These bars make the perfect on-the-go snack. Grab one as breakfast on a hectic morning or pop one into your gym bag for an after-workout treat.
Tip
Feel free to replace the dried cranberries with another dried fruit you might have on hand. Yellow raisins, dried blueberries, or dried apricots are all delicious here.
Cranberry and Pumpkin Seed Bars
Ingredients
- 1 1/2 cups (350 mL) gluten-free oats
- 1/2 cup (125 mL) puffed brown rice cereal
- 2 Tbsp (30 mL) flaxseeds
- 1/2 cup (125 mL) crumbled coconut ribbons
- 1/2 cup (125 mL) raw pumpkin seeds
- 1/2 cup (125 mL) dried cranberries, roughly chopped
- 2 Tbsp (30 mL) coconut oil
- 1/2 tsp (2 mL) orange zest
- 1/4 tsp (1 mL) ground cardamom
- 2 Tbsp (30 mL) liquid honey
- 1/2 cup (125 mL) light coconut milk
- 6 Tbsp (90 mL) Cardamom, Almond, and Pumpkin Seed Butter
Nutrition
Per serving:
- calories143
- protein4g
- fat9g
- saturated fat4g
- trans fat0g
- carbohydrates14g
- sugars6g
- fibre2g
- sodium20mg
Directions
01
Preheat oven to 325 F (160 C). Line 8 x 8 in (20 x 20 cm) square baking pan with parchment paper and set aside.
02
In large bowl, stir together oats, brown rice cereal, flaxseeds, coconut ribbons, pumpkin seeds, and cranberries. Set aside.
03
In small saucepan, add coconut oil, orange zest, cardamom, honey, coconut milk, and Cardamom, Almond, and Pumpkin Seed Butter, and place over medium heat. Stirring constantly, bring mixture to a simmer.
04
Pour warm mixture over oat mixture and stir together until well combined. Transfer mixture to prepared baking pan and press into an even layer. Bake until golden brown, about 20 to 25 minutes. Let cool, then freeze before slicing into 12 bars. Bars may be kept in the refrigerator.
READ THIS NEXT
SEE MORE »
Broth and Wine-Braised Cannellini Beans
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
Baked Prawns
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.