Cinnamon Turmeric Super Seed Bars Recipes

SUPER SEEDY GRANOLA BARS

Steps:

• Toast your oats and almonds in a 350-degree F (176 C) oven for 13-15 minutes or until slightly golden brown.
• Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency (mine rolled into a ball).
• Place oats, almonds and dates in a large mixing bowl. Add seeds and set aside.
• Warm agave and peanut or almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Use a spoon or your hands to thoroughly mix.
• Transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (Or use 2/3 of a 9×13 // as original recipe is written // adjust if altering batch size)
• Cover with parchment or plastic wrap and press down with something flat, such as a book, to get them really packed tight. This will help them from being crumbly. Chill in the fridge or freezer for 15-20 minutes to harden.
• Remove bars from dish and chop into 10 even bars (as original recipe is written // adjust if altering batch size). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary.

SEED BARS

Steps:

• preheat oven to 325F (300 F if electric oven)
• Mix the seeds and salt together in a medium bowl. Stir in vanilla and warm honey, until uniformly combined.
• Place a piece of parchment in an 8 x 8 baking pan ( all the way up the sides too) . Spray lightly with oil.
• Pour seed mix into lightly greased, parchment-lined pan and using a wet metal spatula, spread it out, into corners and edges and press down firmly until you have a compacted, smooth surface at a uniform depth.
• Place on the middle rack in the oven for 40-55 minutes. Check at 25 minutes adjusting heat down to 300F, if edges seem too brown. For a chewy consistency, take out at 40-45 minutes, for a crispier crunchy consistency, let it cook the full 50 -55 minutes. Keep in mind, all ovens are different, so heat may vary. The key is....You want to take them out when they are perfectly golden, before they get too dark. So keep a close eye on them after 40 minutes. If you take them out too early (before they are golden) they may be too chewy and sticky. Pay attention to the color.
• For example, I've cooked these in two different ovens. In the gas oven, 50-55 minutes delivered perfectly golden bars. In the electric oven, 40 minutes were enough for perfectly golden. 55 minutes would have totally burnt them.
• Remove from oven, and cool completely. You could place in the fridge to cool faster. When it's completely cooled, take the parchment out of the pan, turn it over and remove parchment. Flip back over and cut into desired shapes or bars. Store at room temp.

CINNAMON TURMERIC SUPER SEED BARS

Steps:

• Line a 9×5 loaf pan or 8×8 pan with parchment paper, set aside.
• In a large bowl stir together sunflower seeds, hemp hearts, pepitas, shredded coconut, cinnamon, and turmeric.
• Add in nut/seed butter, brown rice syrup, melted coconut oil and vanilla extract. Use a large sturdy spatula to combine.
• Transfer mixture to prepared pan and press evenly into corners. Refrigerate pan for 20 minutes or freeze for 10 minutes. Lift parchment out of pan and set on cutting board. Using a large sharp knife, cut bars into 12 squares (or 16 for smaller servings).
• Wrap bars individually for easy grab-n-go, or store in container. Bars keep best in fridge. Enjoy!

SUPER SEED BARS

Steps:

• Line a 9x9 square baking pan with parchment paper. Preheat oven to 180°C / 350°F.
• In a large bowl, combine oats, quinoa, chia, sunflower, flax, cinnamon, and salt. Stir to combine.
• In a small saucepan or microwave proof bowl, combine the almond butter and date syrup. Warm slightly, and stir well to combine.
• Pour the date syrup almond butter mixture over the dry ingredients, and mix everything together.
• Press the mixture into the prepared baking sheet. Wet hands or an additional sheet of parchment paper over the top can be used to press the mixture smoothly to the edges of the pan.
• Bake for 20 minutes.
• Remove from the oven and cool the pan on a wire rack.
• When the seed bars are completely cool, lift the edges of the parchment to lift the bars out of the baking tin.
• Slice into 12 equal bars.
• Separate bars with pieces of parchment paper, and store in an airtight container.