Alisa Fleming ~ Ever since I dreamed up this Naturally-Fortified Molasses Almond Crunch Recipe (or Super-Grain Clusters – I had so much trouble deciding on a name!), I’ve been addicted to trialing new flavors with this vegan snack cluster concept. I just love their portability, audible crunch, and the way that I can easily pack some wholesome ingredients in there. Plus, they are MIGHTY tasty.
The recipe variation below was inspired by the recipe for Mesquite Candied Pecans in the cookbook, Practically Raw. The author, Amber Shea Crawley, had the genius idea to pair maple syrup with mesquite, and jazz it up with a squeeze of lemon. The end result is an amazing flavor combination! I gifted a bag of these Sweet Maple Mesquite Crunchy Vegan Snack Clusters to my in-laws, and heard nothing but raves. My mother-in-law proclaimed it highly addictive, and grandma seemed to agree – we couldn’t keep her away from it!
I realize Mesquite Flour may be a new flavor to many people, but it is one worth seeking out, particularly for dairy-free (and / or gluten-free) consumers. It has a unique flavor that seems almost malted to my taste buds, which I adore since most “malted” foods are off limits to those who are dairy-free or gluten-free. If you can’t find mesquite flour, then you could sub cocoa powder or carob powder in an equivalent amount – it will still be a very tasty vegan snack! I haven’t trialed these options, because I’m too in love with the mesquite version, but they should also add a hint of deep flavor for delicious results.
If you do venture a package of Mesquite, you can use it in the recipe below (naturally) and in my Super Natural Mesquite Chocolate Chips Cookies Recipe – yeah, they’re that good.