Bird Seed Bars
PREP3 HRS 10 MIN•COOK 15 MIN
A nutritious on-the-go snack, Darren’s Bird Seed Bars are simple to switch up by subbing in your favorite nuts or seeds.
Number of servings
1⁄8 cup (16 2⁄3g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
1⁄8 cup (10g) whole almonds (roasted)
1⁄8 cup (5 3⁄4g) pumpkin seeds (pepitas)
1⁄8 cup (3 1⁄3g) shredded coconut
1⁄8 tbs flaxseeds
1⁄8 cup (12 1⁄2g) crunchy natural peanut butter (or other nut butter)
1⁄3 tbs honey (rice malt syrup or maple syrup)
1⁄8 cup (8 1⁄3g) dried cranberries
8 1⁄3g pitted dates
1⁄8 cup (5g) hemp seeds
1⁄8 tsp salt
Preheat the oven to 200°C/fan 180°C/gas 6 and line a 25cm x 10cm loaf tin with baking paper.
Place oats and almonds on a tray and roast for 10 minutes. Add pumpkin seeds, coconut, and flaxseeds to tray for the last 3 minutes of cooking. Cool and transfer to a large bowl.
Blend honey, peanut butter, cranberries and dates in a food processor to a paste. Add 3 tablespoons of the oat mix and blend again until smooth.
Add paste to remaining oat mixture along with hemp seeds and salt. Mix well with your hands and transfer to prepared tin. Place some baking paper on top, press mixture down firmly and evenly and chill for at least 3 hours and cut into bars. Boom, that’s it!
794 kJ / 190 cals
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