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Practical Way to Producing Appetizing Prune Pistachio Almond Bars

Hoping to dine Prune Pistachio Almond Bars a luxurious restaurant's, but for some causes are not able to go to restaurants. This site is going to guide you with clear instructions on producing a Prune Pistachio Almond Bars like a famous chef made.

Prune Pistachio Almond Bars

We hope you got insight from reading it, now let's go back to prune pistachio almond bars recipe. To make prune pistachio almond bars you need 11 ingredients and 7 steps. Here is how you cook that.

To prepare an unforgettable Prune Pistachio Almond Bars, below are the ingridients needed:

  1. Use of Dry Ingredients:.
  2. Take 2 cups of oats.
  3. You need 1 cup of seed mix.
  4. You need 1/2 cup of pistachios (shelled).
  5. Use 1/2 cup of almonds.
  6. Get 2 teaspoons of cinnamon.
  7. Take of Wet Ingredients:.
  8. Provide 2 cups of prunes (pitted).
  9. Use 1/4 cup of hot water.
  10. Provide 1 teaspoon of vanilla extract.
  11. Provide 1 tablespoon of molasses (or honey for a sweeter taste).

After preparing the ingridients, next you are ready to prepare your tasty Prune Pistachio Almond Bars by following the guidances below:

  1. Blend dry ingredients in a food processor, until well combined. Scoop out and set aside..
  2. I used a sunflower seeds, pumpkin seeds, sesame seeds and linseeds mix..
  3. Blend the wet ingredients till smooth..
  4. Add oats mixture to the prune mixture and blitz till well combined..
  5. Line a glass dish with baking paper, scoop mixture in and press down..
  6. Refrigerate overnight..
  7. Cut into bars and enjoy!.

When considering adding them to your diet, it is helpful to know what types of benefits each Benefits of Pistachios. Pistachios are helpful in reducing LDL cholesterol and increasing HDL cholesterol. The vitamin A and vitamin E in pistachios. Pruning Wound Infections by B. dothidea. Prune plums are available in late summer into early fall.

Recipe : Prune Pistachio Almond Bars

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step by step to make Prune Pistachio Almond Bars

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