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Darren Robertson

Bird Seed Bars

Darren Robertson
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.

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EF

GF

VE

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Number of servings
2
Ingredients

18 cup (16 23g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)

18 cup (10g) whole almonds (roasted)

18 cup (5 34g) pumpkin seeds (pepitas)

18 cup (3 13g) shredded coconut

18 tbs flaxseeds

13 tbs honey (rice malt syrup or maple syrup)

18 cup (12 12g) crunchy natural peanut butter (or other nut butter)

18 cup (8 13g) dried cranberries

8 13g pitted dates

18 cup (5g) hemp seeds

18 tsp salt

Methodbased on 12 servings
1

Preheat the oven to 200°C/fan 180°C/gas 6 and line a 25cm x 10cm loaf tin with baking paper.

2

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.

3

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.

4

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!

Nutritional Informationper serving

Energy (kJ)

794 kJ / 190 cals

Protein

5.7 g

Fat

11.3 g

Sat. Fat

2.3 g

Carbs

15.4 g

Sugar

10.4 g

Fiber

3.1 g

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