Nuts, Seeds
& Dried Fruit

<p>Blondies are the unsung hero of the baking world. Brown butter takes them over the top, adding a toasty, nutty depth that makes these taste like a fancy bakery treat. They take about 10 minutes to mix and 25 minutes to bake. That is a pretty great deal.</p><h2>Ingredients</h2><ul><li>½ cup (1 stick) unsalted butter</li><li>1 cup <strong>light brown cane sugar</strong></li><li>1 large <strong>eggs</strong></li><li>1 tsp <strong>vanilla extract</strong></li><li>1 cup <strong>unbleached all purpose flour</strong></li><li>½ tsp <strong>baking powder</strong></li><li>¼ tsp <strong>Redmond Real Salt</strong></li><li>½ cup <strong>semi sweet chocolate chips</strong></li><li>½ cup <strong>walnuts</strong>, roughly chopped</li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Preheat oven to 350°F. Line an 8x8 baking dish with parchment paper.</li><li>Brown the butter in a saucepan over medium heat until golden and fragrant. Pour into a large bowl and let cool for 5 minutes.</li><li>Whisk the brown sugar into the butter until smooth. Add the egg and vanilla, whisking until combined.</li><li>Add the flour, baking powder, and salt. Stir until just combined.</li><li>Gently stir in the chocolate chips and walnuts.</li><li>Spread the batter into the prepared dish.</li><li>Bake for 22 to 25 minutes until the top is set and golden but the center is still slightly soft.</li><li>Cool completely before slicing.</li></ol><h2>Notes</h2><ul><li>Do not overbake. Blondies firm up significantly as they cool.</li><li>Swap the walnuts for <strong>pecan halves</strong> or leave them out entirely.</li><li>These keep in an airtight container for up to 5 days.</li></ul>

<p>Cashew milk is the easiest nut milk to make at home because cashews blend so smoothly that you do not even need to strain it. The result is a beautifully creamy milk with a mild, slightly sweet flavor that works in coffee, smoothies, baking, and everything in between.</p><h2>Ingredients</h2><ul><li>1 cup cashew pieces (raw)</li><li>4 cups filtered water</li><li>1/2 tsp <strong>vanilla extract</strong></li><li>Pinch of <strong>Redmond Real Salt</strong></li><li>1 tbsp <strong>TN maple syrup</strong> (optional)</li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Soak the cashew pieces in water for at least 2 hours, or overnight for the creamiest result. Drain and rinse.</li><li>Add the soaked cashews and 4 cups of fresh filtered water to a high-speed blender.</li><li>Blend on high for 1 to 2 minutes until completely smooth and creamy. No straining needed.</li><li>Add the vanilla extract, salt, and maple syrup if using. Blend briefly to combine. Refrigerate.</li></ol><h2>Notes</h2><ul><li>In a pinch, you can skip soaking if you have a powerful blender. The texture may be slightly less silky.</li><li>This keeps in the fridge for 4 to 5 days. Shake well before each use.</li><li>For a richer result, use 3 cups of water instead of 4.</li></ul>

<p>These peanut noodles are the kind of meal you will crave after making them once. The sauce is a perfect balance of creamy, tangy, and slightly spicy, and it coats every strand of noodle. Crunchy vegetables add freshness and texture. It comes together in about 20 minutes and is just as good cold the next day.</p><h2>Ingredients</h2><ul><li>8 oz rice noodles or <strong>brown rice spaghetti</strong></li><li>1 large carrot, julienned</li><li>1 bell pepper, sliced thin</li><li>1 cup shredded cabbage</li><li>½ cup edamame (shelled)</li><li>For the sauce: ¼ cup <strong>peanut butter</strong>, 2 tbsp soy sauce, 1 tbsp <strong>Duck River honey</strong>, 1 tbsp apple cider vinegar, 1 tsp <strong>ground ginger</strong>, 1 clove garlic (minced), 2 tbsp warm water</li><li>Garnish: chopped <strong>roasted salted peanuts</strong>, cilantro, lime wedges</li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Cook the noodles according to package directions. Drain and rinse under cold water.</li><li>Whisk together all the sauce ingredients until smooth.</li><li>Toss the noodles with the sauce, carrot, bell pepper, cabbage, and edamame.</li><li>Serve topped with chopped peanuts, cilantro, and a squeeze of lime.</li></ol><h2>Notes</h2><ul><li>These noodles are excellent cold, which makes them perfect for meal prep and packed lunches.</li><li>Add crispy baked tofu or edamame for extra protein.</li><li>Swap the <strong>peanut butter</strong> for <strong>almond butter</strong> if needed for allergies.</li></ul>

