How to Make Seed Bars! An easy recipe for nut-free, oil-free, paleo-approved energy bars that are super crunchy, energizing and addicting! The perfect snack!
Here’s a simple recipe for Seed Bars – that are 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.
How to make Seed Bars! | 45-sec video!
Super Seeds- pumpkin seeds, sunflower seeds, chia seeds, sesame seeds, flax seeds, and hemp seeds are packed full of nutrients – fiber, protein and health-boosting vitamins and minerals – nutritional powerhouses!
Honey works the best here but you can keep them vegan and use real maple syrup if you like, but my personal favorite is using honey.
The flavor is better with honey 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 these Seed Bars as much as we do.
xoxo
Sylvia
Seed Bars
- Prep Time: 5
- Cook Time: 55
- Total Time: 1 hour
- Yield: 10
- Category: snack, gluten-free, bar
- Method: baked
- Cuisine: northwest
Description
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!
Ingredients
- 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 seeds )
- generous pinch salt
- 1 teaspoon vanilla
- ½ cup honey ( warmed for easier mixing- heat jar in a hot water bath) or maple syrup– see notes
Instructions
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.
Notes
To keep them crisp, wrap very lightly in parchment. Sealing them too tightly may cause them to get soft. I usually just leave them on a plate uncovered on the counter. Keeps up to 10 days.
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.
Do NOT use sugar-free syrup- it will NOT work here. Honey or real maple.
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.
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thanks for the recipe!
can i substitute coconut with oats or something else here?
I haven’t tried replacing the coconut… but I don’t see why not? If you try it, let me know- curious!
We love this but are disappointed with the sugars & fat being we have a TYpe 2 diabetic in the family.
★★★★
Can these bars be frozen??
yes, just wrap tightly.
These are great! I made them as per the recipe, apart from the following:
I baked them until just golden on top (around 30 minutes) then I removed from the oven, let them cool, and cut into small rectangles. Then I separated the slices and baked them at the same temp for a further 15 minutes. Sprinkled with freshly ground cardamom while still hot out of the oven.
★★★★