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Red Deer Foodie

…getting busy in the kitchen!

Tag Archives: coconut flax oil

Last weekend, I was in Toronto for the Scotiabank Toronto Waterfront Marathon (my first half-marathon yay!) I love going to Toronto and always look forward to the great markets, restaurants and of course my fave: the LCBO!!  They have a great publication called Food & Drink that is always full of amazing recipes – today’s recipe was inspired by a recipe in the Autumn 2012 edition for Chewy Date and Seed Bars.  I switched up the ingredients a little bit, but these are still nut-free, gluten-free and packed with protein!!

Chewy Seed Bars

Ingredients

1 cup chopped dates 

1/2 cup chopped dried apricots

1/2 cup water

1 cup rolled oats

1 cup hulled, roasted pumpkin seeds (they’re green)

1 cup hulled, unsalted sunflower seeds

1/4 cup toasted sesame seeds

1/4 cup unsweetened coconut

1/2 cup packed brown sugar

1/4 cup agave nectar

1/4 cup oat bran

1/4 cup coconut flax oil

2 tbsp poppy seeds

3/4 tsp salt (less if you use salted pumpkin seeds)

Method:

Preheat oven to 350degrees and prepare and 8″ square pan with parchment paper and set aside. 

In a medium sauce pan, combine chopped dates and apricots with the water.  Bring to a simmer over medium-low heat for about 5-6 minutes, until the dates are soft and most of the water has evaporated.

In a large mixing bowl, combine the rest of the ingredients.  Fold in the date mixture and mix thoroughly.

Press into the prepared pan and back for 35 minutes, until the top is nice and golden brown.  Allow to cool completely before cutting into little squares.  Store in a sealed container, or freeze them – these make really nice “to go” snacks!

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