Today, I have a simple and quick recipe for seed bars that only takes 15 minutes of hands-on time before baking in the oven. These squares are high in protein and fiber, making them a great “on-the-go” snack.

I made these little treats yesterday and woke up thinking about them this morning. Two little squares with a cup of black coffee, while checking my emails, made for a perfect morning. They have just the right amount of sweet with just a hint of salty savory goodness.

sweet & savory seed squares

Patty Malcolm | Chickfoodtv

 These all natural bars make for a simple, on-the-go breakfast or energy boosting midday snack!

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 50 mins

Total Time 1 hr 5 mins

Course Breakfast, snacks

Servings 16 squares

Ingredients

  

1x2x3x

• 1/2 cup sunflower seeds raw
• 1/2 cup pumpkin seeds raw
• 1/2 cup finely shredded coconut
• 1/2 cup toasted sesame seeds
• 1/4 cup chia seeds
• 2 tablespoons cacao powder  Organic Cacao Powder
• 2 tablespoons maple syrup
• 1 teaspoon vanilla
• 1 dropper liquid stevia english toffee flavor  Liquid Stevia , English Toffee
• 1 flax egg = 1 tablespoon ground flax + 3 tablespoons water
• a dash of cinnamon
• 1/3 cup vegan chocolate chips  Semi Sweet Chocolate Chip
• kosher salt 

Instructions

 

• PREHEAT. Preheat your oven to 325 degrees.
• FLAX EGG. To make the flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together and let sit for 15 minutes to set-up and thicken.
• COMBINE. Meanwhile, in a medium bowl combine all seeds, shredded coconut, and cacao powder. Stir in vanilla, maple syrup, english toffee stevia, cinnamon, and flax egg until uniformly combined.
• LINE. Place a piece of parchment in an 8 x 8 baking pan (all the way up the sides too). Pour seed mix into parchment-lined pan and spread it out evenly into corners and edges, then gently press down until you have a compact, smooth surface at a uniform depth.
• ADD. Add vegan chocolate chips and sprinkle some kosher salt over the top. Push the chocolate chips down into the mixture a bit so they stick to it.
• BAKE. Place in the oven and bake for 40-55 minutes. For a chewy consistency, take out at 40-45 minutes. For a crispier, crunchier consistency, let it cook the full 50-55 minutes. Keep a close eye on them after 40 minutes to make sure they don't burn. 
• COOL. Remove from oven and cool completely. You can place in the fridge to cool faster. When it’s completely cooled, lift the parchment out of the pan, then peel it off the bottom of your bar mixture.
• CUT. Cut into desired shapes - squares or bars (I use a  Chef Pizza Cutter ).  Store at room temp.
• ENJOY! 

Notes

• To keep them crispy, store covered with a paper towel on the counter.

Tried this recipe?Let us know how it was!

Did you make these? Comment below and tell me what you think … I hope you love them as much as I do.

And, please remember to tag your photos #chickfoodtv so I can take a look!