Super Seed Bars

A delicious super seed bars recipe that is packed with nutrients and fibre. I have used activated seeds as they don’t contain enzyme inhibitors and phytic acid which makes them easier to digest.

As the seed bars are nut free, they make a delicious addition to school lunchboxes or a great afternoon snack.

Ingredients

1 cup puffed buckwheat

1 cup desiccated coconut

½ cup pumpkin seeds

¼ cup sunflower seeds

2 tbsp hemp seeds (optional)

¼ cup quinoa flakes

2 tbsp flaxmeal (optional)

1/3 cup tahini

¼ cup maple syrup

¼ cup coconut oil or sub for butter

1/8 tsp celtic sea salt

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Method

1. Pre-heat oven to 150°C.

2. Line a square baking tin with parchment baking paper. I used a 20cm square tin for this recipe.

3. In a large bowl mix all the dry ingredients and set aside.

4. In a small pot add the tahini, maple syrup and coconut oil or butter and slowly heat. Stir until all ingredients have melted.  Add this to the dry ingredients and stir until well combined.

5. Place the mixture into the tin, press down firmly making sure it is spread out evenly on all sides and corners.

6. Bake for approx. 15-20 minutes or until lightly golden. Do not over cook.

7. Take out of the oven and allow to cool completely. Once cooled place in the fridge for approximately 1 hour to firm up slightly before slicing.

8. You can drizzle some melted chocolate on top or leave as is.

9. Slice into squares or rectangles and keep in the fridge for up to 1 week.