As you know we love to travel, so quite fittingly, we got married at the Hilton Hawaiian Village with just a few members of our family present. The hotel and venue were fantastic. We were able to have our hair and makeup done, get married, go to a Hawaiian dancing display complete with fireworks, and have dinner all on site! All of our photos were taken either in the grounds and on Waikiki Beach. The hotel is a very popular wedding venue for international guests and as such they have their own wedding planner and chapel.
Anyway, on Saturday my gorgeous husband bought me a beautiful bouquet of red roses and lilies. We celebrated at our favourite restaurant in Launceston (Stillwater) which was also the venue where we had our wedding ‘party’ a few months after the ceremony (sorry guys no review this time).
I know you’re all wondering how the honey nut bars fit it…well they are my husband’s favourite nut bar recipe (out of all of them I’ve tried so far!), so I thought I would make them for him that day! The recipe I use is inspired by The Nourishing Gourmet. I use her measurements as a guide and see what inspires me from my pantry options. So let your creativity go wild and see what flavours you can concoct! Here’s what I put in them this time…
Preheat oven to 180 celcius (350 Fahrenheit) and line a 18cm x 28cm baking tray with baking paper.
Put the following into the bowl of the Thermomix or a food processor and grind into coarse nut flour (approx. 10-20 seconds speed 7) being careful not to let it turn into nut butter!
1/2 cup cashews
1 cup of pepitas
1 cup of almonds
Remove from the bowl and set aside (If not using a Thermomix, put into a medium size mixing bowl).
Put into the bowl of the Thermomix (or into a small saucepan).
1/2 cup of honey
1/4 cup coconut oil
Melt for approx. 3 minutes on 80 degrees speed 1.
Add the crushed nuts back into the Thermomix bowl then add
1/2 cup of sunflower seeds
1/2 cup pepitas
1/2 cup of craisins (omit if reducing Fructose)
1/4 cup currants (omit if reducing Fructose)
1/4 cup shredded/desiccated coconut (I added an extra 1/4 cup of coconut and omitted above fruit )
1/2 teaspoon salt
1 teaspoon cinnamon
Mix on reverse speed 2 until well combined, you may need to stop and scrape down the sides several times (or add the above ingredients and the melted oil/honey and mix well with the crushed nuts).
Press well into the tin.
Bake for 15-20 minutes until it is lightly browned on top.
I usually cut down the middle and then into the desired sizes while it is still warm and leave it in the tin until cold.
Transfer to an airtight container.