Are you nuts?

Why yes I am. Nuts over these fabulous homemade bars.

Seriously, what a treat! Last summer I borrowed a book from the one and only Kathryn Nicolai (Vive Le Vegan by Dreena Burton) and have been making these delicious beauties ever since. They’re easy to whip up and the kids absolutely love them. I almost need to install a lock on my refrigerator door in order for these bars to last. You will too! When I make them I add more cinnamon then the recipe calls for and I usually don’t have time to toast the almonds and pecans; I just throw them in as is. I slice the bars up with a pizza cutter and voila, a handy dandy snack. Now it’s your turn. Go nuts and then post the results. 

 

Totally Nutty Bars 

  • 1 cup sunflower seeds
  • ½ cup pumpkin seeds
  • ½ cup toasted pecans
  • ½ cup toasted almond slivers
  • ¼ cup hemp seed nuts or sesame seeds, or combination
  • ¼ cup raisins or dried apricots, chopped
  • 3 tbsp flax meal
  • ¼ cup thick honey alternative (e.g., brown rice syrup or barley malt)
  • 2 tbsp cashew or almond butter
  • ½-1 tsp blackstrap molasses
  • ¼ tsp cinnamon
  • 1/8 tsp sea salt

In a large bowl, combine the seeds, nuts, raisins and flax meal. In a saucepan over medium-low heat, combine the honey alternative, cashew or almond butter, molasses, cinnamon and salt. Stir until it is just heated through and well combined (do not boil). Remove from heat and immediately add to the dry mixture. Stir through well, then transfer to a lightly oiled 8”x12” baking dish (or smaller dish for thicker bars). Press the mixture down into the dish until evenly distributed (use a small piece of parchment paper to help press it down). Refrigerate until completely cooled, then cut into squares or rectangular bars. If you freeze some, be sure to separate the layers with parchment paper so they don’t stick.

(makes 10-12 bars depending on how they are cut)

tip: you can add up to 1/3 cup of both raisins/apricots and the honey alternative