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Crunchy seed and nut bar

A brilliant, healthy, gluten free snack for our lunchboxes and picnics. On the go, a nutritious alternative to sugary snacks.

SERVES: 12- 20 squares PREP TIME: 10 mins COOK TIME: 40 mins

Ingredients

  • 1 ½ cups almonds
  • 1 ½ cups pecans
  • 1 cup mixed seeds (chia, pumpkin, sunflower, linseed, sesame)
  • ⅓ cup sugar free dried cranberries
  • ¼ cup raw organic honey
  • 2 large eggs
  • 1 teaspoon sugar free vanilla powder

Method

  1. Preheat the oven to 170oC.
  2. Place the almonds and pecan nuts in the food processor and pulse until they are tiny chunks, keep it coarse.
  3. Add the remaining ingredients to the food processor and blend for 30 seconds to bring everything together.
  4. Line a standard rectangular baking dish with baking paper, spread the mixture out evenly in the tray and score lightly in whatever shape/size required.
  5. Place in the oven for 20 minutes and then turn the tray for an even colour. Bake for a further 20 minutes until golden brown, monitoring the last ten minutes as each oven is unique!
  6. Remove from the oven and allow to cool for 5 minutes. Lift from the tray but keep intact on baking paper and leave to cool for a further hour.
  7. Cut along score lines, serve immediately or store in the fridge in an airtight container.

Inspiration

  • Add ⅓ cup nut butter for a creamier taste and texture
  • Experiment with how thinly you spread the mixture, giving the option of a slighty chewy bar or a crunchier cracker-style snack
  • These yummy snacks freeze well, so you can do a larger batch and bag them up

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  |  Vegetarian

Filed under

Gluten freeDairy free

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    By Janine Whitling, Dip App Sci (Naturopathy), M. CA, Cert IV TAE, eLearning Design

    Art, health, and food have always played a part in my life. Design and digital design has followed in recent years. Imparting my skills and wisdom in all those areas gives me great joy.

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    Photography: Lee Green