Super Seed Granola Bar 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 NO-BAKE CHEWY GRANOLA BARS

Steps:

• Line an 8 x 8 inch square pan with parchment paper (two layers in either direction to cover both sides of the pan).
• In a medium bowl, combine all dry ingredients (oats, cereal, sunflower seeds, flaxseed, raisins or chocolate chips, sesame seeds, salt) and then add the wet ingredients (nut or seed butter, brown rice syrup or maple syrup, coconut oil, vanilla extract).
• After mixing, transfer to the prepared baking dish and spread out to an even layer using a spatula or your wet fingers. If you have a pastry roller you can use that to press down firmly and achieve an even layer. I sometimes put a sheet of wax paper on top and roll a small glass on top to help flatten the mixture out evenly.
• Place in freezer for 1 hour..
• Slice into 10 even rectangular bars.
• To store, individually wrap them in portions of the parchment paper (tape to keep together). Store in the freezer and allow to thaw out for a couple minutes at room temperature before enjoying. As they unfreeze they will get softer so don't wait too long to enjoy.

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.

SUPER SEED GRANOLA BAR

Steps:

• Place one oven rack at the topmost oven position and preheat oven to 350*.
• On a cookie sheet, mix together and spread out the oats, chia buckwheat groats (or super seed ancient grains from Trader Joes), sunflower seeds and sliced almonds. Roast in the preheated oven, on the top rack, for 15 minutes. Check every 5 minutes during this process and stir the mixture around to get even roasting and prevent burning.
• While the grain mixture is roasting, slice open the dates, discard the pits. Place cleaned dates in a small food processor and process until they form a thick ball.
• Combine the dates, honey, and almond butter in a large saucepan. Heat on medium to medium high, stirring constantly until a thick sauce is formed. Remove from heat.
• When the oats are finished, and while they are still warm, pour them into the saucepan with the almond butter/date/honey sauce. The warmth of the oats will help mix them with the sauce more easily. Add the protein powder and the vanilla.
• Mix all ingredients until all ingredients thoroughly combined. This is a very dry looking mix. Do not add more liquid or it will not bind together in the next step.
• Spray a square pan 8x8 with nonstick spray. Press the mixture into the pan evenly. Place in Freezer to firm up for 15 minutes.
• Remove from freezer and slice into 12 even pieces. Enjoy!

THE BEST GRANOLA BAR

Steps:

• Melt butter in microwave. Add butter to brown sugar, peanut butter, corn syrup, vanilla and mix with a mixer. Add wet ingredients to dry, and stir until completely mixed. Pat mixture into a 8x11 pan.
• Bake at 325°F for 20 minute
• Let bars cool completely before cutting.

PROTEIN GRANOLA BARS WITH KASHI GOLEAN

Steps:

• Put first 3 ingredients (up to 1/8 cup water) into a large mixing bowl.
• Whisk in the next 8 ingredients (up to 1/4 teaspoon salt).
• Set aside or put into fridge.
• Preheat oven to 350 degrees.
• Put the next 5 ingredients (oats, pepitas, almonds, soy nuts, wheat germ) on a cookie sheet and toast in oven for 10 minutes, stir after 5 minutes.
• Mix toasted ingredients, chopped fruit, GoLean cereal, and the mixture in the fridge thoroughly (easiest to do with your hands).
• Grease either a cookie sheet or muffin pan with calorie-free cooking spray.
• Either hand-form mixture into 15 well compressed equal sized cakes and put onto the cookie sheet, or compress into 12 to 16 muffin tins.
• Reduce heat to 300 degrees.
• Cook for 25 minutes.
• Let cool and individually wrap for fridge or freezer.