<p>Homemade granola is better than pre-made in every way, and the secret to getting big clusters is pressing the mixture down tightly before baking and not stirring it too much. This version is loaded with pecans and coconut, sweetened with real maple syrup, and bakes up into satisfying chunks you can snack on by the handful.</p><h2>Ingredients</h2><ul><li>2 cups <strong>rolled oats</strong></li><li>1 cup <strong>pecan halves (raw)</strong>, roughly chopped</li><li>1/2 cup <strong>medium shredded coconut</strong></li><li>1/3 cup <strong>TN maple syrup</strong></li><li>3 tbsp coconut oil, melted</li><li>1/2 tsp <strong>Ceylon cinnamon</strong></li><li>1/4 tsp <strong>Redmond Real Salt</strong></li><li>1 tsp <strong>vanilla extract</strong></li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.</li><li>In a large bowl, toss together the oats, chopped pecans, shredded coconut, and cinnamon.</li><li>In a small bowl, whisk together the maple syrup, melted coconut oil, vanilla, and salt.</li><li>Pour the wet ingredients over the dry and stir until everything is well coated.</li><li>Spread the mixture onto the prepared baking sheet and press it down firmly into an even layer. Do not spread it loosely.</li><li>Bake for 25 to 30 minutes until golden brown. Do not stir during baking.</li><li>Remove from the oven and let cool completely on the pan without touching it. It will crisp up and form clusters as it cools.</li><li>Break into chunks once fully cooled.</li></ol><h2>Notes</h2><ul><li>The less you stir and break it up, the bigger the clusters.</li><li>Mix in <strong>dried cranberries (apple juice infused)</strong> or <strong>dark chocolate chips (Enjoy Life)</strong> after baking for add-ins that do not need to go in the oven.</li><li>Store in a sealed jar at room temperature for up to 2 weeks.</li></ul>

<p>If you love the earthy, slightly grassy flavor of matcha, you will love it in chia pudding form. The coconut milk makes it extra rich and creamy, and the color is gorgeous enough to photograph before you eat it. This is a calm, grounding breakfast that gives you steady energy without any crash.</p><h2>Ingredients</h2><ul><li>¼ cup <strong>whole black chia seeds</strong></li><li>1 cup full-fat coconut milk (canned)</li><li>1 tsp <strong>matcha green tea</strong></li><li>1 tbsp <strong>Duck River honey</strong></li><li>½ tsp <strong>vanilla extract</strong></li><li>Pinch of <strong>Redmond Real Salt</strong></li><li>Toppings: <strong>medium shredded coconut</strong>, fresh kiwi, <strong>goji berries</strong></li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Whisk the matcha into the coconut milk until fully dissolved and no clumps remain.</li><li>Add the chia seeds, honey, vanilla, and salt. Stir well.</li><li>Cover and refrigerate for at least 4 hours or overnight.</li><li>Stir before serving. Top with shredded coconut, sliced kiwi, and goji berries.</li></ol><h2>Notes</h2><ul><li>Use high-quality matcha for the best flavor and brightest green color.</li><li>If the pudding is too thick in the morning, stir in a splash of extra coconut milk.</li><li>Swap the <strong>honey</strong> for <strong>maple syrup</strong> to keep it fully vegan.</li></ul>

<p>These bars are like a homemade version of a certain famous date bar, but better because you know exactly what is in them. The base is just dates and coconut processed together until sticky and dense, with cacao powder adding a subtle chocolate note. Press them into a pan, chill, and slice. That is the whole recipe.</p><h2>Ingredients</h2><ul><li>1 1/2 cups <strong>unpitted Medjool dates</strong>, pitted (about 15 dates)</li><li>1 cup <strong>medium shredded coconut</strong>, plus extra for topping</li><li>2 tbsp <strong>cacao powder</strong></li><li>1 tbsp coconut oil, melted</li><li>Pinch of <strong>Redmond Real Salt</strong></li></ul><p><em>*Bolded ingredients are products we typically carry at Tare Bulk Foods.</em></p><h2>Directions</h2><ol><li>Pit the dates and add them to a food processor. Pulse until they form a thick, sticky paste.</li><li>Add the shredded coconut, cacao powder, coconut oil, and salt. Process until the mixture is well combined and holds together when pressed.</li><li>Line a small baking dish or loaf pan with parchment paper. Press the mixture firmly and evenly into the pan.</li><li>Sprinkle extra shredded coconut on top and press it gently into the surface.</li><li>Refrigerate for at least 1 hour until firm, then slice into bars.</li></ol><h2>Notes</h2><ul><li>If the dates are dry and hard, soak them in warm water for 10 minutes and drain before processing.</li><li>Add 1/4 cup <strong>California almonds (raw)</strong> to the food processor for a nuttier texture.</li><li>Store in the fridge for up to 2 weeks. They soften quickly at room temperature, so keep them chilled.</li></ul>