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.

SUPER SEEDY GRANOLA BARS

Steps:

• Toast your oats and almonds in a 350-degree F (176 C) oven for 13-15 minutes or until slightly golden brown.
• Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency (mine rolled into a ball).
• Place oats, almonds and dates in a large mixing bowl. Add seeds and set aside.
• Warm agave and peanut or almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Use a spoon or your hands to thoroughly mix.
• Transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (Or use 2/3 of a 9×13 // as original recipe is written // adjust if altering batch size)
• Cover with parchment or plastic wrap and press down with something flat, such as a book, to get them really packed tight. This will help them from being crumbly. Chill in the fridge or freezer for 15-20 minutes to harden.
• Remove bars from dish and chop into 10 even bars (as original recipe is written // adjust if altering batch size). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary.

SUPER SEED BARS

Steps:

• Line a 9x9 square baking pan with parchment paper. Preheat oven to 180°C / 350°F.
• In a large bowl, combine oats, quinoa, chia, sunflower, flax, cinnamon, and salt. Stir to combine.
• In a small saucepan or microwave proof bowl, combine the almond butter and date syrup. Warm slightly, and stir well to combine.
• Pour the date syrup almond butter mixture over the dry ingredients, and mix everything together.
• Press the mixture into the prepared baking sheet. Wet hands or an additional sheet of parchment paper over the top can be used to press the mixture smoothly to the edges of the pan.
• Bake for 20 minutes.
• Remove from the oven and cool the pan on a wire rack.
• When the seed bars are completely cool, lift the edges of the parchment to lift the bars out of the baking tin.
• Slice into 12 equal bars.
• Separate bars with pieces of parchment paper, and store in an airtight container.

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.