These energy-producing seed bars are nut-free. They are also grain-free and high in fiber and protein. What a delish way to get so many important vitamins and minerals. Thanks to Sylvia Fountaine at

1/2 C. pumpkin seeds, raw
½ C. Sunflower seeds, raw
1 heaping C. large flaked coconut, unsweetened
¼ C. Sesame seeds
¼ C. Chia Seeds
¼ C. Flax Seeds, or hemp seeds
1 generous pinch of salt
1 tsp. Vanilla
½ C. honey, or maple syrup, warmed

Preheat oven to 325F
Mix the seeds and salt together in a medium bowl.
Stir in vanilla and warm honey until combined
Place a piece of parchment in an 8 x 8 baking pan, all the way up the sides. 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 the compacted smooth surface is at a uniform depth.
Place in the oven for 40-50 minutes. Check at 40 minutes
For a chewy consistency, take out at 40-50 minutes, for a crispier crunchy consistency, let it cook the full 50-55 minutes. The key is to take them out when they are golden before they get dark.
Remove from the oven and cool completely.
Remove by lifting the parchment out of the pan. Flip back over and cut into desired shapes
Store at room temp. To keep them crisp, store uncovered.


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