes untoasted so they retain their chewy texture, which I think adds a nice contrast.
If you like the whole sweet/savory thing, be adventurous and try these!
- 1 cup (120 g) raw cashews
- ½ cup (56 g) raw almonds
- 1 cup (240 ml) full-fat canned coconut milk, stirred before measuring
- 2 tablespoons honey
- 1½ teaspoons coconut aminos
- ½ teaspoon rice vinegar
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- ¼ teaspoon sea salt
- 1 cup (80 g) unsweetened coconut flakes
- 2 tablespoons golden flaxseed meal
- 6 tablespoons toasted sesame seeds, divided
- Line a 9 by 5-inch loaf pan with plastic wrap; set aside.
- Preheat the oven to 350F; spread the cashews and almonds out on a baking sheet and bake until toasted, about 10 to 12 minutes, tossing 2 or 3 times.
- Meanwhile, add the coconut milk and honey to a small-medium saucepan. Bring to a boil over medium-high heat, then turn the heat down so it doesn’t boil over and cook until thickened and reduced by half, about 15 minutes, stirring occasionally.
- Once the coconut milk is thickened, stir in the coconut aminos, rice vinegar, garlic powder, ginger powder, and salt until combined; turn off the heat.
- Stir together the toasted cashews and almonds, coconut flakes, flaxseed meal, and 2 tablespoons sesame seeds in a large bowl. Add the coconut milk mixture and stir to combine.
- Pour the mixture into the prepared dish and spread it out evenly with a spatula. Cover the top with parchment paper; firmly and evenly press down across the top to compact the mixture.
- Cover and refrigerate until fully chilled, at least 2 hours, before cutting into 8 squares. Coat the tops and bottoms of the squares in the remaining 4 tablespoons sesame seeds.
- Layer the squares in an airtight container between layers of parchment paper, and store refrigerated up to 1 week.