RAW BARS RECIPE
A delicious snack for the kids. They don't contain nuts if you have a "nut free policy" at school ! And you can change your seeds for nuts if you prefer too. Very versatile and yummy !
Servings 10 bars
INGREDIENTS
DRY INGREDIENTS
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- 2 tbsp chia seeds
- ½ cup oat flakes - choosing gluten-free oats if needed
- 1-2 tbsp flaxseed flour or powder - (try the powder from Clearspring) (optional)
WET INGREDIENTS
- ½ cup dates ( approx. 8 Shokari dates), seeds removed - soft (or softened in hot water for 10 minutes)
- ½ cup dried apricots (approx. 14 pieces), sulfate free - soft (or softened in hot water for 10 minutes)
- 2 tbsp coconut oil, melted
- 1-2 tbsp hot water, if needed
- 1 pinch Himalayan salt
TOPPING
- 3-4 tbsp quinoa pop - (optional)
INSTRUCTIONS
- In a food processor (or high speed blender), pulse all the dry ingredients, except the oat flakes (reserve them for later), for 1 to 2 minutes. I do not over process, as I like it a bit crunchy. Place it in a bowl and set aside.
- Now place all the wet ingredients (dates, apricots, coconut oil, salt, except the water), in the food processor (or high speed blender if you don't have one). I use the small bowl of my food processor and I pulse for few minutes. Stop (scrap if needed) and pulse again. Repeat. You will reach a medium smooth puree/dough with some small pieces left.
- Poor the wet ingredients over the dry ingredients, add the oat flakes and stir with a wooden spoon until well combined (I use my hands too). It might take few minutes.
- Place the sticky batter into a square lined baking pan (21 cm x 21 cm). Press it down firmly with the back of a spoon. If it is too sticky, place a second piece of baking paper on top of the dough and use your spoon (or a small rolling pin) to flatten it evenly.
- Once it is flattened, sprinkle the quinoa pop over it and press again with the back of a spoon or a small rolling spin. It has to be compact and the quinoa pops must adhere to the dough.
- Chill in for about 1 to 2 hours in the fridge or overnight. Then cut them into bars and wrap them in waxing paper for the school snack. You can keep them for around 1 week in the fridge.