Super Seed Protein Bars Recipes

SUPER SEED PROTEIN BARS

Steps:

• In a bowl, mix together all ingredients. Press the mixture into a sheet pan lined with parchment paper.
• Press the mixture into a sheet pan lined with parchment paper. Spread melted chocolate over the top.
• Freeze for 1-2 hours until solid and easy to cut. Slice into bars and enjoy! Store in the fridge.

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.

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.