Seed Bars
Seed Bars
Ingredients
- 1/2 cup pepitas
- 1/2 cup sunflower seeds
- 1/4 cup chia seeds
- 1/4 cup sesame seeds
- 1/4 cup flax seeds
- 1 cup coconut flakes, heaped
- 1 pinch sea salt, generous
- 1/2 cup rice malt syrup, or slightly less, warmed
- 1 teaspoon vanilla
Instructions
- 1
Preheat your oven to 150°C (300°F). Line a 9x9 inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 150
- 2
In a large mixing bowl, combine the pepitas, sunflower seeds, chia seeds, sesame seeds, flax seeds, coconut flakes, and a generous pinch of sea salt. Mix well to ensure all dry ingredients are evenly distributed.
⏱️ 3 min
- 3
Gently warm the rice malt syrup. This can be done in a small saucepan over low heat or in the microwave for short bursts until it's more fluid. Be careful not to overheat it. Add the vanilla extract to the warmed rice malt syrup and stir to combine.
⏱️ 2 min
- 4
Pour the warmed rice malt syrup and vanilla mixture into the bowl with the dry seed mixture. Stir thoroughly until all the seeds and coconut flakes are well coated and sticky.
⏱️ 3 min
- 5
Transfer the mixture into the prepared baking dish. Using a wet spatula or the back of a spoon, press the mixture down firmly and evenly into the dish. This helps to compact the bars and prevent sticking.
⏱️ 2 min
- 6
Bake in the preheated oven for approximately 30 minutes, or until the edges are lightly golden and the mixture is set.
⏱️ 30 min•🌡️ 150
- 7
Once baked, remove the dish from the oven. Let it cool slightly at room temperature before transferring it to the fridge on a cooling rack. Chill for at least 1 hour, or until completely cold and firm enough to break.
⏱️ 60 min
- 8
Once chilled, lift the seed bar slab out of the dish using the parchment paper. Place it on a clean cutting board and break it into desired pieces or 'bark'. Store the seed bars in an airtight container in the fridge.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Seed Bars
- 1/2 cup pepitas
- 1/2 cup sunflower seeds
- 1/4 cup chia seeds
- 1/4 cup sesame seeds
- 1/4 cup flax seeds
- 1 cup coconut flakes, heaped
- 1 pinch sea salt, generous
- 1/2 cup rice malt syrup, or slightly less, warmed
- 1 teaspoon vanilla
Instructions
- 1
Preheat your oven to 150°C (300°F). Line a 9x9 inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 150 - 2
In a large mixing bowl, combine the pepitas, sunflower seeds, chia seeds, sesame seeds, flax seeds, coconut flakes, and a generous pinch of sea salt. Mix well to ensure all dry ingredients are evenly distributed.
⏱️ 3 min - 3
Gently warm the rice malt syrup. This can be done in a small saucepan over low heat or in the microwave for short bursts until it's more fluid. Be careful not to overheat it. Add the vanilla extract to the warmed rice malt syrup and stir to combine.
⏱️ 2 min - 4
Pour the warmed rice malt syrup and vanilla mixture into the bowl with the dry seed mixture. Stir thoroughly until all the seeds and coconut flakes are well coated and sticky.
⏱️ 3 min - 5
Transfer the mixture into the prepared baking dish. Using a wet spatula or the back of a spoon, press the mixture down firmly and evenly into the dish. This helps to compact the bars and prevent sticking.
⏱️ 2 min - 6
Bake in the preheated oven for approximately 30 minutes, or until the edges are lightly golden and the mixture is set.
⏱️ 30 min•🌡️ 150 - 7
Once baked, remove the dish from the oven. Let it cool slightly at room temperature before transferring it to the fridge on a cooling rack. Chill for at least 1 hour, or until completely cold and firm enough to break.
⏱️ 60 min - 8
Once chilled, lift the seed bar slab out of the dish using the parchment paper. Place it on a clean cutting board and break it into desired pieces or 'bark'. Store the seed bars in an airtight container in the fridge.
⏱️ 5 min