Gluten Free Nut and Seed Bar
Course: Power Bar
Servings: 10
Calories: 485 kcal
Author: Healthy Blender Recipes/Simon Bryant
Ingredients
  • 1 cup organic puffed rice or gluten free rolled oats
  • 1/2 cup organic sesame seeds
  • 1/2 cup organic shredded or flaked coconut
  • 1/2 cup hazelnuts
  • 1/2 cup diced dried apricots
  • 1/2 cup diced dried pitted dates
  • 1/2 cup raw almonds crushed
  • 1/2 cup organic raw pumpkin seeds
  • 1/3 to 1/2 cup LSA 3 parts linseeds / flaxseeds, 2 parts sunflower seeds, 1 part raw almonds
  • 3/4 cup organic hulled tahini
  • 3/4 cup organic honey
Optional Chocolate Sauce
  • 13 ounces dark chocolate coarsely chopped
  • 6 1/2 ounces dark chocolate grated into small pieces
Instructions
  1. Add LSA to blender.
  2. For Blendtec: Press the PULSE button until a fine meal forms
  3. For Vitamix: Start on Speed High. Turn machine on and off several times until a fine meal forms.
  4. Use a spatula to scrape LSA meal into a bowl for later.
  5. Put all of the dry ingredients in your blender.
  6. For Blendtec: Press the PULSE button until broken down but still of a rustic consistency.
  7. For Vitamix: Start on Speed High. Turn machine on and off several times.
  8. Measure out the tahini and honey exactly. Melt the honey slightly, and then mix with the tahini.
  9. Pour into the dry mixture.
  10. For Blendtec: Press the PULSE button until broken down but still of a rustic consistency.
  11. For Vitamix: start on speed 1, turn machine on and slowly increase to speed 5
  12. Gradually add in just as much of the LSA as is needed to bind together (start with 1/3) and follow above steps.
  13. Remember every batch will yield a slightly different personality, so you will need to go by feel. You don’t want it too wet and sloppy or it will not set.
  14. Use a spatula to scrape out mixture and spread out onto a baking dish and allow to set in the fridge for about one hour.
  15. You can cut and eat as it is or top with melted dark chocolate, and then reset.
  16. To prepare chocolate sauce – gently melt the 13 ounces of chocolate over a water bath until the temperature of the chocolate reaches 109°F (43°C). Remove from the bath and then fold in the remaining grated chocolate. This lowers the temperature of the chocolate to about 95°F (35°C). This is a good temperature to work with the chocolate. Spread the chocolate over the slice and then reset. YUM!
  17. All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes
Recipe Notes

*optional ingredients are not included in nutritional information

Nutrition Facts
Gluten Free Nut and Seed Bar
Amount Per Serving (1 g)
Calories 485 Calories from Fat 311
% Daily Value*
Total Fat 34.5g 53%
Saturated Fat 5g 25%
Polyunsaturated Fat 18.2g
Sodium 71mg 3%
Total Carbohydrates 35g 12%
Dietary Fiber 8g 32%
Sugars 24g
Protein 14g 28%
* Percent Daily Values are based on a 2000 calorie diet.
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