These seedy, gluten free snack bars are a great healthy treat when you’re on the go. Packed with a mountain of nuts, seeds, dried fruits and natural sweet delights they can be packed into lunch boxes, gym bags and are ideal for picnics.
Equipment
- Mixing Bowl
- Scales
- Big Spoon
- A dish with sides to house the snack bars
- Food Processor/Blender
Ingredients
- 100g Dried Dates (pitted)
- 50g Dried Apricots
- ½ - 1 x tsp Vanilla Extr
- 50g Almonds
- 50g Pumpkin Seeds
- 50g Sesame Seeds
- 50g Sunflower Seeds
- 1 x tbsp Banana Powder
- 2 x tbsp Bee Pollen
Method
- Place all the ingredients into a food processor and blend until they stick together.
- You will need to scrape the sides of your food processor a couple of times to get to this point. (If you don't have a food processor make it with whole seeds, and chop the nuts into small pieces. My kids won't eat seeds but will eat them chopped up like this!)
- Find an appropriately sized dish (depending on how deep you want your bars to be) and press the mixture firmly in.
- Place in the fridge for a few hours to set.
- If you want to add a chocolate top, melt some good quality dark chocolate (check ingredients) and pour over the top.
- Place back in the fridge before cutting into bars and storing in the fridge.
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Benefits description
Bee Pollen’s benefits are said to range from boosting the immune system to treating allergies to aiding digestion.
