Sommer Collier is a wife and mother who is always looking for ways to make life just a little more interesting. She developed a love for cooking by standing on a wooden chair, watching her mother and grandmother cook as a little girl. Then later her eyes were opened to the vast possibilities in the culinary world through a series of international mission trips and travel experiences as a teenager. After breathing in the spicy air in the open markets of Africa, India and China, she knew her life would never be the same.
She started ASpicyPerspective.com after teaching cooking classes for several years with the intention of helping the average spatula owner to feel a bit more comfortable in their kitchen. Nowadays she shares easy-to-make recipes, with a touch of moxie, as well as travel content with the hope of encouraging her readers to break out of their comfort zone and taste the world around them.
She lives in Asheville, North Carolina with her husband lovingly known as Lieutenant Dan (for no other reason than she met him right when the movie Forrest Gump came out), two scrappy kids with highly developed taste buds, and her golden retriever Kona Because (she believes) all animals should be named after places youd like to live.
She travels with her family as often as possible, always looking for new ways to experience this delicious life.
Paleo Nut Bars
- Preheat the oven to 350°F, and line a 9 X 13 inch baking dish with parchment paper. Set aside. In a large bowl, mix the cashews, almonds, pecans, walnuts, and pepitas.
- Pour the organic coconut palm sugar, organic blue agave, vanilla extract, sea salt, and cinnamon in a large sauce pot. Bring to a simmer and stir to dissolve the sugar. The moment the sugar is completely melted, and the edges are bubbling, turn off the heat and pour in the nuts. Quickly mix the nuts into the syrup with a wooden spoon, until they are completely coated. Pour the nut mixture out onto the prepared baking sheet. Use a piece of wax paper to press the mixture firmly together.
- Bake the nut bars on the center rack for approximately 20 minutes until the tops are golden. Then (this is the hard part) allow the nut bars to cool for at least 45 minutes in the pan.
- Lift the whole pan of nut bars out of the pan, by the edges of the parchment paper. Cut into 24 bars. Spread the bars apart. Break one 4 ounce bar of dark chocolate into pieces and place over a double-boiler to melt. Once melted, pour the chocolate into a plastic bag. Snip off a tiny portion of the corner, and pipe the chocolate over the bars. Allow the chocolate to dry before wrapping. Store in an air-tight container at room temperature for 1 week, or in the fridge for up to a month.
- 1 1/2 cups whole raw cashews
- 1 1/2 cups whole raw almonds
- 1 cup chopped raw pecans
- 1 cup chopped raw walnuts
- 1 cup raw pepitas (pumpkin seeds)
- 1 cup Wholesome!™ Organic Coconut Palm Sugar
- 1/3 cup Wholesome!™ Organic Blue Agave
- 1 tbsp organic vanilla extract
- 2 tsp sea salt
- 1 tsp cinnamon
- 4 oz organic 80% dark chocolate (optional)