Seed Bars ! A basic, simple recipe for nut-free, oil-free, refined sugar-free, paleo approved energy bars that are super crunchy, energizing and addicting!
Here’s a simple recipe for sugar-free, Seed Bars – nut-free, grain-free, oil-free, paleo energy bars that only take 5 minutes of hands on time before baking in the oven. High in protein and fiber, these energy bars make for a simple breakfast on the go or an energy boosting midday snack! Because they are full of little scrubbing seeds they do a great job of keeping one regular, which I’m hearing can be an issue with Paleo or Keto diets.
What I personally love about them is how convenient they are as a “grab and go” snack- keeping me feeling energized and fueled whether I’m running errands,hiking or cross-country skiing. Easily transportable, I keep a little zip-lock bag tucked away in the glove compartment of my car for hunger emergencies. Pretty handy.
Watch the quick video for the lowdown.
Super Seeds- pumpkin, sunflower, chia, sesame, flax, and hemp are packed full of nutrients – fiber, protein and health boosting vitamins and minerals – nutritional powerhouses!
Keep these Seed Bars vegan and use real maple syrup if you like, but my personal favorite is using honey. The flavor is better here and honey seems to be a better binder.
We are on our third batch this month. I just make the Seed Bars and leave them out on the counter in the kitchen for easy snacking. They magically disappear!
Also, leaving them out, uncovered also keeps them nice and crisp.
Tell me what you think … I hope you love them as much as I do.
And remember to tag your photos #feastingathome so I can see!
Seed Bars – nut-free, oil-free, grain-free, paleo approved energy bars that only take 5 minutes of hands on time before baking in the oven. High in protein and fiber, these all natural bars make for a simple breakfast on the go or energy boosting midday snack!
- Prep Time: 5
- Cook Time: 55
- Total Time: 1 hour
- Yield: 10
- Category: gluten free snacks
- Method: baked
- Cuisine: northwest
- 1/2 cup pumpkin seeds ( raw)
- ½ cup sunflower seeds ( raw)
- 1 heaping cup large flaked coconut ( unsweetened)
- ¼ cup sesame seeds
- ¼ cup chia seeds
- ¼ cup flax seeds ( or sub hemp)
- generous pinch salt
- 1 teaspoon vanilla
- ½ cup honey ( warmed for easier mixing- heat jar in a hot water bath) or maple- see notes
preheat oven to 325F ( be exact)
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 in the oven for 40-50 minutes. Check at 40 minutes. 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, 45 minutes were enough for perfectly golden. 55 minutes would have 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. To keep them crisp, store uncovered, on the counter.
You can easily make these vegan by substituting maple syrup and add 1 tablespoon ground flax. They will be slightly more crumbly, but not too bad.
If you don’t have an 8×8 pan, you could make “crackle” on a sheet pan. Basically place mixture on a parchment lined sheet pan, pressing down hard with spatula, into an 8-10 inch round. It will spread out and become thin in the oven. Check at 35-40 minutes and pull it out when it is deeply golden. Let it cool completely. Break apart into crackle.