Crunchy Seed Bars
Prep: 8 mins / Cook: 15 mins / Makes 15 bars
gluten free, dairy free
1 cup dates
¼ cup sultanas
¼ cup cranberries
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup chia seeds
¼ cup 100 per cent pure maple syrup
1 cup puffed rice (rice bubbles work fine also)
How to Make:
PREHEAT fan forced oven to 180°C (200°C conventional).
LINE a medium baking tin with greaseproof paper.
PLACE all ingredients in a food processor, except the puffed rice. Blend until mixed well.
ADD in the puffed rice and blend for another 30 seconds or so.
PRESS the mixture firmly into the lined baking tray and bake in the oven for approximately 15 minutes, turning the tray half way through cooking time to ensure even baking.
ALLOW to cool before slicing into pieces.
EXTRAS: Using ordinary rice bubbles rather than plain puffed rice will make this recipe quite a bit sweeter.
Keeps for up to a week in the fridge. These bars must be stored in the fridge.
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