Packed with protein, a range of minerals, and a little chocolate, these nut-free granola bars deserve a place in your lunch bag tomorrow. With four different varieties of seeds and a base of puffed quinoa (technically a seed itself), this snack gives new meaning to “bird food.”
Tip
For easy transport, after chilling and slicing, wrap each bar in parchment paper secured with a rubber band.
Seed Lover’s Granola Bars
Ingredients
- 1 cup (250 mL) tahini
- 1/3 cup (80 mL) coconut oil, melted
- 2 Tbsp (30 mL) brown rice syrup or honey
- 1 tsp (5 mL) vanilla extract
- 3 cups (750 mL) puffed quinoa or puffed millet
- 1 cup (250 mL) large flake gluten-free rolled oats (not instant)
- 1/3 cup (80 mL) dark chocolate chips
- 1/3 cup (80 mL) raisins or dried cranberries
- 1/3 cup (80 mL) raw, unsalted pumpkin seeds
- 1/4 cup (60 mL) hemp hearts
- 1/4 cup (60 mL) raw, unsalted sunflower seeds
- 2 Tbsp (30 mL) sesame seeds
- 1/4 tsp (1 mL) salt
- Line 8 x 8 x 2 in (20 x 20x 5 cm) baking pan with parchment paper, leaving some overhang for easy removal.
Nutrition
Per serving:
- calories336
- protein9g
- fat25g
- saturated fat8g
- trans fat0g
- carbohydrates25g
- sugars8g
- fibre4g
- sodium74mg
Directions
01
In medium bowl, whisk tahini, coconut oil, brown rice syrup or honey, and vanilla until combined. In large bowl, combine remaining ingredients. Stir in tahini mixture and transfer to prepared pan, spreading out evenly. Using bottom of loaf pan or bottom of wide glass, compact mixture as tightly as possible. (If itu2019s not compacted at this stage, bars may crumble upon slicing.) Chill for at least 5 hours to set.
02
Using parchment overhang, remove set mixture. Using serrated knife, slice into 12 bars. Store leftovers in airtight container in refrigerator.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
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