These delicious seed bars are very satisfying, nourishing and provide you with lots of nutrition. The variety of seeds and nuts adds a lot of protein and beneficial fats for the brain and skin.
They hold for up to 4 weeks in a closed container in the fridge. I warm them slightly when eating.
Makes 30 pieces
INGREDIENTS
INSTRUCTIONS
Preheat oven to 325F
Place the chopped dates in a saucepan together with 1 cup of water. Bring to boil and simmer until they are soft.
Transfer to a high-speed blender and wiz to a paste.
Add the soaked and rinsed cashews, hazelnuts and 1 cup of water to the blender too. Blend until smooth and add to a bowl.
In a food processor add the oats, pumpkinseeds and sunflower seeds and pulse for about 1 minute or until roughly chopped. Add everything the date mixture.
Stir in the maple syrup, lemon juice and another 1/3 of cup water. Grate one lemon and mix everything well.
Transfer mixture to a 12x 20 baking sheet lined with parchment paper and spread it out to a thickness of ½ – ¾ inch.
Sprinkle with the mixed seeds and bake for 20-25 minutes until golden
Let cool in the baking sheet, then cut into 2inch pieces.
Enjoy!