This recipe by Adele Trathan makes an ideal grab-and-go granola bar for those times when you are rushing out the door and you need a healthy snack. They are packed with protein, fibre, and a heart-healthy mixture of pumpkin and sunflower seeds.
MAKES 8-10 BARS
125g (4.5oz) roasted unsalted almonds
65g (2.25oz) pumpkin seeds
65g (2.25oz) sunflower seeds
35g (1oz) unsweetened coconut flakes
¼ tsp salt
1 tsp cinnamon
1 tsp vanilla extract
3 tbsp clear runny honey
1 tbsp melted coconut oil
1 Chop the whole almonds into smaller pieces and mix in a medium-sized bowl with the pumpkin and sunflower seeds, coconut flakes, salt and cinnamon and give it a good stir.
2 Then add in the wet ingredients, vanilla extract, honey and melted coconut oil. Gently stir the mixture until the nuts and seeds are fully coated with the wet ingredients. Preheat the oven to 180C (350F, Gas 4).
3 Line an 8” x 8” baking tray with lightly oiled baking paper, spoon in the mixture and use a flat spatula to firmly press the mixture into an even layer. You may need to spray or rub the spatula with a small amount of oil to help to stop it sticking to the mixture.
4 Put into the oven and bake for 35-40 minutes or until golden. Once cooked remove from the oven and place the tray on a cooling rack, use your spatula again to press down the mixture.
5 Allow to cool completely before lifting the mixture and baking paper from the tray and place onto a chopping board, then cut into evenly sized bars with a sharp knife. Store in an airtight container in the fridge for a quick and healthy snack. Great food for when you are on the go!