Ingredients
Seeds and Dry Ingredients
- 200 g / 1½ cup pumpkin seeds
- 90 g / ¾ cup sunflower seeds
- 65 g / packed ½ cup dried cranberries
- 22 g / ¼ cup desiccated coconut
- 70 g / ½ cup sesame seeds, hulled or unhulled
- 50 g / ½ cup ground flax seeds
- ¼-½ tsp salt, preferably ½ tsp
Wet Ingredients
- 30 g / 2 tbsp unscented coconut oil
- 80 ml / 1/3 cup maple syrup
Optional Topping
- 85 g / 3 oz dark dairy-free chocolate
Instructions
- Preheat Oven: Preheat your oven to 160° C / 320° F and line a small baking tin (around 2lb / 900 g size) with baking paper that overhangs the edges for easy removal of the seed bars later.
- Toast Seeds: Toast the pumpkin seeds and sunflower seeds either in a dry frying pan on medium heat until lightly golden and crunchy or bake them in the preheated oven for about 10 minutes.
- Combine Flaxseed and Maple Syrup: In a small bowl, mix the ground flax seeds with the maple syrup and set aside to thicken for 10 minutes.
- Mix Dry Ingredients: In a large mixing bowl, combine the toasted pumpkin and sunflower seeds with dried cranberries, desiccated coconut, sesame seeds, and salt, stirring well.
- Add Wet Ingredients: Gently melt the coconut oil on low heat, then whisk it into the flaxseed and maple syrup mixture. Pour this wet mixture into the dry ingredients and mix thoroughly to ensure all seeds are evenly coated. If the mixture feels too dry, add a little more maple syrup and melted coconut oil until fully coated.
- Press into Tin: Transfer the seed mixture into the prepared baking tin, pressing it down firmly with a measuring cup or flat-bottomed glass to remove any air pockets and compact it tightly for the bars to hold together.
- Bake: Bake the mixture in the oven for about 30 minutes. After 20 minutes, check the top; if it is browning excessively, fold the overhanging baking paper over the top to prevent burning.
- Cool and Compress: Remove the tin from the oven and press the mixture down firmly again. Optionally, place something heavy on top to weigh it down as it cools completely to achieve dense, cohesive bars.
- Add Chocolate Topping (Optional): Melt the dark dairy-free chocolate gently over a water bath. Once melted, spread it evenly over the cooled seed bars using a spatula. Place the tin in the refrigerator until the chocolate sets firmly.
- Cut and Store: Once set, use a sharp knife to cut the seed bars into equal pieces. Store the bars in an airtight container at room temperature or in the fridge for longer freshness.
Notes
- Using cups for dry ingredients may affect the ratios slightly; adjust maple syrup and coconut oil accordingly to bind the bars well.
- Pressing and compacting the mixture both before and after baking ensures the bars hold together firmly.
- To toast seeds, the oven method is hands-off and convenient, while the stove method provides more control over color and texture.
- The optional chocolate topping adds richness but can be omitted for a dairy-free, simpler version.
- Store seed bars in an airtight container at room temperature for up to one week or refrigerate for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: Healthy Snack
- Diet: Vegan
