Seed Bars Food

SUPER SEEDY GRANOLA BARS

Steps:

• Toast your oats and almonds in a 350-degree F (176 C) oven for 13-15 minutes or until slightly golden brown.
• Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency (mine rolled into a ball).
• Place oats, almonds and dates in a large mixing bowl. Add seeds and set aside.
• Warm agave and peanut or almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Use a spoon or your hands to thoroughly mix.
• Transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (Or use 2/3 of a 9×13 // as original recipe is written // adjust if altering batch size)
• Cover with parchment or plastic wrap and press down with something flat, such as a book, to get them really packed tight. This will help them from being crumbly. Chill in the fridge or freezer for 15-20 minutes to harden.
• Remove bars from dish and chop into 10 even bars (as original recipe is written // adjust if altering batch size). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary.

SUPER-SEED SNACK BARS

Steps:

• Preheat oven to 325 degrees F. Line an 8-inch-square pan with parchment paper, leaving extra hanging over 2 sides. Coat the parchment and pan sides with cooking spray.
• Combine tahini and honey in a small saucepan over medium heat. Cook, stirring, until just mixed and warmed, about 2 minutes. Remove from heat; stir in vanilla and salt.
• Combine coconut, pepitas, sunflower seeds, chia seeds, and hemp seeds in a large bowl. Add the tahini mixture and stir until evenly coated. Press the mixture firmly into the prepared pan.
• Bake until golden, 30 to 35 minutes. Let cool completely in the pan on a wire rack. Using the overhanging parchment, lift out the uncut squares. Place on a cutting board and cut into 25 squares.

SARAH'S POST-WORKOUT LEMON POPPY SEED BARS

Steps:

• Whisk together the oat flour, protein powder, poppy seeds and kosher salt. Add the cashew butter, honey, coconut oil and lemon extract. Use your hands to mix it all together. It will be dry at first but will come together. You want the batter to be thick and firm.
• Spray an 8-by-8-inch baking pan with cooking spray. Line with a sheet of parchment paper with ends that extend about 2 inches over two sides of the pan. Press the dough down firmly with your hands into an even layer. Top with the chocolate chips and flaky sea salt and gently press into the dough. Chill in the fridge for 2 hours. Then cut into desired-size bars. Store in the fridge.

ALMOND POPPY SEED BARS

Steps:

• In a mixing bowl, beat the eggs, sugar, milk, oil, extracts and butter flavoring.
• Combine the flour, poppy seeds, baking powder and salt; add to the egg mixture and mix just until combined.
• Spread into a greased 15 x 10 x 1" baking pan.
• Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean.
• Cool on a wire rack.
• In a mixing bowl, combine the frosting ingredients; beat until smooth.
• Frost bars.

FRUIT, OAT & SEED BARS

Steps:

• Heat oven to 160C/fan 140C/gas 3. Gently heat the sugar, golden syrup and butter in a pan until the sugar and butter have both melted. Stir the oats, raisins, walnuts, seeds and cranberries into the pan until coated in the butter.
• Spoon half the oaty mix into a traybake tin (23 x 23cm or thereabouts). Scatter the apricots over the top, then top with the remaining oat mix. Pack the mix down well and smooth with the back of a metal spoon. Bake for 35 mins or until dark golden. Leave to cool completely before cutting into 16 bars with a sharp knife.

CHOCOLATE-APPLESAUCE-FLAX SEED BARS

Steps:

• Preheat oven to 375°F.
• Spray a 9x13-inch baking pan with cooking spray.
• Place flour, sugar, Splenda, flax seeds, cocoa and spices in a mixer bowl and mix at low speed to blend well.
• Heat applesauce in a glass bowl in microwave for about 2 minutes until hot. Stir in baking soda. (DO NOT USE COLD APPLESAUCE!).
• Add to dry mix with oil, nuts and raisins. Mix at medium speed until creamy. Spread batter into baking pan.
• Bake 20-25 minutes, or until bars pull away from sides of pan. Cool on wire rack. Cut into 18 bars.
• Exchanges: 1 starch and 1 fat; or 1 carbohydrate choice.

POPPY SEED BARS

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine poppy seed and 2 tbsp milk.
• In a medium mixing bowl, cream together butter, sugar and honey.
• Add eggs and beat well.
• Sift together flour, salt, baking powder and soda.
• Blend into creamed mixture alternately with 2 tbsp milk and vanilla.
• Stir in coconut and poppy seed milk mixture.
• Spread evenly in a greased 13 x 9 x 2 inch pan.
• Bake for 25 to 30 minutes.
• Cool in pan on wire rack.
• Sprinkle top with sifted icing sugar and cut into bars.