We plan to do some hiking in New Hampshire’s White Mountains. Particularly, we’re going to be staying for one night in Greenleaf Hut at the treeline of Mt. Lafayette. The “hut” is more like a cabin with co-ed bunks and no showers, but I’ll stay anywhere that a free hot breakfast and dinner are served.
We’re also going to be hiking Mt. Washington which is the highest peak in the NE United States and is known to have the most unpredictable weather patterns in North America. Yikes!
So, my point is, that it’s important that we have some non-perishable and high energy snacks ready to go for our hiking adventure. Enter the larabars.
I wanted to make a deluxe version and, for me, herbs = luxury. So I headed out to the herb garden for some inspiration.
This version is cranberry flavoured with a hint of rosemary and sea salt. It’s fantastic!
Rosemary Sea Salt Larabars
200g honey dates
50g raw almonds
100g dried cranberries
1 sprig of rosemary
a dash of sea salt
In a food processor, combine all ingredients until the nuts are chopped up and the mixture comes together. Form with wet hands into a bar shape. Wrap individually and refrigerate.