Dec 26, 2013
Nut & Seed Breakfast Bars. Raw and Grain-free.
Greetings! I hope your holiday was warm and fuzzy. Mine sure was! Lots of holiday magic sprinkled throughout the week of abundant sharing and uplifting love.
Before I continue, please accept my apologies if you recently left a comment and it didn’t get published for a few days… for some reason I’ve had no notifications of comments! I’m glad I checked elsewhere. I did think it odd that there weren’t any, but figured maybe it was because everyone was just so busy with family and holiday happenings this week. I think I’ve published them all now and answered all your questions.
Good news… my 12 Days of Christmas Cookies was a big hit—the visits to my blog have since skyrocketed so thank you for spreading the word and continuing to be a part of this healthy culinary adventure!
Speaking of adventures, I am going to be working extra hard on my upcoming cookbook over the next few months. So you may not be hearing from me on a daily basis, while I complete that project. I’m very excited about it and I am sure that all the hard work will be worth the effort in order to share with you a hard copy, colorful cookbook, chock full of many of your favorite (and new!) recipes.
On to today’s post…
These bars are loaded with plant-strong protein and Omega-3 fatty acids for sustained energy and health. Nuts and seeds are rich in unsaturated fatty acids and other bioactive compounds including fiber, minerals, and phytosterols (steroid compounds found in plants, nuts and seeds) which have proven to be effective in lowering cholesterol. Because phytosterols are structurally similar to the body’s cholesterol, when they are consumed they compete with cholesterol for absorption in the digestive system. As a result, cholesterol absorption is blocked, and blood cholesterol levels reduced.
Want a perfect, on-the-run, grab-and-go breakfast that is nutrient-rich? Grab one of these!
- ½ cup raw pecans
- ½ cup raw walnuts
- ¼ cup raw cashew butter
- 1 cup blanched almond flour
- 10 medjool dates, pitted
- ¼ cup raisins
- ¼ cup sunflower seeds
- 2 TBS hemp seeds
- 2 TBS ground flax + 4 TBS water
- 1 tsp ground cinnamon
- Mix the flax with the water and let set for 10 minutes.
- Place all ingredients, except the sunflower seeds, into a food processor and pulse to combine, scraping down the sides as needed, until the mixture holds together when pinched.
- Stir in the sunflower seeds.
- Press the mixture into a 6” x 9” parchment-lined baking dish (use enough paper so that you can lift out the bars with it later).
- Refrigerate until firm (overnight is best).
- Lift out the bars and slice into desired size.