23/04/2021
Seeds are an essential part of a plant-based diet. They’re like little nutritional powerhouses. They are also gluten-free and super easy to make.
Ingredients
1/2 cup Nutrico’s Pumpkin seeds ( raw)
½ cup Nutrico’s sunflower seeds ( raw)
1 heaping cup large flaked coconut (unsweetened)
¼ cup sesame seeds
¼ cup nutrico’s chia seeds
¼ cup Nutrico’s flax seeds
generous pinch salt
1 teaspoon vanilla
½ cup honey ( warmed for easier mixing- heat jar in a hot water bath)
Preheat oven to 165 °C (150°C if electric oven)
Mix the seeds and salt together in a medium bowl. Stir in vanilla and warm honey, until uniformly combined.
Place a piece of parchment in an 8 x 8 baking pan ( all the way up the sides too) . Spray lightly with oil.
Pour seed mix into lightly greased, parchment-lined pan and using a wet metal spatula, spread it out, into corners and edges and press down firmly until you have a compacted, smooth surface at a uniform depth.
Place on the middle rack in the oven for 40-55 minutes. Check at 25 minutes adjusting heat down to 150°C, if edges seem too brown. For a chewy consistency, take out at 40-45 minutes, for a crispier crunchy consistency, let it cook the full 50-55 minutes.You want to take them out when they are perfectly golden, before they get too dark.If you take them out too early (before they are golden) they may be too chewy and sticky.
Remove from the oven, and cool completely. You could place it in the fridge to cool faster. When it’s completely cooled, take the parchment out of the pan, turn it over and remove parchment. Flip back over and cut into desired shapes or bars. Store at room temp.