Seed Bars
(09 Jan 2018)

Seed Bars

Seed Bars

Recipe by Amy Hopkins

1 tsp coconut oil, for greasing tray
2½ cups rolled oats
¼ cup raw cacao nibs
100g pistachios, shelled and chopped
50g almonds, chopped
50g pumpkin seeds
25g flax seeds
25g sunflower seeds
25g sesame seeds
25g hemp seeds
25g chia seeds
1½ cups Clover soy milk
5 medjool dates, pitted and chopped
2 ripe bananas

Preheat oven to 160°c and grease a large ovenproof deep-dish tray.
Place the oats, cacao nibs, pistachios, almonds and seeds into a large bowl. Mix to combine and form a well in the centre.
Place one cup soy milk in a small saucepan over medium-high heat. Add in the dates and stir occasionally until the milk is bubbling and the dates start to break down, forming a syrup. Pour into the oat mixture and stir to combine.
Mash the ripe bananas and, using a hand blender, blend in the remaining half cup of milk to form a thick liquid. mix this into the oat mixture until everything is evenly covered.
Press the mixture into the dish and bake for one hour, then turn the temperature up to 180°c and bake for a further 20 minutes or until the edges are nice and golden, but the mixture is still chewy. Remove and allow to cool slightly before slicing into 12 bars. 


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