These little beauties are so delicious and extremely easy to make. Great for an on-the-go breakfast or mid-morning snack – releasing energy slowly to keep you going until lunchtime. They will keep in the fridge for a week, but we doubt they’ll last more than a couple of days!
What you’ll need:
You can use any seeds you like for this recipe; however, the chia is what helps keep it together so don’t leave them out!
- 40g Black Sesame Seeds
- 40g Chia Seeds
- 40g Golden linseed
- 225g pumpkin seeds
- 225g sunflower seeds
- 40g desiccated coconut
- 175ml maple syrup
What to do:
- Line a baking tin (approx. 22cm x 14cm) at least 3cm deep with parchment paper making sure the bottom and all sides are covered. Don’t trim away too much excess as you can use the paper to help the seed bar out of the tin later.
- Heat your oven to 150°c.
- Mix all the ingredients together in a large bowl and leave to stand for 5-10 minutes.
- Transfer the mixture to your baking tin – making sure to smooth the mix over the entire tray and into the sides and corners – a palate knife would be handy here.
- Bake in the oven for 20-25 minutes. At this point, the surface should be lightly golden.
- Remove from the oven and allow to cool slightly before carefully flipping the seed bar over – you can pull the bar out on the paper then invert the baking tin over the top, then carefully ease over with the assistance of a fish slice perhaps or an oven mitted hand?
- Bake again for a further 20-25 minutes until lightly golden.
- Remove from the oven and allow to sit in the baking tin until you can handle it comfortably.
- Use a serrated knife (in a sawing motion) to cut into bars, the size and shape of your choosing. Store in an airtight container for up to seven days.
