Nut, Seed & Date Bars
I spend many Saturday mornings standing in a field watching my daughter’s football matches. Usually, I don’t manage to eat a proper breakfast before we head out to the game, so I’m always glad to have something to hand to help ward off my hunger pangs. These bars from Donna Hay’s cookbook “Life in Balance” are just the ticket. They’re full of heart-healthy, protein packed nuts and fiber. Almonds, pumpkin and sunflower seeds are all rich in vitamin E and magnesium, a mineral known for its anti-inflammatory benefits. They are super easy to make, keep well and are delicious. You can also try them with a few dark chocolate chips and dried cherries mixed in.
240g firmly packed chopped pitted dates (about 25 dates)
120g chopped raw almonds
120g raw sunflower seeds
80g raw pumpkin seeds
1 tsp ground cinnamon
2 tbsp honey
1 tsp vanilla extract
Preheat oven to 160c.
Line a 20 cm square tin with non-stick baking paper.
Place the dates, almonds, sunflower seeds, pumpkin seeds, and cinnamon in a bowl and mix well. Add the honey and vanilla to the bowl and stir until combined.
Press the mixture firmly into the lined tin.
Bake for 45 minutes or until crisp to the touch.
Allow to cool in the tin before slicing into bars to serve. Store in airtight container for up to 10 days.
tip: Placing baking paper in between the slices, in your storage container, will help keep the bars from sticking when stacked together.
Makes about 12 bars.