How To Make Super Seed Energy Bars Recipes

SUPER-SEED SNACK BARS

Steps:

• Preheat oven to 325 degrees F. Line an 8-inch-square pan with parchment paper, leaving extra hanging over 2 sides. Coat the parchment and pan sides with cooking spray.
• Combine tahini and honey in a small saucepan over medium heat. Cook, stirring, until just mixed and warmed, about 2 minutes. Remove from heat; stir in vanilla and salt.
• Combine coconut, pepitas, sunflower seeds, chia seeds, and hemp seeds in a large bowl. Add the tahini mixture and stir until evenly coated. Press the mixture firmly into the prepared pan.
• Bake until golden, 30 to 35 minutes. Let cool completely in the pan on a wire rack. Using the overhanging parchment, lift out the uncut squares. Place on a cutting board and cut into 25 squares.

SEED BARS

Steps:

• preheat oven to 325F (300 F if electric oven)
• Mix the seeds and salt together in a medium bowl. Stir in vanilla and warm honey, until uniformly combined.
• Place a piece of parchment in an 8 x 8 baking pan ( all the way up the sides too) . Spray lightly with oil.
• Pour seed mix into lightly greased, parchment-lined pan and using a wet metal spatula, spread it out, into corners and edges and press down firmly until you have a compacted, smooth surface at a uniform depth.
• Place on the middle rack in the oven for 40-55 minutes. Check at 25 minutes adjusting heat down to 300F, if edges seem too brown. For a chewy consistency, take out at 40-45 minutes, for a crispier crunchy consistency, let it cook the full 50 -55 minutes. Keep in mind, all ovens are different, so heat may vary. The key is....You want to take them out when they are perfectly golden, before they get too dark. So keep a close eye on them after 40 minutes. If you take them out too early (before they are golden) they may be too chewy and sticky. Pay attention to the color.
• For example, I've cooked these in two different ovens. In the gas oven, 50-55 minutes delivered perfectly golden bars. In the electric oven, 40 minutes were enough for perfectly golden. 55 minutes would have totally burnt them.
• Remove from oven, and cool completely. You could place in the fridge to cool faster. When it's completely cooled, take the parchment out of the pan, turn it over and remove parchment. Flip back over and cut into desired shapes or bars. Store at room temp.

SUPER SEED ENERGY BARS

Steps:

• Preheat oven to 350° F.
• Line an 8 x 8-inch pan with parchment paper. Lightly coat with spray. Set aside.
• Cook coconut, pecans, sesame seeds, and pumpkin seeds in a medium nonstick skillet over medium-low heat, stirring frequently, for 4 to 5 minutes, or until toasted.
• Place coconut mixture, flax seeds, cranberries, and salt in a large mixing bowl; mix well.
• Add honey and sunflower seed butter; mix well.
• Place mixture in prepared pan. Press down hard to pack mixture evenly in pan. (Packing the mixture will prevent the bars from crumbling.)
• Bake for 14 to 16 minutes. Cool bars completely before cutting.
• Lift parchment paper from pan; cut into 12 bars.

HOMEMADE ENERGY BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine oats, sweetened dried cranberries, sunflower seeds, white chocolate chips, sesame seeds, oat bran, flax seeds, cinnamon, and salt in a large bowl. Stir in peanut butter, honey, and oil. Press mixture firmly into a 9x13-inch baking pan.
• Bake in the preheated oven until golden, 12 to 15 minutes. Remove from the oven and let cool for 5 minutes. Transfer to the refrigerator and chill for 10 minutes to set.
• Slice chilled bars into 2x3-inch squares. Wrap in plastic wrap and store in the refrigerator.

HOW TO MAKE SUPER SEED ENERGY BARS

Steps:

• Preheat the oven to 350°F.
• Drain the water from the dates and nuts, and then place both in a blender with seeds, salt, honey and coconut oil. Process on high 2 minutes, then scrape down the sides, and process again.
• Add the protein powder and process another 1-2 minutes. Continue processing and scraping the sides until fully combined.
• Prepare an 8x8 baking pan by laying parchment paper crisscross, allowing the ends to hang over the edges.
• Transfer the batter to the baking pan. Spread into a smooth layer with a spatula.
• Place a few extra raw almonds and pumpkin seeds on top, gently pressing them into the batter to set.
• Bake for 18-20 minutes until the edges are brown.
• Remove from the oven. Cool in the pan 30 minutes, then remove using sides of parchment paper. Slice into 16 bars.