I started off planning to make muffins but went in a completely different direction. These bars are loaded with healthy fats, B vitamins, fiber, protein, phytonutrients, iron, manganese, omegas… the list keeps going and going. They’re absolutely delicious with a tall, cold glass of almond milk. Great for an after workout snack or breakfast on the go.
|¼ cup||raw honey – if you want your bars to be solid at room temp (I love to eat mine frozen) cut the honey to 2 tablespoon|
|3 tablespoon||nut butter (almond, peanut, etc)|
|½ cup||blackstrap molasses|
|1 ½ teaspoon||cinnamon|
|2 cup||Perky’s crunchy flax|
|1 cup||puffed millet, rice, amaranth, or quinoa|
|½ cup||Sprouted buckwheat (I used Kaia Foods Raisin Cinnamon Buckwheat Granola)|
|1 cup||hemp seeds|
|½ cup||sunflower seeds|
|½ cup||pumpkin seeds|
|3 tablespoon||sesame seeds|
|1 ½ cup||coconut|
|¼ cup||almonds, lightly ground with “S” blade in food processor|
|3 tablespoon||flax seed meal|
|3 tablespoon||chia seed, ground (coffee grinder works best)|
|1 cup||raisins, chopped|
|1 tablespoon||coconut o|
- Combine cereal, puffed grain, seeds, coconut, nuts, raisins and flax meal, and salba in a bowl. Set aside.
- In a saucepan over medium heat, combine honey, nut butter, molasses and cinnamon and heat until well combined. Do not allow to boil and continue stirring.
- Pour heated sugar mixture onto the dry ingredients until mixed through.
- Lightly oil a cookie pan with coconut oil and press the mixture firmly until distributed
- Cover, place in the fridge overnight
- Cut bars, wrap in saran individually and place in freezer
- Will keep up to a month. Tasty eaten frozen or thawed
Nut allergy: Replace almond with extra sesame seeds. Can use tahini or pumpkin butter in replace of nut butter