Raw Cinnamon Seed Bars
These are incredibly filling so make a good snack to keep in the fridge for when hunger strikes. Packed with seeds which are a great source of healthy omega 3 fats. These bars are great for school lunch boxes and as they don’t contain nuts – great for anyone with nut allergy.
Recipe Ingredients
10-12 Servings
WET INGREDIENTS
¾ cup Sunflower seed butter
¾ cup date syrup
1 tablespoon Coconut oil
2 teaspoon Vanilla extract
Date syrup: 1 cup dried dates soaked in boiling hot water for 5 minutes then drained.
Keep drained date water to mix date syrup.
DRY INGREDIENTS
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 (optional)
Dish Preparation
20 Minutes
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 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. To make it more liquid you can heat gently with the coconut oil, before adding to the other ingredients.
To make 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.
