The Back Yard Lemon Tree

I’ve made these seed bars a few times as a wholesome sweet treat. The first couple of times I dipped them in chocolate, which made them a slightly decadent and delicious treat. This time, I was making them for this post and I kept procrastinating about the chocolate and ended eating the batch without the chocolate. Now, I think these seed bars are better without the chocolate and way more justifiable as an everyday sweet treat. They also keep well in the refrigerator for weeks, so you don’t have to eat them all at once.

These seed bars (they are more squares in truth) are like combination of a rice crispy slice and the small rectangular sesame snaps that I was obsessed with as a teenager and misguidedly thought were a health food. These seed bars are in fact, healthy in truth and can be a guilt-free sweet treat for you to enjoy.

I’ve tweaked the original recipe slightly adding more a smidgeon more honey, more oil and some extra sesame seeds for better caramelisation and a firmer, a less crumbly bar. Make sure you squash the seed mix firmly into the pan and bake to a golden brown otherwise the seed bars will be a bit too crumbly to survive even refrigerated.

Seed Bars

Adapted from Julia Busuttil Nishimura

Makes 25 squares

• 100g sunflower seeds
• 150g pumpkin seeds
• 50g flaxseed
• 50g white sesame seeds
• 50g puffed quinoa
• 30g unsweetened shredded coconut
• 1/2 cup honey
• 3 tablespoons virgin olive oil (I use macadamia oil)
• 1 teaspoon vanilla essence
• pinch of salt

Optional Topping

• 100g 70% chocolate
• Cacoa nibs
• Unsweetened shredded coconut
• flaky sea salt

1. Pre-heat oven to 175C (fan forced) Oil and line a 23cm square tin with baking paper.
2. In a large bowl mix together seeds, coconut and puffed quinoa.
3. In a small saucepan bring the honey, oil, vanilla and salt to a simmer.
4. Add to seed mix and mix through until all the seeds are coated.
5. Pour mixture into prepared tin and press down firmly into tin. Use another sheet a baking paper to press down on the seeds to make sure the mixture is really well pressed down and flattened into the tin.
6. Bake in preheated oven for 25-35 minutes. Time depends on your oven but the seed bars need to be golden brown and slightly caramelised for optimal stickiness.
7. Cool and cut into 25 squares.
8. Store in a airtight container in the refrigerator. Seed bars will last well for weeks in the fridge.

Optional

Melt chocolate with one tablespoon of coconut oil. Dip seed bars in chocolate or spread chocolate over the top of the seed bar with a knife. Sprinkle with topping of choice, salt flakes, cocoa nibs or shredded coconut.