Seedy Energy Bar

Adapted, lovingly, from Georgia Harding's recipe at Well Nourished.

Yields 12-16 bars 

You’ll need:

 

½ C (60ish g) pumpkin seeds 

½ C (60ish g) sesame seeds

½ C (60ish g) sunflower seeds

1 C (100g) rolled oats 

1 C (75ish g) unsweetened shredded coconut

½ C (60ish g) quinoa flakes (optional and only if available)

½ C (125g) butter or coconut oil 

¼ C  (85g) sweetener (raw honey, maple syrup, date syrup, etc.)

1 t ground cinnamon

1 T ground flax seeds

1 T hemp seeds or chia seeds

½ C dried fruit (cherries, cranberries, blueberries, banana chips, apple chips, etc.)

 

*For a chocolatey version, add ¼ C of cacao nibs + 2 T of unsweetened cacao powder to the mix. 

 

To make:

 

  1. Place pumpkin, sesame, sunflower seeds, and oats in a food processor and pulse 5 times until the seeds are broken up. You don’t want a fine powder!

  2. In a large saucepan, over medium heat, toast all the seeds and oats from the food processor, the shredded coconut and quinoa flakes (if using).* Watch the mix so it doesn’t burn, you just want a golden brown color. Remove from the pan.

  3. Now, in the saucepan melt the butter/coconut oil over low heat with the sweetener and cinnamon. 

  4. Turn off the heat and add the seed/oat/coconut mixture, the flax and chia seeds, the dried fruit of choice and if you’re going down the chocolate route, add the chocolatey goodness here. Mix to combine thoroughly.

  5. In a parchment-lined baking dish (mine is rectangular), press in the mixture using your hands or a spatula, until it’s evenly distributed in the dish.

  6. Place in the freezer for 20-30 minutes to set well before removing and cutting into squares.

  7. Enjoy!!!  



 

*If short on time, you can skip the toasting and add all the ingredients raw. But, the toasting adds a depth of flavor that is quite lovely!

Nathalie Curabba

Health-Supportive Chef

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Created by Ana Gavassa. Edible Rainbow Project ©2017