All I want right now is another big batch of these fruit and seed bars. But I ate all of them all. I should have seen this coming when the first words out of my husband’s mouth were “you need to make these every week”. What’s even more amazing is there’s so simple, we made two batches in one weekend.
The BEST part of it all is this is from Catherine’s new cookbook, Weelicious Lunches, which is truly outstanding! When I first opened it up, I made her Chinese Chicken Salad which quickly became one of our favorites. Basically every other page is bookmarked and totally ready to take on school lunches (in 5? years). This woman is my hero.
Did you know that there’s some schools that ban all peanut products. As in no peanut butter and jelly sandwiches for wee ones? Or maybe it’s if you bring treats, they have to be nut free. I don’t really know the details, I just know it’s a big topic in schools.
My point. These are a great option because 1. there’s no nuts or nut butters, 2. no gluten and 3. no dairy. I think we’ve covered most the bases here.
And if you have a child under one who’s not suppose to have nut products, this will rock their world, let me tell ya.
I love the beauty of taking real ingredients and making something delicious.
This was almost like cookie dough. I could just eat it right out of the pan. No baking necessary in my opinion. But I did and ate them for breakfast and snacks. Next time, I’m making a triple batch.
And yes, this wee one approved.
He’s still working on his hand to mouth coordination. His best bet is to take a handful and palm it straight into his mouth. As you can see here. The only real change I made to this was used agave instead of honey so he could eat them.
This kid didn’t eat them, he INHALED them.
Fruit & Seed Bars
Recipe from Weelicious Lunches Cookbook
makes 15 bars
- 1 cup gluten-free rolled oats
- 1/2 cup pepitas (pumpkin seeds)
- 1/2 cup sunflower seeds
- 2 tablespoons flaxseeds, whole or ground
- 1 cup dried fruit – dried blueberry, cranberries, apricots, etc.)
- 1/2 cup unsweetened coconut flakes
- pinch of ground cinnamon
- 1/3 cup agave or honey
- 1/2 cup sun butter (sunflower seed butter)
Preheat the oven to 325 degrees. Greece an 11×7 or 9×9-inch baking pan, then line it with parchment, allowing the parchment paper to come up two sides of the pan.
In a food processor, pulse the oats, pepitas, sunflowers seeds, flaxseeds, dried fruit, coconut and cinnamon until finely chopped.
Add the agave (or honey) and sunflower butter and pulse until the mixture is combined.
Pour the mixture into the pan and spread it out evenly.
Bake for 20-25 minutes or until firm to touch.
Let cool completely, then use a serrated knife to cut into the 2-inch bars.
Note – if they’re too crumbly, you can put them in your yogurt – almost like granola!
Freeze – cool, place in ziplock bag, label and freeze. Defrost to room temperature and enjoy!
*gluten-free *dairy-free *nut-free
September 11 2013