Super Seed Snack 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.

NO BAKE SUPER SEED GRANOLA BARS

Steps:

• Line the bottom and sides of an 8" square pan with plastic wrap and set aside. Place pitted dates, peanut butter (or almond butter), juice, honey and cinnamon in a food processor and pulse until puréed and paste-like. Place date mixture in a medium to large bowl. Add 2 cups of the granola bar mix, coconut and cranberries and mix well to combine. Spoon granola bar mixture into your prepared pan and very tightly pack it in. Pull the plastic wrap over the granola bar mixture to cover then refrigerate at least four hours to firm up. Unwrap the granola bar, lift out of pan and set on a cutting board. Use a sharp knife to cut the granola mixture in half. Now cut each half, widthwise, into 6 bars. Spread the remaining granola mix on a plate. Lightly coat each bar with a little bit of the mix. Individually wrap each bar in plastic wrap and keep refrigerated until ready to enjoy. Refrigerated bars will keep up to a month. Note: Medjool dates are available in our Produce Department. If using almond butter in this recipe and it is overly thick, you may need to add a little more to help these bars hold together. Recipe options: Instead of cranberries, try another dried fruit in these bars, such as blueberries or cherries.

SUPER SEED ENERGY BITES (THE ULTIMATE PROTEIN PALEO SNACK)

Steps:

• Place all ingredients into a food processor on high until ingredients form small crumbly pieces. You may need to stop and scrape the sides and bottom.Roll ingredients into 10 evenly sized balls.Store in an airtight container.

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.

SUPER SEED NO-BAKE CHEWY GRANOLA BARS

Steps:

• Line an 8 x 8 inch square pan with parchment paper (two layers in either direction to cover both sides of the pan).
• In a medium bowl, combine all dry ingredients (oats, cereal, sunflower seeds, flaxseed, raisins or chocolate chips, sesame seeds, salt) and then add the wet ingredients (nut or seed butter, brown rice syrup or maple syrup, coconut oil, vanilla extract).
• After mixing, transfer to the prepared baking dish and spread out to an even layer using a spatula or your wet fingers. If you have a pastry roller you can use that to press down firmly and achieve an even layer. I sometimes put a sheet of wax paper on top and roll a small glass on top to help flatten the mixture out evenly.
• Place in freezer for 1 hour..
• Slice into 10 even rectangular bars.
• To store, individually wrap them in portions of the parchment paper (tape to keep together). Store in the freezer and allow to thaw out for a couple minutes at room temperature before enjoying. As they unfreeze they will get softer so don't wait too long to enjoy.

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 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 SEED CHOCOLATE PROTEIN BARS

Steps:

• In a pan, heat the coconut oil, maple and almond milk. Switch off heat once it starts to bubble.
• Add the chocolate and mix. Let sit for 2 minute and then whisk until melted and smooth.
• Add the vanilla and salt and mix in.
• Pulse the pumpkin, chia, flax and hemp in a blender to make a coarse meal.
• Add the seed mixture and sesame seeds to the melted chocolate. Mix to combine.
• Add protein powder if using and mix.
• Spread on parchment using a spatula. Chill until set. slice and keep refrigerated for weeks.
• Or wrap individually and carry.

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.

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.

NUT-FREE SUPER-SEED OAT BARS

Steps:

• Method Preheat oven to 160C (fan forced). Grease and line a 30cm x 20 cm slice tin with baking paper, leaving a 2cm overhang. Melt the Fairy Cooking in microwave on high or in a saucepan until fully melted. In a large bowl combine the sugar, oats, flour, seeds and cinnamon. Add the vanilla, egg and melted Fairy Cooking and combine well. Press the mixture into the tin. Bake for 25 minutes, or until golden brown and firm. Cool completely in the tin. Remove from the tin and drizzle with the melted chocolate and set for 10 minutes in the fridge. Slice into 24 bars to serve. Tip: These bars will keep for up to 1 week in an airtight container.

CINNAMON TURMERIC SUPER SEED BARS

Steps:

• Line a 9×5 loaf pan or 8×8 pan with parchment paper, set aside.
• In a large bowl stir together sunflower seeds, hemp hearts, pepitas, shredded coconut, cinnamon, and turmeric.
• Add in nut/seed butter, brown rice syrup, melted coconut oil and vanilla extract. Use a large sturdy spatula to combine.
• Transfer mixture to prepared pan and press evenly into corners. Refrigerate pan for 20 minutes or freeze for 10 minutes. Lift parchment out of pan and set on cutting board. Using a large sharp knife, cut bars into 12 squares (or 16 for smaller servings).
• Wrap bars individually for easy grab-n-go, or store in container. Bars keep best in fridge. Enjoy!

BEST KETO SNACK BARS RECIPE - EASY PREP!

Steps:

• Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside for later.
• Add all dry ingredients to a large bowl: keto-friendly nuts, shredded coconut, pumpkin seeds, ground flaxseed and salt (if using). Make sure to chop nuts very well, as large chunks will create crumbly bars. Stir until well mixed.
• Add all wet ingredients to a medium bowl: low carb granulated "sugar", coconut oil, pecan butter and keto honey. Whisk until well incorporated.
• Pour wet ingredients over dry ingredients. Using a rubber spatula, stir and fold until very well mixed. Break up any chunks that form and incorporate back into mixture. Make sure everything is well coated and moist.
• Pour the mixture into the prepared baking pan. Using the spatula, nudge the mixture until loosely and evenly spread out. Then, use the spatula to press the mixture firmly down into an even, very tightly-packed layer.
• Bake for 25-29 minutes. Mine took 27 minutes.
• Place baking pan onto a cooling rack to cool for 40-60 minutes, or until completely firm. After, lift bars and parchment paper onto the cooling rack to finish cooling for 1-2 hours. Slice and enjoy! Storing instructions below.

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.