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.