No Bake Nutty Cacao Bird Seed Bars
These delicious, moreish and filling Bird Seed Bars are on high rotation at the moment. While I made the recipe with postnatal mums in mind (because the constant hunger is real!), they’re great for everyone. Daz and the kids are always reaching for them! I worked oaths recipe for quite a while to get it as simple as I can and one that doesn’t require a thermo or fancy equipment. They’re gluten, refined sugar and dairy free.
INGREDIENTS:
1 cup (140g) mixed seeds (I do sunflower, peptic, hemp and white sesame)
1 cup (140g) nuts (I do cashews and almonds)
Handful flaked coconut
1/2 tsp fine sea salt
140g brown rice malt syrup
1 tsp vanilla extract
260g almond nut butter
2 Tbs cacao powder
METHOD:
Preheat the oven to 150 degrees. Line a square baking dish and 2 baking trays with baking paper.
Place the sunflower seeds, pepitas and sesame seeds onto one baking dish and give them mix. Then place the cashews and almonds onto another. They need to be separate as they have different roasting times. When the oven is ready, pop the trays in.
The nuts should be ready (golden) after about 15 minutes so remove then. Give the seeds a mix and pop the coconut flakes on top and then back in the oven to toast for another 5 minutes or until golden, then remove from the oven.
Chop the nuts into smaller pieces and place into a large bowl with the coconut and seeds. Add the sea salt and mix.
Combine the brown rice malt syrup with the vanilla, nut butter and cacao and give it a good stir. It won’t easy brining it all together, but delicious once you do. Expect a thick consistency like play-dough.
Now add your cacao-nut butter to the seed/nut mix and use your hands to vigouriously incorporate the ingredients together so it makes a sticky clump without many loose seeds/nuts.
Then press the whole mix into the prepared lined baking dish. You may need to use a bit of force or a metal spoon to press it all in very tight and even so no stray nuts and seeds remain.
Pop into the fridge for at least 2 hours to set and then slice and enjoy! Best stored in a jar in the fridge.
Notes:
I get my nut butter from bulk health food stores as it’s much cheaper to get it freshly ground rather then buy a jar.