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These grain-free bars are great for a speedy breakfast or for when you are on the moveBREAKFAST SEED BARS

Jo Holden
These grain-free bars are great for a speedy breakfast or for when you are on the move
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 12 bars

Ingredients
  

  • 1/3 cup coconut oil
  • 2/3 cup almonds
  • 1 cup walnuts
  • 2 tbsp. desicatted coconut
  • 1 tbsp. lucuma powder optional
  • 1/2 tsp. baking soda
  • 1 tbsp. maca powder optional
  • 1-2 tsp. ground cinnamon
  • 1/2 cup pitted dates
  • 1/2 cup mixed seeds pumpkin, sunflower, seseme

Instructions
 

  • Preheat the oven to 180C. Grease and line a 9" baking tray with baking paper.
  • Put the almonds in a food processor with the walnuts, coconut, lucuma, baking soda, maca, cinnamon and dates and process until becomes fine.
  • Add the coconut oil and pulse in the seeds.
  • Spoon the mixture into the tray and press and smooth down. Bake for 25-30 minutes until golden. Leave to cool in the pan, then turn onto a board and cut into 12 bars.
  • Store in an airtight container for up to a week or freeze.