Seed and Nut Bar Recipe

So, I made these for a retreat day I ran in Dundee and, even though I made more than I thought I would need, every single piece was snapped up! That can't be a bad thing! 


  • 1 1/2 cups Almond butter / Any nut butter (If there is oil separation, mix until incorporated)
  • 1/2 cup Maple Syrup
  • 1/2 cup Coconut Syrup (Date syrup is also great)
  • 1/4 tsp cinnamon
  • Pinch of sea salt
  • 1/2 cup Quinoa grain, uncooked
  • 1/2 cup Sunflower Seeds
  • 1/2 cup Pumpkin Seeds
  • 1/4 cup Chia Seeds (optional)
  • 1/2 cup Broken Walnuts

Preheat your oven to 120C.

Mix together the almond butter, syrups, cinnamon and salt.

Toast the quinoa, sunflower, pumpkin seeds, and walnuts in a dry pan.

Add all remaining ingredients to the syrup mix and keep folding until very well mixed.

Spread on a lined baking tray 9" x 13" and bake for 15 minutes. 

Allow cooling to room temperature before putting in the fridge. Once cool, slice up.

I like to put mine in the freezer so that the knife doesn't get stuck.


You could easily substitute out pumpkin/sunflower/walnut for the same quantity of any other nuts/seeds/cacao nibs.



Seed and Nut Bar Recipe

This simple, vegan recipe went down a storm and can easily store in the fridge for over a week (not that they will last that long).

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Loaded Rice, Vegan Recipe

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