By Jody Paglia Tanzman, RD,LDN,CLC
What better way to celebrate National Spinach Month than with these yummy spinach snack bars! I first tasted these delicious bars on a weekend away with some good friends, one of whom brought these as a treat. Unfortunately hers were made with a hefty portion of whole milk, cheddar cheese and eggs, so I decided to try my hand at veganizing them. Loaded with iron and vitamin K-rich spinach, they also get a boost of protein and minerals such as copper and magnesium from the nuts.
These bars are a belly filling snack, and can even be a wholesome meal. I like to eat them warm as a satisfying breakfast, but they are also good chilled or at room temperature.
For the cashew spread:
For the sautéed vegetables:
For the wet mixture:
For the dry mixture:
Servings: 20 bars