Seed Bars

We have a tray in our freezer that I regularly stock up with goodies for Finn. If he is feeling peckish, he will often open the freezer and have a look to see what he feels like. The other day he pulled out a cob of corn, then proceeded to pull out a pot from the cupboard and place it in the middle of he kitchen with the corn cob in it (hehehe).

It reminds me of the Clara Davis study where children were given the opportunity to choose their entire diet and although each child ate completely differently, managed to eat a perfectly balanced diet. (Read a summary of this study at http://www.babyledweaning.com/features/random-stuff/a-modern-take-on-the-clara-m-davis-paper/ and http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1626509/). Lately he has been pulling out these little seed bars (while excitedly saying ‘bars, bars, bars!’).

These are a Little Bare spin on a muesli bar, but are nut free (for once!) for those of you who have little ones who can’t eat nuts.

Gluten, dairy, refined sugar, egg and nut free, vegan and paleo.

Ingredients:

1/2 c sunflower seeds
1/2 c pumpkin seeds
1/2 c desiccated coconut
1 Tbs each of chia seeds, flax seeds (linseed) and sesame seeds (or whatever mix you like)
1 – 2 Tbs honey or sweetener of your choice (optional)
2 Tbs Tahini

Directions:

Preheat oven to 180 degrees on fan bake.

1. Process all ingredients in the food processor until combined and as fine as you like. The mixture should be wet enough to hold together when pressed with the back of a spoon (you could test by squeezing the mixture together in your hand). If it is too dry / crumbly, add a little more tahini and or a tablespoon or so of water and blend again.

2. Roll to about 1/1.5cm thick between two sheets of baking paper (or press firmly in a square cake tin) and cut into rectangles.

3. Bake for 15 – 20 minutes or until bottom is starting to brown slightly.

x Aunty Bee

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