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.”
For easy transport, after chilling and slicing, wrap each bar in parchment paper secured with a rubber band.
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.
Using parchment overhang, remove set mixture. Using serrated knife, slice into 12 bars. Store leftovers in airtight container in refrigerator.
This recipe is part of the Cooking with Superseeds collection.
This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.
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