Sweet and Salty Seed Bars
Recipe GLPRfc645ee8b2105e
Chewy, nutrient-packed bars combining natural peanut butter, mixed seeds, dried apricots, and a touch of honey for the perfect balance of sweet and salty. These no-bake-then-baked treats are naturally gluten-free and make an ideal grab-and-go snack for road trips or lunch boxes.
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Ingredients
1 cup natural peanut butter (salted)
¼ cup coconut palm sugar
¼ cup raw honey
½ cup raw pumpkin seeds
½ cup raw sunflower seeds
½ cup raw sesame seeds
¼ cup poppy seeds
½ cup instant or rolled oats
½ cup dried apricots, finely chopped
wax paper (for preparation)
Directions
In a large bowl, combine peanut butter, coconut palm sugar, and honey. Stir until well blended and smooth.
Add the pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds, oats, and chopped dried apricots to the bowl. Mix thoroughly until all ingredients are evenly distributed throughout the mixture.
Line a 9x9 inch square baking pan with wax paper. Press the seed mixture firmly and evenly into the pan, smoothing the top with the back of a spoon or an offset spatula.
Cover the pan loosely and refrigerate for at least 15 minutes until the mixture is firm and holds together well.
While chilling, preheat your oven to 350°F (175°C).
Remove the chilled mixture from the refrigerator. Using a sharp, lightly oiled knife, cut the mixture into 20 equal bars (or your preferred size). Wipe the knife between cuts for clean edges.
Arrange the bars on a parchment-lined baking sheet, spacing them about 1 inch apart.
Bake for 6 to 8 minutes, until the edges are lightly golden and the bars are set but still chewy in the center. Do not overbake.
Allow the bars to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
