I love to make these tasty treats for hiking trips or road trips or simply with a smoothie for a light breakfast. They’ve got a subtle nutty flavor with the cinnamon and ginger giving a great little kick! The perfect amount of natural sweetness with the dates, too! Injoy!

1 ½ cups raw macadamia nuts

1 cup pitted medjool dates (about 10)

1 tsp. cinnamon

½ tsp. ground ginger

¼ tsp. ground cardamom

Pinch of sea salt

1. Place nuts into a food processor and blend with the ‘S’ blade for 60-90 seconds until finely ground.

2. Add the dates, spices and salt, and process another 60-90 seconds until incorporated.

3. Press mixture into an 8×8 inch pan and refrigerate 4-5 hours.

4. Cut into bar shapes and individually wrap in waxed paper. You can also roll the mixture into balls and then roll in shredded coconut.

…And now a…

Everyone in my house is under the weather and being that I found some energy today, I knew we needed a treat to lift our spirits.  I had way too many bananas that were very ripe (we can never get through bananas fast enough it seems), so I knew I wanted to base the recipe around those suckers.  I have a staple, go-to banana muffin recipe which I make without having to think or look at ingredients, but I wanted something more indulgent.  I decided the best way to take them to the next level was with a crumb top.  Everything is better with crumble topping, right?

I didn’t want to use up all my newfound energy, so I did not pull out the mixer, and I used only one bowl.  These muffins, I tell you, are so moist, perfectly sweet, filling, and really nicely textured.  They were made for…

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