Horsham nutritionist Julie Stewart shows us how to make these vegan gluten-free seed bars as part of Week 2 of the Big Nibble: Future Food and Sustainability.
"These filling little snack bars really pack a punch for nutrition, with omega-3 rich seeds and no added sugar. So easy to make and there’s no baking! I like to use organic seeds, coconut, dates and goji berries, from the Just Natural range at The Natural Way Health Food Shop in The Carfax, Horsham."
Read the recipe below and download and print the recipe card for your bookshelf.
Makes 10-12 bars
- Mix all ingredients thoroughly in a bowl
- Line a 9” x 5” tin/glass container
- Press seed mixture into the container
- Put in the fridge and allow to set (minimum 40 minutes).
- Remove and cut into bars.
- Will keep up to 3 weeks in the fridge
To make your own date syrup
Put drained dates, 1 teaspoon vanilla extract and approx. three tablespoons of date water in a
blender, blend until smooth. Store in a jar in the fridge.
To make your own sunflower butter:
Put the sunflower seeds into a blender on blend on high speed, adding in 1tbsp melted coconut oil, blend until milky and butter-like. Store in a jar in the fridge.
¾ cup Sunflower seed butter (see recipe)
¾ cup Date syrup (see recipe)
1 tablespoon Coconut oil
2 teaspoon Vanilla extract
For date syrup: 1 cup dried dates soaked in just boiled hot water for 5 minutes then drained. Keep drained date water to mix date syrup.
1 cup Hemp/Sesame seeds
1 tablespoon Chia seeds
1/3 cup Pumpkin seeds
1/4 cup Sunflower seeds
1 cup Desiccated Coconut
1 tablespoon Ground Flax Seeds
1 tablespoon Goji Berries
2 teaspoon Cinnamon