Super Seed Protein Bars Recipes

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.

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 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 FOOD PROTEIN BARS

Steps:

• Line a 13-by-9-inch pan with parchment paper and set aside. In a large bowl combine the millet, flax seeds, oats, coconut, hemp, chia and maca if using.
• Roughly chop the dates and add to a food processor with the almond butter, cacao, coconut oil, brown rice syrup, 4 teaspoons water, the vanilla extract and salt, and blend until combined. Add to the dry mix and mix until completely combined. Press evenly into the prepared tray and freeze until completely cold and firm, 2 hours.
• Remove and slice into 24 1-by-2-inch bars. Store in an airtight container in the freezer for up to 3 months.

APRICOT & SEED PROTEIN BAR

Steps:

• Purée apricots in a food processor with 150ml boiling water and the oats, then scrape the mixture into a bowl. Toast coconut, sunflower seeds and sesame seeds in a non-stick pan over a low heat, then stir into the apricots with the cranberries, hemp powder and chia seeds to make a thick paste.
• Roll into a long log on a sheet of cling film. Wrap tightly, chill, then slice thinly to serve. Will keep in the fridge for 2 weeks.