All the recipes in this blog are free from refined sugar and use either zero or low sugar natural sweeteners. 

The recipes are aim to be as low carb as possible too so they are all grain and gluten free – (except for one rogue cake that slipped in!).

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Sumptious Seed Bar

These wee seed bars deliver a lot of oomph and nourishment per slice. They’re almost a meal in a cake and humongously rich and spicy. What’s more they’re quick and easy to make - no cooking is involved. You just need a nutri-bullet or a blender of sorts, capable of mashing some of the seeds down into a glorious creamy wodge.

When I’ve made these seed bars in the past, I’ve added a tiny bit of finely chopped dried apricot – I’ve included this in the recipe ingredients as an option. But if you want to keep the sugars lower, as I do nowadays, I can assure you there’s enough spice, sweetness and flavour in this recipe to righteously tickle the tastebuds without the fruit.

If you’re making these during the warmer Summer months, they will definitely need storing in the fridge until you’re ready to scoff them or they’ll go a bit bendy.

80g tahini
60g coconut oil (or 30 coconut/30g cacao butter - cacoa butter melts less quickly in the warm weather)
1 tsp vanilla paste
140g pumpkin seeds
30g sunflower seeds
30g sesame seeds
30g hemp seeds
80g shredded coconut
25g cacoa nibs
4 tbsp yacon syrup
1 tbsp ground erythritol or xylitol
1½ tsp cinnamon
2 tsp ground ginger
2 tbsp lemon juice
5 dried apricots chopped small (optional)
Pinch salt

These ingredients fitted a 26cm x 17 cm baking tray. You’ll need a tray of similar size, if not exactly the same dimensions.

Line the baking tray with baking paper.
Put the seeds into a bowl and stir until evenly mixed.
Put approximately 2 thirds of the mixed seeds into a blender and whizz until fine. Return them to the rest of the seed mix.
Add the cacao nibs and the chopped dried frui if you are using it.
In a separate bowl, mix the tahini, lemon juice and the sweeteners together well.
Melt the coconut oil/cacao butter gently in a pan over a low heat.
Add the oil and cacao butter to the tahini mixture, along with the salt, and spices and then stir well.
Stir the melted tahini/coconut oil gloop into the seed mixture and make sure all the dry mixture is covered well.
Put the mixture into the lined baking tray and smooth over evenly.
Cut into pieces in the tin before cooling. (I use a paint scraper that's dedicated for this very purpose. They’re brilliant for cutting flapjacks and other tray bakes in situ).
Pop into the fridge to cool completely.

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