Ingredients
Directions
Preheat oven to 300 degrees F and line a baking sheet with parchment paper.
Spread almonds, pecans, walnuts, pumpkin seeds, sunflower seeds, flaxseeds, and sesame seeds out evenly on the baking sheet. Bake for 15 minutes, stirring every 5 minutes (twice during baking).
Add flax meal and water to a small bowl and stir. Set aside.
Once the nut and seed mixture is finished cooking, let it cool slightly, then add to a food processor. Pulse several times until coarsely chopped. Leave the oven on at 300 degrees F and set aside the parchment-lined baking sheet.
Transfer the nut and seed mixture to a large bowl. Add the maple syrup, cinnamon, oats, and salt, if using. Stir to combine.
Fold in the flax egg.
Line an 8x8” baking dish with the parchment paper from the baking sheet. Press the mixture into the baking dish so that it presses up against all sides and edges.
Bake for 20 minutes, until the top is golden brown.
Remove from the oven and remove the bars by lifting the parchment paper onto a cutting board.
Cut into 4x2” bars (for 8 bars total). Place them, with the parchment paper, on the baking sheet. Bake for an additional 15 minutes.
Remove from the oven and allow to cool for 10–15 minutes before enjoying them!
Chef's Notes
Nut-Free
Substitute more pumpkin and sunflower seeds for the almonds, pecans, and walnuts.
Use a chia egg in place of the flax egg (same ratio of chia to water).
Whole Food Sweetener
Use date paste in place of maple syrup.
Prep Ahead
Roast the nuts ahead of time and store in an airtight container in the refrigerator for up to four weeks before making these.
Storage
Store leftovers in an airtight container at room temperature for up to 10 days or refrigerate for up to two weeks. Freeze for up to 3 months.
Ingredients
Directions
Preheat oven to 300 degrees F and line a baking sheet with parchment paper.
Spread almonds, pecans, walnuts, pumpkin seeds, sunflower seeds, flaxseeds, and sesame seeds out evenly on the baking sheet. Bake for 15 minutes, stirring every 5 minutes (twice during baking).
Add flax meal and water to a small bowl and stir. Set aside.
Once the nut and seed mixture is finished cooking, let it cool slightly, then add to a food processor. Pulse several times until coarsely chopped. Leave the oven on at 300 degrees F and set aside the parchment-lined baking sheet.
Transfer the nut and seed mixture to a large bowl. Add the maple syrup, cinnamon, oats, and salt, if using. Stir to combine.
Fold in the flax egg.
Line an 8x8” baking dish with the parchment paper from the baking sheet. Press the mixture into the baking dish so that it presses up against all sides and edges.
Bake for 20 minutes, until the top is golden brown.
Remove from the oven and remove the bars by lifting the parchment paper onto a cutting board.
Cut into 4x2” bars (for 8 bars total). Place them, with the parchment paper, on the baking sheet. Bake for an additional 15 minutes.
Remove from the oven and allow to cool for 10–15 minutes before enjoying them!
